A lively dish with rich colors and comprehensive nutrition, which is both beautiful and delicious, especially suitable for office workers

 

 

Scrambled eggs with green peppers, fungus, carrots, cucumbers, etc

2 eggs, 60 grams of fungus (soaked), 60 grams of carrots, 1 cucumber, 1 green pepper, appropriate amount of salt, appropriate amount of ginger, onion and garlic, appropriate amount of Sichuan pepper oil.

Here's how:

Beat two eggs into a bowl, add a little salt, and if you are not afraid of trouble, you can also add a little cooking wine (to remove the fish), a little water (to fry it to be more tender), and stir well. Wash the fungus and cucumber soaked in the morning, and wash and peel the carrots for later use.

Prepare the ginger, shallots, garlic and green peppers.

Tear the fungus into small florets, cucumber and carrot and cut into diamond-shaped slices.

Ginger and garlic are chopped, green onions are cut obliquely into segments, and green peppers are cut into diamond-shaped slices, this green pepper is a little spicy, so only cut a part, and friends who are not afraid of spicy can cut 1 whole.

Heat oil in a pan, pour in the egg mixture, stir-fry and set aside.

Put pepper oil in the pot (bottling directly after frying things is very convenient to save the time of office workers), pour ginger, garlic and green peppers in turn, and stir-fry until fragrant.

Add carrots and fungus and stir-fry, you can add a little water to help the carrots ripen thoroughly.

Pour in the scrambled eggs, add salt and your favorite condiments, and stir-fry well.

Pour in the cucumber slices, stir-fry three or five times, and turn off the heat.

It takes about 15 minutes to serve a quick dish with good color and flavor.