One, to fishy flavor. Add a little vinegar fried eggs, not fishy, there is a very special flavor.
Principle Well, I myself understand that there are two points:
1, a vinegar is volatile, can take away the fishy eggs, similar to the role of wine;
2, the second is fishy ingredients are alkaline, acetic acid can be neutralized in this part of the alkaline components of the fishy flavor.
Two, make scrambled eggs more fluffy. Add a little vinegar, scrambled eggs more fluffy and delicious.
From the health care aspect there are also the following effects:
Three, decomposition of cholesterol in eggs, soften blood vessels. The addition of vinegar can break down the cholesterol in eggs, soften human blood vessels and prevent cholesterol increase.
In short, adding a little vinegar to scrambled eggs has many benefits.
The method of adding vinegar to scrambled eggs:
1, eggs into a bowl, drop a drop or two of vinegar, add salt to fully cool and beat evenly.
Add scallions, chili peppers and so on, mix well.
2, pour oil in the pan, shake the pan so that the oil fully moistened a pan, hot oil into the egg, medium-low heat frying until the bottom solidified, gently shake the pan to prevent sticking to the pan, pawed the pan to make it turn over, or the total spatula stir-frying until the eggs are completely solidified can be turned off the fire out of the pan.
But there are two things to note:
1, it is best to use white rice vinegar. The color of balsamic vinegar or aged vinegar is too heavy, affecting the taste of the dish.
2, a drop or two can be, this will remove the fishy and increase the aroma, so that the eggs are more fluffy, and can not eat the sour flavor at all. But put more will be sour, affecting the flavor.