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 onion 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 a plate 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 onion 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 pieces 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 Add cold water to 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.