酸黄菜是我家乡的名菜。凡是外地来我们这儿品尝过它的人都啧啧称赞。它之所以受欢迎,原因有二:一是香中略带酸味;二是黄得令人眼馋。酸黄菜的做法并不复杂,但一般人很难做好。做的时候要先将鲜鸡蛋磕破,将蛋清、蛋黄倒在一个碗里打散,再往炒瓢里倒人一些油加热。等油加热后,倒入鸡蛋炒。注意,一定要多倒些油,并掌握好火候。火太旺,鸡蛋会炒焦;火太弱,鸡蛋涨不起来。要保证鸡蛋 Acid yellow is my hometown dishes. All those who have tasted it here in the field are really praised. The reason why it is popular for two reasons: First, a slight scent of incense; second yellow is so envious. Acid yellow cabbage approach is not complicated, but most people are difficult to do well. When the first egg to be broken when done, the egg white, egg yolk down in a bowl to break up, and then poured some fried oil in the scoop heating. After the oil is heated, pour the eggs and fry. Be careful, be sure to pour more oil and master the heat. The fire is too strong, eggs will Chaojiao; fire is too weak, the eggs can not rise up. To ensure that the eggs