1, scrambled eggs with green peppers and mushrooms
Wash all mushrooms and green peppers, slice mushrooms and cut green peppers. Beat the eggs into a bowl and stir well. Pour oil in a hot pot. When the oil is hot, pour in the egg mixture, stir fry quickly until cooked, and serve. Add a little oil to the pot, add shredded ginger and minced garlic and stir-fry until fragrant, then add mushrooms and stir-fry until soft. Then pour in green pepper and scrambled eggs, stir fry quickly over high fire. After all the ingredients are cut, add some salt to taste.
2, celery leaves scrambled eggs
Wash celery leaves and drain. Beat the eggs into a bowl and stir well. Pour oil in a hot pot. When the oil is hot, pour in celery leaves, add salt and stir well. Then pour the egg mixture evenly on the celery leaves. Stir-fry the fire quickly, and you can turn off the fire when the eggs are cooked.
3, spinach scrambled eggs
Wash spinach, put it in boiling water, blanch it for 20 seconds, remove oxalic acid from spinach, take it out, cool it with cold water, and then dry it. Pour oil in a hot pot. After the oil is hot, pour the egg liquid into the pot, stir fry quickly with a shovel, and fry the eggs until they are cooked. Pour in blanched spinach and add some shredded carrots. Stir-fry over high fire, add some salt to taste, and stir-fry until delicious.
4. scrambled eggs with mushrooms and vegetables
Wash vegetables and Pleurotus ostreatus, cut vegetables into sections, and tear mushrooms into small pieces. Add oil to the hot pot. When the oil is hot, pour in mushrooms and stir-fry until soft. Then pour in vegetables, stir fry a few times, pour in scrambled eggs, add some salt to taste, stir fry evenly and turn off the heat.
5. Scrambled eggs with green peppers and chopped peppers
Beat the eggs into a bowl and stir well. Dice the green pepper into the egg mixture, and then add 1 spoon chopped pepper. Chopped pepper is salty, don't add salt first. Stir the egg mixture and double pepper thoroughly and evenly. Pour the right amount of oil into the hot pot. After burning hot oil, pour in the egg liquid, stir fry quickly with a shovel, then fry the eggs and taste. If the salty taste is not enough, you can add some salt.
6. Eggs wrapped in onions
Wash shallots and cut into pieces. Beat the eggs into a bowl and stir well. Add chopped shallots into the egg mixture, add appropriate amount of salt and stir well. Pour oil in a hot pot. When the oil is hot, pour in the egg liquid, stir fry quickly with a shovel, and stir fry the eggs until they are cooked.
7, carrot Flammulina velutipes scrambled eggs
Heat the oil in a wok, pour in the egg liquid, fry the eggs first, and then remove them for later use. Add a little oil to the pot, add shredded ginger and stir-fry until fragrant, then add Flammulina velutipes, shredded carrots and shredded green peppers, and stir-fry quickly until the ingredients are cut off. Finally, add the right amount of salt to taste.
8. scrambled eggs with crab mushrooms and garlic seedlings
Add an appropriate amount of oil to the hot pot, pour in the egg liquid after the oil is hot, stir-fry until cooked, and take it out for later use. Add a little oil to the pot, then add the crab mushroom and stir-fry quickly until soft, then add the scrambled eggs and chopped garlic, stir-fry quickly over high fire, and add some salt to taste.
9. scrambled eggs with tomatoes
Put some salt and a few drops of white vinegar in the egg bowl. Cut tomatoes into hob pieces and onions into small pieces. Stir the eggs while the oil is still hot. Stir-fry the eggs and put them out for use. Put a little oil in the pot, heat the tomatoes with oil, stir-fry the tomatoes until soft, stir-fry the tomato sauce for more than a minute, add some boiling water, add salt and sugar, pour in the eggs, and stir-fry quickly and evenly.
10, scrambled eggs with Pleurotus eryngii
Wash Pleurotus eryngii, cut into sections, and then tear it into strips. Add a proper amount of water to the pot and bring to a boil. Add the torn Pleurotus eryngii, blanch it for 20 seconds and pick it up. Beat the eggs, heat them in a pot with proper amount of oil, pour in the eggs, and quickly smooth them with chopsticks. Heat an appropriate amount of oil in the pan, add garlic and bean paste and stir-fry until fragrant, then add Pleurotus eryngii and stir-fry, and finally add soy sauce, oyster sauce, thirteen spices, sugar, salt and fried eggs and stir-fry evenly.