November 11, 2009
This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American ...
Yield: for 1-2 persons
edit Ingredients
3 |
Eggs, big |
100 |
grams Preserved radish |
1 |
tablespoon Chopped scallion |
2 |
tablespoons Cooking oil |
⅕ |
edit Preparation
Step 1 |
Rinse and finely chop pickles. Crack eggs into a bowl and whisk until well-combined. Blend in chopped preserved radish and scallion. Season it with chicken bouillon. |
Step 2 |
Heat up a skillet with oil. Slowly pour in the mixture and give it 20 seconds to turn a nice golden brown over medium-low heat. Turn over and cook until it turns golden as well. Serve immediately. |
edit About Pan-Fried Beaten Eggs With Preserved Radish / 菜脯煎蛋
This dish (Cai Pu Jian Dan/菜脯煎蛋 in Chinese)is prepared with beaten eggs, perserved radish and spring onions, very much like "Egg Fu Yung",which is a Chinese American dish based on a Shanghai classic dish called fu yung egg slices. However, the "Cai Pu Jian Dan" does not include a gravy or sauce, as "Egg Fu Yung" always do.
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Edited by: Angie's Recipes, Colin Saunders
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