What to eat in the restaurant?

Restaurants had better eat those light ones, because greasy ones are generally rough to handle, and heavy ones can't tell whether they are clean or not, such as persimmon scrambled eggs.

Take persimmon scrambled eggs as an example:

Production method:

Ingredients: 2 tomatoes, 3 eggs and green onions;

Ingredients: salt.

Production process:

1. Cut the tomatoes into cubes, cut the green onions obliquely into rhombic sections, add a little salt and sugar to the eggs (this will make the eggs fluffy), and beat well. Don't put salt if you are afraid of heavy taste.

2. put a proper amount of oil in the pot, and put more, because eggs cost more oil, and the oil should be warmer. It's better to look at the lampblack. Then pour the egg liquid into the pot and quickly break it up with chopsticks until the eggs are solidified, so that the layers of the eggs will be richer, which is convenient for the absorption of tomato juice in the third step: then take it out.

3. Put the right amount of oil in the pot, stir-fry the chopped green onion in the pot, put the tomatoes in the pot when they are medium-ripe, and then add salt. Because tomatoes contain a lot of water, there will be water precipitation. When the water of the tomatoes doesn't come out completely, put the scrambled eggs in, stir them a few times, and collect the juice and take it out of the pot.