How to fry radish slices to be delicious, how to fry radish slices to be delicious

First we clean the dishes, then cut them into as thin slices as possible, and then change the knife to shredded radish, and if you feel that it is too much trouble to shred, you can also use a shredding tool to rub the white radish into shreds. If you like to eat a little crispy, you will rub it into a slightly thicker silk, and if you like to eat a little softer, you will rub it into a slightly thinner silk, which is completely decided according to personal preference.

Cut the green onion into chopped green onions, heat the oil from the pot, this kind of dish does not like oil, put a little less oil on it, wait until the oil foam in the pot is gone, put the green onion into the pot, wait until the fragrance of the green onion is fried out, after the green onion becomes slightly yellow, put the shredded white radish in the pot, quickly stir-fry, the water in the white radish is very sufficient, and there is generally no need to add water when stir-frying, but if you really don't grasp the heat well, you are afraid that it will be paste, just add a little warm water to the pot, it must be warm boiled water, If you add cold water, it will affect the taste of this dish.

When it's almost time to cook, add a small amount of vinegar to the pan and stir-fry a little more, this time for a short while, preferably, add a little salt and chicken essence before preparing to serve the shredded white radish from the pan.

Finally, I will share a tip for choosing this dish, when choosing white radish, you must first choose the one that looks more symmetrical and the same size as the whole, and you must choose the one that is heavier.

White radish is a very cheap food, usually in life can often eat, it needs to be reminded that white radish is very nutritious, such as rich in vitamin C, in addition to white radish zinc content is very high, so it is worth everyone to eat more, eating white radish can enhance the body's immunity, thereby improving the ability to resist disease, etc., the following is the detailed production method of white radish fried meat slices.

Clause. 1. Stir-fried pork slices with white radish slices.

Ingredients. 600g white radish.

50g lean meat.

Ingredient. Appropriate amount of oil.

Salt to taste. Appropriate amount of MSG.

Soy sauce to taste. Cooking wine to taste.

Cornstarch to taste. Steps:

1. Wash the white radish and cut it into thin slices for later use.

2. Slice the lean meat, marinate with cooking wine, salt and cornstarch for 10 minutes and set aside.

3. Heat the pot and put a little oil.

4. Put the meat slices and stir-fry until they change color, put them out for later use, 5. Leave the bottom oil in the pot, put the white radish slices and stir-fry, and break off.

6. Put the fried meat slices and stir-fry.

7. Add salt and stir-fry.

8. Add MSG and stir-fry.

9. Add soy sauce to add color.

10. Stir-fry a few times, and it's done.

Clause. Second, the steps of stir-fried pork slices with radish.

Wash and slice the radish.

Pork is also cut into slices.

Chop the green onion and red pepper and set aside.

Put oil in a pan, pour in the pork and stir-fry until white.

Add green onions, Sichuan peppercorns, and chili peppers and stir-fry until fragrant.

Add an appropriate amount of soy sauce.

Add the radish slices and stir-fry with salt.

After the radish is cooked, add an appropriate amount of coriander and monosodium glutamate.

Clause. 3. Stir-fried pork slices with radish.

Material. Half a white radish, six slices of pork and plum blossom hot pot meat, a little chopped green onion, a slice of ginger, a little salt, a little monosodium glutamate, a tablespoon of Weilin, a little wine, a tablespoon of wine, a little salt, and a teaspoon of white powder.

Method. 1. Wash and peel the white radish and cut it into thin slices, wash and cut the pork slices into easy-to-eat sizes, and marinate in marinade for 15 minutes. Chop the green onion and finely chop the ginger.

2. Heat the pan, pour in a spoonful of olive oil, stir-fry some chopped green onions and minced ginger, put the meat slices and stir-fry until slightly discolored, put the radish slices and fry together until the meat color becomes cooked, pour the seasoning and stir-fry over high heat, sprinkle the remaining green onions.

Clause. 4. Stir-fried meat with dried radish.

Material. Dried radish, lean meat, thirteen spices, chopped green onions.

Method. 1.First, cut the dried radish into granules and dice the lean meat;

2。After the oil pan is heated, add the diced lean meat, fry until it is seven or eight ripe, and dry the cut radish into the pot;

3。Stir-fry a few times, add an appropriate amount of thirteen spices and chopped green onions, and you can start the pot.

White radish is rich in vitamin C, which is an antioxidant that can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition.

The price of radish is not high, and now the white radish is more than 2 yuan a catty. In autumn and winter, people often use radish stewed bone broth, or braised pork stewed radish, and there is also a way to wash and cut the radish into small pieces and dry it into dried radish.

My family often uses radish stew soup to eat, or radish roasted taro, radish roasted braised pork, today I will change the way to eat radish, peel the radish and fry it, crispy and refreshing, delicious can not stop, the following will share the practice with you.

Ingredients: 1 white radish, 2 chives, 2 cloves of garlic, 1 red pepper.

Method] first wash a long white radish, peel it, then cut the radish diagonally into slices, and then cut the slices into shreds, and cut the radish shreds slightly thicker.

Add a spoonful of salt to the shredded radish and marinate for 2 minutes, squeezing out the water.

Squeeze the shredded radish as dry as possible, and you will find that the pickled radish becomes transparent at this time.

Finely chop the shallots, chop the garlic, and shred the red pepper for later use.

Pour oil into the pot, first add garlic and fry until fragrant, then pour in the green shallots to fry until fragrant, and then pour in red pepper and stir-fry.

This process should be on low heat to prevent the onions and garlic from being scorched.

Then pour in the shredded radish and stir-fry 10 times.

It can be seen that the surface of the shredded radish is wrapped in scallion oil, and you can smell the shredded radish absorbing the fragrance of scallion oil and garlic.

Continue to stir-fry ten times until the radish breaks off.

Pour in a spoonful of oyster sauce and stir-fry 10 times.

Then pour in the light soy sauce and stir-fry 10 times, the shredded radish is slightly red, add monosodium glutamate, and put on a plate.

The whole process takes a maximum of 10 minutes, and the shredded radish is ready.

Take a bite, it is fresh and crispy, and it is slightly sweet, and you can't stop eating it.

Stir-fried carrot slices is a home-cooked dish made with carrots as the main ingredient, and the preparation is as follows:

Ingredients: 300 grams of carrots.

Seasoning: 10 grams of garlic, 5 grams of green onions, 20 grams of soy sauce, 1 gram of salt, 5 grams of sugar, 1 gram of monosodium glutamate, 5 grams of ginger, 40 grams of vegetable oil.

1. Wash the carrots, cut off the roots, and cut them into thin slices.

2. Wash the green onion and cut it into minced pieces. Peel the garlic and mince it; Finely chop the ginger.

3. Heat the wok on a high fire, pour in vegetable oil, stir-fry the carrot slices upside down, add refined salt, soy sauce, sugar, add a little water, cover the pot, burn until the soup is almost dry, add minced ginger, minced green onion and minced garlic and fry thoroughly, add monosodium glutamate, stir-fry well and put it on the plate.

Carrot Introduction

Carrot is a variant of wild carrot in the family Apiaceae, the genus Carrot, an annual or biennial herbaceous plant. The roots are stout, long conical, and orange-red or yellow in color. The stems are erect, up to 90 cm high, multi-branched.

Leaves with long stalks, pinnate compound leaves, lobes linear or lanceolate, apex acute; The base of the petiole is enlarged, forming a sheath like a charge. compound umbels; peduncles with rough bristles; The total bracts are numerous, leaf-shaped, and the outer edge of the fruiting stage has the spokes curved inward; The flowers are usually white, sometimes reddish; The flower stalk is unequal in length. The fruit is conical in shape, with white spines on the edges.

It blooms in April.

Before cooking, prepare the ingredients, an appropriate amount of shiitake mushrooms, fungus, carrots, and accessories such as onions, garlic, ginger, etc. Wash them, cut the shiitake mushrooms and carrots into slices, soak the fungus in water, preferably one night in advance, take it out again on the second day, and tear it into shreds. Chop up the accessories and set aside.

Then put water into the pot, put the shiitake mushrooms in it, and remove them after they are half-cooked. Then put the oil into the pot, and when it is hot, put the fungus in it and stir-fry evenly. Then chop the seasoning, put it in the pot, when the fragrance comes out, put the carrots and shiitake mushrooms in it, fry evenly, after it is cooked, add a little salt, mix evenly, and you can serve it out and eat.

After soaking the fungus, be sure to drain the water and put it in the pot again, otherwise the oil will be splashed. Shiitake mushrooms are put in the last because they are easy to cook, and if they are fried for too long, they will lose a lot of nutrients and the taste will not be good.

There is another method that is also delicious, before cooking, you should also prepare the ingredients, an appropriate amount of carrots, black fungus, shiitake mushrooms, seasoning light soy sauce, cooking wine, vinegar, sugar, starch, etc. Then wash all the ingredients, soak the shiitake mushrooms and fungus in water for about a day, and cut them into shreds. Mix the two ingredients evenly, then add some sugar, starch, and soy sauce to a clean bowl and stir well.

Then put the oil into the pot, and when it is hot, put the mushrooms and fungus in it and stir-fry evenly. About three minutes, put in the carrots, continue to fry it, pour some soy sauce and water, fry evenly, cover the lid, about three minutes, after cooking, you can serve it out and eat, it is very delicious, the taste is very good, and it goes well with rice.

Nutritional value of shiitake mushroom fungus carrots.

It is good for the body and has many benefits. The taste is very unique, there are many vitamins in it, and there is a lot of potassium, and eating it regularly can prevent many diseases, especially coronary heart disease. There are also a lot of amino acids, which is a very healthy food, which is good for **, which can make people age more slowly and with fewer wrinkles.

There is a lot of iron in the fungus, and the blood tonic effect is very good. There are many other nutrients that are good for the body. Eating it regularly can alleviate the symptoms of anemia, and the person's physique will be better and stronger.

There are also many vitamins, after an injury, eat some properly, it will heal faster.

I think the stewed tofu with radish is quite delicious. Wash the radish and cut it into the pot, then put the tofu on it and continue to simmer.

The preparation of carrot fried meat.

Ingredients: 400 grams of carrots, 75 grams of tenderloin, 15 grams of cooking wine, green onion and ginger juice, 3 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sugar, 15 grams of wet starch, 30 grams of soup, 30 grams of oil.

Method: 1. Wash the carrots, cut the tenderloin and carrots into cubes, marinate the diced meat with 5 grams of cooking wine, green onion and ginger juice and refined salt, and then mix well with 5 grams of wet starch and starch.

2. Heat oil in a pot, add diced meat and stir-fry. Add the diced carrots and stir-fry well.

3. Cook the remaining cooking wine, green onion and ginger juice, add soup, refined salt and sugar and stir-fry until cooked.

4. Add monosodium glutamate, thicken with the remaining wet starch, and serve on a plate.

Pork is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other components. It provides heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, pork belly replenishes weakness, strengthens the spleen and stomach.

Carrots contain a large amount of carotene, which has the effect of tonifying the liver and brightening the eye, and can be **night blindness; Carrot contains plant fiber, strong water absorption, easy to expand in the intestine, is a "filling substance" in the intestine, can strengthen the peristalsis of the intestine, thereby relieving the diaphragm and widening the intestine, laxative and anti-cancer. Carrots and pork can be eaten together, which can prevent anemia, strengthen the spleen and stomach, and are delicious for promoting metabolism, and can also have the effect of nourishing yin, and can also have the effect of protecting the skin.

The pairing of carrots and beef is our most common practice, such as carrot stir-fried beef, carrot stewed beef brisket, beef brisket powder, etc., which is very simple to make, and the flavor and fragrance are rich, and the taste is crisp and very delicious.

There is nothing wrong with eating a delicious dish.

Radish learns to do this and eat not enough.

Spicy sautéed shredded radish. Stir-fry shredded radish: First cut the green radish into shreds. Put chili peppers and chopped green onions in the hot pan and cold oil, fry the fragrant and then put the shredded green radish, release the soy sauce, and remove from the pot after frying.

It is recommended to go to a professional school.

Stir-fried white radish.

Material. Ingredients: 450 grams of white radish, Auxiliary materials: 120 grams of eggs, 40 grams of fungus (dry), seasoning: 30 grams of peanut oil, 4 grams of starch (peas), 8 grams of sugar, 5 grams of green onions, 5 grams of ginger, 2 grams of salt, 1 gram of monosodium glutamate.

Method 1The radishes are boiled, peeled and cut into thin slices; Cut the green onion into sections; Cut the ginger into slices, add an appropriate amount of water, mix well into water starch for later use.

2.Beat the eggs, add water starch and stir into a paste, mix well with radish slices, add to a pot of boiling water and remove them.

3.Pour the peanut oil into the wok and heat it, add the radish and stir-fry, then add the green onion, ginger slices, sugar, refined salt, soaked fungus and monosodium glutamate, stir-fry evenly.

Stir-fried white radish with sesame seeds.

Material. Cut the root of the white radish, 1 tablespoon of sesame seeds, 1 tablespoon of olive oil, salt, white pepper.

Method 1Put half of the sesame seeds in the oil pan and fry until fragrant, then put the white radish, stir-fry over medium and high heat, it is best to make the white radish a little slightly browned, fragrant, and then put the remaining sesame seeds.

2.When the radish is soft but still crispy, add salt and white pepper and it will come out of the pan.

Stir-fried meat with white radish.

Material. 300 grams of white radish, 100 grams of pork, 100 grams of green peppers, 50 grams of fungus, 50 grams of garlic, 20 grams of dried chilies, 20 grams of green onions, 20 grams of ginger.

Method 1First, cut the radish meat into slices, make the seasoning and set aside, it is best to put two green peppers and a little fungus;

2.Put oil in the pot, put the ginger and fry the fragrance, then put the meat and stir-fry, add some cooking wine, add some soy sauce, and then put the radish and stir-fry.

3.Wait until it is half-cooked, put an appropriate amount of salt, and add bean paste to taste according to personal preference. Then put water and cook thoroughly, and finally add some garlic.