Fried eggs with seasonal vegetables
Overview
This is LG's favorite dish. He doesn't like to handle meat, and he especially hates fish and shrimp. Now handling fat intestines is also listed as one of the things he hates most. O(∩_∩)O haha~ So, you will usually see him humming a song while holding a plate of vegetarian dishes, happily. . . I am a typical carnivore. One day without meat is like three autumns. In order to satisfy me, a foodie, he usually makes small meat dishes to entertain me, such as "Fried Eggs with Chives", "Scrambled Eggs with Spinach", and "Fried Eggs with Tomatoes". . . . . . There is also this "Seasonal Vegetable Scrambled Eggs". . . In LG’s original words: Look, isn’t the color very bright? It looks like you want to eat it. It’s stronger than meat, stronger than fish and shrimp. It’s full of fat intestines. . .
Tags
Ingredients
Steps
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Remove stems and seeds from green and sweet peppers, wash them, drain them and set aside; dice green and bell peppers and set aside; soak fungus in advance, wash them, remove their stems, tear them into small florets, and drain them;
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Crack the eggs into a bowl, add appropriate amount of salt, break them up and set aside;
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One garlic, washed and minced;
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Put the pot on the fire. After it is hot, pour in an appropriate amount of vegetable oil. After the oil pot is hot, turn to low heat, pour the egg liquid into the pot and stir-fry;
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After the egg liquid has solidified, mash it into small pieces and set aside;
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Use the base oil in the pot to sauté the garlic;
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Add the fungus and stir-fry over high heat;
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Add green pepper and diced bell pepper and stir-fry briefly;
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Add eggs and continue to stir-fry;
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Add appropriate amount of salt; stir-fry evenly, turn off the heat; remove from the pot and plate.