菜脯豆角炒蛋

Wash the long beans and cut into small pieces. Heat oil in a pan, stir-fry the long beans and minced garlic, then set aside.

Beat the eggs and add the long beans, preserved radish, and seasonings.

Over high heat add 1 tablespoon of oil, pour in the egg mixture and pan-fry slowly. Divide into 4 portions with a spatula, flip, and continue frying until golden.