300 grams of green radish, 3 grams of dried pepper, 6 ml of vinegar, 2 grams of sugar, 2 grams of salt, 3 grams of pepper and an appropriate amount of cooking oil.
Exercise:
1, peeled and rooted after washing;
2. Cut into shredded radish with a tool;
3. Then radish is made into these semi-finished products;
14. Put the semi-finished product into a dish, sprinkle pepper, salt and sugar, heat the wok, stir-fry the oil and pepper until fragrant, take out the pepper, pour pepper oil on the red pepper, and mix well when eating.
Stewed shrimp with shredded radish
Ingredients: 450g of green radish, 200g of fresh shrimp, two slices of ginger, three cloves of garlic and one parsley.
Seasoning: vegetable oil, cooking wine, salt, monosodium glutamate.
Practice: 1, peeled and shredded green radish, pedicled fresh shrimp, shrimp whiskers and shrimp thread for later use;
2. boil a pot of water. After the water is boiled, blanch the shredded radish. After the radish is crushed, it is cooled with cold water and drained for later use.
3. Hold the oil pan. When the oil is hot, saute shredded ginger and garlic slices, then add fresh shrimp and stir fry.
4. After the shrimp is fried thoroughly with red oil, cook the cooking wine, then add the shredded radish and stir fry for a while;
5. Put in uncooked hot water. After the water boils, continue to stew for 5 minutes on medium heat;
6, add salt and a small amount of monosodium glutamate, sprinkle with coriander and take out the pot.
Tips:
1, shredded radish can be wiped with a chopping board, but the taste and taste are slightly different from those of hand-cut shredded radish. Personally, I like to cut radish strips by hand;
2. If you like the taste of raw radish, you can omit the blanching step of shredded radish, but the stewing time should be relatively extended until the shredded radish is soft and rotten;
3, this dish should highlight the original flavor, so there is no need to add too much seasoning, and monosodium glutamate can also be omitted;
4. In order to boil out more shrimp oil, you can take off the shrimp head and fry it separately, which will precipitate more red shrimp oil and ensure the freshness of the soup to the maximum extent. I squeeze shrimp heads one by one in the pot with a shovel, which I just learned from the cat's house.
Spiced shredded radish and pickles
Ingredients: 4 green radishes.
Ingredients: salt 1 spoon, sugar 1 spoon, monosodium glutamate, half a spoon of spiced powder, and cooked sesame 1 spoon.
Exercise:
1, washing the green radish, slicing and drying;
2. Soak the dried radish in boiling water for 5 minutes, stir to remove the floating dust on the surface, and drain the water. Add salt, sugar, monosodium glutamate, allspice powder and cooked sesame while it is hot, and stir well;
3. After cooling, put it in a fresh-keeping bag and seal it in the refrigerator. Marinate for 3 days and you can eat it. Mix some sesame oil when eating. Very delicious.
Method for making sweet and sour shredded radish
Ingredients: 400g of green radish, 0/0g of sesame oil/kloc-,30g of sugar, 20g of rice vinegar and 3g of refined salt.
Exercise:
1. Wash and peel the green radish, cut it into filaments, soak it in cold water, control the water and repackage it.
2. Add salt, sugar, rice vinegar and sesame oil and mix well.
Cooking key: after the shredded radish is soaked in cold boiled water, control the water.
Features: sweet and sour, crisp and refreshing.
Fried meat with green radish
Ingredients: green radish, pork belly.
Seasoning: salt, soy sauce, corn starch, soy sauce, cooking wine, garlic, shallots and shredded ginger.
Exercise:
1, pork belly is cut into square strips and marinated with raw flour and cooking wine for later use. Cut garlic in half, shallots into small pieces, and green radish into cubes;
2. Put oil in the pot, pour pork strips and shredded ginger when it is 60% hot, stir-fry and change color, and then add green radish strips;
3, release soy sauce, stir fry for about three minutes, add water, cover the lid and simmer for a few minutes;
4, open the lid to collect soup, add salt, chicken essence and garlic and shallots.
Question 2: What does the green radish do? How to eat green radish? First, eat on the fire. Braised pork with radish. Cut pork belly into mahjong tiles. Add water and a little cooking wine and salt. After the fire is boiled, reduce the heat to 1 hour, add chopped white radish, turn to medium heat 15 to 20 minutes, and add a small amount of chopped green onion.
Second, eat cold. Like cold shredded radish. Wash radish, peel it, cut it into shreds, blanch it in boiling water and take it out. Add appropriate amount of salt, sesame oil, vinegar, monosodium glutamate and other seasonings and mix well.
Question 3: How to cook cold radish well, daily practice of cold radish 1.
Peel and shred carrots, and marinate carrots with a little salt for about 5 minutes.
2.
Wash onion, ginger and garlic and cut into powder for later use.
3.
In another small bowl, add Jiang Mo, minced garlic, soy sauce, Chili oil, sugar, vinegar and pepper, and stir well.
4.
Wash the pickled shredded radish with clear water and squeeze out excess water.
5.
Pour the sauce in advance and sprinkle with chopped green onion.
Question 4: How to make small white radish? Hello, glad to help you.
1. Wash the radish, cut it into thick pieces with chopsticks, and then cut it into thick strips with chopsticks.
Hang it on cotton thread and dry it in a ventilated place for 4 or 5 days.
2. Wash away the dust with warm boiled water, squeeze out the water and shake it off; Add salt and a little white wine and mix well, then mix in pepper noodles, pepper noodles (use a little pepper granules if you are afraid of hemp), sesame seeds (you can also sprinkle them directly when eating) and a little sesame oil and mix well.
Put it in a clay pot (it must be filled and compacted by hand).
3. Seal the jar mouth with plastic wrap (multilayer) and cotton thread, and cover the jar cover; Store in the shade for 10 days.
The really exquisite way must be to pour the can: after filling the can and compacting it, stick it on the mouth of the can with bamboo strips (the vegetables will not loosen when inverted).
Invert the sealed jar mouth in the water pan (to prevent air from entering). Nowadays, people seldom pour cans, and so do pickle jars.
For reference only ~?
Question 5: How to make salted radish delicious and simple?
Very crisp, suitable for drinking porridge to adjust the taste!
Ingredients: pickled radish, green garlic seedlings and black sesame seeds.
working methods
1. Soak dried kimchi and radish in water to remove some salt.
2. Stir-fry the green garlic seedlings, stir-fry some black sesame seeds, and then stir-fry the dried radish, and you can do it!
Question 6: How to prepare radish leaves and how to eat cold radish leaves?
food
condiments
500 grams of radish leaves
condiments
Sesame oil right amount
Proper amount of salt
Auricularia auricula proper amount
Appropriate amount of Chili sauce
Proper amount of soy sauce
Proper amount of sugar
Proper amount of aged vinegar
Proper steps of chicken essence
1. Prepare radish leaves, one of the ingredients.
2. First cut the stalks of radish leaves into grains.
3. Pour into the salad bowl, add some fine salt and stir well.
4. Then add the tender leaves and mix well.
5. Seal it with plastic wrap and put it in the refrigerator.
6. Take it out after a few days and squeeze it dry for later use.
7. The second ingredient, Auricularia auricula, is foamed with water.
8. Boil the soaked auricularia until soft.
9. Pick it up, let it cool, and then divide it into small pieces.
10. Prepare the sauce in advance: a little Chili sauce, soy sauce, aged vinegar, sugar, chicken essence, etc.
1 1. Add auricularia auricula to radish leaves.
12. Pour in the sauce, stir well, and add a little sesame seeds when eating.
Question 7: How to cook radish dishes well? Radish vegetable is a tender seedling formed by the germination of radish or radish seeds, which is very popular because of its freshness and spicy sweetness.
Radish vegetables are suitable for kimchi.
Materials:
1 bottle of wild pepper, several radishes, 1 tablespoon of salt (15g), 2 teaspoons of sugar (10g), 1 tablespoon of white wine (65438+500ml), 1 teaspoon of Mrs. Mushroom.
Exercise:
1. Wash and drain the radish, and cut it into strips about 4 ~ 5 cm long and 0.5 cm square in cross section. Peel and slice ginger.
2. Put the cold boiled water into a sealed bottle (about half a bottle), and then adjust the juice in the pepper bottle to half.
3. Add salt, sugar, white wine, mushroom essence, aniseed, ginger and pepper. If you like spicy food, you can add some wild pepper or finger pepper.
4. In a sealed jar, stir the sauce evenly with chopsticks, then add the radish, tighten the bottle cap and seal it, and put it in the refrigerator for 8 hours.
Question 8: How to prepare dried radish to eat the main ingredients?
Dried radish
pork
condiments
Yeast yeast
baking powder
sugar
Chinese chives
Bruised ginger
wood ear
salt
chicken essence
edible oil
sesame oil
Production steps
1
Melt the yeast powder in warm water for a while, find a hole in the flour pile, and then add a proper amount of baking powder, melted yeast powder and water to fill the whole hole.
You can add a little sugar to help the fermentation.
Adding 4-5g baking powder/kg in summer and 7-8g/ kg in winter can make the dough softer.
2
Knead dough can be peeled for several minutes without fermentation.
three
Don't make the dough too thin, because the steamed bread skin collapses easily and looks bad. Beginners can stick a little bigger and thicker in the middle.
four
Soak dried shredded radish in warm water, then soak it completely, clean it, and drain it for later use. Cut the leek into small pieces and chop the ginger. Chop pork belly into stuffing with Jiang Mo, and then add water to make meat stuffing.
You can add a little fungus, put the materials together, add salt, sugar and chicken essence to taste, and edible oil and sesame oil to enhance the taste. Add salt directly. If you make a pure vegetarian stuffing, you should add sesame oil first, then add seasoning, and finally wrap it and add salt.
five
It's difficult to describe the method of making buns. Personally, I feel that the key point is that the pleats of steamed buns are pulled out, that is, when wrapping a pleat, the middle of the dough should be pulled up, so that the pleats are in good shape and smooth. There are several ways to seal steamed bread, such as open, fully closed and semi-closed. ~ you can make it according to your own preferences, because I have only packed it a few times in total and have no experience to share, so laugh ~
six
The wrapped steamed bread should be awakened until the steamed bread is fermented to about twice the original. Just press it, don't take it back.
seven
Boil a pot of water, and the steamed buns you wake up can be steamed in a steamer. Steam on high fire 15-20 minutes.
Question 9: How to eat radish strips? Ingredients: green radish 1/2 Accessories: salt, aniseed and dried pepper 1.
step
1. Enlarge the material, salt and dried pepper in the middle.
2. Add the right amount of water.
3. Boil on the fire and let it cool.
4. Remove the head and tail of the green radish and take the middle part.
5. Cut into 1cm thick pieces and strips. Actually, it's ok to slice it directly and pickle it directly, but it's too big to eat, so I'll cut it directly into strips this time.
6. Put the cut strips in a small basin.
7. Pour the cold pepper aniseed salt water into the basin. It's no problem to have less salt water, and radish will also juice during pickling. Generally, it is pickled on the first day and eaten for breakfast the next day.
8. Take out a few pieces and eat them directly, or rinse them with water to get a little sesame oil. Vinegar will do you good.
skill
1, the radish with high water content will be crisp.
2, this practice, will not do more, usually eaten within a few days, and then pickled after eating.
Question 10: It's a pity to throw away the radish skin. To make it into a delicious food with Hunan flavor, you can use the following methods:
1. Making pepper radish:
Peel the radish, clean it, cut it into strips, spread it in a bamboo basket and put it in a ventilated place. When there is no water on the surface of radish strips, add a proper amount of salt and knead for 5 minutes, pour in a proper amount of fresh chopped pepper and mix well, then put it in the jar and laminate it layer by layer, then spray a small amount of sesame oil on the upper surface of radish, and finally seal the jar mouth. Generally, the pepper radish formed in this way can be taken out and eaten after half a month. As long as the jar mouth is sealed in time, it can be eaten within March.
2. Making sour crisp radish skin:
A. cut radish skin into pieces and air dry as above.
B Take a glass of water, add dried red pepper, appropriate amount of salt and soy sauce, boil for 1 min, and pour into a large soup bowl for natural cooling.
C put the radish skin into the soup bowl, then add sugar and appropriate amount of balsamic vinegar (not less than water), and pay attention to completely immerse the radish skin in the vinegar solution. If the amount of vinegar and salt is appropriate, it can be eaten after 12 hours at the earliest.