Egg and carrot shreds

Overview

Carrots contain carotene, potassium, calcium, phosphorus, etc. Each 100g fresh weight contains 1.67 to 12.1 mg of carotene, which is 5 to 7 times higher than that of tomatoes. After being digested and decomposed into vitamin A, it can prevent night blindness and respiratory diseases and promote the growth of children. In addition, it also contains more calcium, phosphorus, iron and other minerals. Eating two carrots a day can reduce blood cholesterol by 10% to 20%; eating three carrots a day has a miraculous effect on preventing heart disease and tumors.

Tags

• hot dishes
• home cooking
• summer recipes
• cooking wine
• egg
• light soy sauce
• carrot
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Shred the carrots, beat the eggs with a few drops of cooking wine

   

3. 3 Add the egg liquid into the hot pan and stir-fry until cooked, then set aside

   

4. 4 Add shredded carrots to a hot pan and stir-fry until soft

   

5. 5 Add the scrambled eggs and stir-fry evenly

   

6. 6 Add salt, light soy sauce and stir-fry

   

7. 7 Take out of the pot