How to make green radish delicious when frozen, and how to make frozen radish

You can make stewed lamb with green radish, you need to prepare some lamb, coriander, and dried hawthorn.

As well as green radish, you also need to prepare salt, cooking wine, pepper.

Grass fruit, cumin.

Sichuan pepper, star anise and ginger. First clean the mutton and cut it into pieces, soak it in clean water for a few hours, you need to replace the water in the middle, then cool the pot under water, burn it for 2 3 minutes on high heat, after the foam is boiled out, pour out the mutton, rinse it with warm water, cut the green radish into hob pieces, and then put the dried hawthorn and ginger into the tea bag, put the mutton into the stew pot, add the seasoning package and hot water, after the water is boiled, add the appropriate amount of cooking wine to boil again, and then change to low heat, cover the lid and slowly stew until it is basically cooked, Add some radish and continue to stew, to keep skimming off the foam, taste it again, if it is soft to your liking, add an appropriate amount of salt to taste, and then add some pepper to taste, put it in a bowl, sprinkle some coriander and eat.

Green radish pork rib soup.

Prepare goji berries, monosodium glutamate.

Salt, cooking wine, ginger, green onions, green radish, small ribs, first blanch the small drain in cold water, wash it and then put it into the pot with green onion and ginger, add an appropriate amount of water, boil the foam over high heat and skim off, add the appropriate amount of cooking wine, cover the pot, simmer slowly over low heat, remove the skin of the green radish and wash it and cut it into hob pieces, wait until the small ribs are stewed to seven ripe, add the green radish pieces, then cover the lid, boil it over low heat until the radish floats, add some salt to taste, and then add an appropriate amount of monosodium glutamate, sprinkle some goji berries, and you can almost turn off the heat and eat.

Sweet and sour shredded radish, you need to prepare salt, sugar, green radish and apple cider vinegar.

Clean the green radish first, if the skin is very clean, you don't need to scrape, the mineral content inside is still very rich, if it is not clean, it is best to scrape it off, and then rub the green radish into shreds, add an appropriate amount of salt, stir evenly and put it for 5 minutes, there is radish juice to pour out, and then add sugar, apple cider vinegar can be eaten by stirring evenly, very appetizing, and can also achieve the effect of scraping grease.

When the green radish is frozen, I personally think that you can consider making the radish into a filling and wrapping it into buns or dumplings to eat, so that it can be relative and avoid a bad taste.

Moving green radish, you can use it to make dumplings to eat, put a little beef, so that the dumplings are particularly delicious, and especially fragrant, you can also use it to make soup to drink to other people's potato radish soup shredded radish, so that the soup is particularly fresh and delicious.

How to eat the big radish when it is frozen.

1. Soak the frozen radish in cold water for 1 hour.

2. Wash after the ice melts.

3. Cook in the following ways:

Stir-fry: Stir-fry quickly.

Soup: Cut into thin strips and bring the soup to a boil.

Steps to make frozen radish:

First, thaw the frozen radish, then wash it, remove the moisture and dry it, and secondly, change the radish into 2-3 mm slices with a knife, and then use a needle and thread to string the radish slices and hang them in a sunny and ventilated place to dry. In this way, the air-dried dried radish can be stored in a plastic bag. If you use it, you can soak it in water in advance to soften, and I don't need to tell you what to do.

Defrost the frozen radish in cold water and wash it after the frozen radish is thawed. If it is fried food, it must be fried quickly; If you want to boil the soup, cut it into thin strips and wait for the pot to boil before putting it in the pot; If you make stuffing, you can chop it into fine pieces, then boil it in a pot for 7-8 minutes, take it out, and add condiments to make a filling.

The frozen radish is thawed first, then cut into slices, and then blanched in boiling water, and it is particularly delicious to eat with raw sauce or cooked meat sauce and egg sauce.

White radish is rich in plant protein and vitamin C

Folic acid, calcium, zinc and other nutrients, with digestion and stagnation of qi diuresis and other dietary therapeutic effects, modern research has found that often eating white radish can help reduce blood lipids, soften blood vessels, maintain blood vessel elasticity, stabilize blood pressure and other effects, for coronary heart disease.

Diseases such as arteriosclerosis have a certain preventive effect.

When making white radish, many people don't know whether to peel the white radish or not. In fact, it is best to eat raw white radish with skin, and you don't need to peel it when you wash it, because 95% of the calcium content of white radish is on the skin of the radish. Of course, if you don't think it's good, it's okay to peel it, it's all up to your own preference.

White radish can also promote digestion when eaten raw, in addition to helping digestion, it also has a strong anti-inflammatory effect, and its spicy ingredients can promote gastric juice secretion, adjust gastrointestinal function, raw white radish is the best.

If the white radish is frozen, the nutrients will be lost, and the taste will be slightly worse, but if it is eaten, it will not cause other adverse health effects.

When handling frozen radish, you need to be careful not to thaw it quickly, as it will lose too much water and taste bad. It can also be eaten by sun drying, and should not be exposed to the sun, and it is better to dry in the shade.

Can be used with other foods: Soak frozen radishes in cold water for 1 hour, melt the ice, then wash before cooking.

There are several ways to cook white radish:

1.Cook the white radish. Let cool. Chop up, wrap the cooked radish with a cloth, pinch it until it is semi-dry, add meat, green onions, ginger, chili, salt, small sesame oil, dark soy sauce, and thirteen spices to mix the stuffing dumplings.

2.Rub the white radish with a rub and chop it, add meat and vermicelli, add salt and thirteen spices, add dark soy sauce, add small grinding sesame oil and mix the stuffed buns.

3.Rub the white radish with a gratude and chop it, add salt, thirteen spices, add Sichuan pepper powder, and add light soy sauce to mix the fried vegetarian meatballs.

4.Stew soup with radish, buy some leg bones and radishes, add salt, add pepper seeds, add star anise, add cinnamon, add green onions, ginger and chili peppers to stew soup.

6.Add shredded radish and meat stewed vermicelli, heat the pot and put oil, put green onions, ginger chili peppers, and bean paste to fry the fragrance, put the shredded meat and stir-fry, add salt, thirteen spices, light soy sauce and Sichuan pepper powder, and then put the shredded radish in, stir-fry for a while, add water, rinse the vermicelli and put it in the pot to stew.

7.Pickle the dried radish, wash the radish and cut it into strips, dry it until it is semi-dry, put it in a basin, put some salt, put some pepper seeds, put some sugar, put some red pepper noodles, put a little white wine and stir.

8.Shredded radish, cut the radish into shreds and put it on a plate, sprinkle some salt on it, add some sugar, add some vinegar, add some small grinding sesame oil, and put some coriander.

Big radish is a vegetable stored in winter, but sometimes it is not well preserved, and the radish will turn into an ice lump of large radish overnight, so what should I do? Is the big turnip wasted? Definitely not so, because frozen radish also has its use value, and it has a unique flavor, how should frozen radish be eaten?

Make steamed dumplings. Big radish generally refers to a large carrot that has been frozen, note that it is not a carrot. Radish frozen, although not as comprehensive as fresh nutrients, but does not affect the edible, and is very delicious if it is well handled, generally speaking, if the radish is frozen, you can slow open the radish, and then shredd with water to squeeze out the water, make vegetarian filling or meat stuffed steamed dumplings, very delicious.

And the most authentic way is to make steamed dumplings with hot noodles and frozen radish filling.

Beef radish buns.

Frozen radishes can be blanched to squeeze out the water and then make beef radish buns. Something special.

Beef stewed radish.

You can also cut the frozen radish into large pieces and stew it directly with the beef. This beef stew with radish does not affect the taste at all, and it tastes much less smelly than stewing with fresh radish.

Pie. Blanch the frozen carrots and squeeze out the water, which can be mixed with beef or pork to make pies. Basically, you can't eat a radish that is frozen or a winter stored.

Frozen radish dumplings with oil residue.

In the Tohoku region, there is a traditional practice of making dumplings from oil residue and frozen radish. The processing method of stewed radish is also blanched with boiling water, then chopped into filling, squeezed dry, and mixed together with oil residue to make dumplings with frozen radish, which is very delicious.

Dip the radish in sauce. Because of its unique flavor, stewed radish can be blanched with water, squeezed dry, and dipped in egg sauce to eat. This is also one of the flavors of the region.

It's okay to stew and eat frozen radish. Lamb stew is possible.

The white radish is frozen and cannot be eaten. The reason why you can't eat it is that the nutrients are completely destroyed and the taste is not good. White radish can quench thirst, phlegm and cough, eliminate food, stop bleeding and cool blood, improve immunity, strengthen the spleen, inhibit cancer and anti-tumor, balanced nutrition, etc., white radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

Soak the frozen radish in cold water for 1 hour, and then wash it after the ice melts to make a pickled radish, as follows:

Ingredients: 50 grams of white radish, 50 grams of carrots, 100 grams of pickled peppers.

Excipients: 5 grams of ginger, 5 grams of garlic, 2 grams of salt, 5 grams of sugar, 1 gram of sesame pepper, 10 grams of white vinegar.

1. Cut the white radish into strips and the carrot into strips.

2. Pour the white radish and carrot into the bowl, add salt and marinate for 20 minutes.

3. Put pickled pepper, sugar, salt, pepper and white vinegar in a bowl and stir well.

4. Add water, garlic slices, ginger slices, pour in radish and stir well.

5. Finally, put the radish on a plate and serve.

Pickling method of green radish - [required ingredients] 5 kg of green radish, 200g of salt, appropriate amount of chili powder, high liquor, pepper noodles, fennel noodles [pickling steps] The first step: prepare the radish, prepare the green radish, we use green radish, you can also use carrot or white radish, wash the whole green radish, no need to peel it, the dried radish that has been peeled is not very crisp, and it will be greatly discounted to eat, wash and cut off the head and tail of the radish.

Step 2: Then cut the radish into small thick strips, not too thin, if the cut is too fine, the radish will shrink after the sun, and it is not delicious, put the cut radish strips into a large container, sprinkle with salt, after sprinkling, pick up the container and shake the salt, marinate for about 4 hours. Step 3:

The pickled radish strips are soft, and the green radish has more moisture, so squeeze the radish dry to dry some water.

Step 4: After squeezing out the water, spread the dried radish on the plaque, be sure to spread it flat, so that it can shorten the time and be easy to dry.

Step 5: Make spicy dried radish, so I didn't finish drying it for the time I dried, and the moisture on the surface of the sun-dried surface was a little bit dry, which was conducive to the following operations. Step 6:

Dried radish, take it back and put it in a large basin, put in the prepared seasonings, salt, pepper noodles, chili noodles, fennel noodles and stir well, and finally sprinkle some high white wine, and rub it well. Then take out the prepared jar, put all the stirred dried green radishes into the jar, and press tightly. Marinate in a cool place for a week and eat.

1: When we buy radish, we should choose some plump green radish, not some radishes that begin to wrinkle, such radishes have less moisture.

Then clean the radish, do not peel it, it will not be brittle when the skin is removed, and then put the radish strips to dry in the sun to remove some of the moisture, but do not completely dry the radish. 2: The process of pickling radish should be free of oil and raw water throughout the process.

3: When marinating, you must put a little high liquor, which will make the pickled radish last longer and be more crispy. That's how I shared the process of pickling green radish.

In fact, as long as you master the small skills, you can make delicious radishes very easily.

Two green radish.

A spoonful of sugar. Salt one gram of apple cider vinegar to taste.

Sweet and sour taste. The mixing process takes 10 minutes.

Easy difficulty. Beijing] Sweet and sour shredded radish preparation steps.

1 two green radish, cleaned, if the skin is particularly clean, you don't need to scrape, the inside is rich in minerals, if not clean, scrape off.

2. Rub the coarse silk with a silk grater, and the fine silk is not as good as the coarse silk to eat.

3Add a pinch of salt, mix well and let stand for 5 minutes, if the radish juice is marinated, pour it out 4 and add a tablespoon of sugar.

5 Pour some apple cider vinegar, apple cider vinegar is refreshing and slightly sweet, you can also add white vinegar without it, don't use old vinegar, the taste is too strong, the color is too heavy.

6. Mix well and serve.

7. Sweet and sour appetizing, scrape oil and clear fat.

Tips: Radish can be eaten raw, and don't blanch it cold, otherwise the taste will be different;

If you really want to eat spicy, you can fry some dried red pepper and splash it on the shredded radish, and you can hear a sound, and it is fragrant!

8. Add sugar to light soy sauce, adjust the amount of sugar according to your own taste, add radish and mix well and seal and soak for 3 days before eating10. Mix carefully, put it in a sealed jar or sealed bag, and take it with food.

Whole radish pickles.

You can prepare fresh radish and an appropriate amount of salt, in addition to preparing some chili powder, pepper noodles, fennel powder and salt and other seasonings, and then prepare an appropriate amount of white sugar and some highly pure grain liquor.

Pickling method steps for whole radish.

1. Wash the prepared fresh radish with water, then put more water in the pot to boil, put the washed radish into the water, and quickly take them out after the radish skin is wrinkled.

2. Put the scalded radish in the sun, do not dry it too dry, and it is advisable to make the radish soft. It takes about two or three days to get to this extent.

3. Put the prepared chili powder, Sichuan pepper powder, fennel powder and salt and other seasonings together and mix thoroughly, then add an appropriate amount of high liquor, mix these seasonings thoroughly and set aside.

4. After taking out the radish after drying, evenly smear the seasoning on each radish, put the radish with seasoning in the jar to pickle after coating evenly, press a heavy object on it after placing it, and then seal the jar, and the radish in the jar can be flavored after two weeks.