Introduction

This is the favorite that i could only introduce to you all guys who need to know more about how to present a better menu by using material like caifu, which we already know that caifu itself was made by radish and very healthiful for our health.

Raw Materials

Step 1

Step 2

Step 3

Step 4

In the step 1, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

In the step 2, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

In the step 3, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

In the step 4, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

Introduction

In this untrustfull environment, we need to know how to save our material, which we cannot ignore there are a lot of bacteria all around our atmosphere including in our safest refrigerator.

Raw Materials

Step 1

Step 2

Step 3

Step 4

In the step 1, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

In the step 2, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

In the step 3, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

In the step 4, you have to put some onion first and fried it to make some smell on your pan, and then put in some oil on it and bla bala bala bala bala blaa

Introduction

Cai Fu Dan is a really simple, very traditional Taiwanese "snack." It only takes a few minutes and adds a great savory to go along with your congee/rice porridge or as part of lunch. The flavor is light, clean, and slightly fragrant as much of Taiwanese and Fujian cuisine is. When riding around the neighborhoods of Taitung in southeast Taiwan I would often see trays or mats with rows of salted, sliced daikon radish sitting out on the pavement, drying in the open air. The dried radish caifu is used in many dishes in Taiwan and southern China. This dish is probably the easiest to make use of dried radish. In the States it is not quite so omnipresent, but down at your local Chinese market, dried radish is pretty easy to find, sold in bags, either in long strips or already chopped into pieces.

Raw Materials

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Soak radish in cold water for 5 minutes, wash and chop.

Beat the eggs and all the ingredients (radish, chopped green onions, soy sauce) together.

Heat 2 T of oil in a nonstick pan, pour in egg mixture making sure things are evenly distributed, cook over medium heat.

When eggs have congealed carefully flip the omelette over. Fry until done, remove and serve.

Introduction

Besides using preserved radish to cook, what other dish can you think of to cook with it? Try adding into steamed fish or add into stir fry vegetable for a different taste :D

Raw Materials

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Rinse preserved radish to remove excess salt, drained well.

Heat 2 tbsp oil in pan, add preserved radish and fry on medium heat until golden and crispy for about 10mins. Stir in chopped chilli. Cool.

Place fish on a steaming plate, scatter crispy preserved radish evenly over fish. Drizzle sesame oil over.

Steam over preheated steamer for 10mins. Serve immediately.