Garlic bolt can reduce blood lipid and prevent coronary heart disease. Mung bean sprouts can clear away heat and toxic materials, and maintain beauty. The two ingredients are put together and fried with eggs, which are rich in nutrition, rich in color and fragrance, and the method is relatively simple. Let me introduce the method of this dish.

Tools/materials: garlic bolt 200g, mung bean sprouts 150g, 2 eggs, and carrots.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, vinegar, sesame oil and oil.

Wash the garlic seedlings with clear water, control the moisture, cut them into inches and put them on a plate for later use.

Wash the mung bean sprouts with clear water, control the moisture and put them on a plate for later use.

Beat the eggs into a bowl and stir them into egg liquid for use.

Slice carrot, and mince onion, ginger and garlic for later use.

Stir-fry the eggs in the pan first, and stir them up. Put the eggs in the pot to make cakes, and then shovel them into pieces with a shovel.

Add hot oil to the pot. When the oil is hot, add pepper, onion, ginger and garlic and stir fry. Then add carrots and stir fry.

Stir-fry carrots until they are soft, add garlic and stir-fry over high heat.

Stir-fry the garlic sprouts until half cooked, add the mung bean sprouts and drop a little vinegar to keep the mung bean sprouts crisp. Add the salt, stir it a little, and then add the eggs.

Stir-fry the garlic sprouts until they are cut off. Turn the eggs over, add monosodium glutamate and turn off the heat. Drop a little sesame oil and take out the spoon.

Special tips: wait for the food, stir fry over high fire, keep it crisp, and don't cook it.