Scrambled Eggs with Loofah and Carrots (traffic Light)
1.
Beat the eggs, add a little cooking wine, salt, and chicken essence to taste and mix well.
2.
Loofah peeled and cut into 5 cm pieces
3.
Wash carrots and cut into hob blocks
4.
Put a little oil in the hot pan, wait for the oil to smoke, add the beaten egg liquid, stir-fry with a spatula, and then take it out.
5.
Pour a little oil in the pan, pour the sliced carrots and stir-fry on high heat for a minute, then pour in the sliced loofah, stir-fry on medium heat for two minutes, then add a little water, and continue cooking after hearing the sound of babble Stir-fry three or five times, cover and simmer for half a minute.
6.
After half a minute, pour in a little oyster sauce, add the egg that was taken out earlier, and stir-fry together for a minute.
7.
Before serving, add chopped green onion, a little salt and chicken essence, stir fry twice over high heat, turn off the heat, simmer for 15 seconds, and then cook.
Tips:
1. The loofah is easy to turn black when frying in high heat, so be sure to use medium heat. If the medium heat is not enough to fry for a long time, it will easily get old.
2. I want to ensure that the fried loofah is refreshing and delicious. Cut into sections just right, too big and not easy to be cooked, too small and easy to be soft, and finally there is the order in which the ingredients are put into the pot.
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