Scrambled radish

In our local river south-south sun, the way people dry their radials is simple and rough. When they harvest in winter, they cut them into pieces, either in the sun or in the heating room, and the radials are dry and ventilated for six months. They need to be put in the fridge in the summer, or they will have worms. The winter radish is particularly cheap, while the price is less than three cents, it may cost a pound, and the cost of drying it is extremely cheap. But this radish is a good thing, and it's delicious. This is particularly frequent in my home, where older persons are more likely to eat vegetarian food. It's great to have the taste not only of meat, but also of springing and lichen。

Recipe Recommendations

dried radish appropriate amount
leek appropriate amount
dried chili appropriate amount
dry pepper appropriate amount
oil appropriate amount
salt appropriate amount
soy sauce appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Scrambled radish

We prepare radish dry, we cook our own radish dry, we cook it when we eat it, we boil it directly, we boil it first, we boil it first, we boil it later, but it doesn't make any difference when we use it. For convenience, bubbles and boilers should be compared in advance。

The radish has been dried up into coarse silk, the belliard has been cut in part, and the peppers and peppers have been prepared。

The boiler is preheated, so don't wait for the oil to come down with peppers and peppers, and then go down with radish。

During the period, salt and spicy sauce, without any other sauce, can be used to make very good snacks。

When the radish is dry, it'll be all right。

The cuisine in the spring is so beautiful that a small one can add flowers to the radish and tastes so good。