我们家是用甜菜脯的！配以含有少许盐份的蛋去煎，甜咸味恰恰好！#简单菜大师请路过
分量：3-4人份
需时：10分钟
材料：
甜菜脯（碎）- 2汤匙 (100克）
鸡蛋 – 5粒
盐 – ½ 汤匙
准备工作：
1. 把蛋洗净，敲入碗内，加入盐，搅均
2. 把菜圃洗净，剁碎沥干
做法：
1. 烧热锅，加入菜脯，炒干水分
2. 下2大汤匙油，炒均待热
3. 下蛋液，推均衡，待蛋液近乎凝固，反到另一面
4. 将蛋煎至呈金黄色
5. 上桌
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Preserved Radish Omelette (Chai Po Neng) 菜脯蛋
Course: MainCuisine: ChineseServings
4
servingsCooking time
10
minutesIf it’s too salty you can try with sweet chai po, just add a bit of salt you get the best of both worlds!
Ingredients
2 tbsp of sweet preserved radish / chai po
5 eggs
½ tbsp of salt
Instructions
- Preparations:
- Wash and crack the eggs in a bowl, add in salt then whisk it
- Wash, mince and rinse the cai po
- Steps:
- Heat the pan, add in cai po, fry till dry
- Add in 2 tbsp of oil and saute
- Add in eggs mixture, spread it to form an omelette, flip the omelette it is curdling
- Continue pan-frying the omelette until golden brown
- Done!
Recipe Video
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