Carrots and eggs are stir-fried together, making it easier to absorb the carotene in carrots and increasing the content of high-quality protein, various fatty acids, and cholesterol in the dish. Carrot stir-fried eggs are a good recipe for pre-pregnancy.
Main ingredients: 100g carrots, 100g eggs
Seasoning: 5g ginger, 10g spring onions, 2g salt, 5g white sugar, 1g pepper
Cooking method:
1. Peel the eggs and beat them in a bowl. Add seasoning and mix well to make egg batter. Wash the ginger and spring onions, mince the ginger, and cut the spring onions into sections.
2. Peel the carrots and cut them into thin shreds. Blanch them in boiling water until fully cooked, then remove and drain.
3. Heat oil in a frying pan, sauté the ginger and spring onions until fragrant, add the carrot shreds and stir-fry until cooked. Add the egg batter and quickly stir-fry in one direction until cooked. Transfer to a plate.
The dish has a tender and chewy texture and a delicious and refreshing taste.
