Recipe: Scrambled eggs with three peppers

Home Cooking Recipe: Scrambled eggs with three peppers

Notes:

The three peppers are green peppers, red colored peppers, and yellow colored peppers, so that they are delicious and delicious, and they are nutritious and rich.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the green pepper and the colored pepper to remove the seeds, drain the water, and cut the diamond-shaped pieces for use;

    Wash the green pepper and the colored pepper to remove the seeds, drain the water, and cut the diamond-shaped pieces for use;

  2. Home Cooking Recipe: Use a small spoon to dig a proper amount of bean paste into a small bowl, add a little water and mix well;

    Use a small spoon to dig a proper amount of bean paste into a small bowl, add a little water and mix well;

  3. Home Cooking Recipe: Eggs are thoroughly stirred with egg beater (the egg liquid is slightly foamed) for use;

    Eggs are thoroughly stirred with egg beater (the egg liquid is slightly foamed) for use;

  4. Put the oil into the hot pot to 50% heat, pour the egg liquid into the oil quickly, start to stir repeatedly after the initial setting, and all the egg liquids will be ready for use after molding;

  5. Leave the bottom oil in the pot, heat it on medium heat, pour the green pepper into the pepper, and stir-fry until it is ripe;

  6. Continue to pour into the well-prepared bean paste and egg pieces, and turn to the fire to quickly stir fry (see the picture to see the picture, the image shows the 'quick' stir fry) evenly, the pan can be put on the plate.

Tips:

Green pepper and color pepper seeds must be removed because it is not conducive to digestion and absorption in our gastrointestinal tract! The bean paste is salty enough, so you don't need extra salt.


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