Ingredients: ivory white radish about1000g, a little coriander leaves.

Making:

1) Wash radish, peel it, cut it into long slices, cut it into five interconnected blades, rinse it thoroughly with water, pat dry the starch after draining, steam it in a cage, rinse it thoroughly with water, and then soak it in clear water;

2) Add salt to the vegetarian soup, boil the radish slices, remove them and put them into the soup basin;

3) Boil the vegetarian soup, add salt, pepper and monosodium glutamate, skim off the floating foam, pour into the soup basin and sprinkle with coriander.

Fried carrot sauce

Ingredients: 300g lean pork, carrot 100g, dried bean curd 1 piece, dried seaweed1piece.

Accessories: 6 grams of yellow sauce, 3 grams of soy sauce, 3 grams of cooking wine, 50 grams of cooked lard, 6 grams of corn flour (wet), 3 grams of sesame oil, monosodium glutamate chopped green onion, Jiang Mo and salt.

Making:

1), cut carrots and dried tofu into 0.66 cm square dices; Cut lean pork into diced meat; Soaking dried seaweed in water; Fried carrots with cooked lard and fished out;

2) Heat the wok over high fire, then pour in the cooked lard, and stir-fry the diced meat; When the moisture in diced meat gradually decreases and the noise in the pot increases, move the pot to slow fire; After the noise is reduced and the water in the meat is exhausted, move it to the fire and stir-fry until the color of the meat turns from deep to light, that is, add chopped green onion, Jiang Mo and yellow sauce; When the sauce seeps into the meat and gives off the sauce flavor, add cooking wine, monosodium glutamate and soy sauce, stir fry a little, add carrots, diced tofu and laver, stir fry again, pour sesame oil on it and stir fry evenly. Usage: It can be eaten with meals every day.

Boiled beef lung with radish and almond

Ingredients: 500g radish, 0/5g bitter almond/kloc-,250g bovine lung.

Making:

1) Radish cut into pieces, almond peeled and pointed;

2) Scalded beef lung with boiling water, and then stir-fry with ginger juice and cooking wine;

3) Add a proper amount of water into the earthen pot, add beef lungs, radishes and almonds, and cook. Usage: Eat lung and drink soup 2 ~ 3 times a week, especially in winter and spring.

Stewed mutton with radish

condiments

500g of mutton, 0/000g of radish/kloc and 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

manufacturing process

Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with slow fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.

Phoenix radish

Raw materials:

30g of chicken, 200g of white radish, 0g of carrot10g, 2g of onion.

Seasoning:

Peanut oil 15g, salt 10g, monosodium glutamate 8g, sugar 3g and a little chicken essence powder.

Production process:

1. Chop chicken into minced meat, peel carrots and white carrots, and cut into discs.

2, add water to the pot to boil, first add red and white radish to cook until just cooked, pour out for use.

3. Put oil in the pan, add diced chicken, radish, salt, monosodium glutamate, sugar and chicken essence powder and stir-fry until cooked, then sprinkle with chopped green onion and take out the pan.

Carrot porridge

Ingredients: carrots and glutinous rice.

Accessories: two cents for coriander, San Qian for lard, one yuan for refined salt, two cents for monosodium glutamate, and two Jin for clear water.

Making:

1), cleaning carrots and cutting into filaments;

2) chopping coriander into fine powder;

3) Wash the glutinous rice clean, add water and shredded carrots into a pot to boil, then slowly boil it into porridge with low fire, then add refined salt, monosodium glutamate, lard and coriander powder and mix well.