Scrambled eggs with leeks, how to do delicious?

Scrambled eggs with leeks as one of the common food in our life, because the practice of scrambled eggs with leeks is too simple, so the families who love to eat leeks like to scramble a plate every now and then. Leek scrambled eggs in addition to the practice is relatively simple and fast, the important reason is that its nutritional value is very good, very suitable for our body to absorb and utilize. Our family loves to eat leeks scrambled eggs, yellow and green taste is very good; the flavor is very strong; soft and fragrant taste is very good. Although the practice of leeks scrambled eggs is simple, but many people can not figure out is the first fried leeks or first scrambled eggs, how to fry to taste?

Scrambled eggs with leeks

Main ingredients: a handful of fresh leeks (leeks can not be stored for too long, easy to decay. So when you buy them, buy fresh ones, and buy the best on the day you eat them), 3 fresh eggs.

Seasoning materials: a spoonful of red pepper, a small spoon of salt, moderate amount of vegetable oil, a little water or a little cooking wine (optional).

Making process:

①: first, the leek according to the above techniques, carefully cleaned, and then cut into about 2 cm leek segments.

②: Crack the egg into a small bowl, add a small spoon of red pepper flour, a little salt, a little cooking wine and mix well, to mix the egg white and egg yolk well ha.

3: Start a hot frying pan, put more oil, put enough oil to fry the whole dish at once. Fry the oil until it smokes, pour in the egg mixture, fry one side first, then flip the other side to continue to fry the shape, after both sides of the golden brown, out of the pan.

4: After the eggs are out of the pan, leave the base oil for scrambling eggs, heat it up again, put in the leeks and continue to stir-fry, stir-frying to break the raw. Add the egg pieces and stir-fry, divide the whole egg pieces into many small pieces, stir-fry well out of the pan.

This leek scrambled eggs on a simple 4 step done, soft and fragrant, full of fragrance, very tasty meal. For the practice of this dish is very simple, but there are a few key skills that need attention, and we say a word.

Practice skills to share

One, knock the egg liquid, we Sichuan people like to put some red pepper to mention the flavor, not only can increase the texture of the egg, but also solve the problem of fishy eggs. Let the whole dish fried out, the flavor is more intense, the whole house fragrance, smell the fragrance can not help but drool.

Two, when frying eggs, according to personal taste frying. Individuals like to eat more tender eggs, each time the egg block will be fried very tender gas, the surface does not have dark yellow marks appear. If you like to eat a little bit of texture, flavor is relatively heavy some, when frying eggs, it is repeated a few more times to fry the surface of the deep yellow marks, that is, commonly known as frying some of the old.

Three, do this dish, the most avoid 2 times to give oil. Some people do leek scrambled eggs not only in the taste of some poor, the flavor is not strong enough. Mainly because there is no one time to put enough vegetable oil. Because vegetable oil can stimulate a greater flavor after frying at one time; at the same time, after frying the eggs in vegetable oil, it will also absorb the flavor of the eggs and fry this flavor into the leeks. That's why you can make leek scrambled eggs with rich flavor and excellent taste.

Four, salt flavor aspect is very important. Some people do leek scrambled eggs salt taste very heavy, salty mouth; some people do leek scrambled eggs salt taste super light, with fishy taste. The main reason is that the salt flavor put wrong, we only need to stir the eggs, put salt once. Because when stirring the egg mixture, casually solve the fishy flavor, so that the egg mixture with salt flavor. Do not put salt in the process of frying, because this will maintain the original fresh flavor of the leek, plus the egg pieces that have a salt flavor of their own, eat just the right amount of salt.