Zucchini and egg soup

Overview

Zucchini and egg soup, made with simple ingredients and light

Cut the zucchini into shreds, half a zucchini is enough for one person, stir in one egg (you can add a small amount of salt appropriately), and a little green onion to stir-fry
Pour cooking oil into the hot pan and stir-fry the zucchini for 2-3 minutes. If a small amount is very fresh (you can omit it)
After stir-frying, pour in water, heat for about 3 minutes, add salt, stir, wait until the water boils, add eggs, pour the eggs slowly (when pouring, do it clockwise or counterclockwise to prevent the eggs from forming large chunks), stir once
Take out of the pot and serve in a bowl