A radish pork trap
By VicentaLakin
CARROTS CAN BE EATEN RAWLY AND CULINARYLY. THEY ARE NUTRITIOUS AND CONTAIN A VARIETY OF TRACE ELEMENTS THAT ENHANCE THE BODY'S IMMUNITY. MINERALS SUCH AS VITAMIN B AND POTASSIUM AND MAGNESIUM CAN FACILITATE GASTROINTESTINAL CREEPING AND CONTRIBUTE TO THE REMOVAL OF INTERNAL WASTE. CARROTS CAN BE USED TO REDUCE BLOOD RESIN, SOFTEN BLOOD VESSELS, STABILIZE BLOOD PRESSURE, PREVENT DISEASES SUCH AS CORONARY HEART DISEASE, COLD INTERNAL HEAT OUTSIDE OF WINTER, WHICH, TOGETHER WITH LOW MOBILITY, CAN EASILY ACCUMULATE FOOD AND FIRE, SO MORE RADISH CAN HAVE THE EFFECT OF DIGESTION, SCALDING AND VENTILATING. RAPPS ARE ALWAYS A BIT GREASY, AND OUR CARROTS ARE A LOT OF TRICKS, RADISH BUNS, RADISH GRAVY, RADISH CROAKS, RADISH CROAKS, RADISH CROAKS, CHORDS, CHORDS, PICKLES... IT'S REALLY IMPORTANT TO COUNT WITH THE SOUND OF THE "CRACKER." TODAY'S RADISH IS PARTICULARLY POPULAR WITH CHILDREN, WITHOUT A SOY SAUCE AND LOOKING AT IT, WITH A LITTLE BIT OF MEAT AND A LITTLE FRAGRANCE. IT'S EASY TO DO IT, BUT IT'S A BOUQUET OF SURPRISE. EIGHT MINUTES OF STEAM, NO OIL, NO SMOKE. IT'S A GOOD MEAL。
Recipe Recommendations
- white radish half a
- pork stuffing 60 grams
- chives 2 trees
- salt a little
- white pepper a little
- red pepper a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for A radish pork trap
1
This white carrot weighs three pounds and can't be eaten enough, so I cut a small part of my skin and cut it into thin pieces with a sharp knife. This is my new nine-yang knife, attracted by rose gold and moon white paint, which is quick to cut up, and its juice does not spill out too much. So to be a good cook, you have to prepare with your hand's utensils; half a root of white carrots, 60 grams of pork, two onions, a little bit of salt, a little bit less pepper, and half a pepper。
2
Pigs, onions, ready; pork, about 60 grams, mainly to make radish better with meat, if it's too succulent, children don't like radish; and a small pot of water for radish
3
The radish is put into the pot for one to two minutes after the water is released, in order to make the radish soft for subsequent operation
4
Scratch the onions while cooking radish, and leave a few fine leaves for the rear decorating
5
Cut the edges or slices too small, then cut them and put them in the gravy, so that they are greasy and sour, and when they are boiled, there is no need to wash the water, so that they can be used as well as when they are dry
6
Bringing most of the onion onions, carrots, meat, salt, cool water, white pepper powder into the bowl, evenly in one direction; adding white pepper powder has the effect of imitating the spices and exorcising the cold; because the radish is white, so do not let it be smoked and buttered, but a white, clean crystal radish
7
Take a radish, all thin can see the palms, take the appropriate amount of pie and leave a blank on the side
8
If it's too thick, it's a little bit hard to bend, or it's not easy to fold; it looks like a clamp, so I call it "Robbs."
9
And for every radish clamp to be put in the disc, the plate shall be prepared with a deep one which will be full of soup, and a piece shall be set up from the top, as if it were a white lotus flower
10
Prepare the steaming pot, radish in the cooling pot, light the fire, and steam the water for five to eight minutes
11
A little onion and chili, and a little red and green paste in white radish petals, which is good-looking and delicious; the radish soup is also fresh and fresh。A radish pork trap Make Tips
1. The water of radish is abundant and tender, and the colour of evaporation is transparent, so it is suitable for the vegetable; but the water of radish juice is abundant, so it must be cut with a sharp knife, the thinning of the radish tablets becomes easier to fold behind; because it is for the purpose of eating radish, not for the purpose of eating the radish, it is not enough for the meat, or for the purpose of eating radish; it can be put into the radish horns, i.e., it is abundant, and it makes the radish feel warm; it is not so bad that the radish will be lost and the oral sourness; and it is 2. Into the cold pot, the water will be steamed for five to eight minutes, depending on the thinness of the meat。