Scrambled Eggs with Chili

Name: Scrambled Eggs with Chili
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Chili Pepper; 100g egg; 20g Chives; 1g salt

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Chili peppers are a must-have meal that every family of our Tujia people make every year. Every time when new corn is on the market, everyone will use fresh cornmeal and fresh peppers to prepare two jars of Chili peppers, so that the upper altar is sealed. It’s okay to eat it for a year or even two years. Some time ago I was very greedy for this, so I called my mother to send me something, so in those few days, it was on the dining table for almost a week. It comes with meat dishes or vegetarian dishes. It’s delicious no matter how it’s fried. My previous blog also has its various methods, such as fat sausage, bacon, potato, and chili paste. In short, you can all kinds of fish, as long as you Like it, just feel free.

Ingredients

300g Chili Pepper
100g Egg
20g Chives
1g Salt

Scrambled Eggs with Chili

1. Put oil in the pan, add green onion and stir fry until fragrant

2. Stir-fry the bacon and chili over medium heat

3. Stir-fry until the chili becomes translucent, remove it and set aside

4. Beat the eggs, fry them in a frying pan, add some salt

5. Add the chili pepper and scramble the eggs

6. Add chives and serve

Tips:
Salt has been added to the chili during the production process, so just add a little salt when using scrambled eggs. If the taste is light, you can leave it alone.