Dried vegetables, i.e. dried radish, in Chaoshan, the traditional practice is to wash the white radish, expose it to the sun during the day, and retract it at night with bamboo toss, sprinkle with salt, and compact it with stones. Re-expose to the sun the next day and repeat the previous steps until the radish is dried and flattened. Such a sun-dried new dish, bright color, salty and crispy, used to consume appetizers just right.
In Chaoshan home cooking, there are many dishes that go with preserved vegetables, but the most classic and traditional and fastest is the well-known preserved omelette. Beat the eggs into egg mixture, add chopped vegetables and fry them in oil until golden brown on both sides, for rice, salty and refreshing. But worry oh, one careless, eat too much rice again.
【Ingredients】 60g of preserved vegetables, 3 eggs, cooking oil to taste
【Directions】
1. Cut the new dried vegetables into dried vegetables, you can also choose ready-made processed dried vegetables, rinse them with water, and beat the eggs into egg liquid.
2. Stir well with the egg mixture, but the dried vegetables will settle at the bottom.
3. Put a little oil in the pan, heat the oil, divide the egg mixture and the preserved vegetables several times, and remember to scoop up the bottom vegetables when scooping.
4. Fry over low heat until golden brown on one side, then turn over to the other.
【Little Five Foods】
The saltiness of preserved vegetables may be different, if the dried vegetables are salty, you can soak in water first, if the dried vegetables are relatively light, you can add some salt to taste.