Scrambled Eggs with Leek

Scrambled Eggs with Leek

1. Pick and wash the leeks, cut into small sections, and set aside.

2. Knock the raw eggs in a bowl and set aside.

3. Turn on high heat, pour an appropriate amount of oil into the pot and cook until it smokes.

4. Pour in beaten eggs and fry them slightly older.

5. Put the scrambled eggs out and set aside. Medium heat, the bottom oil in the pot is enough to fry the leeks.

6. Stir-fry the leeks slightly, add some salt, and stir-fry the leeks evenly to soften.

7. Add the scrambled eggs and stir-fry evenly, about less than a minute. Don’t fry the leeks.

8. Out of the pot. The fried leeks do not produce water, and the egg tastes particularly good.

Tips:

There is a little more oil when scrambled eggs, so you don’t have to add oil again when you fry the leeks.