How to make scrambled eggs with carrots

Scrambled eggs with carrots is a home-cooked dish. Home-cooked dishes are relatively convenient and simple to prepare, but these convenient and simple foods can provide us with more nutrition. The following is the specific method of making scrambled eggs with carrots.

Method 1

Ingredients preparation

Ingredients: 100g carrots 100g eggs

Materials

Production materials (20 pieces)

Seasoning: 5g ginger, 10g green onion, 2g salt, 5g sugar, 1g pepper, as needed

Production steps

1. Peel the eggs, beat them in a bowl, add seasonings, mix well into egg paste and set aside; wash the ginger and green onions, chop the ginger into minced pieces, and cut the green onions into sections and set aside.

2. Peel the carrots, cut into thin strips, blanch them in boiling water, remove them and drain the water.

3. Add oil to a wok, sauté ginger and green onion, then add shredded carrots and stir-fry until cooked through to turn into carrot oil.

4. Drain the oil and set aside.

5. Add half of the carrot oil to the pot and sauté the chopped green onions.

6. Add eggs.

7. Pour in carrots and stir-fry until the eggs are tender.

8. After serving, drizzle with the remaining half of the carrot oil.

Method 2

Ingredients preparation

Carrots, eggs, salad oil, salt, shallots, sugar

Production steps

1. Chop the green onion. Crack the eggs into a bowl, add chopped green onions and 1 teaspoon of sugar, and beat them. (Adding a little sugar when beating the eggs will make them fluffier.)

2. Peel and shred carrots

3. Put oil in the pan, add the egg liquid after the oil is hot, stir-fry until the eggs are set, and set aside

4. Pour a proper amount of oil into the pan, add the shredded carrots after the oil is hot, and stir-fry for three or four minutes until the shredded carrots become soft.

5. Add the fried eggs, add appropriate amount of salt and stir fry evenly, sprinkle some chopped green onions when serving

Nutritional Value

It can prevent tract infections, maintain normal vision, treat night blindness and dry eyes, etc. At the same time, it can enhance human immunity and anti-cancer effects, reduce the chemotherapy reactions of cancer patients, and protect multiple organs. Women who eat carrots can reduce the incidence of ovarian cancer. In addition, the potassium succinate contained in carrots helps prevent arteriosclerosis, lower cholesterol, and has a certain effect on preventing and treating high blood pressure. Carotene can remove free radicals that cause aging, and the B vitamins and vitamin C it contains also have the effect of moisturizing the skin and anti-aging. In addition, its aromatic smell is caused by volatile oils, which can enhance digestion and have a bactericidal effect.