Practice: shredded ginger, shredded white radish and shredded mutton; Pour cold water into the pot, add mutton and white wine, and blanch to remove fishy smell; Pouring mutton, white radish, salt, white pepper, medlar, ginger slices and chives into a pot; The fire is boiling; Turn the heat down for 30 minutes.
2, brewed white radish cup materials: white radish 1, 50 grams of broccoli, salt, cooking wine 1 teaspoon, soy sauce.
Accessories: pork stuffing 100g, minced onion and ginger, cooking oil 1 teaspoon, a little pepper, sesame oil 1 teaspoon.
Practice: Add minced onion and ginger, soy sauce, oyster sauce, cooking wine, pepper, salt, sesame oil and a spoonful of cooking oil to the meat stuffing and stir slightly; Peel the white radish and cut it into about 2 pieces. 5 cm thick disc; Dig a hole in the middle of the white radish with a spoon or knife; Brew the prepared meat stuffing into white radish, and try to compact and fill it; Put the steamer on the fire, put it into the radish cup filled with meat after the water boils, and steam it on medium fire for 10 minute; Prepare some side dishes when steaming radish cups: break broccoli into small flowers; Wash and blanch with boiling water, and mix well with a little monosodium glutamate and sesame oil for later use; Take out the steamed radish cup; Put the mixed broccoli into the white radish pot for decoration.
3, clam white radish soup material: 200 grams of clam, white radish 1 piece.
Accessories: 3 slices of shredded ginger, pepper 1 spoon, shallot 1 root, appropriate amount of oil and salt.
Practice: soak the clams in clear water for one day, add a little oil, and change the water several times in the middle; Put cold water in the pot, put clean clams in the pot and cook them, and then add a few slices of ginger; Cook over high fire until the clams open their mouths, pick them out one by one after opening their mouths, and don't leave without opening their mouths; Put oil in a hot pan and cool, add shredded ginger and stir fry; Stir-fry, add shredded white radish and stir fry; When it is slightly soft, pour in the cooked clam soup and pay attention to filter out the impurities inside; Bring the fire to a boil, add some salt and pepper to taste; Pour in the freshly cooked clams, cook over high heat for one minute, then put them in a large bowl and sprinkle chopped green onion on the surface; It's on the table.
4, three fresh radish roll material: 800 grams of white radish, 200 grams of lean pork, corn 100 grams, 50 grams of chives.
Accessories: peanut oil 3ml, salt 2g, ginger 3g, soy sauce 1ml, raw flour 10g.
Practice: white radish, corn, lean meat, leeks, etc. Wash and cut stuffing: wash and chop lean pork, break corn into grains, wash and shred shallots; Add peanut oil, soy sauce, salt, water starch (raw flour mixed with water) and ginger into the washed and cut stuffing and mix well; Remove two ends of white radish, wash and peel it, cut it into thin slices, put it in clear water, take it out of the pot, drain it in cold water and let it cool; Crystal clear radish slices are put into the prepared stuffing and rolled up; Put the rolled radish rolls into the plate; Boil water and put it into a steamer; Cover and steam for 7-8 minutes.