Scrambled Eggs with Leek-three Minutes to Prepare The Food and Master The Secret of Fire

Scrambled Eggs with Leek-three Minutes to Prepare The Food and Master The Secret of Fire

1. Wash the leeks, shake the water, and suck the surface water on the kitchen blotting paper

The first part of the leek root is below the picture because there will be ash that cannot be washed away. My family is accustomed to cutting it off. Some friends may think that the leek root is strong and you don’t need to throw it away.

The whole leek is divided into two, the first half and the second half are cut separately and placed separately (the first half is hard and the second half is soft)

So I have to separate the pot later (spoiler tips in advance 😜)

2. You can add a little bit of water to beat the eggs (two eggs plus a cola cap doubled according to the number of eggs). It is easier to beat and 1-2 grams of salt. According to the number of eggs you use, the principle is to use less than more.

3. Put the bottom oil in the pot, turn on the cooker hood and shake the pot so that the inner wall of the pot is also covered with oil so that the eggs will not stick to the pot.

4. Heat the eggs at 80% oil temperature in the pan and stir quickly to loosen them. Turn over

Tip: If the pan becomes very dry after turning it over, it means that you have poured a little oil and you need to add a little next time.

If you pour the right oil, the egg will be very smooth in the pan

5. The egg is almost formed into the hard section of the first half of the leek, stir fry with the egg

6. Let the oil in the pot and the surface of the egg stick to the leeks. This step is about 8-10 seconds

7. Next, we put the second half of the leeks, put some salt in the pot, and stir-fry for 2 seconds to turn off the heat! ! But don't make it out!

This is the most important thing. Then use the remaining temperature of the pan and continue to stir fry for 5-7 seconds.

The heat transfer of each cookware is different. The number of seconds is only for reference. Do a few more observations—especially simple. . . The leeks seem to be soft and soft without losing moisture. It's ok because the fire is off now, so you think about it for a few seconds. The leeks will not disappear.😄😄

8. Load up!

Leeks should be both fragrant and full

9. Okay, let’s start today because it’s the weekend that the head of the household is not eating by himself and also made a octopus. Have a nice weekend 😊😊😊

Tips:

1. Leeks should be hard at the front and soft at the back, so they should be put into the pot separately.

2, Put a little water and a little salt in the egg, see step 2

3. Please refer to step 7 for details. Don't serve immediately after turning off the heat. Use the remaining temperature inside to fry the leeks until they will not collapse.