condiments

Green-skinned zucchini

230 grams

carrot

160g

Eggs (of hens)

1 16g

condiments

oil

Proper amount

salt

Proper amount

Haitian oyster sauce

Proper amount

Welsh onion

10g

water

Proper amount

step

1. Wash and slice the zucchini for later use.

2. Wash and slice carrots for later use.

3. Shell the eggs and put the egg liquid in a bowl for later use.

4. Add a little water to break up the egg mixture and stir evenly for use.

5. Hot pot cools oil.

6. When the oil is warm, pour the eggs into the pot and stir fry over low heat.

7. Stir-fry with chopsticks, stir-fry and serve for later use.

8. Add oil to the pot, add chopped green onion and stir fry, add carrots and stir fry.

9. Stir-fry carrots until they are 80% ripe, add zucchini and stir-fry, add a little water on the way, add appropriate amount of oyster sauce and salt and stir-fry evenly.

10. Add the eggs and mix well. Turn off the heating.

1 1. photos of finished products.

skill

Tips: 1. Carrots are not easy to cook. Stir-fry carrots first and then zucchini, otherwise it will affect the taste. 2. Scrambled eggs, when breaking up the egg liquid, the egg white and yolk are not easy to mix. It's easy to add a little water. Scrambled eggs are tender and fragrant.