Winter radishes have a long taste

Winter radishes have a long taste

Shredded radish sucks enough soup juice, full of umami.

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 qi, reducing swelling and stasis, and has high medicinal value, so it is known as "small 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 versatile match, stir-fried, potted, fried, made snacks... Classics and innovations coexist. The most worthy vegetable to eat in winter must be it. And picking radish is also exquisite, it is best to choose an individual with a uniform size and a complete root shape; the epidermis should also be smooth, there can be no plaque; 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.

The most flavorful is to be simmered

Radish and brisket feel like the perfect match for nature, and together they are a warm winter dish – radish brisket stew.

The brisket picks the ruddy color, and after simmering, the brisket is full of tendons, absorbing all the essence of the radish sweet and refreshing, a mouthful of crisp, the longer it is stewed, the more flavorful it is, the more delicious it is. If paired with a bowl of white rice, it's even better!

Radishes are also very delicious when made alone. Simply put the radish, broth 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 soft. Abalone sauce radish pot, not only is it simple to make, the deliciousness of abalone juice is completely soaked in the radish, so fresh that the eyebrows will fall.

Radish stuffed meat is also a fast dish, and the appearance and taste coexist. Wrap the meat in the radish peel, arrange it neatly, and steam it for ten minutes. Radish absorbs the rich gravy, the meat filling penetrates the natural sweetness of the radish, the meat aroma and radish aroma jump straight into the nose, there are meat and vegetarian nutrition, look at the index finger big move.

Lamb is also a good choice for winter supplements, and when you encounter radishes, it is even more supplemental! In the north, there is such a dish of radish shredded lamb balls, which is an out-and-out cold-repelling dish. Peel the white radish into strips, cook until transparent, add some spice to the lamb minced lamb, roll into meatballs, put them in a pot and cook with the shredded radish. With this delicious pot of soup, no matter how cold it is in winter, you are not afraid!

There is also a Japanese practice, the kombu boiled radish, which is also particularly flavorful. It is said that this dish is 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.

Turnips are made into the soup and sweetened

If you think that the pot dish is time-consuming, making a quick soup dish - radish shredded omelette soup is also particularly delicious. 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 milky 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.

There is also a refreshing way to eat, that is, to combine radish and mushrooms: first, the washed and peeled radish is cut into fine cubes, plus crab-flavored mushrooms, stewed with pre-prepared konbu vegetarian broth, and at the same time, the rich taste of chilled mustard and green beans is also used, which is sweet and tender to eat.

In Sichuan, the locals also have a fast soup dish about radishes, and the name is also very simple - "radish with pot soup", which only needs pork and radish to make. 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 and watercress sauce, a bite of pork and a bite of radish, "Bashi" is very good.

In addition, the mushroom radish is also a vegan dish with soup, and the white radish is peeled and cut into a yuanbao shape, which will stew more crisply and softly. Choose chicken soup or other broth at the base, add some mushrooms and cordyceps flowers to freshen up, warm the stomach and health.

The pastry filling is chewy

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 it is the perfect Chinese afternoon tea with a pot of tea.

Radish cake is a traditional Cantonese dim sum, the traditional method is only using sticky rice noodles, the taste is very solid. 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. Teach everyone a little trick, let the radish cake color is slightly translucent, more chewy, you can add some powder.

What about turnips that can't be eaten? In Jiangdong Village, Chaozhou, Guangdong Province, every household makes preserved vegetables around the winter solstice every year. In fact, it is what we often call dried radish. Wash the radish, then leave it in the sun, retract it at night, wrap it in bamboo, sprinkle it with salt, and compact it 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. in Han Ermei

Source: SoutheastErvision Morning Post