Scrambled eggs with edamame
When stir-frying using eggs, cook it into the eggs, then take it out in another bowl and mix it later to make it look better. Be careful not to cook too much, as the eggs will have a muddy texture.
How to make it
1
Split the eggs into a bowl, add salt and loosen them well.
2
Put a frying pan with scallion oil over high heat and pour in the beaten eggs. Once it's soft and hardened, remove the eggs into another bowl.
3
After cleaning the frying pan with kitchen paper or something similar, pour in scallion oil and place it on high heat. Add the pork belly, chopped white onions and ginger and stir-fry.
4
When oil comes out of the pork belly, add the seasonings [A] and simmer until the amount of soup is about half.
5
Add the edamame and when everything is mixed in, add the eggs from [2] and stir fry while loosening.
6
Finish by pouring sesame oil in it and remove from the heat.
7
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- egg
- 2
-
- pork
- 30g
-
- Uses boiled edamame
- 30g
-
- salt
- A pinch
-
- Scallion oil
- 1 tablespoon
-
- White leek
- 3g
-
- ginger
- 2g
-
[A]
- Shaoxing wine
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chinese soup
- 50cc
-
- sugar
- 1 tablespoon
-
- White pepper
- A little
-
- For finishing sesame oil
- 1 tsp
[PR]
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