1. Beat the eggs, add a little cooking wine and white pepper, stir into the egg mixture, rinse the radish and pickles with water to remove the excess salt, and finely chop the coriander.
2. Raise the pot and burn the oil.
3. Add diced radish and stir fry
4. Fry until fragrant, until slightly dry
5. Pour in the egg liquid
6. At this time, switch to medium heat and stir fry with a shovel
7. Flipping effect
8. Fry until golden on both sides, put on a plate, sprinkle with chopped coriander
9. Make a beautify
10. Incision effect
11. Visible radish diced
12. The last piece is so fragrant.
Tips:In fact, I should buy dried Chaoshan vegetables, but I didn't prepare it. I used Jixiangju's pickled radish instead, which was not dry enough.
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