Scrambled Eggs with Salted Carrots

Scrambled Eggs with Salted Carrots

1. Soak salted carrots in water for 30 minutes,

2. Break the eggs into a bowl, find loose,

3. Salted carrots are shredded,

4. Rinse again with clean water,

5. Then do not use your hands to remove the water, use a colander to control the water for later use.

6. Chopped green onions,

7. Put a proper amount of cooking oil in the pot, add the chopped green onion to saute when the oil is hot,

8. Pour the carrot shreds into the pan and stir fry,

9. When the carrot shreds are cooked to 8 minutes, pour in the loose egg mixture. When the egg is about to form, stir and fry evenly. Add a little salt to get out of the pan.

Tips:

1. Salted carrots should be soaked and desalted before they are fried. The salted carrots taste good when they are fried.
2. Don't turn the egg over the carrot in a hurry, wait until the egg is slightly set, and then turn it over and stir fry, so that the egg can wrap the carrot and taste delicious.