How to make dried radish stew, how to make radish stew?

This article describes the classic recipe for stew with dried radish.

Change the ingredients.

Pig's trotters. Half.

Dried radish. Amount.

Salad oil. Amount.

Sugar. 1 scoop. Salt. Amount.

Light soy sauce. 1 scoop.

Green onions, ginger and garlic. Amount.

Aniseed. 1 pc.

Bayberry. 2 tablets.

Essence of chicken. Crumb.

White sesame seeds. Crumb.

Method: Read step by step.

Soak the dried radish in cold water in advance, soak the pig's trotters in cold water after cutting them into pieces, and wash them several times to control drying.

Put an appropriate amount of salad oil in a wok, add sugar and stir-fry over low heat until the color turns light coffee color, then pour the meat into and stir-fry.

Stir-fry until the meat is evenly colored and the sauce color is evenly colored, add ginger and garlic cloves, add boiling water until the meat is completely submerged, add star anise and bay leaves.

Bring to a boil over high heat and simmer over medium-low heat.

Simmer for about 40 minutes, add a pinch of salt and chicken essence light soy sauce to taste.

Add the soaked dried radish to stir-fry evenly, then cover the pot and continue to simmer, and simmer for about 20 minutes until the soup is thick and the meat is soft and rotten.

Precautions. When buying pig's trotters, it is best to ask the store to help with the cutting pieces.

This dish is stewed for a long time, so you should look at the amount of water, and add boiling water when it is insufficient.

To make a delicious radish stew, you first need to prepare beef, white radish, Sichuan pepper, vegetable oil, bean paste, cooking wine, soy sauce, star anise, grass fruit, green onions, coriander, and fresh soup.

First we need to peel the white radish, then cut the white radish into pieces, and at the same time wash the beef, and then put it in the water to blanch, so that the blood stain and fishy smell can be removed, then we cut the coriander into knots, then we break the ginger, and then we tie the green onion into a knot. At the same time, the watercress is to be chopped and set aside.

Put the pot on the hot fire, then put the oil, burn to the temperature of three percent of the oil, and then put in the watercress, fry the fragrance, and wait until the oil is red, then we can put the beef pieces into it, and after a little stir-fry, you can pour the fresh soup into it, and then put in ginger, pepper, star anise, grass fruit, cooking wine, soy sauce, green onions, you can boil, and then continue to burn over low heat, wait for 2 hours, and wait until the beef is soft and glutinous. We can add the radish to the beef. Cook together for 30 minutes, and when the radish and beef are tender and glutinous, then we choose to thicken the soup with a strong fire, then we can put it on a plate, and then sprinkle with coriander.

Tips for radish stew.

If you want to make the radish stew taste good, then the day before the stew, rub the mustard on the meat, and at the same time wash it off with cold water before the stew, which will make the meat more tender.

At the same time, when boiling the meat, we can wrap a small amount of tea leaves in gauze, and then put it in the oven and stew it with the beef, so that the meat can be cooked quickly and the taste can be more fragrant. Adding some wine or vinegar to the stew will make the beef more tender.

Then when we stew the meat, we can also put a few hawthorn or a few slices of radish in it, which can make the beef cook quickly while removing the smell.

Ingredients. Pork to taste.

Turnips to taste. Accessories.

Salt to taste. Ginger to taste.

Light soy sauce to taste. Appropriate amount of teriyaki soy sauce.

Garlic to taste. Salty and umami taste.

Burning process. Ten minutes takes time.

Easy difficulty. Steps to prepare radish stew.

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Wash the surface of the pork with rice washing water.

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Rinse off with lukewarm water.

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Cut the pork into cubes.

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Cut the radish into hob cubes.

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Finely chop the ginger. <>

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Heat the pan and stir-fry the fat until the oil is removed.

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Add minced ginger and stir-fry until fragrant.

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Add the lean meat and stir-fry for a while.

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Add light soy sauce and braised soy sauce and stir-fry evenly.

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Add the radish and stir-fry.

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Add salt and stir-fry for a while.

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Add water, cover with a lid and simmer until the radish is soft.

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Add the garlic leaves. <>

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Stir-fry evenly.

Ingredient breakdown. Ingredients.

Pork to taste. Turnips to taste.

Accessories. Salt to taste.

Ginger to taste. Light soy sauce to taste.

Appropriate amount of teriyaki soy sauce.

Garlic to taste. Salty and umami taste.

Burning process. Ten minutes takes time.

Easy difficulty. Steps to prepare radish stew.

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Wash the surface of the pork with rice washing water.

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Rinse off with lukewarm water.

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Cut the pork into cubes.

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Cut the radish into hob cubes.

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Finely chop the ginger. <>

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Heat the pan and stir-fry the fat until the oil is removed.

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Add minced ginger and stir-fry until fragrant.

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Add the lean meat and stir-fry for a while.

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Add light soy sauce and braised soy sauce and stir-fry evenly.

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Add the radish and stir-fry.

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Add salt and stir-fry for a while.

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Add water, cover with a lid and simmer until the radish is soft.

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Add the garlic leaves. <>

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Stir-fry evenly.

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Finished product drawing.

Wash the pork and white radish and cut into cubes and set aside. 2 Put the pork pieces in a clay pot with an appropriate amount of water, and bring to a boil together with ginger, light soy sauce and star anise. 3 Turn the heat to medium, add the radish cubes, add a little sugar, dark soy sauce, cook for 15 minutes, sprinkle with chopped green onions.

1.Wash the material. Pork in strips centimeter wide and 3 centimeters long (I myself prefer this cut - cut the radish into cubes, the garlic into small pieces, and the garlic sprouts into sections. Set aside the cut ingredients.

2.Put the pork in boiling water and boil it, bleeding water? It doesn't take too long until the pork is white. About two minutes. Then pour out the water and wash the pork.

3.Put a small amount of oil in the pot, put the sliced three-line meat into the fry, and wait for the three-line meat to be fried almost, both sides are golden brown, you can turn off the heat and pick it up, and the rest of the pot is used to fry pork. This step is because the meat I bought is relatively lean, and it doesn't feel fragrant without lard, so I asked the owner of the butcher shop to send me a small piece of third-line fatty meat back to squeeze the oil.

4.Heat the remaining oil in the pan again. Enlarge the garlic and star anise and stir-fry until fragrant, and when the fragrance comes out, put the bean paste and stir-fry it together for a while, then pour in the cut meat pieces, and keep stir-frying, about five or six minutes. Then add the chopped garlic sprouts.

5.At this point, some people pour water into it, let the meat sit for ten or twenty minutes, and then put the radish in and fry it until the soup is dry. The longer the radish is cooked, the better it tastes.

So here I am going to pour the radish into the ingredients in step 4, stir-fry it twice, and then add water to cover the radish and meat. Cover the pot and simmer over high heat for 5 minutes, then reduce to medium heat and simmer for 40 minutes.

6.Dizzy,How did I finish this step and send it when it was gone.。。 When you lift the lid of the pot, you can feel that the meat is already crispy and the radish is very flavorful, so you can turn on the high heat to dry the soup.

When the soup is collected, add an appropriate amount of salt, monosodium glutamate, oil and soy sauce to taste. When adding seasonings, it is best to try the flavor while adding them, because I am afraid that it will be too salty. You can do without adding fuel, but I prefer the seasoning.

So I added. When the soup is almost ready, sprinkle in pepper and peppercorns. Stir-fry evenly and serve.

Quack is done.

Brief introduction. The meat is Q-bomb, the radish is fragrant and sweet, and the soup is warm and sweet, which makes the corners of the mouth rise inadvertently after tasting!

Materials

600 grams of pork belly, 1 carrot, 1 white radish, 7-8 garlic, appropriate amount of ginger.

Sauce

Appropriate amount of rice wine, appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of spicy bean paste, and a pinch of salt.

How

1) Wash the white radish and carrot, peel and cut into pieces, and set aside.

2) Crush the garlic, wash and slice the ginger and set aside; Wash the pork belly, cut it into pieces and blanch it for later use.

3) Heat the pan, add an appropriate amount of oil, add garlic and ginger slices and stir-fry until fragrant, then add the pork belly and stir-fry until 8 minutes cooked.

4) Add 1 cup of water, an appropriate amount of rock sugar, soy sauce, salt, spicy bean paste (add according to personal preference), and a little rice wine to taste.

5) Add the chopped white radish, carrot and water, let the water cover the ingredients and bring to a boil, reduce the heat.

6) Simmer over low heat for about 2 hours.

Tips: First of all, try to cut the meat piece as large as possible, because the more certain substances in the pork are released, the better the taste of the broth, and the taste of the meat piece will be relatively light, so the meat piece should be cut relatively large, so that the meat piece is more delicious.

When cooking meat, don't cook it over high heat, because the meat will encounter high temperatures, the muscle fibers will harden, and it will not be easy to rot, and the aroma in the meat will evaporate with the water vapor, so it will not be so fragrant. Don't add too much water to the stew because the soup is more delicious. And you should never add water in the middle of the process, because the protein will coagulate, so that the ingredients in the meat or bones will not easily seep out.

Pork belly to taste.

Turnips to taste.

Method steps.

Cut the radish into hob pieces and cut the pork belly with skin into cubes for later use.

**Pour an appropriate amount of oil into the pan, add 2 tablespoons of sugar, until saccharified, then put in the fatty part, and fry it slightly, so as to prevent the fatty part from eating greasy.

Then add the green onion and ginger, stir-fry until fragrant, pour the remaining meat into the pan and stir-fry.

Then put some water, pay attention to the water at one time and not too much, because the radish is also sufficient, after cooking for 3 or 4 minutes on medium heat, turn to low heat and simmer for about 3-5 minutes.

Okay, remove from the pan and put on a plate.

Wash the radish, peel it, slice it, the thickness is moderate, not too thin, because after cooking, it is too thin and easy to cook, put it on a plate and set aside, cut the pork belly into small pieces, and set aside. Put an appropriate amount of oil in the pot and bring to a boil Add the pork belly Add the appropriate amount of salt Stir-fry until the pork belly has fried a lot of oil, add the radish Stir-fry for a while Put in the appropriate amount of water Cook for a while on high heat and cook for a while The white soup has come out Add the appropriate amount of chicken essence into a bowl and enjoy.

Wash the pork and cut it into small pieces for later use.

Peel the radish, wash it and cut it into small pieces for later use.

Prepare green onions, ginger, garlic and marinades.

Pour an appropriate amount of water into the pot, add the pork, bring to a boil and remove for later use.

Stir-fry the pork, stir-fry until the oil is removed.

Pour in cooking wine and sauté until fragrant.

Add the bean paste and sauté until fragrant.

Add marinade, green onion, ginger, garlic and an appropriate amount of hot water, bring to a boil, cover the pot and simmer for 20 minutes.

After the pork is cooked, add radish, salt and pepper, mix well, and continue to simmer for 10 minutes.

After the radish is cooked, pour in the light soy sauce and mix well.

Remove from pan and serve.

The radish stew should be cut into cubes with fresh radish, and then the purchased meat should be cut into two centimeters long and three centimeters wide and placed in the pot, and a large amount of various seasonings should be added to summon it, and it will come out of the pot after 15 minutes.

White radish. Pork.

Garlic sprouts. Salt.

Light soy sauce. Dark soy sauce.

Rock candy. Rapeseed oil.

Aniseed. Cinnamon.

Ginger. 01 First wash the pork belly in cold water, cut it into small pieces, blanch it in boiling water for six or seven minutes, remove and drain, and set aside; Wash the white radish and cut it into cubes with a hob and set aside.

02 Pour a little rapeseed oil into the oil pan, pour in the rock sugar and stir-fry until caramelized, then pour in the pork belly and stir-fry until golden brown. Then add the patted ginger pieces, star anise, and cinnamon, then cover the pot and let it simmer for three to four minutes.

03 After 4 minutes, stir-fry the meat, pour in an appropriate amount of light soy sauce and dark soy sauce to adjust the color, and simmer for another 3 minutes.

04 After 3 minutes, pour in boiling water, cover the pork belly, cover the pot and simmer over low heat for 45 minutes. When the time is up, put the white radish in a pot, add salt, stir-fry slightly, and continue to slowly simmer the radish and meat over low heat.

05 After simmering for another 10 minutes, turn off the heat, at this time, try not to open the lid immediately, but continue to let the radish and meat simmer in the pot for 5-10 minutes before taking it out of the pot, put it out, and finally sprinkle some chopped green onions, and the fragrant radish stew is done!

To make the meat flavorful, you can add salt a little earlier; Try to observe the situation in the pot for about 10 minutes during the stewing process to prevent the phenomenon of sticking to the pan.

Preparation of radish stew:Ingredients: 400 grams of pork belly, 200 grams of frozen chestnut kernels, one carrot, 2 grass fruits, two bay leaves, a spoonful of dark soy sauce, a spoonful of light soy sauce, an appropriate amount of salt, and an appropriate amount of chopped green onions.

Steps: 1. Blanch the pork belly.

2. Blanch and cut into pieces.

3. Stir-fry the pork belly in a pot and remove the oil.

4. Fry until browned.

5. Add the carrot cubes and stir-fry, then add dark soy sauce, light soy sauce, grass fruit and bay leaves. Add another bowl of water to cover the ingredients.

6. Put chestnut kernels.

7. Take 200 grams of chestnut kernels.

8. Put the old chestnut chestnut kernels into the pot.

9. Stir-fry.

10. Add all the ingredients and soup to the rice cooker, and simmer directly in the rice cooker mode for a while.

11. The stew is done, and the meat is crispy. Chestnut flour flour is glutinous and sweet, perfect! Season with salt and remove from pan.

12. Finished product drawing.