You can use bone to make your own food. I love to buy coccyx, which has meat and bone marrow. The soup is delicious and nourishing, which is especially good for lumbar vertebrae and cervical vertebrae. There are two points to pay attention to in stewing ribs soup. First, don't drown it. If you drink soup for the first time, not only the taste is not strong, but also the nutrition is lost. Be sure to put the ribs in cold water. When the water is about to boil, prepare to skim the floating foam until the soup is clear. Second, after skimming the foam, turn to a small fire, the smaller the better. If I have time, I will stew for 3-4 hours with low fire, and there are only slight ripples on the soup surface, so that the soup is milky white and fragrant enough.
Speaking of white radish, there are many ways to do it. The simple thing is to wash the white and tender radish first, peel it, cut it into pieces first, and then mix it with the right amount of salt. You can put salt in the radish for a while before it gets into trouble. Prepare a fresh garlic and cut it all. You can cut some green or red peppers if you like, and don't eat them. Then wash and cut the meat you bought and put salt in it.
First, stir-fry the meat in the disaster until it is 80% cooked, then leave the remaining oil in the disaster, stir-fry the radish cut in the disaster for a few times, slightly change color, then put down the cut pepper and stir-fry it for a few times, and finally put the garlic together for a few times. Neither too much nor too little oil should be used for frying radish. Stir-fry the radish until it is medium-cooked, then quickly put down the troublesome meat and turn it over with the radish a few times, and add a little soy sauce and wine. Remember, it's not good to put too much.
Stewed mutton with white radish, prepared mutton with white radish, onion, ginger, garlic oil and salt. First, wash the mutton and cut it into pieces, peel the white radish and wash it, cut all the onions, ginger and garlic into pieces, then put the oil in the pot, add the mutton and fry it, add water, boil it over high fire, turn the young man for 40 minutes, add the white radish and cook it for 15 minutes, and add salt. If you like other flavors, you can choose your favorite at this time. Mutton will taste better if it is fried first and then stewed.
Introduce this delicious snack: Cantonese radish cake! The raw materials used are simple: white radish and rice noodles can also be added to friends who like to eat meat. It's a bit cumbersome but not complicated. I'll simply write it for you: 1. First, the radish is washed, shredded, thinned and added with salt for 5 minutes; 2. Add a proper amount of cold water into the rice flour and stir it into rice slurry for later use; 3. Pour shredded radish into the pot and stir fry. If you want to add other materials, stir fry together, add some favorite spices and pour them out for later use. 4. Pour the fried food into the rice slurry and stir it evenly, take a pot, coat the inner wall with oil, pour the mixed rice slurry into the upper pot, steam it, and pour it into pieces. 5. Pour oil into the wok, and stir-fry the cut radish cake before use.
I use white radish to make small crabs, which are delicious but not greasy. The more I eat, the more I love them! Wash the white radish, cut off the defective fibrous roots, rub them into long filaments, wrap them with cage cloth and squeeze out some water. Add starch to radish juice and stir well. (Add 3 tablespoons starch and 1 tablespoon flour to 500g radish. ) Add shredded radish to the mixed water starch, add appropriate amount of refined salt, 1 tbsp white sugar, 2 tbsp soy sauce, spiced powder and white pepper, and sprinkle with Jiang Mo and mix well. It's best to shape with chopsticks.
When the pot is hot, cool the oil, heat it to 50% to 60%, and hold a mass of raw materials with chopsticks. Let the shredded radish stretch naturally, fry it in oil, and pull out the oil one by one. At this time, the raw material stretched out its claws like a small crab and heated the oil to 70% to 80% heat. After smoking, quickly pour the fried shredded radish into the hard fried oil, and immediately pour it into the colander to control the oil as a side dish. Sprinkle cumin powder or spicy powder according to taste. As soon as I went to the table to grab it, I smelled of kissing!
White radish soup is the best: First, 500 grams of radish, 50 grams of ham, 50 grams of mushrooms (fresh), 3 grams of salt and 2 grams of monosodium glutamate. 2. Production steps 1. Select 500g radish, clean it, scrape and peel it, and cut it into filaments with uniform length and thickness; 2. Blanch the shredded radish with boiling water, remove it, wash it with clear water, and then remove it to control the water; 3. Slice ham and Lentinus edodes respectively; 4. Put the small soup pot on the fire, add 500 grams of good chicken and duck soup, and boil it; 5. Add shredded radish, shredded cooked ham and shredded mushroom which have been blanched with boiling water; 6. Add a proper amount of refined salt and monosodium glutamate and simmer for about 10 minute; 7. Remove the floating foam and put it into the soup basin.
Pickling method of white radish: 1. Prepare ingredients: white radish with skin, tender ginger, green pepper (10), small red pepper (3-4 raw) and half lemon. Seasoning: salt, monosodium glutamate (parents can put it in heavy flavors, but I generally don't put it), crystal sugar granules, and white wine (don't use bulk, food safety can't be guaranteed, use brand bottles). First, wash the bought white radish in the shade, dry the surface moisture, cut off a small part of the head and tail, wash the tender ginger in the shade and cut it into thick slices.
3. Cut the dried white radish into thumb-thick pieces, then change the knife and cut into thick strips, prepare a clean vessel (preferably a glass jar with a cover), put the preliminarily processed white radish and tender ginger into the jar, add some salt and mix well, cover it and marinate it in the shade for half a day. 4. Boil mineral water in a pan that has not been touched with oil and add salt. The amount of salt is more than that usually put in cooking. Stir with bamboo chopsticks and set aside to cool. 5. After pickling for half a day, pour out the excess water in the radish, pour the cold salt water into the glass jar, and start seasoning the radish before pickling.
6. Add lemon juice, green pepper, monosodium glutamate, small red pepper, rock sugar and white wine in turn, and cover it for about ten days to eat. It will be a little sour when you eat it for the first time, and then you can cut the radish thin and make it into diving radish. The so-called diving radish can be eaten in 1 2 days, and seasoning needs to be added according to the situation. 7. Precautions: All utensils should not be stained with oil during pickling, which will lead to flower deterioration. The salt water added during curing should not be full, and the bottle should be kept at least three fingers high, because bubbles will be produced during curing, so it can not be full. In addition, the lid will be deflated after 5 to 6 days, remember! Remember!