Speaking of boring eggs, I just cooked a meal the other day. Egg stuffing is an artifact of Northeast bibimbap cooking! The materials used are easy to find, convenient to make and low in cost. Egg stuffing depends on how you want to make it, what you want to eat depends on how much you want to put in it, but soy sauce is essential. Do you want to eat instant egg stuffing or steam it in an ordinary pot? Let's talk about the egg stuffing steamed in the pot:

1. Prepare ingredients: eggs (depending on how much you can eat, usually 3-4 are enough for several people), green peppers (spicy or not, depending on personal taste, but spicy and delicious is recommended) tomatoes? Here I emphasize tomatoes. Maybe you will find eggs boring. Why do you put tomatoes? Listen to me, go back and taste it, and you will know how delicious tomatoes are! A little chopped green onion.

2. Prepare seasonings: soybean oil, premium soy sauce, edible salt, and soy sauce (note that soy sauce is the best in Northeast China, and soy sauce is the best. If you really can't eat it, replace it with delicious sauce, which is the soul of this egg stuffing)

3. Beat the eggs into a bowl and mix well. Add chopped peppers? 2 teaspoons of seasoned soybean oil, 2 teaspoons of soy sauce, 1 teaspoon of salt and soy sauce. Put three or four spoonfuls of seasoning! Stir in the punch and steam in the pot!

The second one I want to talk about below is also recommended to everyone. If you are in a hurry to eat or are in a hurry, then this is your best choice. The method is the same as above, except that you put a little water (two spoonfuls) in it, and you must cover the bowl with plastic wrap after eating to prevent the water from evaporating. Just poke a hole in the bowl (to prevent the film from bursting during microwave) and microwave in the microwave oven for 3 minutes. Very simple and convenient, saving 15 minutes than usual.