And the price is more cost-effective, only two yuan a catty. One of the practices that Xiaobian brings to you today is the simplest kind of fingered citron scrambled eggs, but the egg city is added with Shili Haimi, so the fried eggs are fresh, fragrant and delicious, and they are all eaten cleanly when served.
Step 1: Scrambled eggs with bergamot: bergamot, eggs, minced garlic, sauce, shrimp skin, edible salt and vegetable oil. Production steps: At first, it looks like a photo of a bergamot. It is very likely that many friends have never seen this melon.
Scrape off the skin of the bergamot and rub it into silk with a special tool, or you can cut it directly into thin slices and then cut it into silk. Knock three eggs on the plate, pour a small amount of sauce, add a proper amount of shrimp skin and mix them with chopsticks.
The second step is to heat the pot, pour in the vegetable oil, then heat the oil, pour in the egg liquid for cooking, fry it with low fire for coagulation, turn it over and fry the other side for coloring, then shovel the eggs with a wooden shovel and set the plate on the pot. Add some oil to the pan, add chopped garlic and stir-fry until fragrant.
Then add bergamot, add a small amount of edible salt together, and stir fry quickly until it breaks down. Finally, add the scrambled eggs and stir them evenly, then pour in a little sauce, stir well and then get out of the pot. Tip: When buying a bergamot, you should choose a bergamot with a smooth surface and soft fluff, which is tender. If a small amount of thorns on the watermelon skin have hardened, and there are seeds on the Buddha's hand to highlight the surface, it also means that the melon is mature.