Shawo radish, also known as Tianjin Wei Qing radish, commonly known as "Sai Ya Li", is a famous agricultural product in Tianjin. It is named after its origin in Shawo Village and other villages in Xinkou Town, Xiqing District, Tianjin, and has been planted for more than 600 years. Shawo radish is green in color, sweet in taste, crisp and juicy, and it will crack as soon as it is shot. It is described by the people as "eight petals are broken when it falls" and it is resistant to storage in winter. It is known as "Shawo radish heats tea, and angry doctors crawl all over the street", which has won people's favor. Let me explain the practice of Shawo radish in detail for you.
Shawo radish
Shredded radish in cold shawo
Prepare ingredients: one radish in Shawo, two spoonfuls of white vinegar, one shredded red pepper, 50g of white sugar, chopped green onion and a little pepper.
Peel the radish in Shawo, cut it into shreds, put it in a bowl, sprinkle some salt and marinate it for five minutes (it tastes better to remove the excess water from the radish), control the water in the shredded radish, add white vinegar, shredded red pepper, white sugar and chopped green onion, heat the oil in the pot, add the pepper particles and fry them until fragrant, then take them out, and pour the hot oil on the shredded radish and stir them evenly to serve.
Cold shredded radish
The method of frying radish balls
Prepare ingredients: 500 grams of Shawo radish, two eggs, flour100g, corn starch100g.
Chop shawo radish, squeeze dry water into a bowl, beat in eggs, and add flour, corn starch and salt? Stir monosodium glutamate and chicken powder evenly for later use.
Start frying: when the oil temperature rises to 60%, put the radish stuffing into balls in turn, fry them for about 2 minutes, then pour them into balls and fry them for 30 seconds to control the oil.
Fried radish balls
Practice of radish meatball soup
Prepare ingredients: shred a radish in Shawo, 400g pork stuffing, two eggs, 50g corn starch and 200g vermicelli, soak in warm water for 20 minutes, and cut chopped green onion and Jiang Mo for later use.
Start cooking: put the meat stuffing into a bowl, add chopped green onion and Jiang Mo, beat in the eggs, season with salt, monosodium glutamate, chicken powder and pepper, and stir the corn starch clockwise.
Pour peanut oil into the pot, add chopped green onion and Jiang Mo until fragrant, add shredded radish, stir fry quickly, add appropriate amount of water, put the minced meat into balls in turn after the water boils, add vermicelli, add salt, monosodium glutamate and chicken powder to taste, stew for five minutes, pour sesame oil and serve.
Radish meatball soup