Winged Bean Omelet/ 四角豆煎蛋

Bean omelet is a popular Chinese home-cooked dish, simple ingredients and easy to make. A good omelet must have crunchy bean, moist and tender omelet, and not greasy. Originally, the bean omelet is cooked with long bean/snake bean but I like to use winged bean and Morocco green bean too. It goes really well with rice and porridge. To make it even better, you may add some prawns or minced meat. I have been growing my own long bean and winged bean in order for me to enjoy this simple yet hard to come home-cooked dish. 

豆角煎蛋是一道很普遍的家常菜，材料和做法都很简单，无论配粥或白饭都好吃。虽然原味的豆角煎蛋就很好吃了，诺能加些肉碎或虾仁会更美味。这样简单的家常菜在我这里只有夏天才吃得到，长豆还得自己种呢！除了长豆，我也喜欢用四角豆或芸豆煎蛋，脆脆的口感家人大爱。好吃的豆角煎蛋豆要脆，蛋不能过老干巴巴的，当然也不能太油腻。所以，这个时候不粘锅最好用了。有时候我会分批煎，几个人吃饭就煎几块，没时间时就一锅煎。今天分享四角豆煎蛋，去年夏天煮的。😅

Winged Bean Omelet/ 四角豆煎蛋

INGREDIENTS

10 Winged Beans / 四角豆

2 cloves Garlic, minced / 大蒜 剁碎

3 Eggs / 鸡蛋

3 tbsp Water / 水

1 tsp Corn starch / 玉米淀粉

1 tsp Soy sauce / 酱油

Salt to taste / 盐适量

1 tbsp Cooking oil / 食油

METHODS

1. Cut the winged bean into small pieces. 
2. In a large bowl, mix together the water and corn starch. Beat in the eggs then season with the soy sauce and salt to taste. 
3. Heat the oil a non-stick pan, stir in the garlic and winged bean. Stir fry for a minute or so. Add a pinch of salt, mix well.
4. Transfer the winged bean into the egg mixture, mix until well combine.
5. Return the mixture into the frying pan, fry both sides until lightly browned.

做法：

1. 把四角切成小块备用。
2. 大碗里加入水和淀粉，混合搅拌均匀后打入鸡蛋。把鸡蛋打发，加入酱油和盐调味。
3. 热锅加入油，蒜米和四角豆炒一两分钟，加少许的盐调味。
4. 把四角豆加入(2)蛋液里拌均匀
5. 把(4)倒回锅里，两面煎熟即可。

Homegrown Winged Bean

Homegrown Winged Bean

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