4 eggs

condiments

Cooking wine

1 spoon

refined sugar

1 spoon

soybean

1 spoon

starch

1?o'clock

water

Proper amount

The practice of scrambled eggs with soy sauce

1.

Prepare 4 eggs for use.

2.

Beat the eggs into a bowl and stir well for use.

3.

Pour the cooking wine, soy sauce and sugar into a bowl, and then pour in a proper amount of white water and stir evenly for later use.

4.

Add a proper amount of water to dry the starch and make it into starch water for later use.

5.

Pour some oil into the pot. When it is 80% hot, pour in the egg mixture and stir fry. When it is 80% ripe, pour in the juice and stir fry. Stir-fry a few times, pour in wet starch and thicken. When the soup is all wrapped around the eggs, it can be taken out of the pot.

Cooking tips

Cooking wine and soy sauce should be measured with the spoon we usually use for soup, and sugar should be measured with the full spoon in the seasoning box.

When preparing the sauce, just use the small bowl we usually use when serving rice. After soy sauce, cooking wine and sugar are poured into the bowl, add water (at most half of the bowl), so that the salty taste in the soup will be absorbed by the eggs, and finally a thin layer of thickening will be hooked, which will taste quite good.

The whole process is quite simple to operate, and the taste is moderate and salty. Scrambled eggs in soup packets taste delicious.