radish, calendula
By CasandraRyan
I originally wanted to make the "radish and calendula" made today with squid, but when I thought about the New Year's Eve, the restaurant said that squid was not very good, so I should use radish. Hey, the effect is good, and this dish is light. For those who eat big fish and meat all day during the New Year, isn't it timely to have a light one today...
Recipe Recommendations
- radish appropriate amount
- carrots appropriate amount
- pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cornflour appropriate amount
- chicken essence appropriate amount
- wine appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for radish, calendula
1
Prepare a radish and peel it.
2
Cut the peeled radish into small pieces, and cut it with a knife on the round piece of radish, but do not cut it into slices.
3
Wash the shrimps, remove the shells and intestines, then pat them flat with the back of a knife into minced shrimp, add wine, pepper, and a little sugar to marinate for a while.
4
Put the chopped radish in a well-seasoned saucepan and cook it (this will make the radish soft and flavorful)
5
Prepare a few shredded carrots.
6
Pick up the cooked radish, place it into the prepared plate, and then use chopsticks to stir the radish into the shape of a flower.
7
Put minced shrimp and shredded carrots on the radish flowers, then place them in a steamer and steam for five minutes, turn off the heat and simmer.
8
Prepare the sauce (use cornflour, water, a little salt, and a little chicken essence) and place it in a wok and cook it.
9
Pour the cooked sauce on the carrot and calendula out of the pot. Hehe, the beautiful and light "carrot and calendula" will be done.