Scrambled Eggs with Zucchini

Name: Scrambled Eggs with Zucchini
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece squash; 2 pcs egg; a little Dried shrimp

by Leibao's life with smoke

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Although it is homemade, the highlight is the addition of a handful of dried shrimps. This not only further increases the calcium content on the basis of zucchini and eggs, but also meets the needs of children to grow taller.

Ingredients

1 piece Squash
2 pcs Egg
a little Dried Shrimp

Scrambled Eggs with Zucchini

1. Prepare the required ingredients, wash the zucchini, and then rub it into fine filaments. Knock the eggs into a bowl, add a little salt, and beat to make dense bubbles. Finally, rinse the shrimp skins and drain the water for later use;

2. Lift the pan, pour an appropriate amount of cooking oil into the pan, pour the egg liquid when the oil is 70% hot, shake the frying pan with one hand to make the egg liquid spread more evenly; with the other hand, use the chopsticks to move the egg in one direction Stir the liquid until the egg liquid is basically solidified, then it can be plated out and set aside;

3. Pick up the pan again and pour in a proper amount of cooking oil. When the oil is 50% hot, pour into the shrimp skins. Stir-fry the shrimp skins on low heat until the skin is golden;

4. Then pour in the zucchini shreds and stir-fry on high heat until they are broken;

5. Finally, pour in the minced eggs, add half a tablespoon of salt, stir-fry evenly and then serve the pan. No light soy sauce, oyster sauce seasoning, or chicken essence is needed to make it fresh. This original flavor is more delicious!