Pan-fried Eggs with Preserved Daikon
繁體中文

Ingredients

Chopped preserved radish (Rinse off the salt) 1/3 cup Eggs 5 large Cooking oil 3 Tbs

Instructions

1.	Beat the eggs then mix them with the preserved radish. Since preserved radish is very salty, you don't need salt for the eggs.
2.	Add 3 tbs. of oil and egg mixture to a heated non-stick pan. Shake the pan to make the egg mixture spread evenly then cook the eggs over medium heat. While cooking the eggs, use a pair of chopsticks to consistently stir the eggs from edges to the center to make the eggs fluffy.
3.	Once the bottom is golden brown, flip the eggs over and continue to cook until the other side is golden brown too. Do not overcook the eggs.
4.	Plate the egg in whole, or cut it into small pieces.

菜脯蛋
ENGLISH

材料

切碎菜脯 (沖洗掉鹽份) 1/3 杯 雞蛋 5 個(大) 食用油 3 大匙

做法

1.	蛋打散後加入菜脯碎拌勻。由於菜脯已經很鹹，蛋裡就不要加鹽。
2.	不沾鍋燒熱後加入3大匙油。 將蛋液倒進鍋裡攤平，用中火煎黃。煎的時候用筷子不停從外向中間攪動，讓蛋蓬鬆。
3.	等底部已呈金黃色時，將蛋翻面繼續煎到另一面也變成金黃。勿將蛋煎老。
4.	可以整片蛋裝盤，或切成小塊裝盤。

最後更新 (Last Update): 12/13/2020
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