White radish and four season beans should be blanched before frying.

The four season beans contain saponin, and this saponin ingredient dissolves and disappears at high temperatures. In addition, the blanching of green beans can also remove the smell of beans and improve the taste.

In contrast, white radish does not need to be blanched. The white radish contains a lot of water and nutrients, so if you blanch it, it will lose its original flavor and nutrients. Therefore, when frying white radish, you can cook it directly, which can better retain the taste and nutrients of white radish.

Adding two drops of oil to the water when blanching can prevent oxidative enzymes from destroying chlorophyll and allow the greens to maintain their bright color. In addition, blanched bok choy temperature is relatively high, out of the water out of contact with the oxygen in the air, resulting in thermal oxidation, not only the loss of nutrients, but also prone to discoloration.

What to do with carrots

A carrot chicken roll

1, carrots clean knife cut thin slices, into the pot of boiling water to cook for two minutes, fish out and spare.

2, chicken minced into a filling, add carrots, chopped green onions, ginger, salt, chicken essence, soy sauce and a little pepper, a little starch, a little sesame oil, mix well and spare.

3, will be adjusted to the chicken filling into balls, with boiled soft white carrot slices, one by one, rolled up, placed in the dish, steam steam over high heat for more than eight minutes, after steaming paralyzed juice.

4, ready to mix a sauce, empty bowl add appropriate amount of soy sauce, sesame oil, monosodium glutamate, mix well, dripping in the dish, delicious that is complete.

Second, white radish fried vermicelli

1, white radish washed knife cut two thick silk, into the pot of boiling water to boil a bit of water, to go to the fishy radish, fish out of the cool water spare.

2, dry vermicelli in advance of the cold water to wash soaking, changed into an equal amount of segments spare. And then cut some green and red pepper with a color.

3, the net pot with a spoonful of water to boil, seasoned soy sauce, soy sauce, thirteen spices, down into the vermicelli cooked on low heat to taste, collect the thick juice out of the pot standby.

4, a pot of oil, into the ginger and garlic fried incense (you can add some pork fried more fragrant), down into the white radish and green and red pepper fried incense, down into the vermicelli stir-fry evenly, add salt, soy sauce, monosodium glutamate, pepper oil, quickly stir-fry evenly, you can pan plate.