Ingredients to be prepared: 90g of edamame, 90g of yam, 90g of eggs, a little salt, a little chicken essence, a little cooking wine, a little blending oil and a little chopped pepper.
1, the first step is to peel the prepared yam with a knife, cut it into cubes and put it in cold water for later use, as shown in the following figure.
2. Then clean the prepared cucumber with clear water, cut it into small dices and set aside for later use, as shown in the figure below.
3. Beat the eggs in the bowl, add the cooking wine and salt, and stir well with chopsticks, as shown in the figure below.
4. Put a proper amount of water into the pot, blanch the diced yam and edamame, and remove them for later use, as shown in the figure below.
5. Then add oil to the pot, heat it, add the egg liquid that was stirred before, stir it for a few times, and take it out for later use, as shown in the figure below.
6, from the pot, put the right amount of oil, add pickled peppers and stir-fry the fragrance, as shown in the figure below.
7. Then put diced yam, edamame and diced cucumber into the pot, stir fry with a shovel and stir fry several times, as shown in the figure below.
8, stir fry evenly, add the right amount of salt and chicken essence to the pot, seasoning, stir fry a few times.
9. Then put the scrambled eggs into the pot and stir them evenly with a shovel, as shown in the figure below.
10, stir-fry evenly, and then pan-fry and plate, so that the scrambled eggs with yam and edamame are finished, as shown in the following figure.