Onions and eggs

Overview

How to cook Onions and eggs at home

Tags

• hot dishes
• home cooking
• egg
• onions
• thirteen incense
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the onion at an angle of 30 degrees with the knife, and slowly make the knife vertical along the fan-shaped track (note: the left hand must hold the knife, and beginners should cut slowly)

   

2. 2 When the knife is perpendicular to the onion, you can continue cutting with a straight knife.

   

3. 3 When you reach the end, turn the onion so that the side with the larger cross-section is at the bottom and continue cutting. This will ensure that all the onions cut out are shredded onions, not onion slices.

   

4. 4 Turn on high heat and put oil in a dry pan. The amount of oil should be a little more than usual for cooking. At least it should cover the bottom of the pan (for scrambled eggs, more oil should be used, otherwise the eggs will stick to the pan). Put your hand on top of the pot and it feels a little hot, that is, the oil is 50% to 60% hot, then count to 10 and then put the eggs (note: before putting the eggs, turn the pot so that the oil covers the wall of the pot. I won’t demonstrate how to beat the eggs. Put a little water to make the eggs more tender, remember not to put too much)

   

5. 5 After the eggs are placed in the pot, do not stir them directly. Turn the pot to make the eggs rounder, and then wait and watch. When the eggs on the top basically change color, use a spatula to flip them slightly to see if the eggs below are golden. If they are golden, turn the eggs over.

   

6. 6 You must move quickly, scoop up the eggs and drop them in one go. Beginners should practice more and be careful not to splash the oil on their body. When they are skilled, they can also complete the task by flipping the pot (specific steps can be discussed in private)

   

7. 7 When both sides of the eggs are golden brown, set aside. Add a little oil to the pot, add thirteen incense, heat the oil, add onions, add an appropriate amount of salt, and stir-fry with a little soy sauce. Onions have a lot of water and tend to produce soup during the frying process. At this time, the onions are cooked and can be taken out of the pot. But if you don’t like too much soup, you can stir-fry for a while until the water evaporates. The two tastes are different and vary from person to person.