This is a simple steamed egg dish with fried preserved radish and minced meat topping. This recipe’s specialty calls for chinese sweet-salty preserved radish (daikon), otherwise known as “Chai Poh 菜脯”. It adds a distinctive crunch and savory sweet flavour to the dish. Lets learn how to make Steamed Egg With Preserved Radish!
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0:18 - Prepare steamed egg
1:23 - Prep and fry toppings
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Steamed Egg with Preserved Radish is a simple steamed egg dish topped with fried preserved radish and minced meat. This recipe’s specialty calls for chinese sweet-salty preserved radish (daikon) otherwise known as “Chai Poh”. It is a turnip that has been salted and sweetened heavily to preserve like a pickle. It adds a distinctive crunch and savory sweetish flavour to any dish. This recipe is a savory sweet twist to the traditional Chinese Steamed Eggs 蒸水蛋 ([ Ссылка ])
I have used a combination of sweet and salty preserved radish but using just sweet preserved radish is equally tasty as well. Its sweet and salty flavour perfectly complement the super smooth and fresh taste of the steamed egg custard. The preserved radish when fried gives such a wonderful sweet-salty kick to the mild flavoured egg custard.
Just be sure to steam the egg custard until just firm so that the texture of the eggs is still smooth and silky. Also, make sure to fry the preserved sweet and salty radish with minced meat till super fragrant. When topped on the egg custard and eaten together, they will be a perfect match and you will definitely not stop with just one mouthful.
So Enjoy!
▼ See Full Step By Step Recipe with Ingredient List in link below ▼
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