Steamed shredded rose radish(fen zheng mei gui luo bo si )

Steamed shredded rose radish

Introduction:

"Steamed food with flour is the main dish on my dinner table. Four seasons fresh vegetables are basically steamed with flour. Steamed vegetables retain the nutrition of vegetables to the maximum extent, taste slightly salty and delicious, with strong fragrance. It is not greasy and easy to digest, especially suitable for middle-aged and elderly people. Ordinary white radish is also one of my favorite vegetables. Stew, stir fry, cold mix, changing the pattern to adjust the taste, but the favorite is steamed radish powder. Ordinary shredded radish, in winter water is sufficient, very sweet, no need to add water to prepare rice noodles! Add fresh, sweet and delicious rose Sufu to make simple dishes more delicious! A bowl of steamed shredded radish is fresh, salty and delicious. It's not easy to grow meat after eating. You can also try it. "

Production steps:

Step 1: prepare fresh radishes and chives.

Step 2: prepare homemade steamed meat rice noodles.

Step 3: prepare rose sufu.

Step 4: put Sufu and juice into rice flour; add oil, black pepper and salt and mix well.

Step 5: wash the radish and rub it into thin silk; cut the chives into fine pieces.

Step 6: pour shredded radish and radish juice into rice noodles.

Step 7: mix well; let stand for 20 minutes to blend and taste.

Step 8: put shredded radish into the pot and steam for 20 minutes.

Step 9: steam shredded radish with steamed flour and sprinkle with sesame oil.

Step 10: Sprinkle with onion at last.

Materials required:

White radish: Half Root

Homemade steamed meat flour: 50g

Rose Sufu: 1 piece

Scallion: 1

Soybean oil: 4 teaspoons

Black pepper: 2 tsp

Sesame oil: 1 teaspoon

Note: 1, this season's white radish water is sufficient, wipe out the radish juice do not pour out, directly into the rice flour; no need to add water to mix rice flour. 2. Steamed meat flour can be fried at home. Stir fry the rice with my favorite seasoning; I only add star anise, stir fry the rice until it is yellowish, and then stir fry the star anise to give it a flavor; and then take it to the workshop to process it into coarse steamed meat powder. You can make more spare at one time.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fen Zheng Mei Gui Luo Bo Si