To prepare dried red and white radish shreds, soak them in water for approximately one hour until rehydrated.
Prepare other ingredients: – Cut dried tofu sheets and tea-flavored dried tofu into thin shreds – Soak daylily flowers until soft, then tear into strips – Slice winter bamboo shoots into shreds, blanch in boiling water, and rinse with clean water – Cut pickled cucumbers, salted mustard greens, and preserved ginger into fine strips – Rehydrate shiitake mushrooms and slice thinly – Soak black fungus until expanded, then tear into bite-sized pieces Cooking instructions: – Stir-fry each ingredient separately using rapeseed oil (avoid using oil previously used for frying meatballs) – When stir-frying, add a small amount of salt and sugar to all ingredients except pickled cucumbers, salted mustard greens, and preserved ginger – Note: Add seasoning cautiously as excessive saltiness cannot be remedied – During the final stir-frying stage, add chopped scallion sections – Combine all stir-fried ingredients and mix thoroughly Ingredient quantities: – Dried radish shreds: 1000g – Dried daylily flowers: 100g – Dried tofu sheets: 250g – Tea-flavored dried tofu: 250g – Pickled napa cabbage and pickled cucumbers: 250g each – Dried black fungus and shiitake mushrooms: 50g each – Winter bamboo shoots: 500g – Preserved ginger: 50g Final preparation: All prepared ingredients should be uniformly cut into shreds: rehydrated radish shreds, daylily flowers, tofu sheets, mushroom slices, fungus strips, bamboo shoot shreds, ginger strips, pickled cabbage shreds, and tea-tofu shreds.