To fry poached eggs, don't just put oil, add 2 more steps, and they are round and tender and not sticky to the pan

There are many ways to make eggs, frying, frying, steaming, boiling, they are very fragrant to eat, and the practice is also very simple and easy to learn.

【Fish-flavored baked egg】

[Ingredients]: 4 eggs, 1 handful of black fungus, 1/4 onion, 1 carrot, 2 green peppers, 5 spoons of water, 3 spoons of rice vinegar, 2 spoons of sugar, 1 spoon of bean paste, half a spoon of soy sauce, a little minced ginger and garlic, a little oil

[The steps are as follows]:

Step 1: First, to process the ingredients, soak the black fungus in advance and wash it, and then cut the washed green peppers, onions, and carrots into thin strips

Step 2: Then prepare the fish sauce, put five tablespoons of water, three tablespoons of rice vinegar, two tablespoons of sugar, one spoonful of bean paste, half a spoon of soy sauce, and an appropriate amount of ginger and garlic paste and mix well for later use

Step 3: Put a little oil in the pot, heat the oil to 50% hot, add a small half spoon of salt to the oil, if you want the eggs to be soft and tender, fragrant and flavorful, add a little salt in this step, and it will not stick to the pan

Step 4: At this time, knock the eggs into the pan again, fry over low heat until golden brown on both sides, cool a little and cut into strips for later use

Pay attention, when omeletting eggs and scrambled eggs, don't use high heat, it is easy to paste, and you must fry it on low heat

Step 5: Add a little base oil to the pot, first add the minced ginger and garlic to stir up the fragrance, then add the chopped onions, green peppers, carrots, and stir-fry over medium-low heat for about a minute

Step 6: Then pour in the prepared fish sauce and stir-fry over high heat until the soup is thick

Step 7: Finally, add the fragrant eggs, stir evenly and you can get out of the pot! It is soft and tender, salty and fragrant, and the taste is more fluffy, it is really delicious, and you can also use this sauce to make fish-flavored eggplant, fish-flavored tofu and so on.

Tips:

1. Add an appropriate amount of salt to the oil before the eggs are cooked, the poached eggs are soft and tender after frying, salty and fragrant, and the taste is more fluffy

2. Pay attention, be sure to low fire, the heat is very important, and the fire is easy to paste