Spicy scrambled eggs

Method 1

Ingredients

Three eggs, one green pepper, one red pepper, oil, salt, garlic

Method

1. Finely chop the green pepper and red pepper.

2. Put oil in the pot, beat in the eggs when it is 80% hot, stir-fry with a spatula to make beautiful egg droplets, take them out and set aside.

3. Put a little oil in the pot, sauté the garlic until fragrant, add the chili and stir-fry.

4. Pour the scrambled eggs into the pot, add a little salt, and stir-fry evenly with the chili peppers before serving.

Tips

This dish is very simple to make. Please note that it is better to use a little more oil when frying the eggs. The eggs will look better because this dish is easier to cook, so The stir-frying time should not be too long, otherwise the color and flavor will be affected!

Method 2

Ingredients

2 green peppers, 2 eggs, 40 carats of oil

Method

1. Wash the green pepper with clean water, remove the seeds and cut into thin strips

2. Beat the eggs in a bowl, and use Chopsticks stir it up.

3. Put oil (40 grams) in the pot, heat it up, pour in the egg juice, stir-fry and pour out.

4. Pour the remaining oil into the pot, heat it up, add the chopped green onions, then add the green pepper shreds, add refined salt and stir-fry for a few times. When the green pepper shreds are green, add them and stir-fry. of eggs, stir-fry evenly, cook with balsamic vinegar, and serve.

Method 3

Materials

Main ingredients: eggs, auxiliary materials: 1 red pepper, seasonings: Shaoxing wine (or liquor, beer), salt, oil , soy sauce

Method

1. Mash the eggs and sprinkle a little salt. Wash the peppers, remove seeds and cut them into strips.

2. Put oil in the iron pot, heat the oil slightly and pour the egg liquid into it. Do not boil the oil before putting it in, otherwise it will be put down just as soon as it is put in. The egg liquid will explode because the oil is too hot, and the shape will not be good.

3. Flip the egg liquid, and use a shovel to cut the newly cooked eggs into small pieces. Flip again to prevent the eggs from being too old (this series of actions should be fast, and it takes relatively little time, and the egg pieces do not have to be fully cooked).

4. The eggs in the pot are all tender and small pieces. Pour in an appropriate amount of Shaoxing wine (I like to add a little more, as the aroma of the wine will evaporate in the end), chicken essence, soy sauce (you can omit it if you don’t like it) and salt, and add a little water to avoid boiling the egg pieces dry. Cook for about half a minute, pour in the chili, and serve it when the chili becomes soft and cooked. The aroma is so fragrant that you don’t need to eat an extra bowl of rice~~~