Zucchini Scrambled Eggs

Name: Zucchini Scrambled Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 squash; 3 pcs egg; Some salt; Some Minced garlic; 1 tbsp Soy sauce; Some Vegetable oil; a little chopped green onion

by Baoma's little chef.

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Zucchini is the most in-season vegetable. It is often used for bake, cold dressing, and scrambled eggs. This is cooked, well matched, and delicious, so it has naturally become a standing dish at home. The main point of this zucchini scrambled egg dish is how to make the egg squash big and not too oil-absorbing and taste good, and the other is the addition of minced garlic at the end, so that the taste of the whole dish is immediately improved."

Ingredients

1 Squash
3 pcs Egg
Some Salt
Some Minced Garlic
1 tbsp Soy Sauce
Some Vegetable Oil
a little Chopped Green Onion

Zucchini Scrambled Eggs

1. Sliced zucchini and knock the eggs into a bowl

2. Beaten eggs

3. Put a little bit more oil into the pot, and see that the oil is a little smokey and pour into the egg liquid (the oil temperature should be higher in this step, so that the eggs will rise quickly, and it is not very oily)

4. Spread into egg cubes

5. Hold out

6. Use the remaining oil from the egg stall to fry zucchini. Warm the oil, add the chopped green onion, add a little soy sauce (if you don’t like it), add the zucchini and stir-fry

7. Add salt and eggs and stir fry. Finally, add minced garlic and stir fry a few times to arouse the garlic flavor, then turn off the heat and take it out of the pot.