Scrambled eggs
By VicentaLakin
Although cuisine is available for four seasons a year, it has the best quality in the early spring, the second in the late autumn, and the worst in the summer, so there is the expression “spread in the spring and smell in the summer”. In spring, the body is prone to hepato-absorption, which affects the abdominal absorption function. Rerearing livers in the spring can boost the abdominal abdomen of the human body and can also benefit the function of the liver. So cabbage has been known since ancient times as the "first food of spring food". It's warm, it's renal prophylactic. Eggs are flat, venomable, regenerative and safe. The co-eating of cuisine and eggs can reconcile the sun with the sun, which has a clear effect on the body。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs
1
A pickle. Clean it up。
2
Cut in。
3
The eggs were put in the bowl, with salt and a little wine, and the mix was even。
4
There is peanut oil in the pot, which is a little more, and when the oil heats up, it goes into the eggs and spreads quickly。
5
Brushed eggs in the pot with pot shovels and sprung them up。
6
Put a little oil in the pan and get caught in the fire。
7
Transferred salt。
8
The cuisine microsoft goes into the fried eggs, and it goes up and down。
9
Out of the pot. Very rare。
10
It's the rarest。