Add a little cooking wine when playing eggs. The cooking wine contains a small amount of alcohol, and the protein in the egg is heated under the action of alcohol, and the solidification speed after heating is greatly increased. Eggs so fried are easier to shape. On the other hand, if the protein is too late to get old, it will solidify, so the fried is also tenderer. At the same time, cooking wine is also a master of the addition of glutinous rice, adding a small amount of cooking wine to the egg liquid, can remove the taste of the egg well.
Wash the garlic and cut into segments about 4 cm long.
Eggs and a little salt to break up, then pour a little cooking wine (add a little cooking wine is one of the small ways to make the scrambled eggs smooth)
Mix cooking wine with egg liquid
Pour the oil after the pot is hot, and pour the egg into the egg when the oil is burnt to 80% heat.
The egg liquid is fried until it matures.
Pour in garlic and stir fry
Stir-fried garlic until half-cooked, pour in the egg, stir fry the ingredients, add a little salt to taste
1. Add a little cooking wine to the egg liquid to make the eggs tenderer when fried, and to remove the egg yolk 2. When scrambled eggs, put more oil in the right amount. The eggs are more oil-absorbing. When the seven mature egg liquids are released, some oil will be left in the pot. These oils can be used to fry garlic. 3. Because the egg has to be returned to the pan, it is not necessary to fry it to make it fully cooked. The seven mature egg liquids are not solidified. When the pot is returned, the egg liquid that has not solidified is just blended with the garlic, and the taste will be better. 4. It is not necessary to stir the garlic yellow for a long time. The whole process of frying does not need to add water.