Braised radish(hong shao luo bo )

Braised radish

Introduction:

"This dish is so common that people make it at home. Occasionally see, why not our taste of braised radish. That's why I wanted to take photos of cooking today. Share it with you. "

Production steps:

After that, put the radish into the pressure cooker and soak it out. I've been stewing for about 10 or 20 minutes. My daughter likes to eat mushy food.

Step 2: open the medium heat, heat the pot, pour 25ml oil into the pot, stir fry the radish for several times, and then add the soy sauce and soy sauce respectively. Continue to stir fry, let radish color evenly. Then add rock sugar and a little salt. Turn it down. Cover and simmer for 2 minutes, turn over and simmer for 2 minutes. You can turn off the heat and start the pot.

Step 3: This is when it's cooked. I broke it later with a shovel. It's not very authentic, but it tastes better.

Step 4: it's a little sweet and salty. If it's not broken, it looks like braised pork at first sight.

Materials required:

White radish: one (half arm size)

Raw soy sauce: a spoonful

Veteran: a spoonful

Salt: a little

Chicken essence: a little. I love this dish so much

Rock sugar: right amount (I use old rock sugar. The weight is not weighed. It's about the amount of 6 single crystal rock sugar

Note: radish has a bitter taste. Our side is to put sugar, rock sugar, healthy, and the color is brighter than sugar. Maybe some people think that radish soup also has nutrition to put in to burn. I'm afraid it's bitter, so I pour it. The oil looks good. I think it tastes good.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Luo Bo