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.


4 eggs
50g preserved vegetables
20G chives
1g salt
20ml liangbaikai
Proper peanut oil


Step 1
Material drawings.

Step 2
Rinse 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 3
Soak the dried radish, dry it, cut it into small pieces, wash the shallots, control the water and cut it into small pieces.

Step 4
Add 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 5
Put 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 6
Slowly pour in the beaten egg liquid, fry over medium low heat until one side is set and turn it over.

Step 7
When 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.