Casual cabbage

Casual carrots

Two eggs

Suiyi lean meat

Appropriate amount of sweet potato powder

Soy sauce depends on personal taste.

Proper amount of oil

Salt depends on personal taste.

Monosodium glutamate or chicken essence depends on personal taste.

Proper amount of water

The practice of frying ginkgo at home?

Cut ginkgo into pieces or strips for later use.

Slice or slice lean meat, add sweet potato powder and soy sauce, grab and marinate for ten minutes (you can add cooking wine if you like).

Shred cabbage and carrots for later use.

Beat the eggs, add some salt and beat well.

Heat the wok, pour in the oil, pour in the egg liquid when the oil is hot, stir-fry until it is 70% cooked, and take it out for later use.

Use the remaining oil of scrambled eggs (add a little more if it is too little), and add the marinated lean meat and stir-fry until it changes color.

Add cabbage and carrots and continue to stir fry.

Stir-fry cabbage and carrot, and add ginkgo to stir fry (ginkgo is not easy to be soft and rotten, and then put ginkgo in vegetables after frying for a long time, and the vegetables will be fried when the ginkgo is soft and rotten)

Add proper amount of soy sauce and salt in the process of frying, stir-fry until the ginkgo begins to soften, add the fried eggs in front and stir well.

If the ginkgo is not soft enough, add a proper amount of water 1-2 minutes, then add a proper amount of monosodium glutamate or chicken essence (don't add it if you mind) and stir-fry until the water is dry.

Take it out and put it on a plate.

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1. The mastery of Chinese food seasoning depends on personal preference, and it is impossible to give an accurate weight. Try a few times and you can grasp the amount you need.

2. The ingredients can also be adjusted according to personal preferences, which is good for Chinese food. You don't need a fixed copy of recipes, so you have more room to play.