Preserved radish with eggs, also known as 菜脯煎蛋 is a popular Chinese cuisine, especially among the Cantonese. This dish is an omelet seasoned with soy sauce and sugar flavored with preserved radish. The preserved vegetables give the dish a slightly tangy and salty taste, while the eggs provide a fluffy and mild texture that complements the overall flavor.
This dish is usually served alongside steamed rice.
I decided to make this dish for my lunch today since it is quick and easy, as I am dining alone. The eggs and the preserved radish are so flavorful that there is no need to add meat, and simple seasonings suffice.
Here is the step-by-step instruction on how to prepare the preserved radish with eggs.
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Recipe:
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Ingredients:
4 eggs
1 stalk green onion, cut into thin rings
2 tbsp of vegetable oil
40g of preserved radish, chopped finely
1/4 tsp of sugar (optional)
1 tsp sesame oil (optional)
1 tbsp of light soy sauce
A dash of white pepper to taste
Method:
- Crack the eggs into a bowl.
- Rinse the preserved radish under running water, then soak it in water for ten minutes to remove the excess salt. After that, drain the excess water and chop them into small pieces.
- To remove the excess water, toast the preserved vegetables in a dry pan without oil over low heat.
- Put the preserved vegetables and the chopped green onions into the beaten eggs.
- Season it with light soy sauce, sugar, and ground white pepper. Mix well.
- Heat the vegetable oil in a wok.
- Pour the beaten egg mixture into the pan and reduce the heat. Use the chopstick to stir the egg mixture and spread it thinly gently.
- When the first side has turned golden brown, flip the radish omelet to cook the other side.
- After both sides have turned golden, remove from heat and serve.
#preservedradish #菜脯煎蛋
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