Recipe: 客家菜脯蛋 Hakka Fried Eggs
客家菜脯蛋
Ingredients/材料：
Diced Preserved Daikon 2/3 cups 菜脯 2/3 cups
Beaten Eggs 5 蛋5粒
Diced Green Onion 2 springs 青蔥2枝
Oil 1 Tsp
Oil 1 Tsp
Seasoning/調味料:
Sesame Oil 1tsp 香油1小匙
Springle of Salt (optional) 鹽巴可免
Springle of White Pepper 白胡椒少許
Water 2 Tsp 水2Tsp
Sprinkle of Chicken Broth Powder 雞粉少許
Method/作法：
1. Dice preserved daikon and rinse them off to keep drip dry/padded dry and set aside
2. In a dry wok or frying pan, add the preserved daikon on a medium heat
3. Stir occasionally and cook for about 3 minutes
4. Dish the preserved daikon on to a plate and set aside
5. Beat all eggs into a bowl and add seasoning then beat eggs thoroughly to increase air and bubbles for fluffiness texture
6. Add green onion and preserved daikon into the eggs and mix well
7. Add 1 Tsp of oil in the wok/pan on medium high heat
8. Slowly pour the mix mixture
9. Bubbles on the edge of the egg are good indication of fluffiness texture
10. Cook for approximately 2 minutes or until the bottom side is slightly golden
11. Turn the egg and let it cook for another 2 minutes or until slightly golden
12. Turn off heat and plate
Serve immediately
1. Dice preserved daikon and rinse them off to keep drip dry/padded dry and set aside
2. In a dry wok or frying pan, add the preserved daikon on a medium heat
3. Stir occasionally and cook for about 3 minutes
4. Dish the preserved daikon on to a plate and set aside
5. Beat all eggs into a bowl and add seasoning then beat eggs thoroughly to increase air and bubbles for fluffiness texture
6. Add green onion and preserved daikon into the eggs and mix well
7. Add 1 Tsp of oil in the wok/pan on medium high heat
8. Slowly pour the mix mixture
9. Bubbles on the edge of the egg are good indication of fluffiness texture
10. Cook for approximately 2 minutes or until the bottom side is slightly golden
11. Turn the egg and let it cook for another 2 minutes or until slightly golden
12. Turn off heat and plate
Serve immediately
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