You don't know how sad uncle felt when he first tried vegetables on a large scale in London last year and saw pots of pickled radish left there! Later, I found out that people had never seen this long white radish since they were young. When they heard that there was a pickling process, they were afraid to raise chopsticks. Later, they switched to cherry radish, which was a joy to eat with chopsticks, and the crisp and sweet radish completely broke their fear of pickled products. Today, the traditional technology of such delicious pickled radish has hardly changed. The preparation of dried radish began in the winter of the previous year. Yongxin white radish, which has been salted for two days, needs to be dried for five or six sunny days in a row before it can be put into the sauerkraut jar for use in the next year.

When the sauce is lifted, the steamed glutinous rice in the wooden frame is placed for a week to grow beneficial biological mold and become the sauce mother. After it needs to be dried for two hours at noon in the strongest sunshine, it is put into the sauce bowl, and the fresh mountain spring water scooped from the bucket is mixed evenly, and then exposed to the sun for seven or eight days to make a thick and mellow sauce. Sauced radish can be used to cook fish, loach, stewed chicken and duck, and ribs, which can not only remove fishy smell, but also adjust the taste of soup, making it particularly fresh and sweet. It is an excellent soup seasoning with unique flavor and memorable after eating. Today, uncle went down to the kitchen to teach you how to cook pickled radish and stir-fried cowpea. I hope you have a good time ~

Cowpea, pickled radish, salt, sugar, chicken essence, sesame oil and edible oil.

1, first take out the pickled radish, cut the pickled radish into shreds, remove both ends of cowpea, wash and cut the diagonal knife strips for later use;

2. Then boil the water pot, put salt in the water, and put the water into the cowpea blanching water. The blanching water can make the beans break and the pod color is more colorful. Just roll it out and shower it with cold water for later use.

3. Finally, put the oil in the pan, half of the edible oil and lard, add salt to the oil to taste, add the cowpea in hot oil, stir-fry quickly, add the pickled radish, stir-fry the sugar, add the flavor of the chicken essence, stir-fry the sesame oil to enhance the flavor and brighten it, and then serve it on the table ~

The aroma is fragrant, sweet and refreshing, and the fried cowpea with pickled radish is very delicious. If you like, you can try it yourself ~

Uncle tip

1, home cooking can be arbitrary, and today's dishes are the result of arbitrary;

2, pickled radish has been shared by my uncle before, but you can look at the record if you don't learn.

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