It's just like tomatoes, not only is it easy to wash and cut, but it cooks instantly when it's hot ? It's very quick to prepare. Sometimes when you're hungry, you can't even wait for takeout. You wash it, you sauté it. And it's ready to eat in no time at all. ? With rice? And it's good on steamed bread.

But there's a catch. If you don't master the heat, it's easy to overcook (too collapsed), and that's not good enough

Write down the notes one by one and share them with the babies, just follow them and you'll master this delicious quick dish in no time

Also, I've found that some of the recipes that put soy sauce and wine in the chives will mask the original flavor of the chives, and that's why they're so popular. It masks the flavor of the leeks. I only use four things, oil, salt? leeks and eggs

What to use ?

Eggs 4

Leeks 300g

Scrambled eggs with leeks - a quick three-minute meal, the secret to mastering the heat

How to make this recipe ?

Wash the leeks ? Shake off the water ? Take kitchen paper to absorb the water on the surface ?

The first part of the leek root is at the bottom of the picture, because there will be ash that can't be washed off, and my family used to cut it off and not use it ? Some people think that the leek root has a strong flavor, but you can not throw it away

The leek is divided into two halves, the first half of the leek and the second half of the leek are cut into sections. The first half and the second half are cut into sections and placed separately. (The first half is hard ? The second half is soft)

So you need to separate the leeks in a while (I'll tell you in advance)

Beat the eggs and add a little bit of water to them (two eggs and a Coke bottle cap?). Depending on how many eggs you have, it's easier to beat them well. 1-2 grams of salt ? Depending on how many eggs you use ? The principle is rather less than more

Put the oil in the pan ? Turn on the hood. Shake the pan a bit ? Get the inside of the pan coated with oil as well ? The eggs will not stick to the pan

The oil is 80% hot, add the eggs to the pan, stir quickly, break them up and turn them over ?

Tip: If the pan becomes dry after you turn it over ? If the oil is a bit low, you need to add more oil next time.

If the oil is right, the eggs will be very smooth in the pan.

When the eggs are almost formed, put in the first half of the leek, the hard part ? and scramble the eggs ?

The oil in the pan and on the surface of the egg should get on the leeks, this step will take about 8-10 seconds

Next, we put the second half of the leeks, pour the pan, add a little bit of salt, and stir-fry for 2 seconds ? You can turn off the heat! But don't serve it! I'm not going to be able to do that.

This is the most important thing, right? Then use the residual heat of the pan to stir-fry for another 5-7 seconds. That's about it.

The heat transfer of each pot is different. The time in seconds is just a reference ? Do it a few more times to observe more - especially simple. The leeks look all soft Soft without losing moisture is ok because it's off the heat now ? So you think about it for a few seconds ? The leeks won't be gone

Plate!

The leeks should be fragrant and cooked but also full

Okay, let's eat, today is the weekend, the head of the household is not here, I eat, I also made scallops.

Tips

1, leeks should be hard at the front and soft at the back, and should be separated from the pot.

2, put a little water in the eggs ? A little bit of salt see step 2

3, see step 7, turn off the heat and do not serve immediately, to use the residual temperature inside the leeks fried ? The leeks will not collapse