Exercise: Editing
1, peeled and shredded radish; Pork stuffing is seasoned with a little soy sauce and raw flour; Wash and drain shrimps for later use;
2. Take the oil pan and fry the vegetable oil. After heating, stir-fry the onion until fragrant. Add shredded radish and stir fry 1 min. Add a small amount of water, transfer to the pot, cover with medium heat and cook for about 5 minutes. Pour in the pork stuffing, stir fry with chopsticks, cook for another 5 minutes, and add salt.
3. Start another oil pan at the same time. 1 tbsp of oil is heated to 40%, then the dried shrimps are poured in, fried slowly on low heat, and then poured into the shredded radish pot while it is hot. Add chopped green onion or celery before taking out, and mix well when eating.
Intimate suggestion: edit
1, use meat stuffing, minced meat or shredded pork, as you like. The meat fried in advance is still cooked in soup like me, as you like. I prefer the latter, which is light and simple, but the taste is not bad at all. Also, the meat must be tasted first. I've tried it. If you count the meat you've tasted, it will taste better.
2, like heavy taste, you can sprinkle some white pepper and pour some sesame oil before the pot.
3, authentic Minnan practice, put more shredded squid in the radish pot, but many people in the north are not necessarily used to this way of eating, and it takes time for dried squid to soak, so I switched to shrimp skin, which is also very exciting and convenient.
4, shredded radish can be shredded or crushed, but remember not to cut too thin and too broken, affecting the taste.
5. Shrimp skin must be fried in another oil pan at last, poured into the pan while it is hot, and the smell can be released to the greatest extent when you hear a "thorn". If the fried shrimp is cold in advance, or the radish is not cooked yet, adding the shrimp skin will not taste as good as the former.
6, this hot dish is served on the table, just suitable for eating in the cold season of autumn and winter, drying and keeping warm kill two birds with one stone.
The head and tail of white radish are removed, peeled and diagonally cut.
Then cut into silk with moderate thickness (slightly thicker than matchsticks)
Squeeze the shredded white radish slightly, and pay attention to the awkward break.
Put the shredded white radish into the pot, sift the flour several times, and turn the pot up and down so that the shredded white radish is evenly covered with a thin layer of flour.
The steamer is padded with cage cloth, covered with shredded radish, covered with a layer of cage cloth, put cold water in the pot, boil and steam for 5 minutes.
The medlar is soaked in advance, and the garlic is mashed into garlic.
Add garlic paste, cooked sesame seeds, steamed fish, soy sauce and balsamic vinegar into a small bowl and stir well.
Quickly take out the steamed shredded white radish, spread it out to dry a little, spread it out with chopsticks, put it on a plate, and pour the sauce from step 7.
1. Without fire, put all kinds of seasonings in the pot first: medical stone soaked in water (more than oil)+vegetable oil+ginger powder+pepper powder+red sweet and sour rose buds+rose salt.
3. Turn on medium heat, wait for the water to bubble, watch the steam appear, and put the cut vegetables into the pot and stir fry for many times. You can taste it while cooking. Very weak, salty with salt, add boiled water O(∩_∩)O~
When the dish is cooked, it can be cooked.