1. Spray oil in the pan, saute the minced garlic, add 80 grams of diced vegetables, 50 grams of low-fat chicken intestines, and stir-fry evenly
2. Add a bowl of multi-grain rice and stir-fry evenly
3. Add 1 teaspoon of salt, 1 tablespoon of light soy sauce, stir-fry evenly and put it in a bowl, set aside
4. Beat 2 eggs, add a little salt, heat the pan and spray oil, add the egg liquid
5. When bubbling, use chopsticks to hold the egg and turn it into a whirlwind
6. Cover the multi-grain rice out of the pot and sprinkle some crushed seaweed.
7. Calorimeter
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