Carrots (red) 1? Two eggs

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5 grams of chopped green onion? 2 tablespoons of oil? 3 tablespoons of water? Proper amount of salt

Scrambled eggs with shredded carrots

Step by step

1

Carrots are washed and shredded with tools, and of course they can also be cut with a knife. Cut the onion into chopped green onion. I use the tender part of onion green leaves to improve the taste and color at the same time, and knock the eggs into the bowl.

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2

Add chopped green onion to the egg, add a little salt, then add 3 tablespoons of water and stir well. Adding water will make scrambled eggs tender, smooth and fluffy, and the amount of water added should not exceed one third of the egg liquid.

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three

Heat oil in a hot pot, pour in the egg liquid, spread it out with chopsticks immediately after it solidifies, and remove it for later use. There is no need to ripen, because there is still a process of heating again.

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four

Restart the oil pan, add shredded carrots and stir fry, add a little water (otherwise the pan will dry) and salt, stir fry carrots until soft red oil, then pour in scrambled eggs, stir well, turn off the heat and take out the pan.

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