Scrambled eggs with preserved vegetables(cai pu chao dan )

Scrambled eggs with preserved vegetables

Introduction:

"Preserved vegetable" refers to sun dried radish, a kind of vegetable with unique flavor. It is rich in vitamin B, and its iron content is higher than that of other foods except for Flammulina. Dried radish is called preserved vegetable in Chaoshan. It is salty, fragrant and crispy. It is appetizing. It is also called Chaoshan three treasures together with Chaoshan pickles and fish sauce. If you cook a pot of porridge every morning, you have to fry a plate of preserved vegetables and eggs. It's appetizing and refreshing. A few bowls of porridge will be eaten unconsciously. "

Production steps:

Step 1: prepare raw materials, preserved vegetables and 2 eggs.

Step 2: wash the preserved vegetables and put the eggs into a clean small basin.

Step 3: cut the preserved vegetables into pieces, thin is conducive to bonding with the egg liquid, and the eggs break up.

Step 4: heat the oil in the pan, pour in the preserved vegetables and stir fry until golden.

Step 5: pour in the egg, solidify for a while, turn the other side and fry until golden.

Step 6: fry both sides until golden.

Step 7: use a shovel to cut and turn evenly.

Step 8: plate, with a bowl of porridge, is a good day!!

Materials required:

Preserved vegetables: right amount

Eggs: 2

Note: 1. Fry the preserved vegetables until golden, then add the egg liquid. The fried preserved vegetables are full of aroma. 2. Preserved vegetable itself contains salt, so there is no need to add salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cai Pu Chao Dan