The method of stewed radish, the easiest way to stew radish

Stewed carrots.

Ingredient breakdown. Ingredients.

Half a carrot.

Pork to taste. Accessories.

Salt to taste. Original taste.

Burning process. Ten minutes takes time.

Easy difficulty. Steps to make stewed radish.

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Preparation. <>

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Cut the pork with the skin in small pieces.

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Put water in the pot and put the radish cubes and pork cubes together.

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Bring the heat to a boil and skim off the foam.

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When simmering until medium-rare, add salt.

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Put it in a bowl and eat it.

White radish is a more common kind of radish, usually eat some appropriately, can improve the body's immunity, can be made into stewed white radish soup in cough and phlegm effect is very good, in addition to can also help digestion, white radish has mustard oil in it, this nutrient can promote the peristalsis of the stomach and intestines, can increase appetite, in addition to white radish belongs to a kind of food in Shunqi, has a good effect of helping to exhaust.

The efficacy of white radish soup.

White radish is a very common ingredient in our daily life, it is not only cheap, but also simple and convenient to eat. Seeing this, I believe many friends will ask: "What is the special effect of white radish that is worth introducing to you?"

Radish in winter and ginger in summer" tells us clearly: white radish is equivalent to ginseng in winter, which is very nourishing. Today, we will introduce to you about the efficacy of white radish soup.

First of all, it can enhance the body's immune function, because radish is rich in vitamin C and trace element zinc, which helps to enhance people's body's immune function and improve disease resistance; secondly, it helps digestion, mainly because the mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion; In addition, white radish can help us promote the absorption of nutrients, and the amylase in radish can decompose starch and fat in food so that it can be fully absorbed; Finally, this is also the most important point, white radish can prevent cancer and fight cancer, for this is mainly because radish contains lignin, which can improve the vitality of macrophages and engulf cancer cells, in addition, radish contains a variety of enzymes, can decompose carcinogenic nitrite amine, has anti-cancer effect.

Preparation of white radish soup.

White radish soup is a home-cooked soup, its main ingredient is white radish, and the main cooking process is boiling. White radish has the effect of dissipating phlegm and eliminating appetite and diaphragm, and is an ideal food for patients with chronic tracheitis, cough and asthma and phlegm, chest tightness and asthma, and food accumulation and fullness. Today, we will tell you more about the recipe of white radish soup.

To make this home-cooked soup, we first need to prepare the following ingredients: a white radish, a small handful of shrimp skin, an appropriate amount of pepper, a little vanilla leaves, an appropriate amount of salt, and a little chicken essence. Next, we need to follow the steps below:

Wash the shrimp skin in water and soak for five minutes to remove the saltiness; The white radish can be shredded, and it is more convenient to use utensils to wipe the shreds; Boil water in a pot, add shrimp skin and white radish, and add pepper and salt when the white radish becomes transparent; If you like Western style, you can add vanilla leaves, and if you like Chinese style, add chicken essence or monosodium glutamate; If you are afraid that the white radish will be spicy if you don't pick it well, you can add less pepper or add a small spoonful of sugar to change the taste. At the same time, we should remember not to put soy sauce when making this dish, so that it will lose its attractiveness in color, first put a little oil, after the oil boils, put in the radish strips, and put water after a few seconds on high heat, so as to make a delicious and beautiful white radish soup.

The easiest way to make stewed radish is as follows:Ingredients: 200 grams of white radish, 20 grams of white clams.

Excipients: 2 grams of salt, 1 gram of chicken essence.

1. Prepare the ingredients, soak the white kuanhui clams in water for a day to remove some sediment.

2. Cut the white radish into shreds.

3. Scrub the surface of several spikes of white clams with a toothbrush.

4. Add cold water to the rice cooker and add white clams.

5. After the water boils, cook for about 15 minutes, and then add the white radish.

6. Continue to boil for 45 minutes, then add salt.

7. Unplug the power supply and add a little chicken essence.

8. White radish soup finished product.

The stewed white radish soup is as follows:Ingredients: 1 white radish, 1 piece of ginger, a little salt, a little chicken essence, a little shallot.

1. Fill the pot with mineral water until it is 7 minutes full.

2. Cut the white radish into hob pieces.

3. Pat a piece of ginger with a knife.

4. Put the radish in the pot with the ginger.

5. Bring to a boil over high heat and simmer over low heat for half an hour to remove the spicy and spicy smell of the radish, stew the radish until it is translucent, and give rise to a faint soup aroma, add an appropriate amount of salt and chicken essence according to the feeling of each person.

6. Put it in a bowl and chop the shallots. You can also choose a little pepper according to your taste.

A white radish, a handful of shrimp skin, the chef makes a pot of light radish soup in a few minutes, which is appetizing and smooth.

The white radish in autumn has just come down, **cheap and fresh.

White radish contains mustard oil, amylase and crude fiber, and eating more white radish can promote digestion, appetizing and smooth.

Generally, they like to shred the white radish and mix it cold, and some friends don't like the spicy taste of the white radish.

Let's share a different way to eat a white radish today.

Prepare a white radish, first peel off the skin, in fact, the white radish skin is also a treasure, in this soup, we don't use the white radish skin.

Wash it and cut it into pieces of about 3 centimeters.

Cut the radish into thin slices first, and try to cut it as thin as possible when slicing before cutting out the thin strips.

When slicing, first cut a few knives to flatten one side of the round white radish, and put the flat noodles on the top of the cutting board, so as not to slip the radish when cutting, and accidentally cut your hand.

After cutting the slices, change the knife and cut the shreds, the finer the shreds, the better the flavor of the radish.

Cut the ginger into diamond-shaped slices, and cut a few shallots into chopped green onions.

Take a small handful of shrimp skin and soak it in water.

Let's start making the soup, this soup is mainly light, basically no seasoning.

Heat a little oil in a pan, pour in the ginger and stir-fry quickly.

Then add the shredded radish and stir-fry for a while.

Add water, and the amount of water should be more than shredded radish.

Add 3 grams of salt, 2 grams of chicken juice, bring the water to a boil, pour in the soaked shrimp skin, turn the heat to low, and boil for 5 minutes until the soup becomes less.

It's time to start the pot and serve on a plate, and finally sprinkle with chopped green onions to garnish.

This light shredded shrimp skin radish should be drunk often and more in winter, which not only strengthens the stomach and consumes food, but also replenishes calcium, and the method is simple.

Ingredients: 500 grams of radish.

Excipients: 250 grams of pork ribs (large chops).

Seasoning: 50 grams of lard (refined), 15 grams of green onions, 15 grams of ginger, 2 grams of star anise, 2 grams of Sichuan pepper, 2 grams of monosodium glutamate, 25 grams of cooking wine, 8 grams of salt.

Method:1Wash the pork ribs and form them into pieces;

2.Remove the roots and tops of the radish, wash it and cut it into diamond-shaped pieces;

3.Blanch the ribs in a pot of boiling water, remove and drain;

5.Then add the clear soup, spices, peppercorns, cooking wine, refined salt, pork ribs, and wait for the bones to mature;

6.Put in the radish cubes, simmer over low heat, add monosodium glutamate, and serve.

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Braised mutton stewed radish is a delicacy, the main raw materials are mutton, white radish, red dates, garlic, etc., "Compendium of Materia Medica" believes that mutton is a warm tonic that replenishes Yuan Yang and benefits blood and qi.

Mutton is called precisely because it has the functions of replenishing qi and nourishing yin, warming and replenishing deficiency, appetizing and strengthening the spleen"Food for sustained health effects for humans"。Winter is the best season to eat mutton tonic, there are many ways to eat mutton, steaming, boiling, stir-frying, shabu-shabu, etc., the following is an introduction to the delicious braised mutton stewed radish.

Raw materials: mutton, white radish, red dates, ginger, green onion, dried chili, star anise, garlic, cumin, bay leaves, cinnamon, rock sugar, tangerine peel, cooking wine, light soy sauce, dark soy sauce, sugarcane.

Pound of lamb leg meat, remove the bones and wash it, wipe it dry and cut into pieces, mix it well with a pound of chopped onion, a pinch of salt, 1 spoon of cooking wine and a little black pepper, and marinate for 24 hours.

2. With a little oil, stir-fry green onions, ginger and whole garlic, add meat pieces and hob pieces of white radish, add 3 bowls of rice wine, 4 tablespoons of rock sugar, 1 bowl of soy sauce, and add water.

3. After boiling, transfer to a large clay pot, simmer until the soup residue 1 5, add an appropriate amount of salt and monosodium glutamate to taste, and then reduce the juice over high heat.

4. Sprinkle a handful of chopped garlic sprouts before cooking.

Method 1: Chop the mutton into mahjong pieces and put them in boiling water, add an appropriate amount of cooking wine, green onions, and star anise, blanch for a few minutes, and remove the blood water;

2. Add a little oil to the pot, add ginger, green onion, dried chili, star anise, garlic, cumin, bay leaf, cinnamon, rock sugar, and stir-fry over low heat until fragrant;

3. Add the drained lamb chops and stir-fry, spray in a little cooking wine;

4. Add tangerine peel, appropriate amount of light soy sauce and dark soy sauce to continue stir-frying and coloring;

5. Add the boiling water that has slightly overflowed the lamb chops at one time, turn to high heat and bring to a boil;

Method 1: Cut the green onion into long strips, cut the ginger into slices, break about 6 or 7 garlic 2, a potato, two small carrots, cut into large pieces 3, cut the lamb into large pieces, boil over high heat with cold water, split the foam, remove 4, fry the chives, ginger, garlic, and dried chilies.

Winter is coming, and in the traditional food culture, radish is eaten in winter and ginger in summer, and radish is very suitable for stew.

Cut it into hob pieces, then put it in a pot of pork ribs and beef that have been stewed until they are about seven years old, and continue to stew until the radish is soft and flavorful.

Put oil in the pot, put the washed shrimp skin, green onion, ginger, star anise, stir-fry until fragrant, put the shredded white radish, raw pomelo, vermicelli, add water, after cooking, put monosodium glutamate, you can, very delicious, economical, affordable, low fat.

700g of mutton, 770g of white radish, 1 tablespoon of salt, appropriate amount of ginger slices, appropriate amount of stewed meat compound seasoning, appropriate amount of rice wine, appropriate amount of light soy sauce, appropriate amount of rock sugar.

1. Wash the mutton; Put the large pieces of lamb in a pot under cold water and bring to a boil over high heat;

2. After boiling, there will be blood foam floating, skim off, and cook for about 3 minutes to remove it;

3. Rinse off the remaining foam on the meat with warm water and cut it into pieces of appropriate size;

4. Put the cut mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for stew, pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

5. Add water, the amount of water is not over the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

6. Cover the casserole lid; Casserole on the stove, **, bring to a boil over high heat;

7. After boiling on high heat, keep the high heat for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

8. When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

9. Peel the white radish and cut it into hob pieces;

10. Put the cut white radish pieces into the casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

11. Open the lid of the casserole, reduce the juice over high heat, put a few pieces of rock sugar into it, main ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

1. Wash and cut the mutton, wash and peel the white radish and cut it into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut them into sections.

2. Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, mutton and stir-fry until fragrant, pour cooking wine and broth, and cook over medium heat.

3. Add white radish, salt, monosodium glutamate, pepper and soy sauce and cook until it tastes good, add garlic sprouts and red oil and cook for a while.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

1. Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

2. Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

3. Add radish, ginger, green onion, cooking wine, salt, stew until the radish is cooked thoroughly, add monosodium glutamate, and serve in a bowl.

【Steamed shrimp and shredded radish】

Ingredients: shredded radish, dried shrimp, rice noodles.

Preparation: Soak the dried shrimp in warm water for 10 minutes in advance; Marinate the white radish with a little salt, soak the dried shrimp and cut it into small pieces; After the shredded radish is pickled to remove the water, squeeze out half of the water; Pour the rice flour and olive oil into the shredded radish and mix well; Put the shredded radish into the steaming drawer, a layer of shredded radish, sprinkle with some shrimp cubes; Repeat twice, then sprinkle some minced shrimp on the surface; Boil water in a pot and put the steaming drawer into the pot and steam for 10 minutes.

Yellow bone fish stewed radish].

Ingredients: Yellow bone fish, white radish, Pixian bean paste.

Preparation: Heat the pan with an appropriate amount of oil, put the yellow bone fish into the pan and fry until golden brown on both sides, cook 1 tablespoon of white wine to remove the smell, add an appropriate amount of light soy sauce and boiling water, add Pixian bean paste and ginger slices; Put in the white radish cubes, cover and cook for 15 minutes, add an appropriate amount of salt and other seasonings after opening the lid, and reduce the juice over high heat.