1, green radish ribs soup: blanch fresh ribs with cold water; After washing, put onion, ginger and water into the pot again, and cover it with high fire; After boiling, skim off the floating foam, add a proper amount of cooking wine, cover it, and simmer slowly; Peel and wash the radish, and then cut it into hob blocks; When the small row is stewed until it is seven ripe, add the green radish and cover it with high fire; Cook it again, then turn to low heat, until the radish floats, add salt and stir, and add a little monosodium glutamate to taste; Finally, sprinkle some wolfberry and onion foam and turn off the heat.
2, sweet and sour radish: two green radishes, cleaned and wiped with silk scarves, the filaments are not thick and delicious; Add a little salt, mix well and let stand for 5 minutes; Add a tablespoon of sugar, then pour some apple vinegar, don't use old vinegar, the taste and color are too strong; Mix well and serve, sweet and sour for appetizing, scraping oil and removing fat.
3. Radish and mung bean pills: knead the radish into filaments, add salt, chopped green onion and spiced powder, and mix well; Add eggs and mung bean flour and mix well again; Add clear water and stir into a slightly thick paste; Heat the meatball mold with medium fire or low fire, evenly brush a layer of edible oil, and add the batter into the mold; Fry until the meatballs are golden, and then take out the mold.
4, steamed radish balls: half a green radish, washed, not peeled, smashed into filaments with a knife; Put shredded radish into a pot, blanch until soft, and add a little salt, white pepper and oyster sauce to taste; Add appropriate amount of corn starch and flour, stir well, and knead shredded radish into balls; Put water in the pot, add meatballs after the water boils; Steam for 8 to 10 minutes.
5, green radish meatball soup: pork belly and dried seaweed smashed into meat stuffing, stirred into soft and energetic meat stuffing. Add minced onion and ginger, salt, white pepper and a little soy sauce and mix well. Cut the radish into filaments, blanch the shredded radish in a boiling water pot for a few seconds, then boil a pot of water, turn to low heat after boiling, squeeze the meat into meatballs, and cook them in water until they float. Then add shredded radish and season with a little salt and pepper.