Radish flower in tomato juice(qie zhi luo bo hua )

Radish flower in tomato juice

Introduction:

"White radish is a kind of common vegetable, which can be eaten raw or cooked, with a slightly pungent taste. Modern research shows that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, speed up gastrointestinal peristalsis and relieve cough and phlegm. Traditional Chinese medicine theory also believes that the taste of sweet, cool, into the lung and stomach, for food therapy, can treat or adjuvant treatment of a variety of diseases. But radish is a little spicy, and some people don't like it. Today, let's make a big change to the radish with good quality and low price

Production steps:

Step 1: prepare the radish and ketchup.

Step 2: peel the radish and cut it into a cylinder.

Step 3: in the cylindrical radish section, cut flower knife, do not cut the bottom section. Sprinkle salt on the cut radish flowers and marinate for 10 minutes.

Step 4: squeeze out the water from the pickled radish and evenly dip it with starch.

Step 5: shake off excess starch.

Step 6: take a small bowl, add tomato sauce, sugar, white vinegar starch and a small amount of water, stir well and set aside.

Step 7: add oil into the pan, then add the radish covered with starch.

Step 8: deep fry until golden brown, remove the oil and stack it on the plate.

Step 9: leave the bottom oil in the pot, pour in the mixed juice, and make it thick.

Step 10: pour on the fried radish.

Materials required:

White radish: 300g

Tomato sauce: right amount

Sugar: right amount

White vinegar: right amount

Salt: right amount

Starch: right amount

Note: the pickled radish must be squeezed dry, otherwise the starch binding is not uniform.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Qie Zhi Luo Bo Hua