The taste of Guangyuan in my memory - scrambled eggs with hot pepper
Overview
At that time, Beijing Broadcasting Institute was still called Beijing Broadcasting Institute, and now it is called Communication University of China. Guangyuan in 1998. Go out of Ximen, turn right, then turn left, and you will arrive at the famous West Street. Many faces that once appeared on that street were later known to people across the country. On the way to West Street, there was a Fuke restaurant. I ate there with a classmate from Hunan. The classmate, who was very spicy, ordered a dish of eggs with hot peppers - in my mind, that was probably the first time I had fried eggs with hot peppers. I have been to Beijing many times and returned to school twice, but I never thought to see if the restaurant still existed; and the classmate from Hunan had already become an executive at the Huizhou Cable TV Station in Guangdong.
Tags
Ingredients
Steps
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Crack the eggs into a bowl, add a spoonful of cooking wine, a spoonful of water and 5 or 6 drops of vinegar, and beat thoroughly into egg liquid. (Adding cooking wine can remove the fishy smell, and adding water and vinegar can make the scrambled eggs more tender, but don’t add too much.) Cut the bell pepper into diagonal circles and try to cut it as thinly as possible. It will cook easily and look good. O(∩_∩)O
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Heat the pan with cold oil. You can add a little more oil to medium heat. When the oil is hot, pour in the egg liquid along the edge of the oil. Use chopsticks to quickly divide it until it is 8 minutes cooked. Dish it out and set aside.
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Add an appropriate amount of oil to the pot, heat the oil, add the bell pepper and fry until raw. If you like it softer, you can fry it for a while.
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Add the eggs and mix well, turn off the heat and add salt.
