Scrambled Eggs with Zucchini

Overview

This is a light and nutritious dish.

Wash and peel zucchini
Cut the zucchini vertically down the middle and then slice it into slices, not too thick. Beat the eggs and mix well.
Heat a pot (preferably a non-stick pot), add an appropriate amount of oil, and heat it until it is 60 to 70% hot. Pour in the egg liquid and quickly use a spatula to gently flip the eggs until they are in a small, tender piece. Turn off the heat immediately and set aside. This way the eggs will be very tender.
Pour an appropriate amount of oil into the pan for scrambled eggs, add zucchini, and stir-fry until almost cooked.
Pour the eggs back into the pot, stir-fry together with the zucchini, add crushed garlic, appropriate amount of salt, chicken essence, and oyster sauce, stir-fry evenly and remove from the pot.