Scrambled Eggs with Seasonal Vegetables
by Wang Meiran
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak the fungus in advance.
2. Carrot cutting knife is spare.
3. Cut the asparagus into long diagonal slices.
4. Beat the eggs.
5. Put oil in the pot and lay the eggs quickly after it is heated.
6. Stir-fry and set up for later use.
7. Use the remaining oil to add the carrots and stir fry.
8. Add the asparagus and stir fry.
9. Add fungus and stir fry.
10. Add eggs and stir fry, add appropriate amount of salt, stir and fry evenly out of the pan, and place on a plate.
