First break up the egg liquid, do not put salt, add a spoonful of cooking wine, two spoons of water
After the oil pan is hot, pour the egg liquid and slide it. When the egg liquid is solidified, it will be ready for use.
Add the base oil to the oil pan, stir the scallions with a small fire, and see the fried eggs before pouring the red oil.
Stir fry evenly, add a teaspoon of white sugar and season with salt.
1. Do not add salt, which will cause the fried egg liquid to collapse and the taste to be hard. 2. Add cooking wine and water. After the egg liquid is placed in the pot, it will be naturally separated from the hot oil and water, so that the fried eggs can be fluffy and tender, and Huang Yingying’s ha