Taiwan Original Flavor_Aged Dried Radish

The freshly-selected and friendly cultivated white jade radishes are repeatedly stained, pressed, turned, and sun-cured for about a month, and then stuffed into the pottery in order; year after year, each year, while the warm winter sun is warming and turning, The soft Q of the preserved pickled radish embryo is elastic and the process is very complicated. With only simple salt and radish, you can nourish such a unique and delicious taste. The original flavor of Taiwan, selected pickled 8-year-old preserved vegetables, absorbs the essence left over from the ingredients in time, and eats into the body. Nourish us living on the land. A bowl of soup is rich in vitamin C, vitamin P and calcium. [Old radish chicken soup practice] 1. After the chicken is cut into pieces, cook the chicken with the old vegetables and cook for another hour, then add mushrooms. After 10 minutes, you can drink a warm soup. In the beginning, you can drink the old vegetables. Original taste, it is recommended not to add shiitake mushrooms. In addition, chicken leg can be used for chicken, which is chewy and richer than chicken breast. 2.Materials: 120g dried radish can be cooked in a pot over 3000cc. You can add water by yourself. In addition, the old vegetables have natural salt, so you don't need to add salt when cooking. If the taste is not salty, add it. Product Name: Old Dried Radish Ingredients: white radish, salt Contents: 120g Origin: Taiwan Storage: sealed at room temperature Shelf life: one year at room temperature