1. Ginger slices. Peel off the shell and cut off a little old root of the water chestnut. Then slice, then shred.
2. Beat the eggs into a bowl and beat them quickly with chopsticks.
3. Pour 20 ml corn oil into the pot and turn on high heat. Heat up.
4. Pour the egg liquid after the oil is warm, don't stir it! Wait for the egg liquid to condense.
5. Turn it over and fry the other side. Then use a spatula to shovel them into lumps.
6. Turn off the heat and set aside.
7. Pour in another 15 milliliters of corn oil. Open medium fire.
8. Heat the ginger slices in the oil. Saute.
9. Pour in the rice white silk and stir fry for 1-2 minutes.
10. Add a little bit of water. Stir well.
11. Then pour in the previously scrambled egg cubes. Stir fry for 1 minute, turn to low heat and simmer for 1 minute.
12. Then add salt to taste. Continue to stir for 30 seconds.
13. Can be out of the pot.
14. Plate.
Tips:1. The eggs can be fried a little bit older and scattered with a spatula. Stir-fry the rice white silk again. 2. Those who like green onion can be afraid of some green onion!
