Scrambled Eggs with Onions

Scrambled Eggs with Onions

1. One purple onion with a diameter of 10 cm, a large green pepper with a length of about 10 cm, an old ginger with a size of 2✕1.5✕1.5 cm, and three eggs.

2. Cut green peppers with a length of five or six centimeters and two or three millimeters thick; for the prepared onion, use half and cut five or six centimeters long and two or three millimeters thick; cut old ginger into two centimeters long and one or two millimeters thick. Peel the eggs and beat them into a bowl.

3. Beat the eggs with chopsticks, and put the onion and green pepper shreds on the plate for later use.

4. Heat the pan over high heat, add two spoonfuls of oil (lard oil or olive oil) with a five-centimeter-diameter soup spoon, heat up and slightly smoke. Shake the pan and coat the wall of the pan with a diameter of about 20 centimeters.

5. Continue the high heat, add the beaten eggs, and quickly shake the pan to make the eggs thin (it takes about five to ten seconds to complete the time). Then shake the pan back and forth to fry for about half a minute, so that the egg does not stick to the pan

6. Fry for about half a minute, make one side set and golden, then turn it over. Then add two-thirds of the prepared ginger shreds and the light soy sauce with two caps of the mineral water bottle (do not use too dark soy sauce).

7. Stir-fry for half a minute, set aside.

8. Heat up a pot over high heat, add half a spoon of a five-centimeter-diameter soup spoon to heat (you can also mix rapeseed oil and lard in a ratio of 1:1, or use olive oil). Add the remaining shredded ginger, about 10 peppercorns, and stir-fry for about 10 seconds.

9. While adding the oil, stir-fry the ginger and pepper, the onion is quickly submerged in cold water for about 10 seconds, quickly pick up and spend about 10 seconds to get rid of the water (a small reminder will explain the benefits of this step), put it in a pot and stir-fry on high heat. About two minutes.

10. Add salt about a quarter of the cap of the mineral water bottle and stir-fry for about half a minute.

11. On high heat, add the eggs that have been fried before use, and use a spatula to turn them five or six times.

12. Then stir-fry in a wok for about half a minute (you can still use a spatula to stir-fry, a warm reminder will explain the benefits of using the wok-fry method).

13. Start the pot and put it on the plate. This is the outermost layer of onion, which is brightly colored and has a strong flavor.

Tips:

1. After frying the egg, it absorbs heavy oil and is easy to be greasy. The ginger can improve the freshness and relieve the greasiness.
2. The onion is sweet after being fried, and the green pepper is added to provide a clear fragrance and make the onion taste less obtrusive.
3. The salty taste of eggs is provided by soy sauce. One is that the taste is more delicious, and the other is that the taste of the egg is more moist.
4. When frying onions and green peppers, directly remove them from the soaking water, drain the water and fry them directly.
5. Because of my health, I put less oil when frying onions, just pick them up and fry them. The advantage is that the onions wrap a small amount of water, and the water vapor evaporates to heat evenly, ensuring that low oil can also be cooked quickly, and low oil frying, onions will not Black borders appear.