Three Scrambled Eggs
1.
Add refined salt and sesame oil to the egg liquid.
2.
Heat the pan with oil, and fry the adjusted egg liquid three times into a tender and smooth egg skin. The egg skin you want to fry is tender and smooth. The amount of oil should be a little more. When the egg liquid is placed in the pan, move the frying pan immediately and use a spatula. Scatter quickly.
3.
Put the scrambled egg skins back into the original bowl of egg mixture for later use.
4.
Heat the pan with cold oil, add garlic and stir fry for a nice aroma.
5.
After the aroma is released, add the shredded green pepper and carrot and stir-fry until they are broken.
6.
Add in the washed and cut leek yellow, don't rush to stir fry.
7.
Continue to add the fried egg skin, still don't stir.
8.
Finally, add an appropriate amount of oyster sauce and refined salt, then stir-fry evenly over high heat, and serve.
9.
Leek yellow will be cooked when heated, and the water will flow out quickly, so the action must be fast when operating. For those who love to eat sesame oil, you can pour a small amount of sesame oil and stir-fry before starting the pan. Sister Xin’s blood pressure is high and should not be too greasy. A lot of oil is used, and the oil will not be exposed to this step.
Tips:
This dish is very simple, but it is also the most error-prone for novices. If the heat is not mastered, it will cause the egg to be slippery, or the leek yellow will have too much water to be crispy. These are easy for beginners, so heart My sister deliberately subdivided the steps.
