The radish steak
By VicentaLakin
Sichuan family members know that the Sichuan family has something in their kitchens that each has a different taste, and it reflects the taste of one family, the legacy of one love, a beautiful trust! A radish is one of the best in pickles, and if you eat "bath pickles" you just have to slice the radish and put it in the altar and enjoy it the next day. If you eat sour fish, soybeans, sour chips and so forth, it'll take a while to make pickles, and it'll taste like pickles. The "old radish" is a way for the Sichuans to speak of longer radishs, which are often cut into large pieces, thrown under the altar for long periods of time, so that it has high salinity and acidity, which are often used to cook large herbs and so forth. We've got long-serving radish, beans, sour, peppers that are essential when we're making big pickles. Today's broccoli tiara, sour spicy, delicious soup, not greasy, fragrance... A pot of pickles is the trust of the Sichuan people in time, the love of home..
Recipe Recommendations
- ribs appropriate amount
- white radish appropriate amount
- Soak old radish appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- hot and sour
- stewed
- an hour
- simple
Steps for The radish steak
1
Get the material ready
2
Scrambled ribs. Another pot of water. Put it in the ribs
3
When the fire broke, the bubble fell off again
4
Put it in the old carrot
5
Pippear and ginger
6
Keep burning
7
Turn it into a fire
8
And put it in a carrot
9
Just keep making the carrots soft
10
We'll have the radish
11
It's deliciousThe radish steak Make Tips
Warm tip: This soup can no longer be salted because of old carrots. If they are less used, they can be salted in small quantities. Put the carrot in because you like it. You can switch to a sea belt. A small amount of pepper and ginger is fresh and gives a little spicy taste to the soup, which is sour and spicy, pelvis, radish, not greasy。