How to make a large radish delicious, the practice of large radish

Flavored dried radish recipe (dried radish).

Ingredients 1, fresh radish 10 kg 2, dried radish 5 kg millet pepper 1 kg garlic light salt soy sauce (or salt) submerged radish (1 kg radish 2 taels of salt).

How to make the flavored dried radish manufacturing method (dried radish).

Wash the radish and cut into strips (cut with the skin).

Put it in the "fruit dryer" to dry (if there is no fruit dryer, you can use the oven to bake it at low temperature, if the oven is not, then bask in the sun) can be dried to this state, this state is good to store, but if the hot water is in this state, it will be scalded for a few more seconds, and you can also dry it semi-dry, and it is very crispy when it is semi-dry and pickled, but when it is not pickled, The storage time is short (because this is salt-free, so it is better to use a fruit dryer, the sun is too slow, and it will take a long time to dry to this state, unless the sun is very strong, and it will dry in one day. This state of radish can also be used to make bone broth, and it tastes very delicious. Wash the millet peppers, chop the garlic and wash them, blanch the radish with boiling water for 3 seconds, and remove them immediately.

Remove the excess water (the dried radish at this step can be cut into sections or not) and put in a clean, oil-free container. Put the chopped millet pepper and garlic on the blanched dried radish and stir well (if you are adding salt, you will add salt and stir in this step.) Put the stirred dried radish in a jar or put it in a bottle (press it slightly), then pour in soy sauce, cover it, and soak it for more than 15 days before serving.

The easiest way to make white radish is to steam it, we first have to wash the white radish, add the skin of the white radish, peel off the white radish, and then cut it into thin slices and put it on a plate and set it up.

How to eat large radish:

Ingredients: 3 pork ribsBig radish6 pieces, 1 small piece of ginger, 1 teaspoon of cooking wine, a little wolfberry, 1 chives, appropriate amount of water, appropriate amount of boiling water, appropriate amount of salt.

Production method: 1. Rinse the ribs with clean water and soak them in cold water for about half an hour, and it is recommended to replace the water 1 or 2 times during the soaking process, which can completely remove the blood and impurities in the ribs. When buying pork ribs, you can ask the boss to help chop them into segments about 3cm long;

2. Put the soaked pork ribs into the pot, add an appropriate amount of water, and the amount of water is recommended to cover the pork ribs by about 1cm. On the gas stove**, boil the pot over high heat, then turn to medium-low heat and drip in cooking wine, blanch until the ribs are bloodless, and turn off the heat when they are bloodless;

3. Remove the blanched pork ribs from the pot, rinse the surface foam with water and drain the water;

4. Put the blanched pork ribs into the outer kettle of the rice cooker, add the boiling water prepared in advance and clean and cut the ginger into thick shreds. The amount of boiling water should not exceed the highest scale of the rice cooker, and the specific dosage is recommended to be decided according to the number of people in the family;

5. Close the lid of the rice cooker, turn on the power, and select "Nutrition Steam" from the function menu panel;

6. After the selection, the rest of the work will be left to the rice cooker to complete;

7. Wait for the rice cooker to work for about 45 minutes and start preparing the side dishes: rinse the radish with water and cut it into hob pieces with a knife. This time, I used home-grown white radish, the same size as a fist, and if it was a white radish purchased from outside, it was enough to prepare one;

8. After waiting for the radish to be ready, open the lid of the rice cooker and add the radish. When adding, pay attention to put it slowly to prevent the soup in the pot from splashing and scalding yourself;

9. Close the lid of the rice cooker and continue to simmer. After waiting for a "nutrient steaming" program to finish, open the lid, add an appropriate amount of salt, and continue to select a "nutrient steaming" program after the lid is completed. After waiting for the heat to hold, immediately select "nutritious steaming", and the time to cook the soup is 20 minutes;

10. After waiting for the end of the 2 "nutrient steaming" programs, add the cleaned wolfberries, cover and simmer for 3 5 minutes;

Glad to be able to this question :

The practice of large radishThe first thing to do is to do your homework【Ingredients】 Half a white radish, 100 grams of pork filling

Seasoning】 A little chives, 1 green onion, 2 grams of white pepper, 1 slice of ginger, 1 gram of salt, 10 grams of oyster sauce, 15 grams of corn starch, a little water

1.Group photo of ingredients: This dish is white, refreshing and tender, and soy sauce should not be used;

2. Send the stuffed meat with radish into the steamer or steamer; Select the "steam" function, the temperature is 100, and the time is set to 8 minutes; Steamer pot with cold water, steam for 8 minutes after the water boils; After removing from the pan, sprinkle with a little chives or millet spicy rings to add color and flavor.

The above is the recipe for large radish, which is delicious and fragrant.

Pro, the steps of making radish to make it delicious are: [Ingredients]: half a pound of pork hind leg meat, 1 small piece of ginger, half a white radish, 1 egg white, a little white pepper, an appropriate amount of salt, a few drops of sesame oil, a little chives or coriander.

Specific method]: 1. Let's chop the meat stuffing first, and chop the pork hind leg meat and ginger into minced meat. 2. Add white pepper, egg whites and salt to the minced meat.

Half a pound of pork with an egg white is just right, and it can make the meatballs more tender. Of course, you can also add a little starch. 3. Mix the meat filling well, and stir vigorously with chopsticks in the same direction, stirring for a while, so that the meatballs can be formed without loosening.

4. Wash and peel the white radish and cut it into thin strips for later use. 5. Shredded radish in a pot under cold water, remember that there must be cold water here, otherwise the boiled radish soup will not be sweet. 6. Cook over low heat, start to simmer the balls, change to medium heat after the balls are all in the pot, after the balls float up, remove the foam, continue to cook for five or six minutes, add salt, drip in sesame oil, turn off the heat, and sprinkle chopped chives or chopped coriander when eating.

Freshly pickled radish kimchi (sweet and sour).

Ingredients: 1 white radish and 1 carrot, 300 ml of white vinegar, two or three spicy millet, 2 tablespoons of sugar, appropriate amount of salt.

How to do it]:

1. Wash the white radish and carrot and peel them separately, cut them into pieces of moderate size and consistent size, sprinkle with an appropriate amount of salt, stir well, and marinate for about half an hour.

2. After about half an hour of pickling, the radish will be pickled out of the water, pour out the water, and wash off the salt after two times of clean water.

3. Then put the radish pieces into a container that can be sealed, pour all the white vinegar into it, cut the millet pepper into rings and put it in, then add an appropriate amount of salt, and put the sugar in it.

4. Cover the lid, shake well, and put it in the refrigerator for about two hours to eat, the taste is sweet and sour, and it is very appetizing. Eat freshly made, eat as much as you want, don't ask for more.

Osmanthus honey radish steamed pear (autumn and winter lung recipe).

Ingredients: Radish, pear, dried osmanthus and honey.

How to do it]:

1. Wash and peel the radish and pear separately and cut them into pieces for later use.

2. Put it in the steamer and steam it through water.

3. There will be soup in the bowl of radish and pear after steaming, pour it into the pot, add an appropriate amount of honey to boil together, and add dried osmanthus before turning off the heat. Here the honey takes its flavor.

4. Pour the osmanthus honey juice on the radish and pear and serve.

Ingredients: long white radish, shallots, light soy sauce, dark soy sauce, salt, sugar. Wash and peel the white radish and cut into cubes, and wash and chop the shallots.

Boil a few drops of radish, salt and cooking oil until the water is turned on and off and simmer for 5 minutes, drain and serve. Remove from the frying pan, add radish, dark soy sauce, light soy sauce and water, stir-fry a few times, cover the pot, and simmer for 10-12 minutes. Turn to high heat before cooking, add sugar, appropriate amount of salt, stir-fry and sprinkle with chopped green onions.

Materials:1 long white radish, appropriate amount of shallots, light soy sauce, dark soy sauce, salt and sugar.

1. Wash the white radish, peel and cut the shallots, wash them, chop them and set aside.

2. Open the radish in water, add salt, a few drops of cooking oil and boil until the water boils, turn off the heat after 1-2 minutes. Simmer for 5 minutes, drain and serve.

3. Remove the oil from the pan, put the radish over medium heat, stir-fry for 1 minute, add half a spoon of dark soy sauce, two spoons of light soy sauce, stir-fry for 2 minutes, add an appropriate amount of water, stir-fry a few times, cover the pot, and simmer slightly for 10-12 minutes.

4. Turn to high heat before cooking, add sugar, appropriate amount of salt, stir-fry, and sprinkle with chopped green onions.