Scrambled eggs with Chinese cabbage;

material

Chinese cabbage, eggs, onions, garlic, peanut oil, cooking wine, oyster sauce, salt.

Practice steps

1. Take about 6 Chinese cabbage leaves and rinse them with clean water. After controlling the moisture, cut a knife horizontally and vertically from the middle of the leaves, and then cut it into thick silk.

2, onion, garlic peeled and washed and cut into chopped green onion and garlic slices for later use.

3. Eggs 4 Eggshell clean impurities into the bowl, add appropriate amount of cooking wine, and stir evenly with chopsticks to form egg liquid.

4. Add proper amount of peanut oil to the hot pot, saute chopped green onion and garlic slices.

5. Pour in shredded cabbage, add appropriate amount of oyster sauce and stir well.

6. Add the right amount of salt to taste and continue to stir fry evenly, so that the cabbage will fry the soup soft.

7. Stir-fry until the cabbage is cut into sections, and pour the egg mixture evenly.

9. After the egg liquid is slightly solidified, turn off the fire and gently turn it with a spatula to make the eggs cooked.

10, enter the disk.