Here in northern Jiangsu, this small white radish is called spicy radish, or water spicy radish. It is generally used to roast meat, mix shredded radish cold, or make dried radish.
The long green radish is called green-headed radish and is generally used to make steamed buns filling for the New Year or meatball filling for the New Year.
Every household will grow a pool of radishes in a piece of land reserved for themselves and pull them up as they eat. It is estimated that at this time of year, radishes have just grown, only as thin as chopsticks.
As the saying goes, if you eat radish in winter and ginger in summer, you don't need to prescribe a prescription if you are sick. That is, the benefits of eating radishes in winter. Eating many things at the right time of season is very good for your body.
Although it is not winter now, radishes are already on the market. Buy some and try them while they are fresh.
A dish cooked according to the flavor of northern Jiangsu is estimated that 5 out of 10 restaurants will cook this dish almost on the tables of northern Jiangsu people in winter as long as they grow radishes.
Roasted pork with spicy radish
By PansyHarvey
Recipe Recommendations
- white radish of 2
- pork 300 grams
- carrots 1 piece
- onion appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Roasted pork with spicy radish
1
All ingredients are ready.
2
Wash white radishes and carrots and cut them into hob pieces.
3
Wash the pork and cut it into small pieces.
4
Put the chopped pork in soy sauce, soy sauce, sesame oil, cooking wine, and starch and marinate for 20 minutes.
5
Heat the wok, pour in appropriate amount of cooking oil, add green onions and ginger and saute until fragrant.
6
Pour in the marinated pork and stir fry quickly.
7
Stir fry for about 2 minutes until the pork turns gray and hard.
8
Pour in the white radish pieces, stir fry for a while, and add appropriate amount of salt.
9
Pour in half a bowl of water (not too much water, not enough water to pass through the ingredients, because radishes contain some water.) Cover and simmer for 5 minutes.
10
When the radish becomes soft, add the carrot and stir fry when the soup is quickly collected.
11
After the carrots are soft, add 1 spoonful of white sugar, mix well, and turn off the heat and serve on a plate.Roasted pork with spicy radish Make Tips
1. I like something softer and rotten, and I can also extend the cooking time. 2. Radish skin is rich in nutrients, so it is best not to peel it. 3. Authentic northern Jiangsu flavor. I use home-brewed sauce to cook vegetables. Unfortunately, I don't have it here, so I use soy sauce and soy sauce to blend it as much as possible.