It is very suitable for a dish in the fat reduction period. The ingredients and methods are also simple. There is no need to add salt to the eggs. Using raw soy instead can also increase the sauce flavor.


2 eggs
100g Dutch beans
Half a carrot
2 tablespoons June fresh 10g light salt original sauce
2 cloves garlic


Step 1
Remove the two ends and old tendons of Dutch beans and cut them into small sections

Step 2
Peel the carrot, cut it into small pieces, and then cut it into diamond pieces

Step 3
Add white pepper to the egg to remove the fishy smell, add 10g fresh June light salt, original sauce to replace salt, increase the sauce flavor and stir evenly

Step 4
Heat the frying pan with oil, stir fry the egg liquid into large pieces and put them out for standby. After the oil is hot, pour the egg liquid, and the scrambled eggs are fluffy and delicious

Step 5
The original pot does not need to add oil, directly pour in minced garlic and stir fry until fragrant

Step 6
Pour in Dutch beans, carrots, 10g fresh June light salt, original sauce and a little hot water, and stir fry until the Dutch beans are mature. The Dutch beans should remain crisp and do not stir fry too much

Step 7
Finally, stir fry with broken eggs