Egg-roasted leeks

Overview

The reason why this dish is called egg-roasted leeks is that the leeks are cooked until they become softer. This is one of the differences from fried leeks. Furthermore, the eggs should be fried thicker, so that during the cooking process, the eggs can fully absorb the overflowing soup from the leeks, giving it a rich flavor. No matter what, just like it.

Tags

• hot dishes
• home cooking
• children
• dinner with friends
• summer recipes
• lunch
• chives
• egg
• msg
• oil
• oyster sauce
• white vinegar
• salt

Ingredients

Steps

1. 1 Main and auxiliary ingredients: leeks, eggs Seasonings: oil, salt, monosodium glutamate, white vinegar, oyster sauce.

   

2. 2 Beat the eggs into egg liquid, add a little white vinegar and beat well.

   

3. 3 Pick and wash the leeks and cut them into sections.

   

4. 4 Heat oil, pour in egg liquid, and fry into thicker egg pieces.

   

5. 5 Dish out and set aside.

   

6. 6 Leave oil in the pot, add leeks and stir-fry.

   

7. 7 Add oyster sauce.

   

8. 8 Add a little salt and MSG to taste and stir-fry evenly.

   

9. 9 Cook until the leeks are soft and add the reserved eggs.

   

10. 10 Cook for another 3 minutes to allow the eggs to absorb part of the soup, then turn off the heat.

    

11. 11 Remove from pan, plate, and serve.