Scrambled eggs with carrots: nourishing and improving eyesight

　　carrots and egg Stir-fried together, the carotene in carrots is easily absorbed, and the content of high-quality protein, various fatty acids, and cholesterol in the dishes is increased, which increases the nutritional value to people, especially suitable for the growth and development period. Child The demand for protein, fat, lecithin, cholesterol and multiple vitamins also increases the interest of children who don't like to eat carrots, so it is suitable for teenagers to eat regularly.
　　
　　Making materials:
　　
　　Ingredients: 100g carrots, 100g eggs
　　
　　Seasoning: 5 grams of ginger, 10 grams of green onions, 2 grams of salt, 5 grams of white sugar, 1 gram of pepper
　　
　　practice:
　　
　　1. Peel the eggs, beat them in a bowl, add seasonings, mix well to form an egg slurry and set aside. ； Wash the ginger and green onions, cut the ginger into minced pieces, and cut the green onions into sections for later use.
　　
　　2. Peel the carrots, cut into thin strips, blanch them in boiling water, remove and drain.
　　
　　3. Add oil to the wok, sauté ginger and green onions until fragrant, add shredded carrots and stir-fry thoroughly, add egg mixture, stir-fry quickly in one direction and serve on the plate.
　　
　　Features: Soft, tender and easy to chew, fragrant and delicious.
　　
　　Tips - food conflicts:
　　
　　Eggs: Eating together with goose meat can damage the spleen and stomach. ； Caused by eating rabbit meat and persimmons together diarrhea ； At the same time, it should not be eaten with soft-shell turtle, carp, soy milk, and tea.