Radish in autumn(qiu ji shi bu luo bo dang xian luo bo cuan wan zi )

Radish in autumn

Introduction:

"Autumn is the season from hot to cool, and it's hot and cold, and the climate is dry. This season should avoid or eat less dry and tonic drugs, food, to eat more mild, can run dry, Runfei food. Among many moistening and drying foods, radish is the first. There is a saying of "October radish and ginseng" among Chinese people. Whether in the South or in the north, the custom of eating radish in autumn has lasted for thousands of years. Radish is mild cold in nature. It has the functions of clearing heat and detoxification, invigorating stomach and digestion, resolving phlegm and relieving cough, smoothing Qi and defecation, generating body fluid and relieving thirst, tonifying the middle and calming the viscera, etc. The content of vitamin C in radish is more than that of common fruits, and it is also rich in vitamin A, B, calcium, phosphorus and iron. Radish also contains many glucoamylase which can help digestion; mustard oil which can promote gastrointestinal peristalsis and appetite; lignin which can improve the activity of macrophages, phagocytize cancer cells and decompose carcinogenic nitrite

Production steps:

Step 1: wash radish and cut into shreds.

Step 2: Chop parsley and set aside.

Step 3: add salt, chicken essence, five spice powder, cooking wine, soy sauce, onion, ginger and sesame oil to the meat filling, and stir well.

Step 4: stir in one direction with chopsticks. Then gradually add water and stir. When it comes to minced meat, we will work hard.

Step 5: heat the oil in the pot, saute the pepper, and then add the chopped green onion.

Step 6: stir fry the shredded radish.

Step 7: stir fry evenly and add appropriate amount of water.

Step 8: after the soup is boiled, use a spoon to make the meat into a ball.

Step 9: put one by one into the turnip soup pot. Cook until the balls are well done.

Step 10: add coriander and pour in sesame oil.

Materials required:

White radish: 200g

Minced meat: 100g

Scallion: right amount

Salt: 3 G

Five spice powder: 2G

Chicken essence: 2G

Sesame oil: 2G

Soy sauce: 3 G

Coriander: moderate

Zanthoxylum bungeanum: 5

Ginger: right amount

Note: the meat must be forced to stir water until the meat is strong, such meat should not be broken.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: light

Chinese PinYin : Qiu Ji Shi Bu Luo Bo Dang Xian Luo Bo Cuan Wan Zi