The practice of red skinned radish is home cooked, and the home cooked practice of red skinned radis

Spicy sautéed red-skinned radish.

1. Mix the red-skinned radish and chili pepper together and fry it to taste particularly good, when you do it, you need to prepare a fresh red-skinned radish and a few red peppers, and then prepare an appropriate amount of garlic, peel the garlic and chop it into minced garlic, and the prepared red-skinned radish should be cut into thin slices or filaments after washing.

2. Put an appropriate amount of cooking oil in the wok, fry the red pepper in the pot after heating, and then fry the prepared minced garlic into the pot until it changes color, then put the cut red-skinned radish into the pot and stir-fry quickly, and then put in an appropriate amount of light soy sauce and oyster sauce and a small amount of edible salt to fry it together, continue to stir-fry for 2 3 minutes, and put an appropriate amount of chicken essence to enhance the flavor after frying, and you can eat it after it comes out of the pot, and the taste is particularly good.

Stir-fried meat with red-skinned radish.

1. The red-skinned radish and the meat slices are also particularly delicious when fried together, it is best to choose the fat and thin pork belly when cooking, wash the prepared red-skinned radish and cut it into thin slices, soak it in water for two hours and take it out for later use, cut the prepared pork belly into meat slices in advance and marinate it in light soy sauce for half an hour.

2. Put an appropriate amount of cooking oil in the wok, heat the pork belly into the pot and fry it to change color, then put in an appropriate amount of chopped green onions, fry until fragrant, and then put the cut red-skinned radish into the pot and stir-fry it quickly, add an appropriate amount of light soy sauce and oyster sauce and a small amount of balsamic vinegar to taste, and finally put an appropriate amount of edible salt and continue to stir-fry for 2 3 minutes, and then put a small amount of chicken essence to enhance the flavor after it is fully cooked.

Red-skinned radish can be wrapped in buns, dumplings, pancakes, beef stew, and more.

Preparation of red-skinned radish:Ingredients: 2 radishes, appropriate amount of coriander, 4 cloves of garlic, 3 millet peppers, 2 teaspoons sugar, 1/2 tablespoon Sichuan pepper oil, 2 tablespoons chili oil, 2 tablespoons balsamic vinegar, 2 tablespoons light soy sauce, 1 teaspoon salt.

1. Rinse the radish, without peeling, and cut it directly into slices.

2. Cut into thin strips again, then put in 1 teaspoon of salt to grasp well, let it sit for 20 minutes to sand out the water, then squeeze out the water and set aside.

<>4. Pour in light soy sauce, balsamic vinegar, chili oil and pepper oil and stir well.

5. Boil some hot oil, pour it into a bowl and stir quickly.

6. Pour the white sugar into the radish and stir well.

7. Pour over the adjusted sauce and stir thoroughly.

8. Finally, sprinkle with coriander, stir evenly and leave for 20 minutes to make it more flavorful.

1. Sweet and sour red-skinned radish.

Ingredients: carrots, pure grain rice vinegar, sugar.

Steps: (1) Wash the red-skinned radish and dry the water on the surface, cut it into thin slices and put it in a bowl;

2) Add an appropriate amount of sugar and rice vinegar according to personal taste;

3) Mix well, put in the refrigerator and marinate for 20 hours, then serve.

2. Kimchi. Ingredients: carrots, white radish, red pepper, ginger.

Steps: (1) Wash all vegetables and cut them into cubes;

2) Boil water and let it cool thoroughly;

3) Mix well with 2 tablespoons of salt and marinate the vegetables for 20 minutes, drain the water, and rinse well with a cool boil;

4) Wash the fresh-keeping box and drain the water (ensure that the inner wall and lid are water-free and oil-free);

5) Put the rinsed vegetables into the crisper box, pour in the cool white boil, white vinegar, 1 tablespoon of salt, two pot heads and Sichuan peppercorns;

6) Cover the lid and shake evenly, refrigerate and use overnight.

1.Shred carrots. Or planed into shreds.

2.Add some oil and fry the red rodish shreds first. Then add some garlic slices. Garlic. A little chicken essence. Stir-fry back and forth five to ten times and it's OK.

Ingredients: 2 carrots, 200 grams of lean pork, oil, salt, green onions, chopped green onions, and chicken essence.

Steps: Stir-fried meat with various carrots**.

Variety of carrots fried with meat ** (20 photos).

1.Wash the carrots and cut them into shreds; Wash the lean pork and cut into shreds.

2.Heat oil in a pan. Pour in the lean pork and stir-fry until smooth.

3.Heat oil in another pot, add chopped green onions and stir-fry until fragrant, then add carrots and stir-fry.

4.Add an appropriate amount of water and simmer for a while, add shredded meat and green onions, stir-fry evenly, and finally add salt and chicken essence. [1]

Precautions. Carotene is fat-soluble, and it is better to put more oil when stir-frying.

The skin of carrots contains more vitamins than inside, so don't remove the skin when eating, so as not to cause unnecessary nutrient loss.

Method 2 Ingredients: carrots, pork.

Excipients: dark soy sauce, salt, edible oil.

1.Shred the carrots.

2.Wash the meat and put it in the freezer for two hours before removing it (this way the shredded meat is quick and beautiful).

3.Cut the frozen meat into shreds.

4.When the pan is hot, add oil and stir-fry the shredded meat.

5.Stir-fry until the shredded meat is ripe, and when it is ripe, pour in the dark soy sauce to color.

6.Add the shredded carrots and flip quickly.

7.Stir-fry until the carrots are cooked, then add a little salt to taste.

Chilled radish peel.

1. Scrub the radish repeatedly, remove the roots and head, use a knife to burn the radish and slice it down, and bring a little radish meat when slicing it is not too thin.

2. Cut the sliced radish into shreds.

3. Put it in a bowl, add salt, stir well, and marinate for 15 minutes.

4. The pickled shredded radish will produce juice, squeeze out the juice and do not use it.

5. Squeeze out the juice of the shredded radish, add the rice vinegar and sugar and stir well.

6. Pour an appropriate amount of oil into the pot, and stir-fry the peppercorns until fragrant after the oil is hot.

7. Place the mixed radish on a plate and sprinkle with sesame seeds.