Fried eggs with preserved vegetables
Overview
I learned this trick from Master Aji’s video. In order to learn this dish, we have the spirit to create conditions even if there are no conditions. We can’t buy dried radishes or large radishes, so we have to buy cherry radishes, peel them one by one, pickle them, and dry them in the sun. The ingredients are absolutely fresh, clean and safe. Although it is not authentic, it is good to cook with fried eggs. The egg crisps are fragrant and the preserved vegetables are refreshing and chewy. Chaozhou preserved vegetables, namely dried radish, is a very classic local snack. In Chaoshan, southern Fujian, Taiwan, Meizhou Fengshun and other regions, dried radish is called preserved vegetable. Together with Chaozhou pickles and fish sauce, it is also known as the three treasures of Chaoshan. The preserved vegetables produced in Zhoudong Village, Jiangdong Town, Chaoan District, Chaozhou City, Guangdong Province, and Houge Village, Raoping County, are famous for their bright yellow amber color, sweet taste, thick and crispy meat, and are deeply loved by the masses. Because radish grows in Chao, Fujian and Taiwan, it is commonly known as cabbage, so it is called preserved vegetable. (Excerpted from Baidu Encyclopedia).
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Ingredients
Steps
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Cut the dried radish into strips, dice the green onions, and beat the eggs. Add 1 tablespoon of lard, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the egg liquid and beat well;
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Heat the pot over high heat, put the dried radish into the pot, and stir-fry until the water dries up and becomes brown;
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Pour the dried radish into the egg liquid, then add the chopped green onion and mix well;
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Turn on high heat, put about 2 tablespoons of lard in the pan, pour in all the ingredients, and stir-fry quickly until the eggs are just cooked;
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Turn off the heat and chop the eggs into small pieces before serving.
