Chaoshan Preserved Radish Omelet

Ingredients

• 4 eggs (beaten)
• 100 g preserved radish (dried radish) (finely chopped; either fresh or aged preserved radish can be used. Rinse or soak first to reduce the saltiness, then squeeze dry)
• 20 g garlic (minced)
• cooking oil (for stir-frying the garlic and preserved radish and frying the omelet; the original video did not specify the quantity)

Steps

1. 1

   First slice the preserved radish, then cut it into fairly thick strips, and finally chop it finely or cut it into small pieces. The video explains that the preserved radish should be chopped fairly finely; if it is inconvenient to slice and julienne it in stages, you can chop it directly.

2. 2

   Rinse the chopped preserved radish under running water, or soak it in water, to remove some of the saltiness. After soaking, taste a small amount to make sure it still retains its preserved-radish flavor without being too salty, then squeeze it dry. The video did not specify an exact soaking time.

3. 3

   Mince the garlic and set aside.

4. 4

   Crack the 4 eggs into a bowl and beat them. The original video emphasizes that the dish should rely on the flavor of the preserved radish itself, so there is no need to add MSG or sugar.

5. 5

   Heat a pan, add the cooking oil, and stir-fry the garlic over low heat first. Do not use high heat, or the garlic may burn quickly; cook until it becomes lightly fragrant.

6. 6

   Add the squeezed-dry preserved radish and stir-fry slowly over low heat until both the garlic and preserved radish become fragrant.

7. 7

   Transfer the fragrant garlic and preserved radish to the beaten eggs and mix well. Stir once more before adding the mixture to the pan so that the preserved radish and garlic are evenly distributed.

8. 8

   Clean the pan and heat it again, then add the cooking oil. Keep the oil at medium heat and do not let it smoke, or the egg mixture may turn dark when added.

9. 9

   Pour in the egg mixture with the preserved radish and garlic, and fry over medium heat. Let the egg mixture set in the pan first, then flip it; avoid using excessively high heat throughout.

10. 10

    When the bottom and edges are golden brown and the omelet is mostly set, flip it and continue frying until the other side is also golden brown. Work quickly to prevent the exterior from burning; the finished omelet should be lightly golden on the outside while remaining tender inside.

Notes

The video did not provide a specific quantity of cooking oil or a soaking time for the preserved radish, so adjust the rinsing or soaking according to the saltiness of the radish. Do not add extra salt; the video explicitly states that MSG and sugar are optional and can be omitted. Heat control is essential: avoid high heat when stir-frying the garlic and preserved radish and when frying the omelet to prevent them from darkening or burning.

Nutrition per serving

• main dish
• homestyle cooking
• Chaoshan cuisine
• Chinese cuisine
• pan-fried
• high-protein
• quick and easy