Radish: There are many varieties, such as carrot (changed radish), green radish, white radish, water radish, heart beauty and so on. Roots are one of the main vegetables in China. The seeds contain 42% oil, which can be used to make soap or lubricating oil. Seeds, fresh roots and leaves can all be used as medicine, which can relieve qi under the action. Raw radish contains amylase, which can help digestion.

2. How to eat all kinds of radishes?

1. How to eat carrots

First, carrots and leeks

Ingredients: carrot, onion, ginger, leek, pepper water and yellow sauce (preferably thin yellow sauce in bags)

Production process:

1. Wash carrots and cut them into filaments, cut onions and ginger into fine powder, and cut leeks into small pieces of 1-2 cm;

2. Put the oil in the pot. When the oil is hot, add the minced onion and ginger, stir-fry the minced meat, and the meat becomes discolored. Add the yellow sauce and stir-fry until the minced meat is evenly covered with yellow sauce.

3. Add shredded carrots, stir well, pour in pepper water and immerse a little. Cover the pot and simmer.

4. When the shredded carrots are softened and cooked, add salt and leeks. Green leeks can be fried and discolored. You'd better drop a few drops of sesame oil before cooking!

Second, wax gourd and carrots.

Ingredients: wax gourd, carrot and onion.

Seasoning: salt, mushroom essence, thirteen spices, soy sauce.

Exercise:

1. Wash and peel wax gourd and carrot, and cut everything into pieces.

2. After the oil is hot, add pepper and aniseed, stir fry and discard. Add onion for fragrance, carrot and wax gourd. Stir-fry for a while, then add water, thirteen spices, soy sauce, salt and mushroom essence, and stew over medium heat until the juice is almost the same. Turn off the heating.

Third, scrambled eggs with green peppers and carrots.

Exercise:

1. Add some salt to the eggs and break them.

2. Chop the green pepper and put it into the egg mixture.

3. cut carrots.

4. Heat the pot, add the right amount of oil, then add carrots and stir fry a lot, then add green peppers and egg mixture and stir fry. After frying, go out.

Fourth, celery and carrots.

Ingredients: celery, carrots, onions and garlic.

Seasoning: salt, mushroom essence, broth.

Exercise:

Celery and carrot slices

2. Put oil in a hot pan and cool. Add celery and carrots after the onion and garlic are fragrant, and stir-fry until the salt, broth and mushrooms are finely crushed.

Five, handmade carrot noodles

Ingredients: flour, carrots, dried fungus, eggs.

Seasoning: oil, salt, mushroom essence, spiced powder, aged vinegar and starch.

Exercise:

1. Wash and cut carrots into small pieces, add a little water, juice with a cooking machine, and then use carrot juice to make dough. (No filter, carrot residue. ) Then cover with plastic wrap and wake up for half an hour.

When we wake up, let's make a simple brine. Just eggs and fungi.

I don't know how to cook others' halogen. I did what I wanted to do.

Beat the eggs, fry them first and shovel them out for later use. Then put the oil, add the soaked fungus and tear it into small pieces and stir fry. Add the spiced powder, and when it is half cooked, pour in the eggs. Add a little water, add salt, mushroom essence and mature vinegar after the water boils, and then pour in water starch.

Step 4 roll noodles

(1) Knead the awake noodles for another ten minutes, so that the noodles will come out more strongly. Then flatten it and roll it out with a rolling pin. Starting from one end, roll the dough with a rolling pin. Roll the surface thin with a rolling pin, change the rolling direction between times, and sprinkle dry powder to avoid sticking, so that the whole surface is evenly rolled.

(2) Sprinkle dry powder on the rolled dough, roll it with a rolling pin, and then roll the dough into several layers. Cut into strips. Spread out.

Step 5 cook noodles

Boil water in the pot, cook over medium heat, and just cook fresh noodles once or twice. Cooked for a long time, noodles will be overwhelmed and not strong.

6. Pour the cooked noodles with salt water.

2. How to eat green radish

Red and green radish beef (Moon Show) soup

Ingredients: 750g carrots, 500g cows (monthly exhibition), 5 candied dates, water 1 pot, and proper amount of salt.

Exercise:

1. Peel carrots, wash them and cut them into small pieces. Wash the cow (Moon Show), cut it into small pieces, and wash it with candied dates.

2. Boil a pot of water and add carrots, cows and candied dates. After the water is boiled again, simmer for about 2.5 hours and season with salt.

Braised radish with beef brisket.

Ingredients: 500 grams of radish, 5 slices of ginger, 750 grams of beef brisket (pit brisket) and appropriate amount of water.

Seasoning: 2 tbsp of pillar sauce, salt and sugar.

Exercise:

1. Wash and cut the brisket, drag it with boiling water and then wash it with cold water. Heat the casserole, put oil in it, stir-fry ginger slices, stir-fry beef brisket, add appropriate amount of water, simmer for 30 minutes on low and medium heat, then turn off the heat for half an hour, repeat the stew until the beef brisket is full, and add appropriate amount of salt and sugar to taste.

2. Peel the radish, wash it, cut it into pieces, stir-fry it in an oil pan for a while, wait for the juice to be collected, soak it evenly, put it in a casserole of beef brisket, simmer for another 30 minutes, and take it out of the original pot.

Radish pomfret fish tail soup.

Ingredients: carrot 1 root (about 480g), several slices of ginger, pomfret tail 1 strip, and appropriate amount of salt.

Exercise:

1. Remove the clothes from the radish, wash it and cut it into thick slices.

2. Wash and drain the scales of pomfret tail, add 1 tbsp oil to the pot, and fry pomfret tail until it is slightly yellow.

3. Boil 2 soup bowls of water and put down the green radish. Boil pomfret tail about 1 hour and season with salt.

Stewed beef with tricolor radish:

Practice: cut green radish, white radish and carrot into hob blocks for later use.

Slice beef, add seasoning, chicken essence, soy sauce, pepper and a little water starch, mix well and marinate 10 minutes to taste.

Put peanut oil, onion and ginger in the pot, stir fry, add radish slices, stew over medium heat, and finally add salt.

Green carrot and pork tongue soup

Materials: pig tongue 1 strip, about 600g, green radish 400g, carrot 250g, 4 candied dates, dried tangerine peel 1 piece.

Practice: scald the pig's tongue with hot water, scrape off the tongue coating and wash it. Peel carrots and vegetables, wash and cut corners. Soak tangerine peel, scrape off the pulp and wash. Boil a proper amount of water, add green radish, dried tangerine peel and candied dates, and cook for 1 hour, add pig tongue, and cook until the pig tongue is enough, and add salt to taste. Efficacy: This soup is timely in autumn and winter.

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Report | 2013-12-01/kloc-0: 24 Enthusiastic users

There are many ways to cook, such as cold dishes and hot dishes, stir-fried, stewed, steamed and fried, and porridge cakes. But if you cook hot dishes, remember to put more oil. Radish, like eggplant, is not delicious without oil. The menu name mushroom and radish soup belongs to other cuisines. The basic characteristics of a healthy diet are that radish is crisp and tender, mushrooms are smooth, and bean sprouts are Qing Xiang. The basic ingredients of this light and palatable dish are 500 grams of white radish, 50 grams of water-soaked mushrooms, 25 grams of pea seedlings, and proper amount of cooking wine, refined salt, monosodium glutamate and bean sprout soup. The preparation method is: 1. Wash radish, remove roots, cut into filaments, cook in boiling water pot until it is 80% mature, take it out and put it in a bowl; Removing impurities from pea seedlings, washing, and taking out in a boiling water pot; Remove impurities from water-soaked mushrooms, wash and shred. 2. Add bean sprout soup, cooking wine, refined salt and monosodium glutamate to the pot, then clean the floating foam, scald shredded radish and mushroom in the pot, take it out and put it in a bowl, continue to boil the soup, sprinkle with pea sprouts and pour it into the soup bowl. Efficacy: Radish is also called "radish". Compendium of Materia Medica calls it "the most beneficial vegetable", which has the functions of promoting digestion, resolving accumulation, regulating qi and resolving phlegm, benefiting five internal organs, removing blood stasis and tonifying deficiency. Modern research shows that mustard oil in radish can promote the consumption and utilization of fat and directly achieve the purpose of losing weight. Eating this dish often can reduce weight and resist aging. Ingredients: 300g radish, egg 1 piece, salt 1 teaspoon, a little monosodium glutamate, and proper amount of sugar. Practice: Slice a radish and add water to the pot to boil. After adding salt, blanch the radish slices until soft; The egg liquid is dipped in bread crumbs, fried in oil pan and served out; Third, add salt, monosodium glutamate, sugar and water to the tomato sauce, hook it into thin slices and pour it on the fried radish slices. 500g of raw shredded radish, 20g of celery stalk, 0/5g of fish sauce/kloc-,6g of monosodium glutamate, 0.2g of pepper, 50g of raw flour, 50g of refined flour and 0g of raw oil/kloc-. Practice: 1. Peel the radish, clean it, put it on the chopping board and cut it into filaments with a knife. Put it in a stainless steel soup basin, add monosodium glutamate and fish sauce, stir well, and let it stand for 10 minute to stimulate shredded radish with salty juice. Then cut the celery stalk into fine grains with a knife and put it in the radish. At the same time, mix the raw flour and the clear flour together and set aside. 2. Wash the non-stick pan, heat it, add 20g of crude oil, then pour the prepared shredded radish into the pan, stir it evenly to gelatinize it, and then smooth it. Then fry with medium and slow fire, add oil while frying, turn over after frying, and fry until cooked. The recipe name NvBushen Decoction-Lycium barbarum Radish Niugan Decoction belongs to other cuisines. The basic characteristics of healthy recipes belong to other cuisines. The basic materials for nourishing liver, nourishing blood and improving eyesight are beef liver 100g, carrot 200g and medlar 15g [Practice]: beef liver is washed and sliced; Scraping carrot, peeling, slicing, and cleaning Lycium barbarum; Drag the beef liver with boiling water, stir-fry the carrot in oil, put it in a casserole, add water, boil it with strong fire, then cook it with slow fire until the beef liver is crisp and rotten, and season it. "Function": nourishing liver and improving eyesight "Scope of application": used for liver blood deficiency's symptoms such as dull complexion, pale lips and fingers, dizziness and tinnitus, blurred vision, dry eyes, soreness of waist and knees. Ingredients: scallop, wax gourd, white radish. Seasoning: salt, onion Jiang Shui, monosodium glutamate, chicken soup, water starch, cooking wine and eggs. Production technology: 1, peeled and washed scallops, steamed in a steamer and kneaded into velvet, peeled and washed wax gourd and white radish, kneaded into filaments, blanched and cooled. 2. Put the soup pot on medium heat, add chicken soup, boil the seasoning, thicken it with starch into rice soup, add shredded radish and stir well with dried Bess. Features: thick juice: rice soup, taste: salty and fresh. Color: white bright juice. Texture: waxy and soft.