Ingredients?

2 radishes

4 spoons of light soy sauce

2 spoons of dark soy sauce

Salt Appropriate amount

1 spoonful of bean paste

Appropriate amount of chopped green onion

Half ginger

1 spoonful of sugar

Braised radish How to make it?

It is simple and delicious. Can anyone make it?

1 Wash and slice two large radishes. Because they are so delicious, there are too few radishes. It is really not enough, haha . Don’t slice the radish too thin, as it will damage the original taste of the radish. It’s fine if it’s thicker, trust me. Place on a plate and set aside. Cut half of the ginger into half, and you can also cut some garlic slices. Appropriate amount of chopped green onion, added last.

2 Heat the oil until the pot is a little smokey, turn to low heat and sauté the ginger and garlic until fragrant. Will the fire burn it?

3 Then, add the radish and remove from the pot. Stay away to prevent oil from splashing on your skin. Stir fry over high heat, remember, it must be high heat. Otherwise, the flavor won't come in. Stir-fry for two minutes and add light soy sauce. I actually didn't use a spoon to measure the specific amount. Just remember that there is more light soy sauce than dark soy sauce. Just add less dark soy sauce. Otherwise, the sweetness of the radish will be gone. Will be covered by Old Draw. And the radish is dark and doesn’t look good. Observe the color yourself. If the color is not enough, add a little more light soy sauce. Add another spoonful of bean paste and a small spoonful of sugar. While adding the seasoning, remember not to stop with your little hands and keep stirring the radish. Fry until the radishes are all colored, then add water until the radishes are covered with water. 4 Then reduce the heat to medium-low and slowly simmer the radish until a quarter of the water is left in the radish and the radish is soft. Add some salt. Because soy sauce and bean paste are added, don’t add too much salt. Taste as you go. , put it aside, it will not be good if it is salty. Add a little more sugar, just sprinkle a little on the spatula to enhance the freshness. Add the chopped green onions and turn to high heat to reduce the juice. Remember the last steps: high heat and collect the juice. That is to say, stir-fry over high heat. When only about a quarter of the soup is left, turn off the heat.

5 Remember, be sure not to over-cook the fire, otherwise, the radish will be dry and have no soup at all, but it will not taste good