There is a folk saying: "Eat radish in winter and eat ginger in summer." Because I also like to eat radish in summer, I learned that eating radish in summer is not harmful to the body and can also prevent diseases. Radish is calm and slightly cold in nature. It has the effects of clearing heat and detoxifying, strengthening the stomach and digestion, resolving phlegm and relieving cough, smoothing qi and facilitating convenience, promoting saliva and quenching thirst, and replenishing the middle and stabilizing the viscera. Radish contains more vitamin C than ordinary fruits, and it also contains more vitamins A, B, calcium, phosphorus, iron, etc. Radish also contains many saccharifying enzymes that can help digestion; mustard oil that promotes gastrointestinal peristalsis and enhances appetite; lignin that can increase the activity of macrophages (that is, cells that swallow foreign bodies such as bacteria), devour cancer cells, and decompose carcinogenic nitrous acid. In addition, it also contains glucose, adenosine oxidase, pentose, gasified mucin, tissue amino acids, choline and other components, so it has inhibitory effects on streptococcus, Staphylococcus, pneumococcus, and Escherichia coli.
Steamed pork ribs with radish and mushrooms is an excellent nutritious dish with meat and vegetables. It is also a delicacy that has a high appearance on my table!
Steamed ribs with radish and mushroom
Recipe Recommendations
- ribs appropriate amount
- white radish appropriate amount
- mushrooms appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- starch appropriate amount
- seasoning appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- refined salt appropriate amount
Steps for Steamed ribs with radish and mushroom
1
Soak dried mushrooms 1 hour in advance;(just wash fresh mushrooms)
2
Cut ginger and garlic into minced powder;(When making this dish, you need to order more garlic than when you usually fry, so the ribs will be more delicious)
3
Wash all the purchased ribs, pack them in a bowl, and add appropriate amount of minced garlic, minced ginger, fuel consumption, white sugar, cooking wine, soy sauce, soy sauce, pepper, starch, seasoning, five-spice powder, refined salt, chicken essence;
4
Stir well the pork ribs with the ingredients and marinate for 10-20 minutes;
5
Add appropriate amount of water to the steamer, bring the water to a boil, then put the marinated ribs on the pan and steam for 10 minutes over high heat, and then change to medium heat for half an hour;
6
During steaming the ribs, do some preparations by slicing the soaked mushrooms, peeling and cutting the white radish into strips;
7
Place the cut white radish on a plate, as shown in Figure 7; then spread the mushrooms on the white radish;
8
Remove the steamed ribs;(Be careful not to burn your hands)
9
Use chopsticks to spread the steamed ribs on top of white radish and mushrooms;
10
Place the ribs on a plate, and then use a spoon to evenly sprinkle the steamed juice and ingredients on the ribs, so that the white radishes and mushrooms on the ground can fully absorb the rib juice;
11
Put it in a steamer with boiling water and steam for 10 minutes over high heat, then change to medium heat for about 20 minutes;
12
Open the lid before steaming, sprinkle with cilantro and turn off the heat. At this time, the fragrance comes to you, and the taste is strong and delicious!Steamed ribs with radish and mushroom Make Tips
[Nutritional Value]: Radish is sweet and pungent in taste, cool in nature, and enters the lung, stomach, and large intestine meridians; it has the effects of clearing heat and promoting fluid production, cooling blood and stopping bleeding, descending qi and harmonizing the middle, promoting digestion and relieving stagnation, stimulating the appetite and strengthening the spleen, and soothing qi and resolving phlegm. Pork ribs provide high-quality protein and fat essential for human physiological activities; in particular, the rich calcium content helps maintain bone health, and they possess the effects of nourishing yin and moistening dryness, as well as benefiting essence and nourishing blood; they are suitable for those with insufficient qi and blood, or those with yin deficiency and poor appetite. Shiitake mushrooms are sweet, neutral, and cool in nature, and enter the liver and stomach meridians; they have the functions of tonifying the liver and kidneys, strengthening the spleen and stomach, benefiting qi and blood, improving intelligence and calming the mind, and beautifying the complexion; they can also resolve phlegm and regulate qi, benefit the stomach and harmonize the middle, detoxify, resist tumors, and promote the eruption of rashes.
[Food Taboos]: 1. White radish should not be eaten together with ginseng or American ginseng; 2. Shiitake mushrooms are "wind-moving" foods; patients with stubborn pruritus (skin itching) should avoid eating them. Shiitake mushrooms + quail meat/quail eggs = prone to developing dark spots on the face; Shiitake mushrooms + river crabs = likely to cause stone symptoms; Shiitake mushrooms + tomatoes = destroys carotenoids, reducing nutritional value.
[Chef's Warm Tips]: 1. When steaming ribs, add an appropriate amount of water to avoid having to uncover the pot to add water halfway through, as this will affect the heat control. As the saying goes, "Uncovering the lid loses three fires." Once the lid is opened, the high temperature escapes, wasting energy, and the food in the pot undergoes sudden temperature changes (hot and cold); the flavor will not develop properly or will not be authentic and pure. 2. White radish releases water during the steaming process, so when choosing a plate, it is best to use one with a deeper bottom to prevent soup from overflowing and nutrients from being lost. 3. Radish is primarily purging (laxative) while carrots are primarily tonic, so it is best not to eat them together. If they must be eaten together, add some vinegar to harmonize them, which is conducive to nutrient absorption.