Seasoning: salt, chicken essence.
Practice of leek omelet
1. Wash and chop leeks.
2. Break the eggs, stir them into egg liquid in a bowl, add the chopped leeks, add some salt and chicken essence, and mix well.
3. Heat the pot, add a small amount of oil, gently shake the pot, so that each place is evenly covered with oil, pour in leek egg liquid, let the egg liquid flow evenly into a cake, fry slowly over low heat.
4. When the egg liquid at the bottom of the pan solidifies, use a spatula to remove the egg cake, turn the egg cake one by one, fry it on the other side, or turn it over one by one.
5. If you want to fry a complete egg cake, you can have a good look without shaking the pan. There is also a clever way. Find a plate of the same size as the egg cake and buckle it on the egg cake. Press the plate tightly and turn the pan upside down. The egg cake will be completely spread on the plate. Add a small amount of oil in the pan and spread it evenly. Put the egg cake in the pan and fry it on the other side.