Cooking Steps

1. 

   Step1:The main ingredients are Zhang Da's group photo first, because 10 minutes later, it will be another loo

2. 

   Step2:Wash Chinese toon. Blanch to remove nitrate and nitrite. Blanch in boiling water for nearly 1 minute. According to Du Niang, more than two thirds of nitrite and nitrate can be removed. After blanching, immerse in cold water. It can better keep the fresh green. Then take out and drain

3. 

   Step3:Cut the drained Chinese toon into about 5mm segments for standby. The thicker stem on the tail will taste old. Just discard it. Look at the delicate and green Chinese toon segments. Is your mood great

4. 

   Step4:Talk about beating eggs. Actually, it's the most time-consuming thing. In order to make the taste soft after leaving the pot, you must beat the egg liquid for a while. Beat the egg liquid evenly. Mix the air into the egg liquid as much as possible. Add 1 teaspoon of milk to lubricate. A little black pepper and salt to taste. Beat well, beat well, beat well. Say the important things three times

5. 

   Step5:The eggs should be fired as soon as possible after beating, so as to prevent the bubbles in the egg liquid from dissipating. The fire should not be large. Wait for the olive oil and butter to fuse

6. 

   Step6:Pour in the egg liquid. When the egg liquid starts to solidify, add in the Toon. Then the combination of the egg liquid and the Toon will be moderate

7. 

   Step7:Add some salt and chicken essence according to the taste. After the egg liquid starts to tighten and curl up, turn off the fire. The remaining temperature of the stove is enough

8. 

   Step8:Slippery egg toon is a seasonal vegetable with the taste of spring Mei

9. 

   Step9:The last sentence. Warm tips. Advertising words into Chinese toon is good. Don't be greedy