Dry roasted radish
In spring, the seasonal vegetable "red-skinned radish" in the north has been on the market earlier, and radishes have high nutritional value. They can be eaten raw or made into soup. I have introduced "Sauced radish" and "Fragrant radish" before. Today, I use radish to make a home-cooked dish called "Dry Sauced radish". The specific procedures are as follows;
Recipe Recommendations
- green garlic 35 grams
- Pi County Hot Sauce 20 grams
- green onion 15 grams
- ginger 10 grams
- fresh soy sauce 20 grams
- chicken powder 2 grams
- salt 1 grams
- yellow wine 15 grams
- balsamic vinegar 10 grams
- cooking oil 20 grams
- slightly spicy
- burn
- ten minutes
- simple
Steps for Dry roasted radish
1
Red-skinned small carrot, fat and lean pork stuffing, green garlic, Yongchuan fermented bean, Pi County spicy sauce, chopped green onion, shredded ginger, fresh soy sauce, chicken powder, salt, rice wine, balsamic vinegar, cooking oil.
2
Cut the green garlic into sections and set aside.
3
Wash the radishes and cut them into hob pieces.
4
Boil the soup pot water, add in the radishes, cook and remove for later use.
5
Heat up another pot, add cooking oil, add Yongchuan fermented beans, and stir-fry over low heat.
6
Stir fry the fermented bean until fragrant. The grains of fermented bean gradually dry, then add in the Pi County hot sauce and stir-fry.
7
Stir fry the hot sauce into red oil, add the fat lean meat and stir-fry.
8
Stir fry the minced meat until the oil is oil, add in the cooked carrot and stir-fry.
9
Then cook in the rice wine and stir well.
10
Add fresh soy sauce into the pan and stir well, then add a little water to stew the radishes thoroughly.
11
Finally, season with salt and chicken powder, mix well and collect the soup with high heat.
12
Remove the soup and add a few drops of balsamic vinegar to stir well.
13
Add the green garlic and stir-fry well before taking out the pan.
14
Add the green garlic and stir fry quickly. It only takes two or three seconds.
15
Then you can take it out of the pot and serve it on the table.Dry roasted radish Make Tips
Characteristics of dry-roasted radish: red color, rich soy bean aroma, soft and rotten taste, mellow and slightly spicy taste. Warm tips: 1. The spicy taste can be adjusted according to your preferences, and you can also add some sauces to fire it. 2. The radishes must be cooked until they are soft and rotten to taste good. Therefore, when blanching them, they should be cooked until they are soft and rotten to taste delicious. 3. It is recommended not to thicken dry-cooked dishes, so that they can collect the soup and burn the taste thoroughly, and let the radishes fully absorb the soup to taste rich and delicious. Only a little oil is left on the plate and no soup is used for cooking. The best. This private spring dish "dry-roasted radish" with stir-fried spoon is ready. It has a rich taste, soft, fragrant and smooth, with a slightly spicy aroma. It is the best dish to go with rice, haha! For friends 'reference!