Burn the radish
By VicentaLakin
When I came to my house for dinner, Tommy would come to my house on time, especially when it's hot, and when it's hot, my dad usually eats it every summer, and when it's a little girl, there's once another hymn; see if there's no, that's the charm of old Beijing food and conquered the doll; Dad's old Beijing, and my family's food is full of mouths. My best wish is to pass on these old Beijing foods to my children, and tell her it's the taste of mother's childhood
Recipe Recommendations
- little radish 300g
- green garlic 50g
- garlic 4-merous
- onion 5g
- salt 5g
- white sugar 10g
- rice vinegar 10g
- soy sauce 5g
- salad oil 20g
- sweet and sour
- burn
- three-quarters of an hour
- ordinary
Steps for Burn the radish
1
(b) Clean-up of radish
2
(a) Slicing into rollers
3
(b) Water in the pot, when burned, and a radish over water for one to two minutes
4
A nice little radish
5
Garlic. Onions. Garlic
6
reloading salad oil in the pot, around 20 g, burning it to 50 ounces of heat, putting it in a good radish, fried it for three to five minutes, and caught fire
7
(a) When the radish is made yellow, half of the garlic is put in the pre-cut, and the radish is cooked together for two to three minutes and the fragrance of the radish tastes
8
(a) The radish is fried to a fine yellow and the smell of garlic is released for about one to two minutes, in the form of rice vinegar, sugar, raw smoke and salt; the ratio is 1:0:05:0.5; and finally, it is sufficient to enter the juice
9
And out of the pot, and out of the plate half of the garlic colour