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1
Wash and cut green peppers into shreds. -
2
Grate the carrots into shreds. -
3
Wash the eggs and beat them in a bowl. -
4
Beat the eggs, add appropriate amount of cooking wine and salt and stir evenly. -
5
Crush the shredded green pepper into pieces. -
6
Add an appropriate amount of cooking oil to the non-stick pan (I don’t add a lot of oil, the oil is just right for frying the eggs, and it tastes fragrant but not greasy. -
7
Pour the egg liquid into the pot, turn to low heat and fry. -
8
Fry slowly over low heat, then turn over to the other side and continue frying over low heat. -
9
Fry until golden brown on both sides, put on a plate, scrambled eggs with chopped green peppers and carrots, beautiful color and rich in nutrients.
Tips
Mastering the heat is key.