It is well known that Hunan people can eat spicy food and love spicy food. This recipe of chili scrambled eggs makes the chili super tasty and not so spicy, and the eggs still have a hint of chili aroma. It’s easy to make, and I’ll share it with you next.

Ingredients

: 300 grams of pepper, 1 egg, 50 grams of flour.

Seasoning

: 8 grams of salt, 3 grams of allspice.

Production process

Step 1: Clean the peppers, remove the stems, and cut them into rings.

Step 2: Place the chopped peppers in a basin, break in an egg, add 8 grams of salt and 3 grams of five-spice powder.

Step 3: Stir evenly with chopsticks, then pour in flour in small amounts and multiple times. (Remember not to add too much at one time)

Step 4: Stir evenly with chopsticks until the chili peppers are coated with paste and become somewhat sticky. Make sure that every chili pepper is covered with batter.

Step 5: Pour a little oil into the pot, pour the battered peppers into the pot, stir-fry over medium heat, stir constantly with chopsticks to break up the peppers.

Step 6: Fry over medium heat until the peppers are all in pieces and the surface is golden.

The chili scrambled eggs made in this way are fragrant but not spicy, delicious and delicious. It is said that it can also achieve the effect of losing weight. Friends who like it may wish to try it. The addition of flour allows the chili peppers and eggs to be fully combined. Blended, the flavors of the two also complement each other to the best of their ability, and it's delicious.