Scrambled Eggs with Shrimp

Scrambled Eggs with Shrimp

1. First prepare the required ingredients, mince garlic and millet spicy, cut green peppers into oblique slices, thawed and wash the shrimps, and cut a knife on the back to make it easier to taste;

2. Knock the eggs into a bowl, add appropriate amount of salt and cooking wine, and beat evenly, then add the shrimps, beat them evenly again and set aside;

3. Lift the pot, pour in a little more cooking oil, pour in the egg liquid when the oil is hot;

4. Shake the wok to make the egg liquid solidify quickly, and put it out of the pan; pay attention to make the egg tender, move it quickly, and don't fry it too well;

5. Start the pan again, pour in a proper amount of cooking oil, pour in the minced garlic, hot millet, and green pepper when the oil is hot, stir fry until fragrant;

6. Pour in half a bowl of water, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, and stir-fry evenly;

7. After the soup is boiled, pour in the eggs and shrimps, stir-fry evenly and you can get out of the pot!

Tips:

1. The scrambled eggs must be fast, otherwise it will be easy to fry old;