Eggs and this dish are fried, the taste is tender and very fragrant, it can be done in 3 minutes, and one plate is not enough to eat each time

Today, let's use the recipe of scrambled eggs with leeks to introduce how to scramble tender eggs! Let's prepare the ingredients first!

Scrambled eggs with leeks

Ingredients: 400 grams of leeks, 5 eggs, 1 teaspoon of salt

About the ingredients: I have grass eggs, which are small, so I have 5 of them, and if I use foreign eggs, 3 of them will be about the same. If you want a fragrant taste and a better color, choose grass eggs. According to experts, there is almost no difference between the two types of egg nutrition, but there is still a big difference in taste.

Cooking process:

1. Cut leeks: first select the leeks cleanly, remove the dead leaves, wash them, put them outside to control the water for half an hour, and then cut them into small pieces. This step must be done in advance, otherwise it will be too late to use the stir-fry! I don't mind a lot of water, you can fry it directly after it is clean.

2. Make egg liquid: knock the eggs into the bowl and beat evenly, some people like the tender taste and add some starch to it, and some people like to add a few drops of green onion water to increase the fragrance, one person does it! If you don't add these to your eggs, you can also use techniques to make them tender when you scramble them.

3. Scrambled eggs (the key step is coming, everyone pay attention to the operation method).

Add a tablespoon of cooking oil to the pot, burn until it is 60% hot, pour in the egg liquid, be careful not to stir-fry with a spatula immediately, please pick up the pot and shake it first, and the egg liquid will be semi-solidified.

Then use chopsticks to pull a few times, immediately turn off the heat, use the residual temperature to let the eggs completely solidify, and pour them into the plate as soon as they solidify. Well, the scrambled eggs are ready for tenderness.

4. Stir-fried leeks: After scrambling the eggs, pour in the leeks, salt, and chicken essence, and stir-fry for a minute or two on high heat.

5. Add eggs and stir-fry: leeks should not be fried for too long, slightly soft and discolored, out of the water, you can add eggs and continue to stir-fry for less than 1 minute, immediately turn off the heat and put on the plate.

Tips:

Leeks are easy to come out of the water, remember to control the water in advance after washing. If you want the eggs to be tender, the pot should be hot, pour the egg liquid into the pot and quickly pick it up, pull the chopsticks a few times to solidify, immediately put it on the plate, and a dish will be done in 3 minutes. This will make sure you will scramble the eggs that are smooth and tender in your mouth, and they are also very fragrant, so give it a try!