First, ingredients

Main ingredients:

Rice, Lentinus edodes, white radish, dried seaweed, bacon.

Ingredients:

Chicken essence, pepper oil, soy sauce

Second, the steps

1, clean the rice, fully soak it, and mash it into rice slurry with a blender.

2. Soak the dried seaweed in warm water and chop it. Wash the mushrooms and cut them into dices.

3. Wash and peel the radish and rub it into filaments with a silk wiper. Then blanch the shredded radish in hot water, and then mix it with rice slurry and stir evenly. Then put the diced dried sea rice, diced mushrooms and diced bacon into the rice slurry, then add oil, pepper, soy sauce, chicken essence and salt, and stir well.

4. Pour the mixed rice paste into a container, put it into a steamer and steam it for 25 minutes with high fire. After the rice paste is steamed into a white rice cake like a rice cake, pour it out and cut it into square pieces of appropriate size.

5, put a little oil in the frying pan to heat, and fry the cut rice cake with a small fire until both sides are crisp and yellow.

Radish is a radish plant.

Radish, a biennial or annual herb, is 20 to 100 cm high; Fleshy straight root, oblong, spherical or conical, with green, white or red skin; Stems branched, glabrous, slightly frosty. Basal leaves and lower cauline leaves are pinnately cleft, 8-30 cm long and 3-5 cm wide. The top lobes are ovate, with 4-6 pairs of side lobes, oblong, with blunt teeth and sparse coarse hairs. The upper leaves are oblong, serrated or nearly entire.

Racemes terminal and axillary; Flowers are white or pink, with a diameter of 1.5 to 2 cm; Pedicel length 5 to 15 mm; Sepals oblong, 5 to 7 mm long; Petals obovate, 1 to 1.5 cm long, with purple stripes, and claws 5 mm long at the lower part.

Silique is cylindrical, 3-6 cm long and 10 to 12 mm wide, which is constricted at the corresponding seed space and forms a spongy diaphragm; The tip beak length is 1 to1.5cm; Pedicel length 1 to 1.5 cm. Seeds 1 to 6, ovoid, slightly flat, about 3 mm long, reddish brown, with fine reticulation. The flowering period is April to May, and the fruiting period is May to June.

Growth habit

Radish is a semi-cold-tolerant vegetable, seeds can germinate at 2℃ to 3℃, and the optimum temperature is 20℃ to 25℃. In seedling stage, it can withstand high temperature of about 25℃ and low temperature of-2℃ to-3℃. The growth temperature of radish stems and leaves is 5℃ to 25℃, and the optimum temperature is 15℃ to 20℃. The temperature for the growth of succulent roots is 6℃ to 20℃, and the optimum temperature is 18℃ to 20℃. When the temperature is below-1℃ to-2℃, succulent roots will be frozen.

moisture

The soil available water content of radish suitable for fleshy root growth is 65% to 80%, and the air humidity is 80% to 90%. High air humidity can improve the quality. However, the soil moisture should not be too much, otherwise the air in the soil is lacking, which is not conducive to the growth and absorption of roots. If the soil is too dry, the spicy taste of fleshy roots will be enhanced and the quality will be poor. If the water supply is uneven, the fleshy roots are easy to crack.

soil

The best radish is sandy loam with deep soil layer and loose soil, which is rich in water and good in water and fertilizer conservation. The suitable pH value of soil is 5.3 to 7.

nutrition

The absorption of nutrient elements by radish is the most, followed by nitrogen and phosphorus. According to the research, about 5.55 kg of nitrogen, 2.6 kg of phosphorus and 6.37 kg of potassium are absorbed per 1000 kg of radish.

illumination

The growth of radish needs sufficient sunshine, with strong plants, strong photosynthesis, more material accumulation, rapid expansion of fleshy roots and high yield. The photoperiod effect of radish belongs to long-day plants, and the plants that have completed vernalization have faster flower bud differentiation and flower branch emergence under long-day (12 hours or more) and higher temperature conditions.

Radish is rich in nutrition, rich in carbohydrates and vitamins, among which the content of vitamin C is 8 to 10 times higher than that of pear.

Radish contains many trace elements that can induce human body to produce interferon. White radish is rich in vitamin C, and vitamin C is an antioxidant, which can inhibit melanin synthesis, prevent fat oxidation and prevent fat deposition.

Radish contains a lot of plant protein, vitamin C and folic acid, which can clean the skin after eating into the human body.

Radish is cool and sweet, which can eliminate stagnation and resolve phlegm.

According to statistics, nearly 100 kinds of dishes can be made from radish and other edible plants for daily consumption, and more than 60 kinds of small dishes can be made. Therefore, with radish as the main raw material, various types of radish series foods can be developed, such as juice radish food, flour radish food and dietotherapy radish food. The market potential of radish as a vegetable crop needs to be further explored.