Ingredients: 250g leek, 2 eggs, 2ml vinegar, 2g corn starch, 4g Jiang Mo, salt, pepper and cooking oil.

Exercise:

1. Wash the leek first, then drain it, and then cut it into 4cm strips for later use.

2. Beat 1 egg into a bowl, then put the yolk of another egg into the bowl and stir well, then add 2ml of vinegar and stir well, then add a small amount of starch water (5-7ml), salt and pepper and stir well.

3. Heat the pan, put the oil in, heat it to 70%, add the egg liquid, and fry until both sides are golden.

4. Heat the pan again, add the right amount of oil, heat it to 70%, add Jiang Mo and leek, stir-fry for 20 seconds, then add the right amount of salt and pepper, stir-fry the eggs, and stir-fry them out of the pan.

Scrambled Eggs with Chinese Chives

Precautions:

1. When scrambled eggs with leeks, the extra step is 1, that is, eggs need two yolks and 1 egg white, and then appropriate amount of vinegar and water starch are added to the egg liquid to make the scrambled eggs golden. Adding vinegar will make eggs tender and leeks greener. Adding starch will reduce the oil absorbed by eggs, which is healthier for our health.

2. Stir-fry the eggs with fire, so that the egg liquid can be heated immediately, the eggs will be tender and the color will be golden, and the leeks also need to be stir-fried with fire. Fire can make leeks lose less water and keep green.

3. Scrambled eggs with leeks are seasonings without adding monosodium glutamate, chicken essence and oyster sauce. Because eggs can be fresh and without soy sauce or soy sauce. With these seasonings, the color of eggs will turn black.