How to make vegetable omelette

Preserved radish omelette is a food made with preserved radish and eggs. It is very popular in Taiwan and other regions, mainly due to its good taste. However, if you want to make delicious and nutritious preserved radish omelette, it is essential to master certain methods and techniques. Next, I will introduce to you in detail the method of making preserved radish omelette!

1. Preserved Radish Omelette

1. Keep the materials ready.

2. Beat the eggs and cut the preserved radish into small pieces for later use.

3. Heat the oil in a frying pan, add the preserved radish into the pan and stir-fry until fragrant.

4. Add the fried preserved radish into the egg mixture.

5. Add 1 teaspoon of salt and mix well (the preserved radish itself is salty, so don’t add too much salt).

6. Heat the oil in a frying pan and spoon the egg liquid into the pan.

7. Fry over low heat until golden brown, then turn over and fry the other side until golden brown.

2. Preserved Radish and Fish Soup

1. Wash and dry the preserved radish, then cut it into thin slices diagonally; remove the heads and tails of the green garlic, wash and cut into sections.

2. Remove the head and belly of the fish, cut into two pieces, wash and drain, and set aside.

3. Take a casserole, pour in the preserved radish and 3 cups of water, add 2 tablespoons of soy sauce and stir well, cover and boil over high heat, then simmer over low heat for 25 minutes to make the soup base.

4. Add 1/3 tablespoon chicken broth, 1 tablespoon rice wine, 1/5 tablespoon white pepper and 1/3 tablespoon sesame oil to season.

5. Pour in the fish, green garlic segments and ginger slices, and mix well with the ingredients in the pot.

6. Continue cooking over low heat for 2 minutes until the fish turns white, then remove from the pan.

3. How to eat

1. Wash and tear it apart, and eat it directly with white porridge, often for breakfast;

2. As an ingredient for Chaozhou cuisine, such as slicing and adding fresh shrimp to make soup, which is known as dragon tongue and phoenix tail soup, and is more commonly used to cook fish or meat;

3. Fry it with eggs until it becomes a pancake, which is the famous Chaozhou dish "preserved radish egg"

4. It can be used for health care, and has the effects of stimulating appetite, helping digestion, and dispelling wind and promoting the flow of qi.

5. Preserved radish that is more than ten years old will melt as soon as it is touched. It can be mixed with water and drunk. It has obvious effects in relieving cough and phlegm, helping digestion and stimulating appetite, and clearing away heat and detoxifying.

6. Snacks: preserved radish is divided into three types: original flavor, spicy flavor, and galangal flavor.

After processing, Chaoshan preserved radish has become a great gift with local characteristics. When overseas Chinese return to Chaoshan to visit their relatives, they like to bring back preserved radish from their hometown the most.