Scrambled eggs practice 1. eggs beaten into a bowl with a little salt 2. chopsticks in one direction to beat hard, the movement of the chopsticks is a cone, this cone is below the bottom of the bowl, the top of the cone in the bowl right above, from the bottom of the bowl, about 6 centimeters it, so that you can hit the air into the egg whites and yolks are fully integrated 3. in the egg mixture add two spoons of water (ordinary eating spoon) 3. hot pan cold oil, oil temperature 7% when hot Pour in the egg mixture, scratch the egg mixture stir fry or let the egg mixture first a little qualitative and then stir fry 4. Add a few drops of cooking wine and then stir fry a few times you can get out of the pan Do scrambled eggs fluffy and tasty, the most important three tips: First of all, to scramble the eggs tender, water and oil can not be avoided, the oil problem is very good to solve, as long as the appropriate add a little bit more, then the water? The water in the egg is not water? But the water content of the egg with the storage time will also be reduced, so we can properly add some water, add what water? Generally we add warm water when frying vegetables, adding cold water is easy to make the taste old. So how much water to add in the egg? An egg, a spoonful of a small soup spoon, a large one will be half a spoonful, so that the water content of the egg has increased, and it will be more fluffy, and the amount will feel a little bit more; Moreover, doesn't the egg have a fishy odor? Yes, they do. So how do you get rid of it? Add wine. Everyone knows that wine removes the fishy odor, but when do you add it? Right. It's best to add it when frying, so that the fishy flavor of the egg can evaporate along with the wine. Finally, how to grasp the heat? Indeed scrambled eggs is very important, the beginning of the oil temperature is not high, the eggs can not become fluffy up, too high will be scorched, so remember to heat the pan first, burned to almost pan to smoke before putting oil, why? Some people say why not just pour the oil into the pan and let it burn until it smokes? Which is the healthier way to do it when you compare? You see the latter are burning oil to smoke, then Hou oil carcinogens volatilized out ah, so that the dish out of the unhealthy, we want to eat, but can not let the oil in the pot to stay too long, so we just as long as possible at the beginning of the pot as hot as possible and then add the oil when the oil temperature of about 7 into the heat, the judgment standard is to take chopsticks dipped in a little bit of egg into the frying pan to see that the egg liquid can be boiled up is just the time! If you want to make a full egg crust, then let the eggs spill out all around the pan and reduce the heat immediately; but if you're not that particular, then you can just stir-fry them over high heat for 30 seconds before removing them from the pan

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