Fried eggs with green pepper
Overview
It is said that one egg a day is nutritious enough. Green pepper scrambled eggs use four green peppers and four eggs. If eating too much, will the protein be accumulated in the abdomen and gain weight? But it tastes so good that it’s perfect for eating, so just eat it all. Conventional green pepper scrambled eggs are chopped green peppers, which is equivalent to fried green pepper egg pancakes. I wanted a different taste, so I added dried chili peppers to make a stir-fry flavor. I couldn't stop eating it.
Tags
Ingredients
Steps
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Remove the seeds from the green pepper and cut the whole green pepper into irregular shapes starting from the end (turn the pepper over and cut). Beat the eggs with salt and set aside. Note: Use as many eggs as you need for the number of green peppers.
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Heat the pan and add oil (if your pan has just been washed, turn to the minimum heat after drying and let the temperature of the pan drop before adding oil). Pour in the eggs and fry them over medium heat until they are solidified. Note: The eggs should be fried thickly, not thinly. After the bottom is solidified, use a spatula to tilt one side of the eggs up, allowing the unsolidified egg liquid on the surface to flow to the bottom. Repeat this until the egg liquid is completely solidified.
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Then turn over and mash, remove and set aside. Fried eggs should be bright yellow without any burnt color.
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Add a little oil to the pot, add the dried chili peppers and stir-fry over low heat. Add the chopped green chili peppers and salt, turn to high heat and stir-fry quickly until a little skin forms on the surface of the green chili peppers.
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Pour in the eggs and continue to stir-fry quickly over high heat until there is obvious white skin on the surface of the green peppers, and it is ready to serve. Note: After adding the eggs, be sure to stir-fry over high heat to force out the umami flavor inside the eggs, so that the green peppers will taste better.
