Healthy and oil-free—fried eggs with garlic sprouts and water
Overview
It feels like I haven’t posted a food diary or recipe for a century. In a daze, it seemed that everything was so far away from me. In this mountain city, Chongqing, the temperature dropped from 36 degrees three days ago to 9 degrees today. Under the dark cloudy sky, the hazy distant mountains are shrouded in a thin layer of mist. Today's dinner is fried eggs with garlic sprouts and water, without using any oil. In fact, whether you use garlic sprouts, chopped green onions, green peppers, or carrots, the method is the same.
Tags
Ingredients
Steps
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Add half a spoon of cooking wine, half a spoon of water and a few drops of vinegar to the eggs and beat thoroughly. (Add vinegar and water to make the eggs more tender, and add cooking wine to remove the fishy smell, but don’t add too much. You can also add pepper to remove the fishy smell.) Prepare twice as much water as the egg liquid. (The ratio of egg liquid to water is 1:2. If there is too much water, it will become egg soup. If there is too little water, the egg liquid will paste the pot.) Wash and cut the garlic sprouts into small pieces and set aside.
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Pour the water into the pot, add a teaspoon of shrimp skin to make it fresh, and add salt in advance.
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After the water boils, pour in the egg liquid, do not stir fry, just let it sit and let the lower layer of egg liquid solidify.
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When the lower layer of egg liquid has solidified, use a spatula to slowly push the egg liquid along the edge of the pot to make a circle in the pot. Do not stir-fry like normal stir-fry, otherwise the egg liquid will scatter.
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After the eggs are fried for 8 minutes, add the garlic sprouts and other ingredients prepared in advance, push and stir-fry a few times, and then it is ready to serve.
