Pan-fried preserved egg with vegetable

Preserved vegetable is "dried radish" in southern Fujian, and preserved vegetable egg is also "dried radish scrambled eggs". Don't underestimate this seemingly ordinary farmhouse flavor. In fact, this dish can be found on the dining tables of every household in Chaoshan, not only in Fujian, Taiwan, Hong Kong, Macau, and Guangdong. Many people also have it during New Year's Day celebrations.

Chaoshan people describe preserved vegetables and eggs as "Pang Peijian", which means "frugality depends on others". The eggs are laid by domestic chickens, and the preserved vegetables are also dried at home. If you do it frugally, you can use two eggs and three preserved vegetables to make a large plate. The eggs only serve as adhesive and "flavor matching". To make it "rich", you can also put only a handful of preserved vegetables into four or five eggs. The preserved vegetables are only used to "enhance flavor". No matter how frugal, each has its own flavor.

The truly original preserved vegetables and eggs do not need to be added with any seasoning, because the dried radish itself has a salty and sweet taste, and when chewed, it has a crispy taste. Coupled with the aroma and tenderness of the egg, it can be regarded as a very low-cost and simple and convenient dish, but it must be a delicious dish that adults and children compete to put down chopsticks at the dinner table.