The way to make radish:

1, white radish stewed pork ribs.

Main ingredients: 1000 grams of pork chops, 500 grams of white radish, green onion, ginger, cooking wine, pepper, pepper, salt each moderate. Practice: Pork chops chopped into small pieces, into the boiling pot to blanch, fish out with cool water rinse clean, re-enter the pot of boiling water, put onion, ginger, cooking wine, pepper, cook and stew over medium heat for 90 minutes, fishing out the bones; white radish peeled, cut strips, blanch with boiling water to remove the raw taste.

The pot of boiled pork chop soup continues to boil, put in the pork chop and radish strips (if put in at the beginning, the radish will be bitter), simmer for 15 minutes, the meat is rotten, the radish is soft that is.

2, white radish porridge.

Main ingredient: 50 grams of white radish, 25 grams of rice, 10 grams of brown sugar. Practice: the white radish washed and cut into cubes; rice washed; rice and white radish diced together in the pot, the pot and then add the right amount of water and brown sugar boiled on high heat; turn the heat to simmer for 15 minutes.

3, turnip soup.

Main ingredient: one radish, 4 bowls of soup, a little parsley. Practice: wash the radish peeled and cut into pieces, wash the cilantro cut small sections; appropriate amount of broth and radish pieces together in the pot, boiled and then adjusted to a small fire, simmering until the chopsticks can penetrate the radish can be, seasoning and then turn off the fire; on the table before sprinkling the cilantro can be.

Introduction of radish:

Radish belongs to root vegetables, the main edible part of the fleshy root, is one of the main vegetables supplied in winter and spring in China. Cultivated in China, radishes are collectively known botanically as Chinese radishes, which have been prevalent since ancient times and spread throughout the country during the Ming Dynasty.

Over the years many fine varieties have been formed, Weiqing radish is a kind of green-skinned radish, radish skin and flesh are green. It is one of the high-quality varieties of radish. It is a famous product unique to Tianjin, of which Weifang radish is one of the local fine varieties. It is famous at home and abroad for its sufficient moisture, high sugar content, thin skin and fine flesh, and good taste, and has a history of four or five hundred years of cultivation.