Old-fashioned Candied Eggs

Name: Old-fashioned Candied Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 50g Dried vegetables; 20g Chives; 1g salt; 20ml Cool white open; Some Peanut oil

by Nuan Nuan Shang

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Dried radish is the term of Taiwan and Chaoshan. They call radish as vegetable head, and dried radish pickled with radish is called dried radish. The dried vegetables need to be exposed to the sun during the production process-add salt to press the stone to remove the water-and then expose the radish several times, and finally the watery radish is made into the earthy brown dried radish, with a bite of thick meat It is very chewy, still retains some of the crispy mouth of the radish, there is a hint of sweetness in addition to the salty and fresh.

The preparation of preserved vegetables and eggs is particularly simple. There are three points to note: 1. The preserved vegetables need to be soaked in advance to remove the sourness of the pickles and reduce the saltiness to a certain extent. 2) Add a little bit of cold white to the egg liquid and beat it evenly, so that the fried egg will have a fluffy texture. 3) The dried vegetables should be stir-fried in advance, so as to better stimulate its taste characteristics and have a stronger aroma.

Ingredients

Old-fashioned Candied Eggs

1. Material drawing.

2. Rinse the dried radishes and soak them in cold water for 30 minutes to remove the unique sourness of salted materials and reduce the saltiness.

3. Dried soaked radishes, squeeze the water, and cut into small cubes, wash the chives, and finely chop them.

4. Add salt, chives and a tablespoon of cold boiled eggs and stir well (adding a little water can make the fried eggs softer).

5. Put an appropriate amount of peanut oil in the pan (the oil can be a little more, the egg is more oily), and the cut dried radishes are stir-fried to get the aroma.

6. Slowly pour in the beaten egg liquid, fry on medium-low heat until one side is set, then turn it over.

7. After frying on both sides until golden brown, use a spatula to scoop the eggs into lumps. Continue to fry on medium and low heat until the skin is slightly browned and turn off the heat.

Tips:
1. Preserved vegetables need to be soaked in advance to remove the sourness of the pickles and reduce the saltiness to a certain extent.
2. Add a little bit of cold white to the egg liquid and beat it well, so that the fried egg will have a fluffy texture.
3. The dried vegetables should be stir-fried in advance, so as to better stimulate its taste characteristics and have a stronger aroma.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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