Stir-fried Eggs with Pickled Long Beans
Tangy, crunchy pickled long beans are scrambled with fluffy eggs, their sharp fermented snap perking up every soft, golden bite. A two-ingredient wonder that wakes up the palate and turns plain rice into a feast.
Instructions
- 1
An appropriate amount of pickled sour long beans.
- 2
Crack the eggs into a bowl, add salt, cooking wine, and a little water, and beat them until mixed.
- 3
Remove the seeds from the green chili peppers, wash them, and cut into small sections.
- 4
Heat oil in a pan, pour in the beaten eggs and stir-fry until solidified, then remove.
- 5
Add more oil, stir-fry the pickled long beans evenly, add a little water, and cook for a few minutes.
- 6
Add the green chili peppers and stir-fry until cooked.
- 7
Add the egg pieces and stir-fry evenly.
- 8
Sour and salty, very appetizing with rice.
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Ingredients
Main Ingredients
- Pickled long beansto taste
- Eggto taste
- green chili pepperto taste
Seasonings
- oilto taste
- cooking wineto taste
- Saltto taste