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 take a photo of Zhang Qing radish first!
This way of eating is very complicated, but it is a special way of eating.
Shred radish, season with pepper, salt and thirteen spices, wrap it in a cake bag and fry it in an oil pan. This radish nest is crispy 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 an hour. Pork belly is fat but not greasy. Radish blocks are full of oil, cooked but not rotten, and taste excellent.
Our radish looks turquoise, but it is 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. But all radishes, whether in Tianjin Shawo or Weifang, should be eaten after frosting, because the changes brought by temperature difference can make radishes store more glucose, and all green leafy vegetables and fruits taste 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, cutting pickled radish, cutting and stewing, and cutting and frying radish balls. At present, the weather is getting colder and colder. I just fried radish balls the other day. Later, when a large number of radishes were on the market and the price was very cheap, I could buy more radishes to pickle dried radishes. This is my favorite way to eat radish. Pickled radish is crisp and competitive, spicy and appetizing. You can add some sesame oil and mix it directly with raw food, or you can fry it before eating, especially the 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 dried meat without skin in the middle lacks toughness. In short, white radish is not as chewy as green radish. Let's share the production method of dried radish:
Ingredients: radish, garlic, ginger, pepper noodles, Chili noodles.
Seasoning: salt, sugar
Step 1: Remove the stalks and roots from the radish, then clean it, cut it into long strips with the thickness of fingers, put the cut radish strips into a big pot, add appropriate amount of salt, stir it evenly and leave it for a while.
Step 2: Pour out the excess water after pickling, thread the radish strips with a needle and thread, or put them directly in a dustpan, and turn them frequently when drying until the radish becomes small and wrinkled.
Step 3: Put the dried radish into a large basin, add appropriate amount of water to wash it twice, then take 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 well. Add appropriate amount of pepper noodles and pepper noodles and knead well again.
Step 5: put the dried radish into an oil-free and anhydrous glass jar prepared in advance, seal it, and eat it after one week.
First, add a proper amount of salt to the cut radish strips and marinate the excess water, which 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 thousands of years. As such a food with a long history, radish can be eaten in a variety of ways, suitable for cooking such as stewing, frying, stewing, frying, roasting and cold salad.
As the saying goes, "Eating radish in winter and ginger in summer doesn't need a doctor", so eating radish is good for your health. Radish is rich in vitamin C, cellulose, beta carotene, calcium, iron, potassium, phosphorus, active enzymes and other components. 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 and delicious to share as follows.
Fresh radish stew, many people should have done it. Carrots are washed without peeling, and cut 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, fresh radish is washed and shredded, and crucian carp is stewed in soup, which is especially delicious. Hao Jing's hometown produces a unique cold-water fish. We call it "foreign fish", mainly for making soup and stewing. Hao Jing often stews with radish, and it takes more than half an hour to make a pot of fresh soup, which is especially popular with his family.
Autumn and winter are the time when a large number of fresh radishes are on the market, because all the radishes 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. Wash the picked radish and cut it into filaments (this is a test of the knife maker), put it in a container and marinate it with proper amount of salt 10 minutes (mainly marinate the water in the radish to avoid too much water to dilute the taste when it is cold), then add oil, soy sauce, chicken essence, pepper, pepper oil and chopped green onion, 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, cut vertically into thin slices with the main thickness of 1, and put into the original pickle jar for eating the next day. Radish and kimchi are sour and delicious. Can be eaten immediately after taking out, and can also be used as a side dish. After changing the knife, stir-fry with shredded potatoes and pork liver is a very good meal. If you haven't soaked kimchi, you can also refer to Hao Jing's previous article and share the practice of kimchi.
I don't know if you have tried to use radish as a hot pot side dish. I have. Every time I cook my own hot pot at home, I will prepare a few radishes and buy them back when I have no time at home. Cut into 3~5mm 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: fresh dried radish is washed, cut into thick slices of about 1 cm or long strips of 1 cm, dried in the sun, and stored 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 it with bacon for about 1 hour, remove the bacon, and continue to cook 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, I think it is best to make 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. Appetizing and refreshing.
Dried radish, preferably winter radish, is better. It's big and contains a lot of water. Wash the radish, cut it into large pieces, dry it for half a day, then flood it with coarse salt, control the excess water to dry it, and then dry it. It can be preserved for a long time. Dried radish can be used to make soup, or fried pork, with some pepper. It tastes good.
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 fresh and fully absorbs the greasy meat. Meat tastes fragrant and delicious, and radish loses its original taste and tastes more fragrant.
Composition:
Fresh radish 1 piece, meat 200g, pepper 1 piece, 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 a bowl, stir and marinate evenly 10 minute, and mince the onion, ginger and garlic for later use.
2. Heat oil in the pan, add pepper, onion, ginger and garlic until fragrant, add braised pork, stir-fry until the meat changes color, add onion, ginger and garlic, 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 after the radish is put into the pot to ensure that the radish is crisp and cool. The radish must be fried for a while to ensure that the radish and meat are completely 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, cook it in a cauldron, fry it, and finally pour lard into it to make bacon, which can be eaten for one year. Cook the meat's soup contains minced meat kicked by a big bone. Clear soup is stewed with dried radish that my mother did years ago, and a big steamed bread is served. It's delicious. You can eat a big bowl every time. Now occasionally stew meat in a pressure cooker, clear soup and dried radish. But I can't taste the taste of 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, add seasonings: salt, onion, monosodium glutamate and thirteen spices, soak for a while, and finally put some flour and flour. After mixing, put it in oil and fry it, and the 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 China. Every 100g 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 30 mg of vitamin C. It has the effects of lowering qi, promoting digestion, eliminating diseases, moistening lung, removing toxic substances, promoting fluid production, and inducing diuresis to relieve constipation. Boiled water can be used as a drink, which has a good effect of promoting digestion and nourishing stomach.
I usually like these dishes about radishes. You can learn together if you are interested.
Hot and sour white radish
Ingredients: 1 white radish.
Seasoning: salt, sugar, white vinegar, warm water.
Exercise:
1. Prepare materials, wash and peel white radish, and cut into thin slices with a thickness of about 2-3 mm..
2. Put the white vinegar and salt into a large bowl and stir well, then add some warm water and stir until the white sugar is completely melted.
3. Put the chopped white radish into a container, pour in the sauce, and seal and marinate for 2 days.
Fried radish pie
1. prepared materials. Shredded white radish, diced sausage, 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 sticky rice noodles.
8. Stir well.
9. Put a layer of oil in the bowl and put the stuffing in for compaction.
10. Cover with tin foil and steam for about 25 minutes.
1 1. Cool and cut into pieces.
12. Add appropriate amount of oil to the non-stick pan, add radish cake and fry until golden brown.
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 take out the ribs for later use, peel the radish, wash and cut into pieces.
Bring the aniseed, onion, ginger and pepper to a boil in another pot, then put the cooked ribs back into the pot and simmer for half an hour.
Personally, I think it is especially delicious to cook dried radish and bacon together in my hometown.
First choose a big, fresh radish, cut it into strips, boil it into radish strips, blanch it, take it out and dry it. Be sure to dry it. The drier the better, the easier it is to preserve.
Enshi bacon, the bacon in my hometown, is selected, marinated in multiple processes, and spiced with various kinds of wood. For this delicious bacon, it is best to choose fat and thin ones, wash and cut into pieces, stir-fry in a pot until the flavor is overflowing, 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 the fire to a boil, simmer until the 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 and tastes better than cooked radish. Tianjin has the practice of stewing catfish with dried radish. After the radish is simmered, it tastes soft and glutinous, absorbs the delicacy of fish juice, and brings out the sweetness of 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, it's not bad to stew in a well-known convenience store 7 1 1. Radish pieces cooked with miso soup (called Daigen in Japan) are as bright as icicles on beams in the middle of winter. Gently push them away 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 liver and 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 take it out.
2 cold water in the pot, everyone rolls out together, and the blood foam is removed and cleaned.
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 delicacy and taste of meat. Add auxiliary seasoning, garlic, onion, ginger, pepper and a little more pepper, and cook together for 20 minutes.
4 Cut the carrots and put them in the mutton pot. Add pepper and stew 15 minutes.
Delicious mutton stew carrot soup is delicious and nutritious. It is a must-have dish in autumn.