Preserved vegetable omelette

Overview

Dried vegetables are called dried radish in my hometown. They are salty, crispy and delicious. I am a mountain person, and I have regarded preserved vegetables as my lifeblood since I was a child. Even if I have meat to eat now, I still can’t let go of preserved vegetables.

Tags

• hot dishes
• egg
• garlic sprouts
• preserved vegetables

Ingredients

Steps

1. 1 Wash the preserved vegetables. If you feel they are too salty, wash them twice with hot water. Then chop.

   

2. 2 Put some oil in the pot and fry the vegetables first, then take them out when you smell the aroma

   

3. 3 Beat two eggs

   

4. 4 Add the preserved vegetables into the egg mixture and mix well

   

5. 5 Put some oil in the pan, wait until the pan is hot, pour the egg liquid and preserved vegetables into it, and level it

   

6. 6 When the pancake slides when you shake the pan, flip it over and fry for another minute. I used medium heat from beginning to end.

   

7. 7 It tastes great when served as porridge or rice. No seasoning required, delicious and crispy, I really like it.