Scrambled eggs with fish flavor
By MacyErdman
Green egg yolks, tender and refreshing, and the eggs have fish flavor.
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Scrambled eggs with fish flavor
1
Cut the spinach into sections and set aside.2
Put Shaoxing wine, soy sauce, salt, white sugar, rice vinegar, umami king, and meat bone soup in a small bowl to mix with marinade.3
Put the pan on high heat and heat it, add 75 grams of cooked clear oil. When it is 30 to 40 percent hot, knock out the eggs and break them, pour them into the oil pan, push them with a spoon, see if they have condensed into small pieces, pour out the red oil, then stir the spinach slightly, return the eggs to the pot, immediately pour into a small bowl, stir the marinade evenly, and pour in sesame oil to serve out. Operation key: The eggs should not be stir-fried when they are ripe. Pour them out when they are seven or eight ripe, and then return to the pot to season and stir-fry again to make the egg pieces ripe but not old, tender but not raw.