1. Scrambled eggs with king oyster mushroom

Ingredients: 2 king oyster mushrooms (200g), 3 eggs (150g)

Seasoning: 15 grams of green onion leaves, 3 grams of salt.

Method:

1. Wash the king oyster mushrooms and cut into small cubes. Crack the eggs into a bowl and beat them up. Chop the green onion leaves.

2. Put a little less oil in the pot, turn on low heat, add chopped green onions and stir-fry until fragrant, then add king oyster mushrooms.

3. Turn up the heat and stir-fry until the king oyster mushrooms are soft and a little water comes out, then continue to stir-fry until the water evaporates.

4. When there is no water in the pot, pour in the egg liquid and stir-fry quickly so that the eggs wrap around the king oyster mushrooms and solidify into lumps.

5. Finally add salt, mix well and serve.

Tips: Use low heat at the beginning to stir-fry the scallion oil with the aroma of scallions, but also to retain the green color of the chopped scallions, otherwise it will be burnt and it will not look good. Stir-fry the king oyster mushrooms and then add the egg liquid, so that their respective fresh flavors can perfectly blend with each other.

2. Tofu scrambled eggs

Appetizer, tastes like seafood

Tofu scrambled eggs

Ingredients: 200 grams of soft tofu, eggs 4, 2 thin-skinned green peppers

Ingredients; 1 small section of green onion, 3 slices of ginger, appropriate amount of salt.

Method: 1. Cut the soft tofu into small pieces, chop the green pepper into dices, and mince the onion and ginger.

2. Put the tofu cubes into a vegetable cutter and chop them into pieces, then pour in the egg liquid, add salt, and stir evenly.

3. Heat the oil in the pot, add the chopped green onions and ginger, and stir-fry over low heat until fragrant.

4. Add diced green peppers and stir-fry over low heat for a few times to allow the green aroma to emerge.

5. Pour in the tofu and egg liquid, turn to high heat, and stir-fry until the eggs are solidified. Don't fry for a long time, otherwise the tofu will become watery.

Tips: Add more minced ginger to taste better and fresher. It is best to have more eggs than tofu, otherwise it will not solidify into lumps.

3. Scrambled eggs with onions

It has a unique slightly sweet taste, and its rice-feeding index is not inferior to that of scrambled eggs with tomatoes.

Especially in the morning, stir-fry it quickly and sandwich it warmly with slices of bread, which is soft and delicious.

Fried eggs with onions

Ingredients: 1 onion (200 grams), 2 eggs, 1 shallot, 2 grams of salt.

Method: 1. Peel and wash the onion and cut into small pieces, beat the eggs, chop the green onions and set aside.

2. Heat the oil in the pot, add the chopped green onion and stir-fry until fragrant, then add the onion and stir-fry until slightly soft.

3. Pour in the beaten egg liquid and stir-fry until the egg liquid solidifies. Finally, add salt and mix well.

Tips: Cut the onions smaller, the smaller the better. When fried, they break into small dices so that they can be more easily wrapped by the egg liquid.

4. Vermicelli and scrambled eggs

A takeaway dish with a high click-through rate

Ingredients: 1 small handful of dry vermicelli, 2 eggs.

Ingredients: 1 small section of green onion, 1 slice of ginger, 1 tsp of dark soy sauce, 3 tbsp of light soy sauce.

Method:

1. Follow the dry vermicelli Pour cold water into the pot, cook over medium heat until cooked, drain into cold water and set aside.

2.. Chop the green onion and ginger into small pieces and set aside.

3. Crack two eggs into a bowl, add a tablespoon of water, and beat with a mixer.

4. On low heat, heat the oil in the wok and simmer the green onions and ginger.

5. Pour in the egg liquid and adjust the heat to medium.

6. Use chopsticks to quickly scratch the eggs until they are cooked into pieces.

7. Add the vermicelli and use chopsticks to stir in the egg and vermicelli.

8. When the mixture is almost evenly mixed, add light soy sauce and dark soy sauce, and wait until the vermicelli is evenly colored.

5. Scrambled eggs with edamame and fungus

Ingredients: 130 grams of edamame, 3 eggs, 60 grams of soaked fungus; half a green onion, 2 grams of salt.

Method: 1. Wash the edamame and cut into small pieces with a knife; chop the soaked fungus; break the eggs into a bowl and beat them up.

2. Heat the oil in the pot, first add the chopped green onions to release the aroma, then add the edamame, turn up the heat and stir-fry until the edamame becomes greener in color.

3. After the edamame is cooked, add the fungus, stir-fry a few times, and mix well.

4. Then pour in the egg liquid, stir-fry until the egg liquid is completely solidified, then add salt, mix well and season.

Tips: Don’t fry the fungus in high heat for too long, as it will easily jump out.

6. Scrambled eggs with radish

After the radish is fried, it will remove the coldness, remove the fishy smell and relieve greasiness, and also smooth the Qi and help digestion.

Scrambled eggs with radish

Ingredients: half a red radish, 3 eggs, 1 small piece of green onion, 1 tsp salt

Method: 1. Wash the radish and cut into thin strips. Crack the eggs into a bowl and beat them up.

2. Pour a little peanut oil into the pot, stir-fry chopped green onion until fragrant, then add shredded radish.

3. Turn up the heat and stir-fry until the radish shreds are cooked and soft and turn pink.

4. Pour in the egg liquid.

5. Over medium heat, stir-fry until the eggs are solidified, then add salt and mix well.

Tips:

During the process of frying the radish, if it feels dry, turn to medium heat. Do not add water. This will force out the moisture of the radish during the cooking process. , and natural sweet taste.

7. Scrambled eggs with Chinese cabbage

Use all cabbage leaves, just add a little salt to taste, it is light but delicious, a good partner with white rice

Ingredients: 8 cabbage leaves, 3 eggs, 1 small piece of green onion, 1 tsp salt.

Method: 1. Tear the washed cabbage leaves into small pieces, knock the eggs into a bowl and beat them up.

2. Pour a little peanut oil into the pot, stir-fry chopped green onion until fragrant, then add Chinese cabbage leaves.

3. Turn to high heat and stir-fry until the cabbage leaves are soft.

4. Pour in the egg liquid, stir-fry until the eggs are solidified, and finally add salt to taste.

Tips:

During the process of frying the cabbage, if it feels dry, turn to medium heat. Do not add water. This will force out the moisture of the cabbage during the cooking process. , and natural sweet taste.