Exercise 1
Seasoning: ginger 5g onion 1 0g salt 2g sugar 5g pepper each10g.
Production steps:
1. Shell the eggs, put them in a bowl, break them up, add seasoning, and mix well to form egg slurry for later use; Wash ginger and onion, cut ginger into powder and onion into sections for later use.
2. Peel the carrot, cut it into filaments, blanch it with boiling water, remove and filter out the water.
3. Add oil to the wok, saute ginger and shallots, add shredded carrots and stir-fry thoroughly to turn them into carrot oil.
4. Drain and change the oil for later use.
5. Add half a carrot oil to the pot and saute the chopped green onion.
6. add eggs.
7. Add carrots and stir fry. The eggs are tender.
8. After cooking, pour in the remaining half of carrot oil.
Exercise 2
Production steps:
1, chopped shallots. Knock the eggs into a bowl, add chopped green onion and 1 teaspoon sugar, and break them up (adding some sugar can make the eggs more fluffy).
2. Peel and shred carrots.
3, put oil in the pot, add the egg liquid after the oil is hot, stir fry until the egg is shaped, and serve it for later use.
4. Pour the right amount of oil into the pot. When the oil is hot, add shredded carrots and fry for three or four minutes until the shredded carrots become soft.
5, add scrambled eggs, add the right amount of salt and stir fry evenly, sprinkle some chopped green onion when the pot is out.
Exercise 3
1, break the eggs and add a little salt and starch.
2, put oil in the pot (put a little more), drain the carrots out of the pot.
3. Stir-fry chopped green onion in the pot. Add eggs. Add carrots and stir-fry until the eggs are soft.