Hangzhou pepper does this, you can eat two bowls of rice in one meal, and my family makes it once every three days, which is really satisfying

• Ingredients: 200g chilli pepper, 4 eggs, 1 spoonful of salt, 2 shallots

• Step 1: Prepare all the ingredients, and if you are particularly afraid of spicy, you can also put less Hangzhou pepper.

• Step 2, cut the pepper diagonally or sideways, chop it and put it on a plate for later use, and chop the green onion into a small bowl for later use.

• Step 3: Crack the eggs into a bowl and stir with salt and chopped green onions to form a smooth egg mixture.

• Step 4, boil the wok dry, open the water in the pot to the Hangzhou pepper, blanch, blanch for one minute to cool, put some oil and salt in the blanched Hangzhou pepper.

• Step 5: Step by step put the pepper into the egg mixture and stir well.

• Step 6, boil the wok dry, add cooking oil, boil the oil to 7 into the heat and pour in the egg mixture, at this time turn down the heat, pick up the pot and shake it gently, let the egg liquid for 4 weeks slowly solidify.

• Step 7: After solidifying, pick up the chopsticks and stir gently in the pot, and serve on a plate after it is completely solidified.

A delicious scrambled egg with Hangzhou pepper is made

Tips:

(1) You can wear gloves when cutting Hangzhou peppers to avoid touching the peppers with your hands and causing a burning sensation.

(2) When stir-frying Hangzhou pepper eggs, you can pour more oil, so that the scrambled eggs are more delicate and have a better taste.