I remember when I was a child, my garden could be occupied by radishes. Every harvest season, my mother will pickle some radishes and pickles, make some pickled radishes, dry some radishes and fry some shredded radishes. Although it is an extremely simple dish, it can be eaten in different ways. It can be seen that the ingredients are not expensive, and how to eat them is the key.

Cooking a delicious meal with radish is different from the usual methods of frying, frying, stewing and pickling. It is cooked by a steaming method that can best retain its original flavor. It's soft to shake and delicious. If mixed with garlic, it is appetizing.

Steamed shredded radish

Step 1: shred the radish.

Peel off the skin of a white radish, cut it into thin slices first, then cut it into filaments with a knife and put it in a basin. Then prepare a carrot, cut it into filaments in the same way, and put it with the white radish. The thinner the silk, the easier it is to taste.

Step 2: Kill water with shredded radish.

Add 3 grams of salt into shredded radish, stir and marinate evenly for 10 minute, and use the principle of salt penetration to kill the water inside. Then pour shredded radish into the hedge, squeeze out the water, and then wipe it repeatedly with cotton cloth to dry the remaining water on the radish. If there is water, it is easy to peel when steaming.

Step 3: hang powder and steam.

Adding 10g vegetable oil to shredded radish can prevent shredded radish from sticking to each other. Add 50 grams of flour, mix well and shake well, not too much flour, just a thin layer, too much flour is easy to agglomerate. After the water in the pot is boiled, open the lid, sprinkle shredded radish evenly on the grate and steam for 3 minutes.

Step 4: Prepare small materials.

When steaming, we cut the shallots into chopped green onions, pat the garlic flat, cut it into minced garlic and put it in the pot for later use.

Step 5: Season and take out the pot.

After 3 minutes, we take out the steamed shredded radish and put it in a basin, pour in chopped garlic and chopped green onion, add 3 grams of salt and 5 grams of sesame oil, shake it with chopsticks, shake it evenly and serve.

The radish must be boiled before steaming, so as not to produce too much water and stick to each other.

Add seasoning after steaming, shake it quickly while it is hot, and it is easy to agglomerate after cooling.

There is no food between white radish and carrot. Here, it is perfect.