Scrambled Eggs
by Ting Xiaoting
Favorite
Difficulty
Easy
Time
15m
Serving
3
Easy to learn home cooking
1. Wash the corner melon first, cut into quarters, and then cut into thin slices. Don’t need to be too thin, the squash will be watered after being fried, and it will be too soft if it is too thin, and it will not be easy to pick up the chopsticks.
2. Beat the eggs into a bowl, stir and set aside. If you want the eggs to be more fluffy after being fried, you can add a little water and stir them up
3. Add some oil to the pan. When the oil is hot, pour the eggs and fry them. If you don't want the eggs to be too loose at the end, do not stir-fry immediately after pouring the eggs, and then fry them after a little shape, so that the fried eggs will not be too loose.
4. The eggs are scrambled and served first. Add some oil to the pot, add the cut squash after the oil is hot, and just stir-fry it first.
5. Then add salt, monosodium glutamate and oil, stir fry evenly, and fry the squash a little softer.
6. Add the scrambled eggs and stir-fry them together until the squash is soft.
