Preserved vegetable is the saying of Taiwan and Chaoshan areas. They call radish caitou, and the dried radish pickled with radish is called preserved vegetable. In the process of making preserved vegetables, they need to be exposed to the sun – add salt and press stones to remove water – and then exposed to the sun for several times. Finally, the watery radish is made into earth brown dried radish. A bite of the meat is thick and chewy, and some crispy mouth of the radish is retained. It is salty and fresh, and there is a trace of sweetness.
50g preserved vegetables
Proper peanut oil
Step 1Material drawings.
Step 2Rinse the dried radish and soak it in cold water for 30 minutes to remove the unique sour taste of the salt and reduce the salinity.
Step 3Soak the dried radish, dry it, cut it into small pieces, wash the shallots, control the water and cut it into small pieces.
Step 4Add salt, chives and a tablespoon of cold boiled eggs and stir well (adding a little water can make the fried preserved vegetables and eggs taste softer).
Step 5Put an appropriate amount of peanut oil in the pan (the oil can be more, and eggs like oil). Stir fry the dried diced radish to give a aroma.
Step 6Slowly pour in the beaten egg liquid, fry over medium low heat until one side is set and turn it over.
Step 7When both sides are fried until golden yellow, scatter the eggs into blocks with a spatula, continue to fry over medium and low heat until the skin is slightly burnt yellow, and turn off the fire.