Scrambled eggs with coriander 1 and Lai Xiang 70g are selected from farmhouses, but green leaves are not selected. Immediately after cleaning, drain the water and cut off the Lai Xiang part about 2 cm long.
2, 5 eggs, clean the surface of the eggshell, make a big bowl, stir with chopsticks, and make a uniform and delicate whole egg liquid. Add 2 grams of salt to make the basic bottom mouth; Add 25 grams of cold water, so that fried eggs can be very tender; Add 5g of shallots to increase the flavor of shallots. Add the chopped shallots and mix well.
3, put the pot on the stove, first empty into the pot, improve the pot temperature. Pour in 40 grams of cooking oil and quickly heat it to 70% heat, similar to 200 degrees, according to the fire power in the pot. Heat oil in a hot pot, pour in the egg liquid of coriander, and stir-fry the egg pieces with golden surface quickly under the action of boiling oil.
4, armistice, put the coriander scrambled eggs in a shallow dish. Subconsciously, this must be a delicious food that smells incisively and vividly, and it will have the unique aroma of Lai Xiang. With raw eggs containing phosphoric acid, it must be bright taste buds to enjoy, shocking taste bud feeling. But I tasted a piece, which was completely different from the expected fragrance. Not only did the pure natural flavor of Lai Xiang and raw eggs disappear, but there was also a bitter taste.
This dish should be completely correct from the key points of making: don't use too much seasoning, add a little cold water to improve the tenderness of eggs, and heat the pan with hot oil, from preparation to stir-frying, in one go, which is irreplaceable.
2. Personally, the problem lies in the collocation of ingredients: Lai Xiang and raw eggs with special flavor are not suitable for collocation. Volatile substances in Lai Xiang are wrapped in egg liquid and evaporated, giving it a particularly bitter taste.