Eggs are a common nutritious food on the people's table. Breakfast supplement protein preferred eggs, not only good nutrition, do it is convenient, usually breakfast is to eat boiled eggs more, today change the method, to share a dish of preserved omelette, the eggs are tender and delicious, rich in taste, like friends may wish to try.
Omelette with preserved vegetables
Ingredients: 3 eggs, 25 g preserved vegetables, 2 green onions, 1/4 tsp salt, 3 tbsp vegetable oil
Preparations: 1. Wash the preserved vegetables and cut into small pieces; 2. Wash the green onions and cut the green onions.
Start production:
1 Soak the cut preserved vegetables in water for a few minutes, change the water once in the middle, and drain.
2 Whisk the eggs into a bowl, add green onion, salt and water and beat well.
3 Heat the oil in a pan until 40% hot, add the chopped vegetables and stir-fry for a while.
4 Pour in the egg mixture.
5 Fry until the surface of the egg is golden brown, then turn over the surface and fry over low heat until the other side is golden brown.
6 Slightly scoop the eggs into chunks and sauté for about 2 minutes.
Tips: 1 The preserved vegetables themselves have a salty taste, before stir-frying, you should first cut the grains and soak it in water, but do not soak it for too long; do not cut it too much, cut into small cubes. 2 Do not put too much salt in the pot to avoid being too salty.
Selected from the book "Chef's Home Cooking Staple Food Baking a Complete Book", all rights reserved.