Scrambled Eggs with Green Red Pepper and Mushroom

Scrambled Eggs with Green Red Pepper and Mushroom

1. Prepare all the ingredients and wash them.

2. Wash the white mushrooms and tear them into pieces. Remove the seeds of the green and red peppers, and then cut them into pieces. Wash the chives and cut into sections. Beat the eggs and add 1 gram of salt.

3. After the water in the pot is boiled, add 1 gram of table salt, and then blanch the mushrooms. After the water is boiled, turn off the heat for 1 minute and remove the cold water.

4. After the oil in the pot is hot, fry the egg mixture over a low fire and cut it apart with chopsticks.

5. Blanch the mushrooms after the water is too cold, remove and drain the water. You can squeeze it a little. Put the eggs in a bowl and set aside.

6. Heat the oil again, add the green and red pepper cubes and stir fry, about 1 to 2 minutes.

7. Add the mushrooms and stir fry. At the same time add about 3-5ml light soy sauce, 3-5ml oyster sauce, 1g salt, depending on your taste and raw material quantity. Be careful not to add too much, too salty is not delicious.

8. Cover the pot and let it sit on low heat for 1 to 2 minutes. Usually a little moisture comes out.

9. When the green and red peppers are soft and cooked, add the egg and chives, stir fry evenly to collect the juice and put on a plate.

10. Good-looking and delicious, simple and affordable, very easy to cook home-cooked dishes.

11. Simply having lunch is the essence of life!