Cooking Steps

1. 

   Step1:Take an egg. Add salt and break it up. Salt is used for seasoning and for making the eggs more even.

2. 

   Step2:Slice the carrots, wash the tomatoes, and use kitchen paper to dry the blood of the prepared beef patties.

3. 

   Step3:Take out some carrot slices and cut them into pieces. Add them to the egg liquid. Immerse the toast in the egg liquid. Immerse them on one side evenly and then reserve.

4. 

   Step4:Put a little oil in the non stick pan. Slowly fry the egg liquid toast over medium and low heat. Wait about ten seconds for the egg liquid to set. Shake the pan to avoid the paste. Wait another ten seconds for the pot to come out.

5. 

   Step5:Continue to fry the carrot slices in proper oil. Release the carotene.

6. 

   Step6:Stir in medium and low heat. Fry the beef cake on one side for 15 seconds. Change to low heat and continue to fry. By the way, fry the side of the beef cake together to prevent the juice from flowing out. Poke a hole in the middle of the patty with chopsticks. Fry it for about two to three minutes. There is blood flowing out of the hole. At this time, turn it over. Fry it for another two minutes and you will be out of the pot. This kind of fried beef cake is slightly pink in the middle. If you like it cooked, you can fry it for another minute.

7. 

   Step7:Prepare the liquid for the scrambled eggs. Break up two eggs with salt. Add two tablespoons of milk (key to tenderness). Continue beating evenly.

8. 

   Step8:Turn on the heat. Put butter in the pot. Pour the egg liquid into the pot twice. Let it stand until the egg liquid doesn't flow. At this time, you can use a shovel to fry the eggs and then put them on a plate.

9. 

   Step9:Grind some black pepper on the scrambled egg. Add flavor. Put the toast, the beef cake and the fried carrot on the plate. Cut two slices of tomato. It's finished.