Scrambled Eggs with Dried Vegetables

Scrambled Eggs with Dried Vegetables

1. Wash dried vegetables and dice

2. Beaten eggs

3. Stir-fry dried vegetables in hot oil and low heat

4. The preserved vegetables have a strong salty taste, and the addition of sugar will make the preserved vegetables more crispy

5. Pour in the egg liquid

6. The bottom of the fried egg is solidified and then turned over

7. Cut into pieces, turn the scrambled eggs, the eggs are well-cooked without any liquid, and start the pan

Tips:

I fry two large slices of this amount. The dried radish is saltier, please use a moderate amount.