After the winter, a variety of rhizome vegetables have been listed, of which the most eye-catching and cost-effective is the white radish.
Folk known as "winter eat radish summer eat ginger" saying, Chinese medicine believes that radish has the effect of eliminating food, dissolving phlegm and asthma, clearing heat and smoothing the breath, reducing swelling and stasis, and has high medicinal value, so it is known as "little ginseng" in autumn and winter.
Autumn and winter are relatively dry, and the white radish itself contains a higher water content, which can replenish the lack of water in our body. White radish raw food is crisp and juicy, and pear is very similar, folk also have the reputation of "radish sai pear".
In addition to eating raw, white radish with a sweet flavor is a universal match, and Taitai has collected 12 kinds of white radish methods, stir-frying, potting, frying, making snacks, classic and innovative coexist. The most worthy vegetable to eat in winter must be it.
Picking radish is also exquisite, it is best to choose a person with a uniform individual size and a round root; the epidermis should also be smooth and cannot have plaque; and there can be no slitting and splitting. We can tell by touching the waist of the radish with the back of our fingers, and the heavy, firm explanation is not hollow inside, and the taste will be more crisp. On the contrary, if the sound is muddy, it is not recommended to buy.
01| radish brisket stew
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In the winter, it is time for all kinds of pots to show their skills. Radish and beef brisket are the perfect CP of nature, and the combination is the Guangdong people's favorite pot dish in winter - radish beef brisket pot.
Beef brisket picks the color ruddy, after simmering, beef brisket is full of strength, absorbing all the essence of the radish sweet and refreshing, a mouthful of crisp, the longer it is stewed, the more delicious it is! If paired with a bowl of white rice, it's even better!
02| abalone sauce radish pot
Radish is not only a perfect match for meat, but also very delicious when made alone. This abalone sauce radish pot, not only is it fast and simple, the deliciousness of the abalone juice is completely soaked in the radish, so fresh that the eyebrows will fall.
Put the radish, stock and chicken fat in a casserole dish, make a simple abalone sauce with rock sugar, dark soy sauce and oyster sauce, simmer for 30 minutes on high heat, and the soup is rich and the radish pot is crisp and soft. (Quietly tell everyone that Taitai has recently made a high-end version of the abalone sauce radish pot, so stay tuned Oh ~)
03| shredded radish omelette soup
If you think that the pot dish is time-consuming, Taitai teaches everyone a fast soup dish - radish shredded omelette soup, which is still a good dish learned by Taitai with Huang Xiao Chef in "Longing for Life"!
Use fresh white radish, wash and peel and cut into thin strips. Sauté the shredded radish in the remaining oil of the omelette until it is tender, add the omelette, pour in boiling water, season without excessive weight, and add a little salt, coriander and chives.
The creamy white soup base has a good smell, and the omelette that is full of soup is more flavorful, even if it is only a vegetarian soup, it is even worse than the broth.
04| radish mushroom soup
Then teach everyone a refreshing and healthy way to eat, put the radish and mushrooms together: first cut the washed and peeled radish into fine cubes, add crab-flavored mushrooms, stew with the pre-prepared lamina soup, and also use the fresh mustard and green beans to enrich the taste, which is sweet and tender!
05| radish with pot soup
In Sichuan, they also have a fast soup dish about radish, the name is also very simple, radish with pot soup, only need pork and radish can be made.
It is best to choose pork belly, cook the whole piece until it is broken, cut into thin slices, remember not to pour out the broth, directly throw the radish into it, cook until it is soft, and then return the meat slices to the pot.
When eating, it is accompanied by a dipping dish, chili powder plus watercress sauce, a bite of pork and a bite of radish, Bashi board!
06| stuffed meat with radish
Radish stuffed meat is also a fast dish, the appearance and taste coexist, wrapped in the skin of the radish meat stuffing, arranged neatly and steamed for ten minutes.
Radish absorbs the rich gravy, the meat filling penetrates the natural sweetness of the radish, the meat aroma and radish aroma go straight to the nose, there are meat and vegetarian nutrition, look at the index finger big move.
07| radish shredded lamb balls
Lamb is also the first choice for winter supplements, and when you encounter radish, it is even more supplemental! In the north, there is such a dish of radish shredded lamb balls, a cold-repellent dish.
Peel the white radish into strips, cook until transparent, lamb minced slightly seasoned, kneaded into meatballs, put into a pot and boiled with shredded radish, with this soup delicious pot, winter is not afraid of cold!
08| mushrooms carrots
Mushroom radish is also a vegan dish, the white radish peeled and cut into a yuanbao shape, which will stew more crisp and soft. Choose chicken soup or other broth at the base, add some mushrooms and cordyceps flowers to freshen up, warm the stomach and health.
The whole body of the radish is a treasure, the leftover radish skin of this dish we do not throw, can pickle a quick side dish, under the rice and wine.
09| shredded radish shortbread
In addition to roasting vegetables and shaving radishes, they can also be made into fillings, and radish shortbread is a classic Chinese pastry. The crust is made with the most traditional method of lard puff pastry and large puff pastry, and the filling is made with fresh and refreshing shredded radish and dried shrimp.
The puff pastry layers are clear, crisp and crisp, the filling is soft and salty, fresh and refreshing, and a pot of tea is the perfect Chinese afternoon tea!
10| radish cake
Radish cake is a traditional Cantonese dim sum, the traditional method is only made of sticky rice noodles, the taste is very solid. Teach everyone a little trick, so that the color of the radish cake is slightly translucent, more chewy, you can add some powder.
Cantonese people's radish cake is indispensable to the flavor of wax, sausage, shiitake mushrooms, Yaozhu, shrimp and other stir-fried incense, mixed with radish shreds and glutinous rice flour, steamed together into a soft glutinous radish cake, and then fried until both sides are golden, crispy on the outside, with garlic spicy sauce, the flavor is better.
11| Chaozhou Jiangdong vegetable kitchen often prepare this ingredient, cooking under the rice is very wonderful!
Click on the title to see how to make Gangdong preserved vegetables
What to do with the turnips that can't be eaten, in Jiangdong Village, Chaozhou, every household will make preserved vegetables every year around the winter solstice. In fact, it is what we often call dried radish.
Wash the radishes, then let them dry in the sun, retract them at night, wrap them in bamboo, sprinkle them with salt, and compact them with stones. Dry again the next day and repeat the previous steps until the radish is dried and flattened. It has a very low moisture content and can be stored for a long time.
In addition to home-style preserved vegetables omelette, aged preserved vegetables are most often used in soups, porridge and fried rice, which have the effect of eliminating food and accumulating, reducing stagnation and appetizing.
12| Kombu boiled radish
Introduced so many turnips in Chinese food cooking, the last stage to introduce a Japanese method, kombu boiled radish, which is also a common dish in Japanese hot spring inns.
First, the radish is boiled in taomi water for a quarter of an hour, which can not only remove the astringency, but also make the radish more flavorful, and then slowly simmer it for an hour with the kelp bonito stock, refreshing and simple, and taking a bite into the soul.
But don't underestimate this little white radish, there are many ways to eat, what do you have to love to eat white radish method, welcome to share in the comment area Oh!
Text | Pig Brother
Figure | Liu Siyu
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