Scrambled Eggs with Miso

Name: Scrambled Eggs with Miso
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 1 Green onions; 1 tablespoon Tohoku miso; Some oil

by Scarlett

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Last time I traveled to Northeast China, local friends knew that I like cooking and taught me a dish with local characteristics---scrambled eggs with soybean paste. Speaking of scrambled eggs with miso, it is the most common dish in the Northeast. It only takes 5 minutes and the time is short. One kind of seasoning---Northeast miso, two kinds of ingredients---eggs and green onions are very simple. Super easy, you can eat a few bowls of rice beautifully and full, super invincible, it is a home-cooked dish that people in the Northeast can't live without in all seasons.

Ingredients

3 pcs Egg
1 Green Onions
1 tablespoon Tohoku Miso
Some Oil

Scrambled Eggs with Miso

1. Prepare raw materials;

2. Add a little cold boiled water to the Dongbei miso to melt it;

3. Beat the eggs into a bowl, break them up and set aside;

4. Heat the pan with cold oil, pour in the egg liquid and fry until slightly set;

5. Use chopsticks to divide into small pieces and serve;

6. Leave a little oil in the pot, add green onions and sauté;

7. Put in the Northeast miso and stir fry;

8. Pour in the freshly scrambled eggs and continue to stir fry evenly;

9. Serve it.

Tips:
1. Put the eggs in a bowl and then stir them and fry them for later use; 2. Scatter the Northeast miso with water before cooking 3. Stir-fry the green onions, add in the Northeast miso and stir-fry evenly, then add the blanched eggs Stir-fry evenly; 4. The Dongbei soybean paste is already salty, so there is no need to add salt.