Everyone says that scrambled eggs are the easiest, but when it comes to hands-on, it's either too old, too sticky, too dry and boring, or it smells like eggs.

Can you not sauce purple! Can you not insult the profound scrambled eggs! The god of food said that the simpler things are, the harder it is to make. Let good beans Junlai tell you how to fry a dish of fragrant and tender scrambled eggs.

The skill of breaking eggs

I don't mean to break the eggs, but to mix them well.

The longer the egg is beaten, the more tender it will be. It will be delicious if it is beaten to the point where the egg white and yolk are indistinguishable, like water. At the same time, put salt in several times, and taste the salt from time to time.

When beating eggs, the key lies in the use of wrist strength and balance. Chopsticks should be connected, fast and slow, and the colloid inside the eggs should be beaten into a whole spiral body by feeling! Chopsticks should be at an angle to Zhang Kaicheng, so that the egg liquid can be pulled into a bundle. Generally, it takes about 15 minutes to beat until the egg liquid has given off a special golden color and looks very sticky.

It is very important to beat eggs. When you beat eggs, you must have enough strength and beat them in one direction until all the eggs are white foam. At the same time, add some Shaoxing wine and mix well to make them taste better. Eggs can't be beaten well, and the fried eggs are hard, not soft, but also appear to be small. You can also add a little water (a few drops) to make the eggs soft. It would be much more convenient if you had an egg beater, and it would be easy to beat it.

Scrambled eggs skills

After the eggs are knocked into the bowl, you should put a proper amount of oil in the pot and boil the oil over medium heat. Beat the eggs while burning oil. When the eggs are cooked, the oil is almost burned. If the egg liquid is not cooked at this time, you might as well stop and fire after cooking the egg liquid.

Put the right amount of oil so that it won't be too dry and greasy. The amount of oil depends on everyone's exploration over and over again. After the pot is hot, less than half a spoonful of oil rolls over the pot and absorbs the oil on the inner wall of the pot.

Those useful friendly reminders.

1, scrambled eggs must not add monosodium glutamate.

Eggs contain a large amount of glutamic acid and a certain amount of sodium chloride. After these two components are heated, a new substance-sodium glutamate is synthesized. This substance has pure flavor and nutritional value. The main component of monosodium glutamate is also sodium glutamate. If monosodium glutamate is put into scrambled eggs, it will not only increase the flavor, but also destroy the natural flavor of eggs, and at the same time, the sodium glutamate of eggs itself will be rejected.

2. Pay attention to the timing when putting onions.

When many people scramble eggs, they like to put chopped green onion directly into the egg liquid and stir-fry in the oil pan. As a result, either the eggs are cooked and the onions are not cooked, or the cooked eggs are over-cooked, getting old, with bad color and bad taste. Stir-fry the chopped green onion in the oil pan first, then pour the flavored egg liquid into the pan, stir-fry for a few times, and then get out of the pan. The eggs scrambled in this way are delicious, smooth and tender.

3. Adding white sugar will be more delicious.

Add seasoning to the egg liquid, add a little salt according to your own taste, and then stir well with chopsticks. Adding a small amount of white sugar can make egg products fluffy and soft. This is because adding white sugar to eggs can delay the heating time of protein due to the rising temperature of heating and solidification. In addition, sugar has water retention, which can also increase the softness of eggs and make them more delicious.

4, add some cooking wine tender and delicious

Stir-fried eggs with cooking wine can not only save oil, but also make eggs more tender and delicious. Adding a little cooking wine when beating eggs, which contains a small amount of alcohol, will greatly accelerate the solidification speed of protein in eggs after heating, and the eggs will be easier to form and not fragile. In addition, cooking wine is a good hand to remove fishy smell and greasy taste.

When the oil is hot, directly use chopsticks to beat the egg liquid from the bowl to the pot. The chopsticks rotate at a corresponding frequency and walk through the warm oil with the egg liquid, like a yellow dragon out of water, tumbling forward. Sprinkle a little chopped green onion at the same time, and it will be eaten by the churning egg liquid in a blink of an eye and rolled together.

Keep shaking your wrist, and beat the eggs that have been soaked in oil for a while into the next plate. When the egg liquid reached the plate, it became a circle, and gradually solidified under the action of residual temperature. For a time, the aroma was overflowing, and the golden and transparent scrambled eggs were steaming and trembling slightly.