Tools/materials: white radish 100g, shrimp 50g, Agrocybe aegerita 30g, 6 red dates, coriander, ginger 1 slice, white pepper, starch, cooking wine and salt.

1, white radish washed and shredded, Agrocybe aegerita washed and cut into sections, red dates washed and pitted, ginger washed and sliced.

2. Add a proper amount of water to the pot, bring to a boil, add Agrocybe aegerita, red dates and ginger, cook a little, and then add white radish.

3. After the white radish is cooked, add the shrimp, then boil it over high fire, add the seasoning, adjust the taste, add the coriander, and you can go out of the pot.

Selection method of white radish:

1, see the part of white radish tassel:

Pay attention to whether the leaves in radish tassels are particularly fresh and tender. If you find that the fresh leaves in the radish tassel are still growing and the radish tassel is very long, don't choose such radish. Because when radish leaves fresh soil for storage, the leaves of radish will continue to grow under the condition of inappropriate temperature, and such leaves will continue to absorb nutrients from radish, so when radish tassels are too long or too fresh, we should not choose.

2. Look at the skin of radish:

Radishes that meet the "three noes" are high-quality radishes, that is, radishes without insect eyes, cracks and translucent blocks are generally smooth and white, and the smoother the radish skin, the more delicate the internal flesh. If there is a crack on the surface, it means that the radish is growing and does not absorb nutrients, which leads to cracking. If the epidermis has a translucent block color, it means that this radish is excessively frozen.