Stir fried shredded radish(ni chong chao luo bo si )

Stir fried shredded radish

Introduction:

"Because white radish tends to be cold, people with cold constitution or stomach disease should not eat too much. At the same time, because in the theory of traditional Chinese medicine, radish will "transform Qi". If you just take a tonic (such as ginseng), you should avoid eating radish within the same day, so as not to reduce the tonic effect. "

Production steps:

Step 1: shred radish and ginger, cut celery into sections, chop garlic into minced garlic.

The second step: turn the mud bug into a good place, wash and filter dry water, add ginger juice and baijiu.

Step 3: blanch radish for 3 minutes, add 5g salt and 15g peanut oil to the water.

Step 4: take out the radish and cool the water.

Step 5: blanch the mud insect and take it out immediately.

Step 6: heat the oil, stir fry the spice head, and add the shredded radish.

Step 7: add seasoning, add mud worms and thicken.

Materials required:

White radish: 350g

Mud insect: 150g

Celery: 30g

Ginger: 20g

Garlic: 5g

Salt: 7g

MSG: 1g

Chicken powder: 5g

Pepper: 1g

Raw powder: 3G

Baijiu: 5g

Note: mud insect treatment and cleaning; there is a mud insect in cooking should not be cooked too well, to avoid the taste is too hard; radish blanching after a cool water can make its color transparent, increase appetite.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ni Chong Chao Luo Bo Si