Leek Omelette

Leek Omelette

1. Remove the yellow part of the leek from the tail, wash and chop;

2. Knock the eggs into a bowl, stir them with chopsticks and set aside;

3. Pour the leeks into the egg mixture, then pour in the appropriate amount of salt, pepper, and starch;

4. Stir again evenly;

5. Pour a little oil into the pan, pour the oil into the leek egg mixture, and use chopsticks to adjust it evenly. Occasionally shake the frying pan back and forth during the frying process to make the egg cakes evenly heated and not stick to the pan;

6. After frying on one side, pour a little oil along the side of the pan, lubricate the omelet and the pan, turn over and continue frying, and the pan is golden on both sides;

Tips:

1. The eggs should not be seasoned with MSG;
2. When turning it, you can pour it into a flat bowl and then pour it back into the pan for frying, or use chopsticks to turn it over. If the technique is good, you can turn it over directly;
3. The leeks can also be fried first, then stir evenly with the egg mixture and then fry, depending on personal preference;