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China • Eggs and tofu

Salted Vegetables and Eggs

This recipe for pickled mustard greens and eggs includes 8 steps and is illustrated. First, soak the pickled mustard greens in warm water for 3 minutes.

Savory
Prep—
Cook—
Servings—
Salted Vegetables and Eggs
Step photograph from the user-provided xiangha.csv; the original author was not supplied.

Method

  1. 01

    Step 1

    Soak the pickled vegetables in warm water for 3 minutes.

    Step 1
  2. 02

    Step 2

    Remove from the water and squeeze out excess moisture.

    Step 2
  3. 03

    Step 3

    Crack the eggs into a bowl, add salt and chicken bouillon, and mix well.

    Step 3
  4. 04

    Step 4

    Pour in the pickled vegetables and mix well.

    Step 4
  5. 05

    Step 5

    Heat oil in a pan over low heat

    Step 5
  6. 06

    Step 6

    Pour in the salted vegetables and eggs, fry over low heat, and pay attention to the heat.

    Step 6
  7. 07

    Step 7

    Flip it over once it has set and stabilized. If it feels dry, add a small amount of oil.

    Step 7
  8. 08

    Step 8

    Feel free to be creative with the shape when plating!

    Step 8

Nutrition

Nutrition has not been calculated for this recipe.

Source: User-provided xiangha.csv