The authentic practice of scrambled eggs with pepper, the practice of scrambled eggs with pepper

Ingredients. <>

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1 handful of threaded peppers.

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3 eggs. Accessories.

Vegetable oil. Amount. Salt. Amount.

Green onion. Crumb.

Preparation of scrambled eggs with pepper.

Wash the peppers. <>

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Cut into circles. <>

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Beat the eggs in a bowl.

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Pour oil into a wok, pour in the egg liquid when it is hot, fry into small pieces and put it out.

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Pour a little more oil into the wok, stir-fry the chopped green onion until fragrant, and then pour the pepper rings into the pan to change color.

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Pour the eggs into the pan, sprinkle with an appropriate amount of salt and stir-fry evenly, and remove from the pan.

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Fragrant, fresh and tender, easy to eat.

Preparation of scrambled eggs with pepper. Ingredients: 2 eggs, 200 grams of peppercorns.

Excipients: 1 teaspoon of salt, appropriate amount of chicken essence, appropriate amount of cooking oil.

Steps: 1. Wash the peppers.

2. Remove the stems and cut them into chili segments of about one centimeter.

3. Beat two eggs and set aside.

4. Heat a wok and add an appropriate amount of vegetable oil and pepper.

5. Fry until there are white bubbles in the pepper section.

6. Pour in the eggs and stir-fry.

7. Stir-fry until the eggs are solidified, add a teaspoon of salt and chicken essence, and remove from the pan.

Ingredients: 4 eggs, 15 peppers, 2 grams of salt, 2 spoons of light soy sauce, 1 spoon of oil, half an onion, 5 cloves of garlic, appropriate amount of oil.

1. Wash the pepper and cut it into small rings, wash and chop the garlic cloves, wash and chop the onion, and set aside.

2. Beat the eggs into a bowl, add a little salt and mix well for later use.

3. Heat the oil, add the minced garlic and stir-fry until fragrant, then put the pepper and onion and stir-fry well.

4. Pour in an appropriate amount of light soy sauce and stir well.

5. After the pepper becomes soft, pour in the egg liquid and stir well.

6. After the eggs are lumped, add an appropriate amount of oyster sauce.

7. Stir-fry evenly and enjoy.

1. Two catties of peppers, 30 eggs, 10 grams of chicken essence, 8 grams of salt, 10 grams of cooking wine, and a little sesame oil.

2. Prepare two catties of line peppers, remove the pedicles after cleaning, cut them into line pepper rings, try to cut them finely, and it is easier to fry and stir-fry the spicy taste.

3. Prepare a larger basin, beat about 30 eggs into it, add 8 grams of salt, 10 grams of chicken essence, and 10 grams of cooking wine to remove the smell, then pour in some sesame oil, and quickly stir it with chopsticks to let the egg whites and egg whites blend together.

4. Fry the pepper, burn the oil in the pot, pour the pepper when the oil temperature is hot, stir-fry on medium heat for 2 minutes, add two spoons of salt to facilitate the water inside, get out of the pot after the pepper is broken and smell the spicy smell, pour the pepper into the egg liquid and stir well, so that each pepper is wrapped in egg liquid, so that the eggs will not be old when the egg is fried for a while, and the pepper will not be pinched.

5. Heat the oil in the pot again, when the oil temperature is hot, pour in half of the egg liquid first, gently push the egg liquid with the back of the spoon to heat it evenly, pour a little vegetable oil along the edge of the pot after the egg liquid is all set, shake the pot often to prevent the bottom from being pasted, and turn the noodles back and forth several times after the eggs are fried and quickly scattered.