1, egg root daikon. First, wash the root daikonai, remove the leaves, leaving only the root part. Pour the flour into a bowl, add the egg, followed by pouring in the right amount of water, and mix the flour and egg well. Next, cut the root vegetables into pieces and add them to the batter, mixing well so that the batter completely coats each root vegetable. Pour the batter into an oiled pan and fry it, preferably cutting it into small pieces to eat.

2. Cold Gondwana. First of all, the root of the leaves and weeds removed, the root of the rhizome of the root clean, put into the fat boiling water inside the scalding, and then fish it out, to be cooled, cut into small pieces, sprinkle into the right amount of salt, and then add some vinegar, soy sauce and sesame oil, like to eat spicy friends can add some oil hot pepper, and finally, add the minced garlic, mix well and you can eat.

3, oil-consuming root daikon. First, crack the egg, beat it into a bowl, and stir it. Wash the root daikon with water, then cut the fishballs in half from the center. Add oil and water inside a pot and bring the water to a boil over high heat. Next, put the fish balls in and cook them over low heat for about five minutes. Put the root daikon inside the pot and cook for about ten seconds, put the egg mixture in, stir the egg mixture well and just add salt and pepper.