How to make a big root and how to eat it?

Home-cooked recipe: Japanese Root stew simplified version.

A simplified version of Japanese Ogen stew.

Difficulty: Ingredients: a box of pork belly hot pot slices, half an onion, a white radish, and a carrot.

Ingredients: 4 tbsp soy sauce, 2 tbsp mio, 2 tbsp rice wine, 1-2 tbsp sugar, cold boiled, green onion.

Introduction to the simple version of Japanese-style large root stew.

Slightly sweet, slightly Japanese sauce is delicious and easy to eat, and it is also a favorite of children; Coupled with the sweetness of white radish and carrot, and the smooth and moist slices of pork belly with oil, today's Japanese Root Stew is not only simple to make and uses few ingredients, but is the simplest home-style recipe.

A simple way to make a Japanese-style big root stew:

1. Cut the white radish and carrot into cubes, cut the onion into thick shreds, cut the green onion obliquely and set aside a pot, put the carrot, onion and white radish into it in order, and then spread a whole box of pork belly hot pot slices on it.

2. Add the sauce to the pot (basically the sauce does not have a certain amount, but the proportion should be right; The ratio of soy sauce to water is about 1:3) Add 2 tablespoons of mischief and 2 tablespoons of rice wine and 1-2 tablespoons of sugar; Cover ** to boil, turn to low heat and simmer for about 45 minutes, then turn off the heat and simmer until it is cool to taste.

3. Before eating, heat it until it rolls, add shallots on the plate and serve it.

Finished product picture: Japanese-style big root stew making skills:

1. Sauce ratio sauce wine: water 1:3.

2. Miso and rice wine are about half of the amount of soy sauce wine. Above.

Big root in sushi sour and crunchy taste Big root ** fried rice was my supper one night Because there is no material The big root that is put casually is so amazing!! Since then, it has really been out of control.

Nutritional analysis 10 grams.

20 grams. 71 g 448

kcal. Eat it with confidence, it's a low-calorie dish!

Ingredient list About 10 minutes |Cutting piers (primary).

5 slices of large root, 2 eggs, a pinch of salt, a pinch of sugar, a pinch of monosodium glutamate, a bowl of rice, and a small spoon of bibimbap spicy sauce.

Cooking steps: Step 1: Crack two eggs in a bowl, stir them, add a small amount of salt to taste, and set aside.

Step 2Put an appropriate amount of oil in the pan, medium heat, wait for the pan to be a little hot, pour in the eggs from step 1, and when it curdles slightly.

Step 3 Pour in the rice, stir-fry, add salt, monosodium glutamate, and a little sugar to taste. (It's the steps of ordinary egg fried rice, that is, I don't like to put chopped green onions).

Stir-fry until the eggs and rice are evenly mixed and the taste is moderate, pour in the large roots, stir-fry quickly for dozens of seconds, and the slight heat can be directly out of the pot. The taste is really very good, fragrant and crispy, neutralizing the oiliness of the egg fried rice. I really like the Korean bibimbap hot sauce, so I put a little bit on the side.

White radish: White radish has thin skin, tender and juicy meat, and is sweet and not spicy.

As the saying goes, the radish is loud and crunchy, and you can live for more than 100 years if you eat it!

Eating white radish regularly can improve indigestion, bloating, cough, tonsil inflammation, pharyngitis also has a relieving effect, diuretic, intestinal detoxification, it contains vitamin A and vitamin C is antioxidant and anti-aging effect, can be described as "the angel in white vegetables".

Put the whole beef into the pot, add the green onions, ginger slices, cooking wine, bring to a boil over high heat to remove the foam, and turn to medium-low heat. I used to make beef broth, and after the large pieces were cooked, they were torn into strips by hand, and according to personal habits, they could also be cut into pieces and boiled directly.

Wash the white radish.

Cut into 6-5 cm chunks.

Shelling. If the soup is boiled for a short time, it can be on top of turnips.

Hit with a cross.

I usually cook it on low heat for an hour.

The radish can be cooked thoroughly without having to be cut.

Cook the radishes in the soup and add salt and a small amount of light soy sauce to taste.

After cooking, take out the radish, put a little oil in the pot, drop a few drops of light soy sauce, and fry it on low heat until the radish is colored on both sides, not for too long, to avoid frying.

It is best to eat it while it is hot, or you can add a spoonful of beef broth, which is refreshing and not greasy, ** preferred, it has a sense of satiety, is good for the body, and is not afraid of fat.

Preparation of pasta with garlic cream:

Method: 1. Boil a pot of boiling water, add 1 teaspoon of salt, then add pasta and cook for 8 10 minutes, stirring constantly to avoid touching the pot.

2. Slice the garlic and red pepper and chop the parsley for later use.

3. Heat the frying pan and add olive oil, then add the garlic slices and fry until golden brown, then take out and set aside.

4. Put the red pepper flakes into the oil pan and stir-fry, then add the broth, creamy white sauce, fresh cream, salt and pepper, then turn to low heat and continue to cook.

5. Scoop up the pasta from method 1 and add it to the sauce pot of method 4 and cook for 1 2 minutes, then add garlic slices and parsley and stir-fry for a while, then you can put on a plate.

Preparation of garlic chicken wings:

Recipe ingredients. 3 chicken wings, garlic, shiitake mushrooms, fresh lilies, carrots, salt to taste.

How to make it: 1. Soak the mushrooms in water to soften, remove the stems and set aside, and reserve the mushroom water for stewed soup.

2. Peel the carrots, cut them into small pieces, wash the lilies and set them aside one by one.

3. Blanch the chicken wings with hot water and then scoop them up, add mushroom water and shiitake mushrooms, garlic, carrots, etc. to the pot, simmer together until the chicken wings are cooked, and finally add lilies and boil over high heat.

Suitable for. Expectant mothers in the third trimester of pregnancy.

Health Tips. This soup is nutritious and has a relieving effect on cold symptoms.

Preparation of garlic tofu fish head soup:

Recipe ingredients. Ingredients: 500 grams of silver carp head, 90 grams of garlic (white skin), 200 grams of tofu (north).

Seasoning: 20 grams of vegetable oil, 3 grams of salt, 3 grams of monosodium glutamate.

How to make it: 1.Fresh garlic wash, remove clothes.

2.Wash the fish head.

3.Tofu and fish head are fried in a pan until fragrant, and shoveled.

4.Put the fragrant tofu, fish head and garlic into the pot, add an appropriate amount of water, simmer for half an hour, add salt and monosodium glutamate to taste.

Suitable for. Suitable for children aged 3-6 years old.

Health Tips. Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugar, vegetable oil and rich high-quality protein, known as "plant-based meat" Hui Ant hand. The digestion and absorption rate of tofu is more than 95%.

How to cook a large root :

1. Peel the white radish and cut it into long strips.

2. Add water that has not covered the radish to the pot, cook it together over low heat, and add dark soy sauce to taste.

3. Cook over low heat until the radish is soft and rotten, and the color is colored.

4. Put the radish and a small amount of soup into a bowl, drizzle with freshly ground raw yam puree (Japanese grinding bowl or silk grater), and finally drizzle with chopped seaweed.

TipsA dish with a rich texture layer, the first time I tried raw yam puree, it was easy to accept, and the yam itself had no taste.

The soft and fragrant radish is smooth and raw mashed yam and the fragrance of seaweed

Ingredients: 330 grams of chicken wings, 50 grams of vermicelli.

Excipients: Appropriate amount of chives, 2 curry cubes, 2 tablespoons of oil, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little salt and a little Japanese-style large root cooking.

1.Ingredients: Chicken wings (cleaned and blanched), vermicelli, chives, 2 curry cubesHeat 2 tablespoons of oil in a pan and stir-fry the blanched chicken wings.

3.Subsequently, add an appropriate amount of water.

4.Add 1 tablespoon of cooking wine.

5.Bring to a boil and cook for 10 minutes.

6.Then, add the vermicelli, put in the curry cubes and turn to a boil.

7.Then, add 1 tablespoon of light soy sauce.

8.Add a pinch of salt.

9.Season and stir well.

10.Finally, set aside the chives and serve.