radish pieces in soy sauce

radish pieces in soy sauce
Shandong people make good use of sauces when cooking food to take advantage of their strong sauce flavor and rich taste. After cooking, the radish is tender, soft, smooth and fragrant, with a rich taste. It is easy to integrate with sauce-like condiments. Junyuexiang bean paste was chosen not only because the origin of Shandong is in line with Lu flavor, but also because of its strong flavor. It can well reflect the aroma brought by the sauce.
Ingredients: 500g white radish, 200g carrot
Seasoning: 3 sections of green onion, 4 cloves of garlic, 60 grams of June-scented bean paste, 5 ml of soy sauce, 20 ml of oil
Water volume: 60 ml
Practice:
1. Handle the main ingredients
a. Cut white radish and carrot into hob pieces;
2. Starting the pot loading
a. Pour oil (20 ml) into the pan, add spring onions and garlic cloves
b. Add white radish, carrot, June bean paste, soy sauce (5 ml), and water (60 ml containing all liquid seasonings)
c. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program.
3. Remove the pan and load the plate
a. When the cooking is over, stir the ingredients in the pot evenly, put them into a plate, and set them on a plate to serve.
Key points:
Radish is an ingredient that easily leaves water. It is recommended to control the water and then put it back into the pot. The cooking time is directly related to the amount of water put in;
The sauce itself is rich in salt, so do not need to add salt when cooking.
Flavor:
The salty aroma is strong, and the sauce flavor and radish flavor are well integrated.