How to scramble eggs so smooth and tender that they are not greasy? 20 years of chefs teach you three tricks, read it and understand. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is here again, it is time to share the food with you, you are ready.
Scrambled eggs is a very homely delicacy, but many friends just can't do this dish well, not to fry the eggs old fried dry, or fried paste sticky pan, bitter black is not delicious, so today, I will share with you 3 tips for scrambled eggs, as well as a very delicious scrambled egg method, after everyone learns, to ensure that the scrambled eggs are smooth and tender and not greasy, both nutritious and delicious, nonsense is not much to say, then share the dry goods to everyone.
<h1 class="pgc-h-arrow-right" data-track="4" > tips 1, egg mixture warm water. </h1>
When we do scrambled eggs with fried green onions in the restaurant, or scrambled eggs with leeks, they will be in the egg liquid, plus some warm water, so that the scrambled eggs are more fluffy and soft, and the taste is more smooth and tender, but it should be noted that the warm water is poured into the egg liquid, must be fully stirred with chopsticks, so that the water and egg liquid are fully integrated in one piece, otherwise the egg liquid is easy to fry after the pot, this one trick, everyone should remember ah.
<h1 class="pgc-h-arrow-right" data-track="17" > know-how 2, hot pan cold oil. </h1>
When the egg liquid is under the pot, it must be ensured that the pot is in the state of hot pan cold oil, so that when the eggs are fried again, it will not stick to the pan and fry the paste, so how can we achieve the state of hot pan and cold oil? Next, teach everyone, first brush the iron pot clean, burn red and smoke is no problem, then add a spoonful of cool oil to fully lubricate the pot, and then pour out the oil in the pot, re-add the cold oil, then turn on the minimum heat, and then put the eggs under the pan, this is the hot pan cold oil, so that the eggs will not stick to the pan with how you fry?
<h1 class="pgc-h-arrow-right" data-track="18" > Tip 3, don't heat, don't use a non-stick pan,</h1>
Eggs are a very tender ingredient, after the egg liquid under the pot, we must open the medium and low heat and gently stir-fry, remember not to open the fire, otherwise the egg liquid in the pot, it is easy to fry the old fried paste, and scrambled eggs try not to use a non-stick pan, because the coating of the surface of the non-stick pan, it is not easy to absorb the oil, all the oil will run into the egg, so that the fried eggs, will be greasy and not delicious.
<h1 class="pgc-h-arrow-right" data-track="19" > next to share with you a particularly delicious, scrambled egg with peppers. </h1>
1, prepare the green and red pepper cut into thin wires, and then put into the pot and sauté for a minute, simmer out the dry air of the pepper, and then pour it into the basin, beat into four eggs, add a little salt and warm water and stir well, so that the fried pepper eggs will be smooth and not greasy, more delicious.
2, then heat the pot, add a spoonful of cold oil to run the pot, then pour out the oil in the pot, add the cold oil again, then turn on the minimum heat to put the egg liquid out of the pot, then turn on the medium heat to fry the egg liquid until it is formed, gently scatter, and then keep on medium heat, fry until two to three minutes, you can cook the pot into a dish.
<h1 class="pgc-h-arrow-right" data-track="20" > Summary:</h1>
What do you think? Friends, after reading this article, this time I know how to scramble eggs smooth and tender and not greasy, right? The next time you scramble eggs at home, follow the 3 tips above. There are a lot of dry goods in the article, friends remember to like the collection and save well, I am chef Jiang Yizhou, we will see you in the next issue.