Scrambled eggs with seasonal vegetables(shi shu chao dan )

Scrambled eggs with seasonal vegetables

Introduction:

"In fact, we seldom stir fry several kinds of ingredients together in our cooking. Our cooking is relatively simple. We stir fry vegetables with meat or eggs, or we stir fry them alone. This is also a habit formed from childhood, and it will be improved gradually in the future. When you look at other people's cooking, you often have to put some side dishes. It's not only beautiful in color, but also rich in nutrition. "

Production steps:

Step 1: peel carrot and water bamboo, wash and cut into strips, remove both ends of kidney beans, tear off tendons, wash and select small segments, wash celery and cut into strips obliquely

Step 2: Boil the right amount of water in the pot, add a little salt, drop two drops of oil, and then blanch the carrot and kidney beans for 3 minutes

Step 3: add water bamboo and celery and blanch for 1 minute

Step 4: drain the vegetables

Step 5: beat the duck eggs into the bowl, add some salt and white vinegar

Step 6: pour the egg liquid into the hot oil pan and turn it over

Step 7: shovel into small pieces with a spatula and put them on one side of the pot. Put a little oil in the pot to heat

Step 8: pour in the vegetables and stir fry for a while

Step 9: stir in a little salt

Step 10: stir in a little oyster sauce

Step 11: mix the vegetables and eggs and stir well

Materials required:

Duck eggs: 2

Carrot: 1

Water bamboo: 1

Kidney beans: 1

Celery: 2

Salt: right amount

Oyster sauce: right amount

White vinegar: right amount

Edible oil: right amount

Note: 1. When blanching vegetables, add some salt in the water in order to taste the bottom. Two drops of oil can keep the color of vegetables. Blanch carrots and kidney beans first because they are not easy to cook.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Shi Shu Chao Dan