1. appetizing radish

Instruments:

radish, pear juice, scallions, ginger, garlic, glutinous rice flour, chili powder, crushed chili pepper, shrimp paste, salt, monosodium glutamate

Methods:

1 Preparation of a tender water water radish, trimming the outer skin, washed clean and dry standby

2 water control dry The radish evenly cut into small cubes, put a moderate amount of salt marinade for about three hours, wash off the salt taste drained

3 shallots cut into pieces, ginger and garlic minced, ready to crushed chili pepper and chili powder standby

4 take a pear, cleaned and cut into small pieces

5 pears into the juicer to juice

6 take the glutinous rice flour, do not need to be too much

7 the glutinous rice powder into a Marinate the radish in a clean jar for about two days and then you can eat it

2. Three fresh radish rolls

Main Ingredients:

White radish (250g), pork stuffing (400g)

Seasoning:

Mushroom (100g), red bell pepper (100g), green onion (50g), finely chopped green onion (moderate), finely minced ginger (moderate), salt (moderate), five spice powder (moderate), and a few more ingredients. (appropriate amount), sesame oil (appropriate amount), dry starch (appropriate amount), chicken essence (appropriate amount), vegetable oil (appropriate amount)

Making Steps：

1、Raw materials ready.

2, shiitake mushrooms, scallions and red peppers washed and chopped.

3, put into the meat mixture.

4, add salt, chicken essence, sesame oil, five-spice powder, chopped green onion and ginger, a little dry starch.

5, mix well, and make a filling and set aside.

6, white radish peeled and washed, cut into thin slices.

7, into the boiling water blanch a little, fish out, through the cool water, drain the water.

8, put the seasoned sansho filling on the radish slices rolled into a roll.

9, yard into the plate.

10, put the finished radish rolls into a steamer, open the pot and steam for 7-8 minutes to remove.

11: Sprinkle chopped green onion, ginger and red pepper on the steamed radish rolls.

12, and then pour hot oil choking out the flavor can be.

3. okra radish soup

Ingredients:

radish half, okra three, a handful of fans, ginger a piece of salt 4 grams, 5 grams of cooking oil, a few drops of sesame oil

Practice:

1 fans in advance with water soaked on the shrimp skin is also soaked on.

2 Radish peeled and shredded.

3 Soak the shredded radish in lightly salted water.

4 okra washed.

5 Cut into small stars.

6 frying pan pour oil, sautéed ginger, put the shredded radish stir-fry,

7 put okra shrimp skin slightly fried.

8 Add water and cook on, put the fans after the water boils.

9 slightly cooked and dripped thin gravy. Add salt to taste, out of the pan dripping sesame oil.

4. radish small balls

Instruments:

4 radish, flour 1kg, 100g green onion, ginger 50g, five spice powder moderate, soy sauce moderate, salt moderate, oil moderate

Practice:

1 radish washed and spare.

2 Peel and create julienne.

3 Ginger onion washed and spare.

4 Chop green onion and ginger.

5 Shaved radish julienne add appropriate amount of salt, mix well, squeeze out the water and chopped. Add large onion, ginger chopped.

6 Add flour, five-spice powder, salt, soy sauce and stir into a batter.

7 Heat a frying pan and squeeze the batter into small balls with your hands and put them into the pan.

8 Slowly fry on medium-low heat.

9 Fry into golden brown and fish out.

9 Cook briefly and pour a thin gravy. Add salt to taste, out of the pan dripping sesame oil.