Braised radish with Beijing style sauce(jing wei er jiang shao xiao luo bo )

Braised radish with Beijing style sauce

Introduction:

"The fresh radish is on the market, and then it is cooked with the dry yellow sauce of Liubiju in old Beijing. It's delicious and delicious. It's a spring season dish that old Beijing people used to eat. The method is simple, does not need a lot of seasoning, just highlight the sauce. The leaves of radish have been introduced. This paper briefly introduces the dishes of Spring Radish and its therapeutic effect. Radish can be used to make cooking, also can be used to make radish boiled balls, cold radish or radish dip sauce to eat is also very good. Cooking can be done with meat or vegetable. You can put some pork slices in the meat. When you cook, you can fry the radish or not. It's best to cook with yellow sauce. It tastes delicious and tastes great! Blanch the soup with radish. You can use pork balls or mutton balls inside. It's easy to eat cold sauce. People in Beijing usually like to mix half yellow sauce and half sesame sauce. It's good to dip fresh vegetables with this sauce. Radish is a good health vegetable. Eating radish often in spring can eliminate stagnation, remove phlegm and heat, lower Qi and widen the middle, detoxify, prevent cancer, cancer, lower blood lipid, prevent coronary heart disease, prevent arteriosclerosis and other diseases. Therefore, radish can be called the treasure of vegetables. Even if you slice radish and drink it with boiling water, it is also a good health care method. I remember when I was a child, I saw my grandmother often paste this thing. Ha ha, I don't know whether it works or not. Anyway, he said he was very comfortable. Ha ha! Today, we are going to make a traditional Beijing seasonal dish "Beijing style braised radish with sauce" as follows:

Production steps:

Step 1: wash the radish and cut it into hob pieces.

Step 2: Boil the dry yellow sauce with soy sauce and Shaojiu.

Step 3: bring the water to a boil, blanch the radish for 3 minutes, then remove and set aside.

Step 4: in another pot, add appropriate amount of base oil, stir fry the pork slices, and then pour in onion and ginger.

Step 5: stir fry the onion and ginger in the sauce.

Step 6: stir fry the sauce until fragrant, pour in the boiled radish and stir well..

Step 7: then inject appropriate amount of water.

Step 8: add water and stir well. Cover the pot and stew the radish until soft and rotten.

Ninth step: stew the radish until soft and rotten until the seasoning is finished. Sprinkle with a little salt, MSG and pepper.

Step 10: then collect the juice with high heat. When the soup reaches 70%, thicken it with appropriate amount of starch.

Step 11: thicken the sauce and sprinkle with garlic.

Step 12: Sprinkle the garlic and stir well, then take out the pot.

Materials required:

Radish: 500g

Pork: 60g

Garlic: 30g

Liubiju dry yellow sauce: 30g

Soy sauce: 15g

MSG: 2G

Sugar: 5g

Salt: 1g

Pepper: right amount

Shaojiu: 15g

Scallion: 15g

Minced ginger: 5g

Cooking oil: proper amount

Starch: appropriate amount

Note: this dish features: bright red color, strong sauce flavor, radish soft rotten, delicious taste. Warm tips: 1, the sauce had better be opened in advance, otherwise the old Beijing dry yellow sauce is easy to paste pot. 2. If the saltiness is appropriate, you don't need to put salt, because the sauce and soy sauce are salty. 3. The radish must be cooked until it is soft and rotten, so the water should be put properly. This old Beijing traditional seasonal dish "Beijing style braised radish with sauce" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jing Wei Er Jiang Shao Xiao Luo Bo