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operational approach
0 1
Pickled green radish. Wash the radish, peel the radish, cut it into small strips, put it in a small pot, add some salt, mix well and let it stand for 2 hours. When the time is up, pour out the pickled water, add appropriate amount of white vinegar, white sugar, rice vinegar and soy sauce, stir evenly with chopsticks (add appropriate amount of Chili sauce if you like spicy food), and seal for 2 hours to serve. Pickled green radish tastes crisp, slightly sweet and very delicious.
02
Cold shredded green radish. Wash the green radish, peel the radish, shred it and put it in a small pot. Add a proper amount of salt, chicken essence, vinegar, soy sauce, sesame oil, sesame Chili oil and sugar, stir well with chopsticks and serve on a plate.
03
Stir-fried shredded green radish Wash the radish, peel off the radish, shred it and put it in a plate. Wash a small amount of red pepper, cut it into small pieces, and put it in a small bowl. Put an appropriate amount of pepper in the small bowl for later use, add an appropriate amount of starch in the other bowl, add a small amount of water and stir well for later use. Add an appropriate amount of oil to the pot, and when the oil is 8 minutes hot, pour the red pepper and pepper in the small bowl into the pot, stir a few times, and pour in shredded green radish.
04
Fried meat with shredded green radish. Wash the green radish and lean meat, peel the green radish, shred it and put it on a plate for later use. Cut the lean meat into small pieces and put it in a bowl. Add appropriate amount of salt, soy sauce, Chili sauce and starch, stir well with chopsticks, and then add appropriate amount of pepper to the meat to facilitate the later frying of the meat. Add an appropriate amount of oil to the pot. When the oil is 8 minutes hot, pour in the prepared lean meat, stir-fry until the lean meat changes color slightly, and then pour in the green.