What are some special ways to make turnips? What are the home cooked recipes for turnips

Winter is a good season for nourishment, and many people will choose to eat some warm foods in winter to replenish their bodies. Many people will think that nourishment is very simple, eat more beef and mutton, and it is fine. Here to tell you that this kind of thinking is actually not right Beef and mutton are nourishing, and the self-rising flour is mixed with 3 cups of water to dissolve into a spontaneous flour slurry.

Peel and shimmer the radish; diced bacon or sausage; Bubble the sea rice until soft and finely chop. Radish can be made for filling, it is suitable for pork, beef, lamb together. You can also use this pig, beef, mutton and radish cubes.

You can also use pork filling with shredded white radish, or shredded green radish, and serve with some shredded carrots.

Wash with water, put 5 spoons of salt and marinate for half an hour, marinate the water of the radish and wash it again, put in 5 spoons of light soy sauce and 6 spoons of vinegar, a little MSG and white sugar pork belly cut into small pieces, add green onions, ginger, and an appropriate amount of bean paste to stir-fry in the pot, turn off the heat after the meat changes color, put the fried meat into the shredded radish, and then add an appropriate amount of coriander to adjust the filling, because of the bean paste used to stir-fry the meat.

Brush the oil around the bottom of the container to remove the film, then pour in the stirred radish pulp, steam it on high heat in the steamer for 40 minutes, let it cool and remove the film from the pot, and use the steamed radish cake to cut the steamed cabbage head balls can also be cooled, fry them in oil, and make its appearance slightly yellow. Dip it in chili sauce, oyster sauce or vinegar and garlic White radish was called reed in ancient times very early, and later changed its name to the Middle Ages and changed its name to laiphane, also called purple siad, warm siad, reed, and later called radish.

What I like more in winter is to shred the white radish, add two spoons of linden honey (any honey is fine), put it in the refrigerator for a few hours, it will produce a lot of juice, and after drinking it, I feel very comfortable in my throat, and the remaining white radish is still crisp and delicious. Marinate in a bottle for two days and eat. Radish balls, wash the radish, peel and cut into shreds, chop, mince the ginger and green onions, add an appropriate amount of salt, stir well, squeeze out the water, add the green onions, ginger, add flour, five-spice powder, salt, soy sauce and stir into noodles.

First, cold shredded radish, second, radish and winter melon pork rib soup, third, radish hot pot skewers, fourth, radish balls, fifth, spicy radish slices, these methods are very delicious.

White radish is sweet, pungent, cool, clears away heat and generates Jin, cools blood and stops bleeding, widens the lower qi, dissipates food and dissolves stagnation, appetizes and strengthens the spleen, and smooths the qi and dissolves phlegm.

In addition to stewed beef brisket, white radish can also be stewed mutton, neutralize the smell of mutton, make mutton more sweet, can also stew pig bone broth, add some scallops, pepper, bones to boil for an hour under the white radish pot until soft, the taste is fresh and appetizing, you can also stew fish head mutton, this is what we call fish and sheep fresh, you can also stew some seafood soup if you like more fresh and appetizing, such as shells, shrimp, fish, I hope it will help you create inspiration.

Sour radish is delicious and nutritious, do so. Clean the radish, remove the skin of the radish, cut it into thin slices diagonally with a kitchen knife, put it in a large basin, put salt and marinate for 30 minutes, rinse the radish with pickled water, and control the moisture. Transfer to a large basin, chop the millet pepper, put it together with the radish slices, then add sugar, pour in white vinegar, cover with a lid, and marinate for more than 2 hours.

Pickled dried radish. Prepare the seasoning, 2 green radish, 1 red pepper, 2g pepper powder, 2g chicken essence, 15g minced garlic, 15g minced ginger, 15g chili powder, 25g sugar, 25ml vinegar, 1 tablespoon of soy sauce, and an appropriate amount of salt.

Step 1: Wash the green-skinned radish and cut it into thick slices, then cut it into chopstick-sized radish strips and put it in a large pot.

Step 2: Add an appropriate amount of salt, grasp and marinate for about 2 hours, remove the seeds of the red pepper and cut it into shreds for later use.

Step 3: Mix the radish strips during the marinating process, and then squeeze out the excess water when the marinating time is up.

Step 4: Wash the radish strips 3 times, wash off the excess salt, squeeze out the water and put it in a large bowl.

Step 5: Add shredded red pepper, minced ginger and garlic, as well as Sichuan pepper powder and chicken essence to the radish strip bowl, and sprinkle with chili powder.

Step 6: Then add salt and sugar, and finally pour in soy sauce and vinegar, wear gloves and mix evenly.

Step 7: Mix evenly and store in a sealed jar, refrigerate and refrigerate, and the delicious and refreshing pickled radish is complete.

Stir-fried shredded radish.

Prepare the ingredients and seasoning, 500g of white radish, 50g of three-layer meat, 5g of ginger, 5g of garlic, 3 garlic sprouts, 1 red pepper, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little dried chili, a little Sichuan pepper, a little star anise, and an appropriate amount of salt.

Step 1: Peel and wash the white radish, slice and then shred, cut the red pepper and green garlic seedlings respectively, and chop the ginger and garlic as well for later use.

Step 2: Fry the three-layer meat in the pot to remove the fat, add the peppercorns and star anise to fry until fragrant, and then add the dried chili peppers and minced ginger and garlic to stir-fry until fragrant.

Step 3: Then stir-fry the shredded radish evenly until it is broken, then add the oyster sauce and salt and stir-fry evenly to taste.

Step 4: Sprinkle shredded red pepper and green garlic sprouts before cooking, stir-fry evenly again, and then serve on a plate and eat.

Radish is a nutritious, easy-to-cook vegetable and jujube green, and here are some home-cooked recipes for radish:

Stir-fried shredded radish: Wash and peel the radish, cut it into thin strips, stir-fry in a hot pan with cold oil, and add an appropriate amount of salt, chicken essence, green onion, ginger, garlic and other seasonings.

Radish stew: Cut the radish into pieces, put it in the pot with the meat, add an appropriate amount of water, cooking wine, ginger, green onion and other seasonings, and stew until the meat is cooked and rotten.

Radish soup: Cut the radish into chunks or shreds, put it in a pot with meat or bones, add an appropriate amount of water, salt, chicken essence and other seasonings, and cook until the soup is thick.

Radish cake: Cut the radish into thin strips, mix it with sticky rice flour, dried shrimp, minced meat and other ingredients, put it in a steamer and steam it, cut it into small pieces and serve.

Pickled radish strips: Wash and peel the radish, cut it into strips, marinate it with seasonings such as salt, white vinegar, sugar, etc., and put it in the refrigerator for a few hours before serving.

Stir-fried radish slices: Cut the radish into slices, put it in a pot with the meat slices and stir-fry, add an appropriate amount of salt, soy sauce, green onions, ginger and garlic and other seasonings.

Radish stewed rice: Cut the radish into small pieces or cubes, put it in the rice cooker with rice, diced meat, eggs, etc., add an appropriate amount of salt, soy sauce and other seasonings, and simmer until the rice is cooked through.

The above are some of the home-cooked recipes for turnips, which can be paired and adjusted according to personal taste and good luck. It should be noted that the texture and taste of radish vary depending on the variety and freshness, and can be adjusted and selected according to the actual situation. At the same time, pay attention to the heat and time during the cooking process to avoid overheating or rotting, which will affect the taste and quality.

1. How to make braised radish:

1) Wash the white radish, peel and cut into pieces, wash the shallots, chop and set aside.

2) Boil water, open the radish, put a little salt, a few drops of cooking oil, boil until the water is boiling, and turn off the heat after 1-2 minutes (according to the size of the radish). Simmer for 5 minutes, drain and serve.

3) Stir-fry for 1 minute, add half a spoon of dark soy sauce, two spoons of light soy sauce, and stir-fry for 2 minutes.

Add an appropriate amount of water and stir-fry a few times.

4) Cover the pot and simmer for 10-12 minutes, stir-frying a few times. Turn to high heat before cooking, add sugar, appropriate amount of salt, stir-fry, and sprinkle with chopped green onions.

2. The practice of sweet and sour radish:

1) Wash the radish, do not peel it, cut it into long strips, you can also slice it, add a handful of salt and marinate for about 30 minutes, the radish must be pickled out of the water and softened! Rinse the pickled radish and drain the water.

2) Stir rice vinegar + water + rock sugar + millet pepper together. Put it in a container and cover it with water.

3) After sealing, you can also put it in the refrigerator, or you can place it at room temperature, and you can eat it after a day or two!

3. The practice of healthy radish soup:

1) Cut 2 coriander into small pieces, chop 1 green onion into small pieces, and slice ginger.

2) Pat the peanuts flat with a knife, cut them a few times, put oil in a hot pan, fry them on the smallest heat and put them in a bowl for later use, put oil in a hot pan, heat the oil, add ginger slices, chopped green onions and fry until fragrant, add shredded radish, fry until shredded radish becomes soft, add water.

3) Pour into the pot where the porridge is cooked, add white pepper, bring the water to a boil, and put in the fried peanuts when the shredded radish is cooked. The ratio of flour and starch is 1:1 to make a paste, pour it into the pot, and stir it constantly, so as not to paste the pot and clumps.

4) Add the stirred egg mixture, (add the egg liquid to the pot while stirring, so that the egg is broken and the pot is always boiling!) Finally, add salt and turn off the heat.

The first way to eat it: radish dipping sauce.

Radish dipping sauce. The second way to eat it: pickled radish.

Pickled radish. Turnip pickles are the best radish to eat. Put some salt, soy sauce, vinegar, sesame oil, put some spices, peppercorns and other things, and marinate them in an urn for a month, and it will be very delicious.

The third type: radish stew.

Beef stew with turnips.

Can stew beef, lamb, pork. The fishy smell of the meat and the taste of the radish cancel each other out, and it is very tasty and delicious.

Fourth: radish and shrimp skin soup.

Radish and shrimp skin soup.

Very nourishing. The fifth: radish dumplings.

Radish dumplings. This is my family's signboard, put at the end, used for the finale, the practice of radish dumplings is exquisite, and it cannot be directly filled. The specific steps of my Ma's dumplings are disclosed that there are chefs who can come to learn, first rub the radish into shredded radish, fry it in a pot, almost half-cooked, and then put the fried shredded radish in the wire mesh and twist it to remove the water, and then take it out and add some meat, add some shrimp skin, chop it into a filling, and wrap it into dumplings.

The dumplings are so delicious that you can't even taste the radish.

Material. 300 grams of pork ribs, 150 grams of white radish, 1 tsp shallots, 3 tbsp sweet potato powder, 2 tbsp egg mixture, 600 a1 tsp soy sauce, 1 2 tsp salt, 1 4 tsp sugar, 1 tsp rice wine, 1 4 tsp five-spice powder, b

1 2 tsp salt, 1 4 tsp pepper.

Method. 1.Chop the pork ribs into small pieces, about 2 cm, wash and drain and set aside.

2.Cut the white radish into hob pieces, put it in boiling water and blanch it, then take it out and take it out to cool for later use.

3.Take a conditioning basin, stir the pork ribs, seasoning A and shallots crisp of method 1 with chopsticks until thick, then add egg liquid and sweet potato powder and mix well.

4.Heat a pot of oil, about 160, put in the marinated meat pieces of method 3 one by one, fry them over low heat for 3 minutes, then fry them over medium heat until the surface is crispy, remove the drained oil and divide them into pork rib crisps; Then fry the radish cubes and drain the oil.

5.Put the pork ribs crisp and radish cubes, water and salt from method 4 into the inner pot of the electronic pot, press the Cook Rice button, cook until the switch jumps, lift the lid, add pepper and simmer slightly.

【Roasted radish with chicken wings】

Ingredients: 5 chicken wings, half a white radish, ginger, garlic, cooking wine, star anise, bay leaves, dried red pepper, light soy sauce, dark soy sauce, beer, salt, cooking oil, method:

1. Clean the chicken wing roots, chop one chicken wing root into 3 pieces, pot it in cold water, add ginger and cooking wine, boil it together to remove the cold water, drain the water and set aside.

2. Wash the white radish, first cut it in half, then cut it in half again, and cut it into pieces about the size of chicken wings.

3. Heat the pan with cold oil, put ginger, garlic, bay leaves, star anise, and dried red pepper and stir-fry together to bring out the fragrance. At this time, the fire should not be too large, just turn on the medium heat to avoid burning the seasoning.

4. Add the chicken wings and stir-fry for one minute, then pour in the white radish and continue to stir-fry for one minute.

5. Then pour in a can of 500ml beer, then pour in a spoonful of dark soy sauce, a spoonful of light soy sauce and stir well, cover the pot, bring to a boil over high heat, change to medium heat and simmer for half an hour.

6. Finally, reduce the juice on high heat and sprinkle some green onions to decorate, radish is better than meat, delicious.

Spicy shredded radish].

Ingredients: 1 radish, millet pepper, garlic, shallots, fish sauce, salt, cooking oil.

Method: 1. Scrape the skin of the white radish, rinse it well, and rub it into silk with a silk wiping tool. Add a spoonful of salt and marinate for 5 minutes to remove the moisture.

2. Drain the water from the shredded radish and put it on a plate for later use. In this way, the shredded white radish is more crisp in taste.

3. Wash the millet pepper, cut it into rings, crush the garlic and set aside.

4. Put the oil in the pot, put the minced garlic first, and stir-fry the millet pepper to bring out the fragrance.

5. Pour in shredded radish and stir-fry quickly for one minute, sprinkle with salt, add a spoonful of fish sauce and stir-fry well.

Ingredients: green radish, flour, boiling water, eggs, black fungus, shrimp skin.

Seasoning: Sichuan pepper powder, pepper powder, salt, light soy sauce, cooking oil, sesame oil.

1. Prepare 400 grams of flour, blanch the dough with hot water at a temperature of 80 °C, stir while pouring in, stir into a dough flocculent, and add 10 grams of cooking oil, so that the skin will be loose and the taste will be better.

2. Knead the dough into a smooth dough, cover with a lid or a layer of plastic wrap, and let the dough rest for 10 minutes.

3. Prepare 1 green radish and 3 eggs.

4. Clean the radish, remove the head and tail, and process it into filaments with a silk grater.

5. After waiting for the water to boil, add the rubbed shredded radish and blanch for 1 minute to remove the spicy taste.

6. Stir the eggs into egg liquid, fry them into broken eggs in the pan, remove them for later use, and then throw the shrimp skin into the pot, fry until yellowish, and cut some black fungus (soaked soft in advance and blanched).

7. Dry the shredded radish, grab the water, and put it on the cutting board and chop it.

8. Put crushed eggs, black fungus and shrimp skin into the shredded radish, add an appropriate amount of pepper powder, pepper, salt, light soy sauce, cooking oil according to personal taste, and finally pour in a small amount of sesame oil to enhance the flavor.

9. Stir well, and the filling is ready.

10. Take out the awakened dough, no need to knead it again, directly knead it into long strips, and divide it into dough of the same size, which is larger than the dough for dumplings.

11. Press it with the palm of your hand, roll it into a thick dough in the middle and thin around it, scoop in the filling, wrap it into the shape of a bun, and close it tightly.

12. After wrapping, put it on the cutting board and flatten it, preheat the electric baking pan in advance, brush a layer of cooking oil, and after entering the cake embryo, brush a layer of oil on the epidermis to lock in the moisture, and burn for 2 minutes.

13. The electric baking pan is heated together for about 6 minutes, this kind of pie is easy to cook, wait for golden brown on both sides, press the rebound, and you can get out of the pot.

14. The vegan stuffed radish cake is very delicious, delicious, and made of hot noodles, each of which is a thin skin and big filling, and adults and children love to eat it.