Home cooked radish(jia chang cai gan shao xiao luo bo )

Home cooked radish

Introduction:

"In spring, the northern seasonal vegetable" Red Radish "came into the market earlier, and the nutritional value of radish is also very high. It can be eaten raw or cooked to make soup. Previously, we introduced "braised radish with sauce" and "roasted radish with incense". Today, we use radish to make a home-made dish, which is called "dry roasted Radish". The specific method is as follows. "

Production steps:

Step 1: red radish, lean and fat pork stuffing, green garlic, Yongchuan Douchi, Pixian chili sauce, scallion, minced ginger, fresh soy sauce, chicken powder, salt, yellow rice wine, vinegar and cooking oil.

Step 2: cut the garlic into sections and set aside.

Step 3: wash radish and cut into hob pieces.

Step 4: bring the water in the soup pot to a boil, put in the radish and cook it, then take out and set aside.

Step 5: heat another pot, add cooking oil, add Yongchuan Douchi, stir fry over low heat.

Step 6: stir fry the Douchi until fragrant. After the particles of Douchi are dried, stir fry it in Pixian chili sauce.

Step 7: stir fry the chili sauce with red oil, add the fat and lean meat and stir fry.

Step 8: stir fry the minced meat out of oil, then add the cooked radish to stir fry.

Step 9: cook the rice wine and stir well.

Step 10: add fresh soy sauce and stir well, then add a little water to stew radish thoroughly.

Step 11: finally, season with salt and chicken powder, adjust the flavor, and remove the soup with high fire.

Step 12: add a few drops of vinegar and stir well.

Step 13: stir fry the garlic before leaving the pot.

Step 14: stir fry the garlic in two or three seconds.

Step 15: then you can take it out of the pot and put it on the table.

Materials required:

Red radish: 500g

Pork stuffing: 100g

Garlic: 35g

Yongchuan Douchi: 20g

Pixian chili sauce: 20g

Scallion: 15g

Ginger powder: 10g

Fresh soy sauce: 20g

Chicken powder: 2G

Salt: 1g

Yellow rice wine: 15g

Vinegar: 10g

Cooking oil: 20g

Note: characteristics of dry roasted radish; red sauce color, strong black bean flavor, soft and rotten taste, mellow and slightly spicy taste. Warm tips: 1, spicy taste can be adjusted according to their own preferences, but also put some sauce to burn. 2. Radish is delicious only when it is soft and rotten. Therefore, when it is boiled, it will be five mature. When it is cooked, it will taste soft and rotten. 3. For dry cooked dishes, it is recommended not to thicken, so that the soup can be collected completely, and the taste can be fully absorbed by the radish, so that it can be full-bodied and delicious. However, only a little fat is left on the plate, and no soup is the best for cooking. This kind of private spring dish "dry fried Radish" is ready. Its flavor is rich, soft rotten, fragrant and smooth, with slightly spicy fragrance, which is the best food, ha ha! For your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Cai Gan Shao Xiao Luo Bo