Today we recommend a delicious chili fried water radish. Especially in the highly recommended cold, fragrant and crispy. Used with white rice or soup, special spleen and stomach, the more you eat the more do not want to put down the wooden chopsticks. The radish family is huge, with many varieties, colors and flavors. The water radish we're going to introduce today is one of the more common ones, with a very bright color and more water than other radishes, so it's called "water radish".

The water radish is still a common name. Because the water radish color is very beautiful, so my hometown more love to call it "rouge radish". Feel it with your heart, is it a good image?

Water radish because it contains water, taste slightly sweet. Therefore, in the north of the common way of eating is to mix gazpacho, dipping sauce, etc., to save the initial taste of the countryside to eat. However, in my hometown, I prefer to stir-fry or make pickles. Do not ask why? This is how I have always eaten, and I feel that this is the only way to get the most out of the meal! Chilli fried water radish in advance to prepare food: water radish, dried chili, garlic, cooking oil, cooking salt, white pepper powder MSG practice is shown below:

in advance to prepare two medium-sized water radish, it is best to choose the outer skin of the color of the bright, radish tip of the fresh, crisp. Clean the water radish directly and wipe the surface water with clean paper. Prepare a slightly larger bowl in advance and shred the carrots with their skins on. It is best to add some cooking salt to the basin and marinate for 15 minutes.

After the radishes have been marinated, squeeze the water out of them, shake them loose, and put them on a plate; cut the chili pepper into pieces and peel the garlic and cut it into crumbs.

Prepare a frying pan in advance, pour a moderate amount of cooking oil into the pan. When the oil is hot and white smoke appears, put in the garlic paste and dried chili peppers, and stir-fry to get the flavor. (You can also use other vegetable oils, but cooking oil is fragrant.)

Put the water radish into the wok and stir-fry it quickly so that the radish shreds mix well with the oil. The water radish only needs to be slightly sauteed twice to put in some white pepper, and then moderated with a good amount of cooking salt and MSG to eventually stir-fry and mix well.

Then the fried water radish, served out on the plate on the line. A spicy and fresh, crisp flavor of the chili stir-fried water radish is ready. Whether it is a soup or a meal, the flavor is really no one!