Chili Radish Strips In Soy Sauce

We use split-leafed Japanese green radish . After several procedures of pickled , then add soybean and chili to make it taste crispy and delicious .This is an agricultural product with Taiwanese flavor, a new idea of traditional product in the market.


We use split-leafed Japanese green radish . After several procedures of pickled , then add soybean and chili to make it taste crispy and delicious .This is an agricultural product with Taiwanese flavor, a new idea of traditional product in the market. It tastes delicious, a little bit sweet and hot, available for all consumers to go with staple food, or as a seasoning mixed with beef or pork , also can be served with porridge or steamed bun for breakfast, night snack, and dinner.


Radish fried rice noodles with celery

 

Ingredients

Scallion
 
1
Celery
 
1-2
Coriander
 
1 hand
Hwa Nan chili radish strips canned
 
moderate

 

Seasoning

Stick oil
 
2-3 spoons
Bars Sugar
 
1spoon

 

 

Methods

  1. Chop the green onion, celery, and coriander.
  2. Put the dried radish into the wok, turn on the medium heat, let it fry the water, and then set it aside.
    PS: Dried radishes are first dry-fried, which can not only de-fry water, but also give off a strong aroma. It tastes crispy when eaten.
  3. With 2-3 spoons of oil, turn on a low heat, pour in the dried radish, chopped green onion, and add some sugar, 1 to 2 teaspoons (this is not to let the radish dry and salty).
  4. After the dried radish and chopped green onion are fragrant, add celery and a little coriander to stir and fry evenly.