Rapeseed is the saying in Taiwan and the Chaoshan area. They call radish a vegetable head. The radish dried with radish is called a vegetable oyster. The vegetable meal needs to be exposed during the production process - adding salt to the stone to remove the water - and then exposing the process to a cycle several times. Finally, the radish of the water is made of brown radish, biting a thick meat. It is very chewy, and it still retains some of the crispness of the radish. There is still a trace of sweetness in the savory. The practice of quail eggs is particularly simple. There are three points to note: 1. The vegetable meal needs to be soaked in advance, which can remove the acidity of the pickled vegetables and reduce the saltiness to some extent. 2) Add a little bit of cold white to the egg liquid and mix well, so that the fried eggs are more fluffy. 3) The dish should be fried in advance so that it can better stimulate its taste characteristics and the aroma is stronger.
Rinse the radish and soak it in cold water for 30 minutes to remove the sour taste and saltiness that are characteristic of the salt.
The soaked radish is dried and dried, and then cut into small dices. The shallot is washed and controlled, and then chopped.
Mix the eggs with salt, shallots and a spoonful of cool white and stir well (add a little water to make the fried quail eggs taste softer).
Put a proper amount of peanut oil in the pan (the oil can be more appropriate, the egg is more like oil), and the diced radish is cooked under the diced radish.
Slowly pour in the evenly beaten egg liquid, fry the medium and small heat until the surface is set and then turn over.
After both sides are fried to golden brown, use a spatula to scatter the egg shovel into a block shape, continue to fry small to medium heat and slightly a little browned off.
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