When we cook scrambled eggs with chopped green onion or leek in a restaurant, we always add some warm water to the egg liquid, so that the fried eggs are fluffy and soft, and the taste is tender. However, it should be noted that when pouring warm water into the egg liquid, you must fully stir it with chopsticks so that the clear water and the egg liquid can be fully mixed together, otherwise the egg liquid will be easily fried after entering the pot. This trick should be remembered.

Trick 2, hot pot cold oil.

When the egg liquid enters the pot, make sure that the pot is in a state of hot pot and cold oil, so that the eggs will not stick to the pot and fry when they are fried again. How can we achieve a state of hot pot cold oil? Next, I'll teach you to scrub the wok clean, and it's okay to braise it. Then add a spoonful of cold oil to completely wet the wok, then pour out the oil in the wok, add the cold oil, then turn on the minimum fire, and then put the eggs in the wok. This is a hot wok with cold oil, so no matter what eggs you fry, they won't stick to the wok.

Trick three, don't fire, don't use a non-stick pan,

Eggs are a very tender food. After the egg liquid is put into the pot, it must be stir-fried with a small fire, and remember not to turn on a big fire, otherwise the egg liquid will be easy to fry in the pot, and scrambled eggs should not use a non-stick pot as far as possible, because the coating on the surface of the pot is not easy to absorb oil, and all the oil will run into the eggs, so the fried eggs will be very greasy and not delicious.

Next, I will share with you a particularly delicious method of scrambled eggs with Chili.

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2. Then heat the pan, add a spoonful of cold oil to moisten the pan, then pour out the oil in the pan, add the cold oil, then put the egg liquid in the pan with the smallest torch, then stir-fry it with the egg liquid in the middle until it is formed, gently break it up, and then stir-fry it for two to three minutes, and then you can get out of the pan.