1. Stewed radish in abalone juice

Specific preparation method

The first step: prepare the ingredients. 1 small root of white radish, appropriate amount of green onion, ginger and garlic.

Step 2: Peel the white radish and cut into hob cubes, mince the onion, ginger and garlic and set aside.

Step 3: Pour an appropriate amount of oil into the pot and heat it up, then add the minced onion, ginger and garlic into the pot and stir-fry until fragrant.

Step 4: Put the white radish cubes into the pot and stir-fry evenly.

Step 5: Add 3 tablespoons of abalone juice, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of sugar into the pot, then stir-fry evenly.

Step 6: Put 1 bowl of water into the pot.

Step 7: Cover the pot, bring to a boil over medium heat, then turn to low heat and simmer for 15 minutes.

Step 8: Cook until the soup is almost dry, then cover the pot and simmer for another 5 minutes. This will make it easier to absorb the flavor and the radish will have a better texture.

Step 9: Serve it out and garnish with a little chives.

2. Spicy beef stewed with radish

In this dish, the beef is soft and fragrant, and the radish is refreshing and delicious. The two are a perfect combination.

Specific preparation method

The first step: prepare the ingredients. 1000g beef, 500g white radish, 200g mushrooms, 5g red pepper, 10g coriander, 10g ginger, 15g garlic, 2 star anise, 5g dry red pepper, 20g bean paste, soy sauce 10 ml, 8 grams of salt, 5 grams of sugar, 5 grams of cooking wine, 20 ml of cooking oil, 5 grams of dried chili noodles, 5 grams of white sesame seeds, and 1000 ml of water.

Step 2: Cut the beef into cubes, cut the white radish into cubes, cut the mushrooms into cubes, slice the ginger, mince the garlic, cut the dried chilies into sections, cut the coriander into sections (for decoration), and cut the small red chilies into sections ( for decoration).

Step 3: Blanch the beef in cold water. When blanching, add half of the ginger slices and cooking wine to the pot, remove after blanching and set aside.

Step 4: Pour 10 ml of cooking oil into the pot. After the oil is hot, add the bean paste and dried red pepper and stir-fry until the red oil is released. Then add the ginger slices and star anise and stir-fry until the aroma is released.

Step 5: Put the blanched beef into the pot and stir-fry, then add sugar and very fresh soy sauce and stir-fry evenly.

Step 7: Put the white radish into the pot and blanch it, then take it out and set aside.

Step 8: Blanch the mushrooms, take them out and place them on top of the white radish and set aside.

Step 9: Take out the pressed beef, put it on top of the mushrooms, and then pour an appropriate amount of original soup. Put on the fire and simmer for another 15 minutes.

Step 10: Place dried chili noodles, minced garlic, and white sesame seeds on top of the beef.

Step 11: Pour the remaining 10 ml of cooking oil into the wok. When the oil temperature is 70 to 80% hot, turn off the heat. Then pour it on the dried chili noodles.

Step 12: Sprinkle with coriander and drizzle a little sesame oil.

Tips:

1. Doubanjiang contains salt, so be sure to add the right amount of salt. If you put in less, you can add more. If you put in too much at one time, it will be irreversible.

2. This dish can be eaten alone, or you can eat it in a hot pot. For example, after fishing out the meat, you can then use the original stew soup to stir-fry vegetables, tofu, etc. It is very delicious.

3. Stewed mutton and radish

The ingredients for this stewed mutton are very simple and the preparation is not complicated. The stewed mutton is tender, the radish is soft and glutinous, and the soup is delicious. Taking a bite of the meat or radish and then drinking the soup will make you feel happy.

Specific preparation method

The first step: prepare the ingredients. 1000 grams of lamb hind leg meat, 1 white radish, appropriate amount of ginger, 1 green onion, appropriate amount of wolfberry, and appropriate amount of coriander.

Step 2: Clean the mutton and cut it into pieces of about 3 cm.

Step 3: Soak the mutton in water for 1-2 hours to soak out the blood in the meat. (The water needs to be changed once during the soaking process)

Step 4: First cut a quarter of the radish into large pieces, cut the green onions into sections, and slice the ginger for later use.

Step 5: Pour cold water into the pot and blanch the mutton in the pot.

Step 6: Put the blanched mutton into the soup pot, then add the radish cubes, green onion slices, ginger slices and a few bay leaves you just prepared into the pot, and then Pour in 1000ml of warm water. After the fire comes to a boil, turn to low heat and simmer for 1 and a half hours.

Step 7: After the mutton is stewed, remove the radish pieces, ginger slices, green onion segments and bay leaves from the pot. (The radish cubes put into the pot for the first time are used to absorb the mutton smell in the mutton. Therefore, be sure to take out the white radish. This is also a little trick)

Step 8: Cut the remaining three-quarters of the radish into hob cubes and add to the casserole dish.

Step 9: Pour the stewed mutton and soup into the casserole, and add 3 tablespoons of salt to taste. Bring to a boil, then turn to low heat and simmer for 10 minutes.

Step 10: Add a dozen wolfberries to the pot and simmer for another 5 minutes. Before turning off the heat, sprinkle a little more white pepper and stir evenly.