Long beans and scrambled eggs


Long beans and scrambled eggs

Wash and cut fresh long beans into sections, stir-fry until they turn emerald green, with a crisp and tender taste and its own fragrance; stir-fry the beaten eggs into golden and fluffy egg cubes, exuding a rich egg aroma. After the two are mixed, the freshness of the long beans neutralizes the mellowness of the eggs, and then add a little salt and a little light soy sauce for seasoning. Simple seasoning can stimulate the most authentic taste of the ingredients.

Ingredients

Steps

  1. Crack two eggs into a plate, add a teaspoon of chicken stock and set aside.
    Crack two eggs into a plate, add a teaspoon of chicken stock and set aside.
  2. Change the length into small segments.
    Change the length into small segments.
  3. Put 60 grams of oil in a pan.
    Put 60 grams of oil in a pan.
  4. Heat the oil and add the long tofu and fry for 30 seconds.
    Heat the oil and add the long tofu and fry for 30 seconds.
  5. Pour in the prepared egg liquid and stir-fry the eggs into granules, add iodized salt and serve.
    Pour in the prepared egg liquid and stir-fry the eggs into granules, add iodized salt and serve.
  6. Serve.
    Serve.
Languages
Lange Bohnen und Rührei - Deutsch (German) version
Long beans and scrambled eggs - English version
Judías largas y huevos revueltos - Española (Spanish) version
Haricots longs et œufs brouillés - Français (French) version
Kacang panjang dan telur orak-arik - Bahasa Indonesia (Indonesian) version
Uova strapazzate con fagiolini - Italiana (Italian) version
インゲン豆とスクランブルエッグ - 日本語 (Japanese) version
긴 콩과 스크램블 에그 - 한국인 (Korean) version
ถั่วฝักยาวและไข่คน - แบบไทย (Thai) version
長豆炒蛋 - 香港繁體中文 (Traditional Chinese - Hong Kong) version