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Anonymous users2024-02-13Today, I would like to recommend a delicious stir-fried radish to you. Especially it is highly recommended to eat it cold, it is fragrant and crispy. It is used with white rice or soup, a special spleen appetizer, and the more you eat, the more reluctant you are to put down the wooden chopsticks.
If you count them carefully, the radish family is very large, with a wide variety of varieties and colors, and flavors. The radish to be introduced today is a more common one, the color is very bright, and the water is more abundant than other radish, so it is called "radish by people".
Radish is still a relatively common name. Because of the beautiful color of the radish, my hometown prefers to call it "carmine radish". Is it very vivid to feel it with your heart?
Radish has a slightly sweet taste because it contains water. Therefore, the common way to eat in the north is to mix cold vegetables, dipping sauces, etc., to preserve the original local flavor. However, in my hometown, I prefer to stir-fry or make sauerkraut.
Don't ask why? It's always been like this, and I think that's the only way to eat! 【Stir-fried radish】Prepare food in advance:
Radishes, dried chilies, garlic, cooking oil, salt, white pepper and monosodium glutamate are prepared as follows:
Prepare two medium-sized radishes in advance, preferably one with a bright skin and fresh and crisp stems. Clean the radish directly and wipe the surface moisture with clean paper. After that, prepare a slightly larger pot in advance and rub the radish with the skin into fine shreds.
It is best to add some salt to the bowl and marinate for 15 minutes.
After the radish is marinated, squeeze out the excess water, shake it and put it on a plate for reservation; Prepare the dried chili peppers and cut them into pieces, peel the garlic and cut it into crumbs.
Prepare a wok in advance and pour an appropriate amount of cooking oil into the pan. When the oil temperature is high and white smoke appears, add the garlic paste and dried chili peppers, and stir-fry until fragrant. (You can also use other vegetable oils, but cooking oil is fragrant).
Put the radish in a pot and stir-fry quickly so that the shredded radish and the oil are well mixed. The radish only needs to be slightly fried twice, then you can add some white pepper, and then add an appropriate amount of edible salt and monosodium glutamate to mix, and finally stir-fry evenly.
Then put the fried radish out and put it on the plate. A medium-spicy and delicious, crispy stir-fried radish is ready. Whether it's soup or food, the taste is really no one!
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Anonymous users2024-02-12Stir-fry the radish and prepare the ingredients: radish, dried chili, garlic, rapeseed oil, salt, pepper and chicken essence. Here's how to make it:
Prepare a few medium-sized radishes, preferably with bright skin and fresh, crisp and tender radish. Wash the radish first and wipe off the surface moisture with clean paper. Then prepare a slightly larger basin and rub the radish with the skin into fine strips.
It is best to add some salt to the basin and marinate for about 15 minutes. After the radish is marinated, squeeze out the excess water, shake it off and put it on a plate for later use; Prepare the dried chili peppers and cut them into small pieces, peel the garlic and finely chop it. Prepare a wok and pour an appropriate amount of canola oil into the pan.
When the oil temperature rises and the smoke rises, add the minced garlic and dried chili peppers and stir-fry until fragrant. Pour the radish into the pan and stir-fry it quickly, so that the shredded radish and the fat are well mixed. Then put the fried radish out and put it on a plate.
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Anonymous users2024-02-11Wash the radish, then cut it into shreds, heat the oil, stir-fry the green onions, ginger and garlic, put the shredded radish in, stir-fry quickly, add salt, light soy sauce, and monosodium glutamate.
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Anonymous users2024-02-10This method requires Xinjiang radish to be sliced, then boiled in oil and put in some meat, and then put in the radish for stir-frying, so as to ensure that the moisture of the radish will not cause it to taste too dry.
Cut the washed radish directly into thin slices, put water in the pot, then add green onions, ginger, peppercorns and sliced radish, after cooking, put a little salt, light soy sauce, sesame oil and it's done!
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