My hometown is in Henan. The radishes here are all green radishes, and there are few kinds of white radishes. Every year, radish seeds are planted in the fields after the Millennium and harvested after the first frost. Radish tastes sweet and juicy. Here are two ways to eat radish in our hometown.
Let's start with the photos of Zhang Qing radish!
This way of eating is very complicated, but it is a special way of eating.
Cut the radish into shreds, season it with pepper, salt and thirteen spices, wrap it in a cake bag and fry it in an oil pan. The skin of this radish nest is crisp and slag-free, and the radish stuffing is delicious.
Braised radish with black pork, stir-fry with our local black pork belly and radish, stir-fry the meat to get oil, add radish pieces, stir-fry together, and stew with boiling water for one hour. The pork belly is fat but not greasy, and the radish block is full of oil, cooked but not rotten, and tastes excellent.
Our radish looks turquoise, but it's not spicy at all. It is a famous fruit radish. There are also many cold dishes. Cut them into strips and dip them in the sauce. You can also eat raw food directly. However, all radishes, whether in Shawo, Tianjin or Weifang, should be eaten after frosting, because the changes caused by temperature difference can make radishes store more glucose, and all green leafy vegetables and fruits are better after frosting.
Excuse me, how to make radish delicious? How to make it taste better? There are many ways to eat radish, such as shredding and frying, slicing and stewing meat, slicing and pickling radish, cutting and stewing, and cutting and frying radish balls. It's getting colder and colder at present. I just fried radish balls the other day. Later, when a large number of radishes are on the market and the price is very cheap, I can buy more radishes to pickle dried radishes. This is my favorite way to eat radish. Pickled dried radish is crisp and competitive, spicy and appetizing. You can add some sesame oil and eat it raw, or you can fry it before eating, which is especially suitable for next meal.
Pickled dried radish I like to use green radish. White radish has too much water, which is not only difficult to dry, but also the meat without skin in the middle still lacks toughness after drying. In short, white radish is not as chewy as green radish. Let's share how to make dried radish:
Ingredients: Radish, Garlic, Ginger, Pepper Noodles and Pepper Noodles.
Seasoning: salt, sugar
Step 1: Remove the stalks and roots of radish, then clean it, cut it into long strips with fingers thick, put the cut radish strips into a big pot, add appropriate amount of salt, stir well and leave it for a while.
Step 2: Pour off the excess water after pickling, thread the radish strips with a needle and thread, or put them directly into a dustpan, and turn them over frequently during drying until the radish becomes smaller and wrinkled.
Step 3: Put the dried radish into a big pot, add appropriate amount of water to wash it twice, then put an appropriate amount of dried radish in your hand, wring out the water and put it into another container.
Step 4: Cut garlic and ginger into powder, put them into dried radish, add appropriate amount of salt and sugar, and knead evenly. Add appropriate amount of pepper noodles and pepper noodles and knead them evenly again.
Step 5: put the dried radish into an oil-free and water-free glass jar prepared in advance, seal it and eat it in a week.
First of all, add a proper amount of salt to the cut radish strips and marinate the excess water, so that it can dry faster. Friends who don't like spicy food can not add Chili powder and pepper powder, but sugar and ginger and garlic can't be less.
Radish is a very common ingredient in China's traditional diet, especially carrot, which has been planted in China for at least 1000 years. As such a food with a long history, radish can be eaten in a variety of ways, which is suitable for stewing, frying, stewing, frying, roasting, cold salad and other cooking methods.
As the saying goes: "Eating radish in winter and ginger in summer doesn't require a doctor to prescribe", so eating radish is good for your health. Radish is rich in vitamin C, cellulose, β-carotene, calcium, iron, potassium, phosphorus and active enzymes. Eating carrots can help people supplement calcium, lower blood pressure and prevent cardiovascular diseases. , also helps to eliminate it.
In the quiet hometown, farmers in Qinba Mountain area in southern Shaanxi still widely grow carrots. Tell us how to eat radish here. Quiet feels delicious, share it as follows.
Fresh radish stew, many people should have done it. Wash carrots without peeling, and cut them with hob or radish strips, with a thickness of 2 cm and a length of 4~5 cm. Used for chicken stew, ribs soup, bone soup, mutton soup, etc. , are very delicious.
In addition, the fresh radish is washed and shredded, and the soup is stewed with crucian carp, which is particularly delicious. Hao Jing's hometown produces a unique cold-water fish. We call it "foreign fish", which is mainly stewed in soup. Hao Jing often cooks soup with radish, and it takes more than half an hour to make a pot of fresh soup, which his family especially likes.
Autumn and winter are the time when a large number of fresh radishes are on the market, because the radishes planted have grown up. Quiet hometown and countryside like to eat sour porridge. At this time, the next meal will be accompanied by cold pickled radish. After cleaning, the picked radish is cut into filaments (which is a test of the skill of the knife), put it in a container and marinate it with appropriate amount of salt for about 10 minute (mainly to marinate the water in the radish, so as not to dilute the taste with too much water in the cold salad), then add oil, soy sauce, chicken essence, pepper, pepper oil and chopped green onion to taste, and stir well. Cold shredded radish is a simple and appetizing meal. I think the pepper oil salad is particularly fragrant, haha!
Hao Jing has a soft spot for kimchi in his hometown, and radish is a necessary dish for kimchi. The radish was washed without peeling, sliced vertically with the main thickness of 1, and added to the original pickle jar for eating the next day. Radish and kimchi are sour and delicious. It can be eaten immediately after being taken out, and can also be used as a side dish. After changing the knife, it is a very good meal to fry with shredded potatoes and pork liver. If you haven't soaked kimchi, you can also refer to Hao Jing's previous article, which shared the practice of kimchi.
I don't know if you have tried to use radish as a side dish in hot pot, but I have. Every time I cook my own hot pot at home, I will prepare a few radishes and buy them when I have no time at home. Cut into 3 ~ 5 mm thin slices, whether it is a spicy pot or a fresh soup pot, it is delicious. It is highly recommended to try!
Fresh radishes in rural areas are very seasonal and difficult to store. If you want to eat them after the season, you need to buy them, so we will also make some dried radishes during the radish harvest season.
Practice of dried radish: clean fresh radish, cut into thick slices of about 1 cm, or long strips of 1 cm, dry in the sun, and store in the refrigerator for 1 year.
Stewed bacon with dried radish: take out a proper amount of dried radish in advance, soak it in warm water for about half an hour, and wash it twice. Stew with the bacon for about 1 hour, take out the bacon and continue to cook the dried radish for half an hour. The aroma of bacon and dried radish is mixed together, and the soup is rich, just one word: fragrant! Who eats who knows!
Personally, radish is best made into sour radish or dried radish. The practice of sour radish is relatively simple. Slice fresh radish, add appropriate amount of salt and sugar, a small amount of white rice vinegar and millet pepper, stir well, and leave it for half an hour to eat. It can also stimulate the appetite.
Dried radish, preferably winter radish. It's big and contains a lot of water. Wash the radish, cut it into large pieces, dry it for half a day, then drown it with coarse salt, control the excess water to dry it, and then dry it. It can be kept for a long time. Dried radish can be boiled in soup, or fried with pork, with some peppers, which is very delicious.
How to make radish delicious? How to make it taste better?
The best way to eat radish is to stir-fry the meat with radish.
Fresh shredded radish is fried with meat, and the radish is refreshing and fully absorbs the greasy meat. Meat tastes fragrant and delicious, and radish loses its original smell and tastes more delicious.
Composition:
One fresh radish, 200g meat, 1 pepper, onion, ginger and garlic, cooking wine, soy sauce, chicken essence, vinegar and pepper.
Exercise:
1. Wash and shred the radish, shred the green pepper for later use, shred the meat, add cooking wine, salt, soy sauce and starch into the bowl, stir and marinate evenly 10 minute, and chop the onion, ginger and garlic for later use.
2. Heat oil from the pan, add pepper, onion, ginger and garlic until fragrant, add braised pork and stir-fry until the meat changes color, add onion, ginger and garlic and stir-fry for two minutes, and add shredded radish and green pepper.
3. Add a little vinegar and stir-fry until the shredded radish becomes soft. Add the right amount of salt, chicken essence and half a spoonful of water and stir well.
4. Sprinkle chopped green onion on the pot.
Delicious tip: Add a little vinegar to the radish after the pot to ensure that it is crisp and refreshing. The radish must be fried for a while to ensure that the radish and meat are fully integrated into the taste.
When I was a child, every family would use a cauldron of cook the meat to cut the meat into cubes, put it in a cauldron to cook and fry it, and finally fill it with lard to make preserved meat, which can be eaten for one year. Cook the meat's soup contains minced meat kicked by a big bone. The broth is stewed with dried radish dried by my mother many years ago, and there is a big steamed bread. It's delicious. I can eat a big bowl every time. Now I occasionally stew meat in a pressure cooker and shredded radish in broth. But I can't taste my childhood.
How do you eat radish there?
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Whenever radish is ripe in autumn, I will fry meatballs with radish, and the meatballs fried with radish are crispy and delicious. The specific method is as follows: wash and shred the radish, poke it with a knife, don't poke it too hard, break the leftover rice and steamed bread into pieces by hand and put them together, then poke the white tofu into squares, then add seasonings: salt, onion, monosodium glutamate and thirteen spices, soak for a while, and finally put some flour and flour. When it is mixed, fry it in oil, and delicious meatballs will be ready.
In this way, you can not only get rid of the endless rice and steamed bread, but also eat delicious meatballs, which really kills two birds with one stone.
This is my favorite vegetable-white radish, which is widely planted in most parts of our country. Every100g edible part contains 6g of carbohydrate, 0.6g of protein, 49mg of calcium, 34mg of phosphorus, 0.5mg of iron, 0.8g of inorganic salt and 30mg of vitamin C. Has the effects of lowering qi, promoting digestion, eliminating diseases, moistening lung, removing toxic substances, promoting fluid production, and promoting diuresis to relieve constipation. Boiled water can be used as a drink, which has a good effect on digestion and stomach nourishing.
I usually like these dishes about radishes. If you are interested, you can study them together.
Hot and sour white radish
Ingredients: 65438+ 0 white radish.
Seasoning: salt, sugar, white vinegar and warm water.
Exercise:
1. Prepare the materials, clean and peel the white radish, and cut it into thin slices with a thickness of about 2-3mm.
2. Put the white vinegar and salt into a large bowl and stir well, then add a proper amount of warm water and stir until the white sugar is completely melted.
3. Put the chopped white radish into a container, pour the sauce, and seal and marinate for 2 days.
Fried radish pie
1. Prepare the materials. Shredded white radish, diced sausage and washed shrimp skin.
2. Pour the right amount of oil into the pot and stir-fry the sausage and shrimp skin.
3. Pour in shredded radish and stir fry.
4. Add the right amount of refined salt.
5. Add the right amount of sugar.
6. Pour in the right amount of water.
7. Add glutinous rice noodles.
8. Stir well.
9. Put a layer of oil in the bowl and put the stuffing into it for compaction.
10. Cover with tin foil and steam for about 25 minutes.
1 1. Cool and cut into pieces.
12. Add a proper amount of oil to the non-stick pan, add the radish cake and fry until golden.
Radish sparerib soup
Wash the pork bones, put water in the pot to boil the bleeding water of pork chops, skim the floating foam and remove the ribs for later use, peel and wash the radish and cut into pieces.
Add star anise, onion, ginger and pepper to another pot to boil, and then put the cooked ribs back into the pot to stew for half an hour.
Personally, I think it is especially delicious to cook dried radish and stew bacon together in my hometown.
First, choose a big and fresh radish, cut it into strips, boil water into radish strips, blanch it, take it out and dry it in the sun. Be sure to dry it in the sun. The drier the better, the easier it is to preserve.
Enshi bacon, a kind of bacon from my hometown, was selected, cured by many processes, spices and spices, and smoked with various kinds of wood. For this delicious bacon, it's best to choose the fat and thin one. Wash and dice it, stir-fry it in a pot until it is fragrant, add ginger, dried pepper and pepper, stir-fry together, add soaked and cut dried radish, add water, and add seasonings such as white wine, soy sauce, thirteen spices, pepper and chicken essence to taste. Bring to a boil, stew until bacon is cooked, and the dried radish will melt in the mouth. Fire, seasoning, stir-fry, out of the pot, a delicious home-cooked bacon and dried radish can be eaten.
Raw radish is spicy. Compared with cooked radish, cooked radish is more delicious. Tianjin has the practice of braising catfish with dried radish. After simmering, the radish tastes soft and glutinous, absorbs the delicious fish juice, and brings out the sweetness of the radish itself. It can be said that this dish of radish is more mouth-watering than catfish meat, and one piece can't stop. In addition, 7 1 1 stew in a well-known convenience store is also good. Radish pieces cooked in miso soup (called Daigen in Japan) shine like icicles on beams in the dead of winter. Gently separate them with bamboo chopsticks and put a small piece in your mouth. After drinking radish soup, wow … this is a minimalist delicacy!
Carrots contain a lot of carotene and vitamins, which are helpful for benefiting the liver, improving eyesight, lowering blood sugar and lipid, and enhancing immunity. A pot of stewed carrots with Beishan mutton is nutritious and delicious.
Let's share with you the production of goat, mutton and carrot stew.
1 soak the mutton in cold water for 30 minutes and then take it out.
When cold water is put into the pot, everyone boils, and the blood foam is deleted and cleaned up.
3 Wash the mutton and put it into the pot. Remember not to add enough cold water in the middle. Adding water will affect the taste and taste of meat. Add auxiliary seasoning, garlic, onion, ginger and pepper, and a little more pepper. Everyone cooks for 20 minutes.
4 Cut off the nails of carrots and put them in the mutton pot. Add pepper 0/5 minutes before stewing/kloc.
Delicious mutton stew carrot soup is delicious and nutritious. It is a must-have dish in autumn.