250 ??grams of fresh yam, 2 eggs, shredded ginger, salt, MSG, cooking wine

Method:

1. Peel, wash and slice the yam. Then crack the eggs and beat them well for later use;

2. When the oil in the pot is 70% hot, add shredded ginger and stir-fry;

3. After frying until fragrant, go down the mountain Stir-fry the tablets until soft, turn the yam to one side, pour the eggs into the other side and stir-fry until they form lumps, then stir-fry the yam together, add a small amount of cooking wine, and stir-fry evenly;

4 .Add salt and MSG and stir-fry for a few times before serving.

3 taels of yam, 3 taels of leeks, 6 eggs, 2 tablespoons of cherry blossom shrimp

Seasoning: 1 teaspoon of salt

Recipe editor

1. Cut the yam into small dices, cut the leeks into small dices, beat the eggs and put them into a bowl together, then add the cherry blossom shrimp and salt, mix well and set aside

2. Heat 2 large pots spoon of oil, pour in the mixed egg juice and stir-fry until done

1. Peel the yam, cut into pieces, cook and steam it, then press it into puree with a spoon.

2. Crack the eggs and stir, put oil in the pot, when the oil is 50% hot, pour the egg liquid into it. Stir.

3. When the eggs are still tender and the egg liquid is not completely solidified, pour in the yam puree and stir...then pour in the ingredients, you can do it without ingredients~

4. Stir again, Add salt appropriately according to ingredients. If you add luncheon meat, you don’t need to add too much salt. Both the eggs and luncheon meat are a little salty. Mix well and serve!

1. Put the shredded pork into a bowl, add five-spice powder and Sichuan pepper powder, then add a little cooking wine, stir evenly, and marinate for preparation;

2. Peel the yam and cut into pieces Soak the yams in water and add a little white vinegar to prevent the yam from turning black;

3. Crack the eggs into a bowl, add a little water, and be sure to break them up (note that the amount of water added is the same as the amount of eggs) The quantity ratio is 4:1);

4. Cut the green and red peppers into cubes and set aside;

5. Add a little oil to the wok and add the pickled peppers. Stir-fry the shredded meat until it changes color;

6. Take out the shredded yam from the water, put it into the pot, add a little salt, and stir-fry for a while;

7. Pour in and mix well Pour the eggs evenly over the shredded yam and pork, covering the shredded yam;

8. Cover the pot, then turn off the heat, and use the residual heat in the pot to simmer the eggs, that is, It can be put on a plate and served out of the pot;

9. Sprinkle with diced green and red peppers.