The radish

By VicentaLakin

The radish
It was a long time ago. To be honest, I've changed my understanding of the carrots. When we were little, we had our own gardens, and in winter, there were lots of cabbage. Mom's too busy to cook, and there's a lot of radish to eat, radish, radish to make, but the radish in my memory is so simple and always a taste. Maybe mom didn't want to change the way she did it or change the mix, because she was busy and used to cooking that she learned from her grandmother. Fortunately, my cooking has developed and is no longer in its inherent form. Ha ha. Ever since I ate my aunt's cologne of radish, it's in my head, and every now and then, it's made for me. Sweet radishes with the scent of fragrance, a home-grown vegetable, and beautiful. It's a classic combination. It's nice and simple. Materials: radish fragrance and ginger onions: salt-boiled cooking practices:

Recipe Recommendations

  • white radish appropriate amount
  • coriander appropriate amount
  • green onions appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking oil appropriate amount

Steps for The radish

  • Make The radish step 0
    1
    Material maps。
  • Make The radish step 1
    2
    Carrot slices, salt pickles, which removes the odour of the radish and maintains its taste. It can also be treated with water, but the radish has a larger amount of water after the radish, which is less delicious。
  • Make The radish step 2
    3
    Get onions and ginger. Chon is a regular cook, not a necessity。
  • Make The radish step 3
    4
    The pickled radish washes the water with fresh water。
  • Make The radish step 4
    5
    Fry onions and ginger
  • Make The radish step 5
    6
    The radish slices are fried, and it can be boiled a little bit, so the radish can be cooked quickly。
  • Make The radish step 6
    7
    When you get out of the pot, you can put salt and spicy sauce on it

    • The radish Make Tips

    1. The radish should be pickled for a while to effectively remove the astringency. 2. There are many varieties of radishes. The kind with a green top and white bottom is common in our local area; we call it a white radish. You can also use an ivory radish to make this dish. 3. Autumn is relatively dry, so it is better to eat more vegetables such as white radish and white lotus root.

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