Scrambled eggs
By VicentaLakin
It's a traditional medium-sized meal, especially in the spring, and it's said that, although it's available for four seasons a year, it stinks in the summer, that it smells in the spring, that it's very reasonable, that it's cheap and delicious at this time, that I'll buy a large and two bucks, and that it'll be good and beautiful in the country. I've been eating it since I was a kid, I haven't been tired for decades, I've been eating it, I've been eating it, I've been eating it, I've been eating it, I've had it, I've had it, I've been eating it, I've had it, I've had it, I've had it, I've had it。
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled eggs
1
Fresh herbs are fresh, clean, dry and dry, and there are kitchen towels to dry。
2
The root is the dirtiest place on the cabbage. I don't know, it's the easiest place to keep pesticides, and we try to cut the root of herbs off。
3
Cut the cauliflower into about 1.5 centimetres long, too long it's easy to cut its throat, which is the right length。
4
And when the eggs fell into the bowl and were scattered, and the fried eggs, I had a little trick, and I put a little water in the eggs, and I mixed it up, so that the fried eggs were loose and tender。
5
We'll get some chili, we'll eat it, and it'll look good with it。
6
When vegetable oil is in the pot, the eggs are boiled, and the eggs are boiled, and when they are in a semi-condensed state, they are slowly stroked with a clockwise chopstick, which naturally breaks。
7
Let's get the fried eggs out of there, and the oil from the fried eggs in the pot will remain in the pot。
8
Put Paprika in an egg-scrambled pan and cut it off。
9
And then we'll pour in the cut cauliflowers, and we'll make a fire。
10
The bellies were cooked quickly, and when the bellies became softer and colored, they poured eggs in。
11
With a little salt, it's a pot, and the other spices don't have to be added, and the eggs and herbs are good enough。Scrambled eggs Make Tips
The cuisine must be washed and cooked, and the water washed must be dumped. Otherwise, the cuisine is too heavy, it can easily take away the taste of the eggs, and it can affect the colour of the cuisine. In the course of the frying, try to make a lot of noise, don't let the crumbs go up, don't add water, if you're afraid of drying, just a little bit of wine, don't add soy sauce and garlic, the crumbs themselves have a strong scent, and some say that the best perfume can't dry the crumbs, and if you add too much of a strong sauce, you'll lose the crumb。