Vegetable Scrambled Egg Recipe
Serving vegetables is right for those of you who are busy and don't have much time guessing in the kitchen. Just stir-fry all the vegetables, simply season with onions, salt, pepper, and it's ready to be served.
Ingredients
- Carrots, halved and then sliced oblique - 1 piece
- Chickpeas, sliced oblique - 100 grams
- Cabbage, thinly sliced - 3 pieces
- Eggs, beaten - 1 egg
- Shallots, sliced - 4 cloves
- Garlic, chopped - 2 cloves
- Curly chili, sliced oblique - 1 piece
- Salt - 1/2 tsp
- Pepper - 1/4 tsp
- Broth powder - 1/4 tsp
- Oil for frying - to taste
- See Mother's Recipe Version
Plans
- Heat the oil. Add the beaten eggs and stir and let sit until the eggs are slightly cooked. Stir again until it becomes scrambled eggs.
- Add the onion, garlic and chilies. Saute until fragrant.
- Add the beans and carrots. Cook until half cooked while continuing to stir.
- Add cabbage and all spices (salt, pepper, stock powder). Stir well until fully cooked. Correction taste. Lift.
- Ready to be served.
- 1. Stuffing scrambled can be replaced or added according to taste such as putren (young corn), mushrooms, even vermicelli/vermicelli.
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