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
- Chop the green onion, celery, and coriander.
- 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.
- 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).
- After the dried radish and chopped green onion are fragrant, add celery and a little coriander to stir and fry evenly.