Home dish
by CookWhatHK0 saved
Preserved Radish and Long Bean Omelette folds crunchy long beans and salty-savoury preserved radish into eggs, pan-fried into golden wedges.
Wash the long beans and cut into small pieces. Heat oil in a wok, stir-fry the long beans with the minced garlic, then set aside.
豆角洗乾淨切粒，燒熱鑊落油後加入豆角同蒜蓉兜炒，盛起備用。
Beat the eggs, then add the long beans, preserved radish and seasonings.
雞蛋發勻，加豆角、菜脯及調味料。
Heat 1 tbsp oil over high heat, pour in the egg mixture and fry slowly, dividing it into 4 portions with a spatula, then flip and fry until golden.
大火落 1 湯匙油，下蛋液慢慢煎，用鑊剷分成 4 份，翻面繼續煎至金黃色即成。
