material

500g of radish, 3 green garlic, 2 teaspoons of soy sauce (1 0ml), clear water12 teaspoons (3ml), 200ml of salt, 3 teaspoons of sugar12 (3g) and water starch1tbsp (65438.

working methods

1) Remove tassels (green leaves) from radish, wash roots (small tails) of radish, drain water, and cut in half.

2) Wash the green garlic and cut it into 4 cm long sections.

3) Pour a small amount of oil into the pot. When the oil is heated to 70% heat by strong fire, add radish, stir-fry for half a minute on medium fire, pour in soy sauce and soy sauce, then pour in water, change the fire, add green garlic after the water boils, and continue cooking for 5 minutes. When radish and green garlic become soft, add salt and sugar, pour water starch and stir clockwise (or counterclockwise).

* * If the tassel of radish is fresh and does not wither, don't throw it away. Wash with clear water, drain and put in a bowl. Take 500g radish bud as an example, add 1/2 teaspoons of salt, 1 teaspoon of rice vinegar, 1/4 teaspoons of sugar and 1/4 teaspoons of sesame oil, and stir well. As a cold salad, it is very delicious and easy to make. After eating, it can remove fire and promote gastrointestinal peristalsis.

* * You can choose round cherry radish or long radish for this dish. The practice is exactly the same. All you have to do is change the knife and cut the long radish into hob blocks.

The green garlic in the menu is what we northerners call it. In many other cities, green garlic is called garlic seedling. Anyone who cooks with green garlic basically needs to explain the different names of green garlic.