🌸 Hometown Cuisine of Scrambled Eggs 🌸 This winter vacation, I came back to China and learned a new dish with my mother. I can't wait to try it this weekend~ I don't know if other non-northeast small pot friends have eaten real eggs. In my house, real eggs are simply a must for barbecue! It is also delicious to cook at home, it is a hometown dish~ —————— First prepare four eggs, break the eggs, the egg liquid is light yellow at this time, then add 1 teaspoon of edible flour alkali (you can also dissolve the flour alkali with a small amount of water first), after stirring evenly, you will find the egg liquid The color has darkened! This time it is orange. You can put it in the steamer~ Steam in the steamer over high heat, and slowly the egg liquid will turn green. When you see the surface has solidified, continue to steam for 5-10 minutes on low heat, then turn off the heat and smother for a few minutes. At this time, the real egg is ready. After it cools down, cut it into small pieces, put it in the pot with the onion and garlic sauce and fry it on high heat for a few minutes, and then you can cook it~😋 I use Lee Kum Kee's garlic sauce, which tastes close to the domestic sauce. If you like other flavors, you can try other sauces. It is also very delicious to bake or fry the real eggs directly~