Radish Leaves Snow Red
Ingredients:
150 grams of radish leaves, 1/2 tsp salt, 1/2 red pepper, 1 salad oil Large spoon
Seasoning
1/2 tsp fine sugar
Instructions
1. Wash the radish leaves and cut them into about 1 cm Cut into small pieces, add salt and mix evenly with your hands. Gently rub the radish leaves until they become soft and dark in color. Set aside.
2. Put the radish leaf segments in Method 1 into a plastic bag and let it sit for about 1 hour. Take it out and wash it with cold water, squeeze out the water and set aside.
3. Chop the red pepper into small pieces and set aside.
4. Heat the pan, pour in the salad oil, add the minced red pepper in step 3 and saute until fragrant, add the radish leaf segments in step 2 and stir-fry over low heat for about 2 minutes, then add fine sugar and stir well. .
Most common potherbs on the market are made from rapeseed or mustard. In fact, the potherb made from radish leaves tastes better than these two! When buying radishes, don’t cut them off with just one knife. Leaves! In fact, there are now "leaf radish" grown in Taiwan that only use radish leaves for consumption. In addition to being made into radish, they can also be made into salads and eaten raw, or boiled and eaten. Next time you go to the supermarket, you may want to look for those containing radish leaves. Traces of leaf radish~
Pickled radish skin
Ingredients
600 grams of white radish skin, 1/2 red pepper, 1/4 tsp of minced ginger, 1 tsp salt
Seasoning
1 tbsp soy sauce, 1 tsp fine sugar
Method
1. White radish skin Add 1 tsp of salt and mix well, let it sit for about 1 hour, rinse lightly with cold boiled water, drain and set aside.
2. Remove seeds from red pepper and cut into shreds, set aside.
3. Add shredded red pepper, minced ginger and all seasonings to the white radish skin in Step 1, mix well, and let it marinate until the next day.
When peeling white radish, you should peel it into "thick slices" so that it can retain the crispy texture after pickling. If you peel it too thin, it will easily lose its texture, so if you use a paring knife, remember to control the thickness. In addition, you can also peel the radish directly with a knife, but no matter which method you use to peel, remember to scrub the radish clean first.
Fried salted egg with shredded radish
Ingredients
100 grams of peeled white radish, 1 cooked salted egg, 1 tsp chopped green onion, 50P water, salad oil 1 tablespoon
Seasoning
1/4 teaspoon fine sugar
Instructions
1. Cut the peeled white radish into approximately 0.3 cm shreds; peel and dice salted eggs, set aside.
2. Heat the pan, pour in the salad oil, add the diced salted eggs in Step 1 and stir-fry over low heat for about 3 minutes until foaming.
3. Put the peeled shredded white radish in Step 1 into the pot of Step 2, fry over low heat for about 1 minute, add water and fine sugar, cover the pot and simmer for about 2 minutes, then open the pot. Cover and stir-fry until the water dries up, add the chopped green onions and stir-fry slightly until evenly distributed.
Stir-fried radish
Ingredients
200 grams of peeled white radish, 50 grams of red radish, 1 section of dried kelp (about 10 cm), 250P of water, A little chopped green onion
Seasoning
1 and 1/2 tablespoons of soy sauce, 1 tablespoon of seasoning, 1/2 teaspoon of fine sugar, 1/2 teaspoon of bonito dashi powder Spoon
Instructions
1. Peel white radish and cut into long cubes, peel and cut red radish into long cubes, blanch them in boiling water, remove and set aside.
2. Prepare a soup pot, pour the water in the ingredients and bring to a boil. Add the dried kelp segments, Step 1 peeled white radish cubes, carrot cubes and all seasonings, and bring to a boil over medium heat. Then reduce to low heat and simmer for about 30 minutes until the flavor is infused. Remove from the pot and add chopped green onion.
White radish or carrot actually has a unique radish smell. You can blanch it before cooking to slightly reduce the smell.
However, radish actually has an excellent effect on reducing fishy smell. Any food with a strong fishy smell, such as meat, seafood, etc., can make those annoying fishy smell disappear by adding radish and cooking it together!
Miso radish cooking
Ingredients
150g peeled white radish, 150g enoki mushroom, 350P water
Seasoning
Miso 50 Gram, 1/2 tsp of fine sugar, 1/2 tsp of bonito stock powder, 1/2 tsp of rice wine
Method
1. Peel the white radish and cut it lengthwise Strips, then cut into pieces with a diagonal knife, blanch in boiling water, take out and set aside.
2. Cut off the tails of the enoki mushrooms, wash and drain; add a little water to the miso (except for the amount) to dissolve and set aside.
3. Take a soup pot, put in the peeled white radish cubes from step 1, add all the seasonings (except miso) and water 350P and cook over low heat for about 30 minutes, then add the miso from step 2 and step 2 For enoki mushrooms, cook over medium-low heat until boiling.
Radish and pork ribs soup
Ingredients
200 grams of peeled white radish, 80 grams of carrots, 1 corn, 150 grams of pork shoulder steak, peeled ginger 20 grams of slices, 800P of water
Seasoning
1/2 tsp salt
Method
1. Peel and cut the white radish Cut into hob pieces; peel the carrots and cut into hob pieces; wash and cut the corn into small pieces; wash and chop the pork shoulder steak into small pieces and set aside.
2. Blanch the peeled white radish cubes, carrot cubes, corn cubes and pork shoulder and ribs cubes in boiling water in step 1, remove and wash them.
3. Take a soup pot, add all the ingredients for step 2, peeled ginger slices and water, cook over low heat for about 45 minutes, then add salt to taste.
When blanching pork shoulder steaks, you can add ginger slices or green onion segments to the water. This can remove the fishy smell of the pork and reduce impurities in the meat. You can gently remove the floating meat while stewing. The foam makes the soup clear and delicious.