Cooking method (two people)

Ingredients: eggs (4), onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1, wash the scallion, cut it into chopped green onion and put it in a glass bowl.

2. Beat in four eggs, tilt the glass bowl at 45 degrees, and use chopsticks in one direction to quickly stir the eggs and chopped green onion until the egg liquid is sticky. Beat in four eggs, tilt the glass bowl at 45 degrees, use chopsticks in one direction, and quickly stir the eggs and chopped green onion until the egg liquid is sticky.

3. Heat the pot until all the water in the pot evaporates. Heat for about 1 min, put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the pan surface, then turn the heat down and pour in the egg liquid.

4. Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid the scrambled eggs being too old.

skill

1, when scrambled eggs, the pan must be very hot, so that scrambled eggs will be tender and smooth, and scrambled eggs without hot pot will easily fail.

The eggs put in the refrigerator should be taken out one hour before cooking.

3, scrambled eggs avoid adding monosodium glutamate, if monosodium glutamate is added, monosodium glutamate will cover up the umami taste of the egg itself after heating.

4. Eating too many eggs will lead to an increase in metabolites and increase the burden on the kidneys. Just eat 1 ~ 2 eggs a day.