[Yiru simple banquet dish] radish turns into flower(yi ru jian dan yan ke cai luo bo bian shen xiao hua ye jing cai wu ming xiao hua )

[Yiru simple banquet dish] radish turns into flower

Introduction:

As the saying goes, "if you eat radish in winter and ginger in summer, you don't need a prescription from a doctor.". Radish contains a variety of amino acids, trace elements (potassium, magnesium, zinc, manganese, etc.), crude fiber, minerals, mustard oil, vitamin C, B, etc. (the content of vitamin C is 8-10 times higher than pear), and it is also a good source of calcium. In addition, it contains carbohydrates and a small amount of crude protein. Traditional Chinese medicine believes that raw radish is sweet and cool, cooked food tastes sweet and flat, and has the effects of SHUNQI, Kuanzhong, Shengjin, detoxification, xiaojizhi, Kuanxiong diaphragmatic, resolving phlegm heat, and dispersing blood stasis. It is mainly used for the treatment of food retention fullness, phlegm cough aphasia, hematemesis, thirst, throat itching, dysentery and headache. It also has the functions of detoxification of alcohol, aconite, fishy smell and smell. So eating radish in winter is good for your health. Because of this, every winter I often try to eat some radishes, such as making soup, stewing, frying, eating with pickles. Today I change the radish pattern to make it a pleasant food. Although the first time to do, the taste is really good, if the banquet to do a dish like this, the table will also add color! It's just a pity that the food is delicious and good-looking. I don't know what it's called. Let's have a look at what we have in mind. Let's call it nameless floret. Although it's nameless floret, it's also wonderful! "

Production steps:

Step 1: white radish, the ingredient of nameless floret.

Step 2: pork stuffing.

Step 3: the unknown small flower colorful diced mustard, pepper, red pepper, yellow pepper, ham diced.

Step 4: put onion and ginger foam into the meat.

Step 5: then add the egg white and all the seasoning, stir until thick.

Step 6: then add multicolored dice, stir evenly, add a little vegetable oil, stir evenly.

Step 7: then cut the radish into one centimeter pieces, and then use the mold to carve it into flowers.

Step 8: then dig out the middle part with a small spoon.

Step 9: then put the colorful meat stuffing into the heart of radish flower.

Step 10: steam for 15-18 minutes and turn off the heat for 2 minutes.

Step 11: then pour the soup from the plate into the pot, add a little stock, a little salt and chicken essence, and thicken it.

Step 12: then put the sauce on the dish and decorate it with coriander leaves and small tomatoes.

Materials required:

White radish: Half Root

Pork stuffing: 100g

Yellow pepper: 10g

Red pepper: 10g

Diced mustard: 15g

Diced ham: 10g

Onion foam: appropriate amount

Ginger foam: appropriate amount

Coriander leaves: a little

Vegetable oil: a little

Oyster sauce: half teaspoon

Soy sauce: 1 teaspoon

Shaojiu: 1 teaspoon

Sugar: a little

Starch: a little

Soup: half a bowl less

Note: 1, radish can be made into favorite patterns. 2. The filling can be adjusted to the flavor you like. 3. Steaming time can not be too long, depending on the size of the decision time. 4. If you don't like the taste of radish, you can change it to wax gourd or blanch the radish flower and put it in the stuffing, so there is no radish flavor.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yi Ru Jian Dan Yan Ke Cai Luo Bo Bian Shen Xiao Hua Ye Jing Cai Wu Ming Xiao Hua