Fenpi Scrambled Eggs
by Breeze Slowly 20071
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soak the vermicelli with boiling water in advance (the vermicelli I used is thinner, if the vermicelli used is thicker, 2 sheets are almost the same), tear it into large pieces and set aside.
2. Add a little water to beat the three eggs, heat the pan with cool oil, and fry them into egg cutlets.
3. Add appropriate amount of peanut oil in a non-stick pan, heat the pan with cool oil, add garlic slices to saute, pour the noodles into the pan and stir fry. The noodles gradually become translucent and translucent. Pour in an appropriate amount of Verdami and continue to stir fry.
4. Add the washed small rapeseed and continue to stir fry (replace the small rapeseed with green garlic sprouts to increase the umami taste).
5. Pour the fried egg flower into the pot and stir-fry for a while to get out of the pot.
Tips:It is best to use a non-stick pan for this dish. Ordinary iron pans tend to stick to the pan when frying the noodles and cause failure.
