Braised radish(su shao luo bo )

Braised radish

Introduction:

"As the saying goes," eat radish in winter, eat ginger in summer, less doctors prescribe prescriptions. "The old people often use this sentence to describe the therapeutic effect of radish in winter diet. This is because white radish has the effects of clearing away heat and promoting body fluid, cooling blood and stopping bleeding, relaxing Qi and removing stagnation, appetizing and invigorating spleen, smoothing Qi and resolving phlegm. Radish usually cooks soup with bones, but when Chinese New Year comes, I eat too much fish and don't want to eat greasy food any more. So I simply burn radish. Although there is no meat, its color and fragrance are still very attractive. "

Production steps:

Step 1: wash the white radish and cut it into suitable size strips.

Step 2: blanch the cut radish strips in boiling water to remove the radish flavor.

Step 3: prepare scallion, ginger and 1 star anise.

Step 4: heat the oil in the frying pan, add star anise, scallion and ginger, and stir fry until slightly yellow.

Step 5: add the boiled radish.

Step 6: pour in a bowl of water and bring to a boil.

Step 7: add proper amount of soy sauce, soy sauce and a small amount of sugar, chicken essence to cook radish.

Step 8: when the soup is almost finished, pour in a little sesame oil and stir fry evenly, then turn off the heat and put on the plate.

Materials required:

White radish: 200g

Star anise: 1 piece

Oil: right amount

Scallion: right amount

Ginger: right amount

Sugar: right amount

Soy sauce: right amount

Chicken powder: right amount

Note: 1, my home taste light, so the salty soy sauce is enough, heavy taste can be put in the right amount of salt according to personal taste. 2. It's better to cook radish with broth.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Shao Luo Bo