Leek Omelette
1.
First, remove the yellow leaf section and the withered section at the tip of the leaf, and then clean the leek, especially the mud at the tail, and then cut it into small sections of uniform thickness, the finer the better, and put it into a bowl;
2.
Then knock in the eggs and add salt; you can also add an appropriate amount of light soy sauce, depending on personal preference;
3.
Then use chopsticks to beat in one direction to produce dense bubbles, pour in a small half spoon of flour, and beat the leeks and egg liquid evenly;
4.
Lift the pan, boil the water, and then pour in the appropriate amount of cooking oil, which is a little bit more than the usual home-cooked dishes, keep shaking the frying pan and use the edible oil to smooth the pan;
5.
When the oil is 50% hot, turn down the heat, pour in the chive and egg liquid at one time, and while the egg liquid is not solidified, shake the frying pan quickly to make the chive and egg liquid evenly spread, and then turn on the heat slightly;
6.
Shake the frying pan from time to time during the frying process to make it evenly heated on the one hand, and prevent sticking to the pan on the other hand, until the bottom is golden brown, turn it over and fry the other side;
7.
If you can't turn the pan directly, you can also cover a flat bowl in the pan, then turn the pan over, slide the omelet in the bowl into the pan, and continue to fry until golden;
8.
After the two sides are golden brown, you can directly put it on a plate, or use a spatula to divide it into small pieces and put it on a plate;
Tips:
1. The egg liquid must be whipped to produce dense bubbles, so that the egg will be more fluffy and taste better; secondly, adding a little flour can make the egg liquid and the chives bond together well, not fragile, but you can see the details. Your personal needs!
