Green radish flavor sweet moisture, green radish most often appear in the place is the bath hall. The feeling of coming up to eat a green radish after taking a bath is very comfortable, and green radishes in bathhouses are sold by the piece, eaten as fruit.

The green radish is one of the green radish, which is green in color except for the part buried in the ground, and has a sweet and crunchy taste, so it's a good product that can be eaten raw.

The flesh of green radish is denser than that of other radish, showing green color inside and outside, with sweet and slightly spicy taste, especially suitable for eating raw, which is figuratively called "fruit radish".

Besides eating raw, green radish can also be boiled in soup, pickled, making pickles, etc., and is also a good material for chefs to carve fancy food.

Steamed green radish with sharp peppers

Steamed green radish with sharp peppers is very simple to do, you just need to shred the green radish, and then after the tip of the popping incense, and then stir-frying cooked together can be, you only need to use a small amount of salt seasoning. Don't be too salty to avoid masking the sweetness of the green radish. Cut when I try the flavor of raw green radish, crisp, sweet, no spicy flavor, raw and cold is certainly very delicious, next time I will also try.

First step, peel the radish. Step 2, cut into thin slices. Step three, cut into shredded radish. Step 4, saute it with the bell peppers.

Sautéed green radish with vermicelli

Main ingredient: 1 green radish, 1 vermicelli

Accessories: 50g of golden hooked seaweed

1. green radish

2. radish cut into julienne strips, soak golden hooked seaweed in boiled water for five minutes

3. golden hooked seaweed stir-fried in hot oil for two minutes.

4. fan boiling water for three minutes, first fried radish, then add the fan stir-fry for five minutes, add two spoons of water stir-fry

5. add salt and stir-fry for two minutes, then out of the pan into the plate.

radish roast pork

1, will be fresh pork clean, with a knife, cut it into thin slices, into a clean bowl, to the bowl to add the right amount of water, will be soaked in pork for an hour, during the interval of half an hour to change the water, and finally will be infiltrated after the meat and then washed with water, put into a bowl standby.

2, the radish peeled and cleaned with water, with a knife to cut it into a hobnail block, put into a bowl standby; ginger peeled and sliced, garlic shelled and sliced, green onions cleaned and cut into scallions, respectively, into a bowl standby.

3, add the right amount of water in the pot, high heat will be boiled, and then blanch the radish pieces into the pot for 30 seconds, and then pull out the water, and then wash with water, put into a bowl standby.

4, pour a little cooking oil into the pot to slip the pan, and then pour the pork into the pot, open low heat and fry slowly, frying the pork in the lard, until the surface of the pork is slightly charred when you can fish out the pork to drain the oil, and put it into a bowl for spare parts.

5, the pan residual frying pork lard, put ginger, garlic and star anise stir fry flavor, and then the pork into the pan evenly stir fry, and then to the pan into the appropriate amount of wine, and then into the appropriate amount of dark soy sauce color, and finally to the pan into the appropriate amount of boiling water.

6, to the pot add the right amount of oyster sauce, soy sauce and a little vinegar, and then put the radish pieces into the pot, high heat to bring it to a boil, and then turn to medium-low heat to simmer for about 25 minutes.