Share with you 3 kinds of radish stew, a little meat did not put, but more fragrant than meat dishes, you must try to see ~

The first: braised radish

Braised radish practice, a pure vegetarian dish, eat but more fragrant than meat. Especially when stewed in the pot, full of aroma, especially greedy.

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Practice

1, white radish peeled and cut rollerblade block, carrot cut into pieces, onion, ginger and garlic minced spare.

2, pour a little oil in the pan, when the oil is hot, put the onion, ginger and garlic into the pan to stir fry the flavor.

3, the white radish and carrot into the pan and stir fry evenly.

4: Add 1 tbsp dark soy sauce, 2 tbsp light soy sauce and 1 tbsp sugar and stir-fry for extra color.

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5: Add a bowl of water to the pan.

6: Cover the pot, bring to a boil over high heat, then reduce heat and simmer for 15 minutes.

7: Add 1 tablespoon of salt to the pot, toss to coat, and simmer for 2-3 minutes. Then sprinkle a little chicken essence stir fry evenly can turn off the fire.

8, plate, and then sprinkle a little chopped scallions garnish, on the table to start it.

The second: abalone juice simmering radish

This stewed radish, sucked full of abalone juice fresh flavor and aroma, ? You can smell its aroma during the stewing process. It tastes soft and sticky, and is a dish that you can take even for guests? It is a good dish for the home.

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Practice

1, white radish peeled and cut into pieces of rolling knife, onion, ginger and garlic minced spare.

2, the pot into the appropriate amount of oil to heat, and then the onion ginger garlic into the pot to stir fry the flavor.

3, the white carrot pieces into the pan and stir fry evenly.

4. Add 3 tablespoons of abalone sauce, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar into the pot and stir-fry well.

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5: Add 1 bowl of water to the pot.

6: Cover the pot, bring to a boil over medium heat, then reduce heat and simmer for 15 minutes.

7. Boil until the soup is almost dry, then cover the pot and simmer for another 5 minutes, so that it is easier to taste and the radish has a better texture.

8, served, sprinkled with a little scallion garnish can be.

Third: oyster sauce stewed radish

White radish, belonging to the special flavor-absorbing ? ingredients. Therefore, when stewing radish, how the sauce will largely determine the flavor of the radish.

Oyster sauce, itself fresh flavor is relatively heavy? Put it and radish stew together, stewed radish fresh flavor full, ? more flavorful than meat.

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Practice

1, peel the white radish and cut into cubes, chopped green onion, ginger and garlic and spare.

2, pour the appropriate amount of water into the pot to boil, put the white radish into the pot to blanch for 1 minute, and then drain the water and fish out.

3, pour a little oil in the pot, when the oil is hot, put the onion, ginger and garlic into the pot to stir fry the flavor.

4, put the white radish into the pan and stir fry evenly.

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5, to the pan into 1 tablespoon of dark soy sauce, 2 tablespoons of soy sauce, a few grains of rock sugar stir fry to the color.

6, pour a bowl of water into the pot, then cover the pot with a lid, turn the heat to low and simmer for about 10 minutes, until the soup in the pot is almost dry and the radish can be easily pierced.

7. Add 2 tablespoons of oyster sauce to the pot and stir-fry evenly, as shown.

8. Add a little chicken broth to the pot and toss to coat. The last plate on the table.