The Key To Omelette Is The Length Of Chopped Green Onion! Famous Chefs Teach You 3 Steps To Fry Fluffy And Delicious "tuna Eggs"

Omelette is a simple yet varied egg dish. Whether it is preserved vegetable egg, green onion egg, nine-layered egg, or fish egg, you can enjoy different levels of deliciousness and texture. Celebrity Chef Wu Chenggong teaches everyone to make a tuna egg with green onion. The key to sharing the delicious taste without hiding is to cut the green onion!

Tuna omelette ingredients

2 scallions, 4 eggs, half a can of boiled tuna, a little salt, a little pepper

STEP1 Chop chopped green onion

The first step of tuna egg is to chop chopped green onion. Wu Chengcheng said that the chopped green onion needed for fried eggs does not need to be cut too finely, and it is best to cut it twice as wide as usual, so that it can remain fluffy in the egg liquid after being placed in the pot, and the taste will not be reduced; if chopped chopped green onion is too finely cut, the sweetness And the aroma is lost, although the knife work is good, but the deliciousness is greatly reduced!

STEP2 Beat eggs and add ingredients

The second step is to beat eggs in a small bowl first, and then pour them into a large bowl to prevent any egg from spoiling and contaminating the whole bowl. Then add boiled tuna on top of the egg whites, and sprinkle pepper and salt on top of the tuna. Wu Chengcheng reminded that the tuna should not be placed directly on the egg yolk, so that the tuna can be fully seasoned, and the complete coating of the egg liquid will make it more delicious.

Next, sprinkle a little salt on the tuna by hand. Wu Chengcheng suggested not to use a spoon. It can be dispersed by hand. If the seasoning is sprinkled on the egg yolk, it is easy to form a lump. Salty, that's why.

STEP3 Add the ingredients to the pot

After all the ingredients are added, use chopsticks to stir the shallots at the bottom, and then stir together with the egg yolks. Wu Chengcheng reminded that when stirring, try to lay the chopsticks flat to reduce the entry of air, and there will not be too many bubbles in the egg liquid.

Then put the oil in the hot pan, Wu Cheng said, in principle, 2 eggs need 1 tablespoon of oil; after the oil pan emits a little white smoke, you can put it in the pan, don't rush to turn it after you put it in the pan, and wait for bubbles to appear on the outside. , may slightly shake the pot. When bubbles appear in the middle of the pot, use chopsticks to stir and puncture to let the egg liquid reshape and mature.

Then turn to low heat, heat evenly around the pot, and shape it with a spatula from time to time. Low heat can retain the moisture in the egg liquid and prevent the taste from being too dry. When it is cooked, turn it over, then turn the heat to high, and you can start the pan.

◎ Consult an expert/Chef Wu Chengcheng