1. Shred carrots. It's okay to cut into strips, just like it.
2. Pat some garlic. I like to shoot because it is easy to peel, and I usually don't eat garlic in vegetables. I only want the taste, which is easy to pick out when I take a big shot.
3. Heat the pan, add oil, and let the garlic go down and sauté a little.
4. Put the carrots down and fry them with salt. I use a low fire, because the carrots are cut finely, and I like to sauté the carrots softly. If the fire is high, it is easy to over-fry. The amount of salt is enough for the salty red radish.
5. When the carrots are fried to your liking, set the carrots aside and prepare the scrambled eggs. If you put enough oil before, you don't need to add more oil. If you don't have enough oil, add more.
6. Beat the eggs.
7. After the eggs are beaten, change the high heat immediately and stir-fry the eggs quickly.
8. Add some soy sauce and stir-fry on the egg. The amount of soy sauce is enough for the saltiness of the egg.
9. Mix the eggs and carrots and stir-fry together, then turn off the heat and get out of the pot.
Tips:The salt used in the carrot is to give the carrot saltiness, because the egg is used in the soy sauce, so there is no need to pre-order the amount of salt for the egg. Of course, there is no problem with the eggs without soy sauce or salt, as you like.
