After the winter radish is burned like this, master 2 tricks, a few days do not eat will think, the mother's master dish ingredients method [warm tips] [cooking experience] Speaking of radishes, remembering the mother pickled radish, the old house where I lived when I was a child, is the shelf house, that is, the wooden frame, the log pillar is particularly fresh in memory, the living room corner is separated by a small part, used to store grain, I have a special feeling for this place, because it is a granary, piled up, indicating a whole year without worry, the mother's pickle jar is also inside, high, the whole green radish pickled, It felt very rich, and the original happiness was so simple...

Hello everyone! I am Xiao Xiu, a cook who likes to stay in the kitchen and play music with pots and pans, hoping to share cooking experience with you and share simple happiness!

After the winter radish is burned like this, master 2 tricks, a few days without eating will think, mother's special dish.

Radish is one of all vegetables, I love one of the most, it can be varied, very inclusive, different methods, taste and taste are very different, rich in variety, I like the green skin radish in my hometown, the Mid-Autumn Festival to stew the duck, the soup is delicious, the radish is sweet and soft, after harvest, part of the fresh food, part of it is pickled dried radish, it has its presence on the table all year round.

Fresh food preservation method is also very special, the radish that went to the radish cherry buried in the sand, can eat until the New Year's Festival, the mother in addition to drying the radish, stew, but also the old tofu fried to two sides of the golden brown, with the radish shredded together, or the radish cut into thin strips, plus a little green pepper, garlic to catch pickled for half a day, hot pot quickly fried, and porridge is a perfect match.

【Pork belly squid roast radish】

<h1>ingredient</h1>

750 grams of pork belly, half a piece of dried squid, 1 piece of white radish, 1 piece of ginger, star anise, fragrant leaves, cinnamon, a little dried chili pepper, 1 green onion knot, salt, soy sauce, cooking wine, white pepper

<h1>method</h1>

1) Cut the white radish into pieces, boil the water and blanch it to remove the cold water and set aside.

2) Stir-fry the pork belly from the pot, boil a sugar color, and fry the pork belly back to the pot until evenly colored.

3) Add the water that has not been prepared, add spices, ginger and green onion knots, squid, cooking wine, soy sauce, bring to a boil and turn into a casserole.

4) Turn the heat to low after bringing to a boil, simmer the pork belly until it is seven minutes cooked, add the radish, burn the radish to the desired taste, sprinkle with white pepper.

<h1>【Tips】</h1>

Two tricks

1) After the radish is changed to a knife, boil a pot of boiling water and blanch it, then clean it, remove the spicyness of some radish, and the taste of the boiled radish will be sweeter.

2) Pork belly does not need to be blanched, directly fry it and take it out, fry it with sugar, and then stir-fry the pork belly back to the pot to color it evenly.

<h1>[Cooking experience] Speaking of turnips, I think of my mother's pickled radish, the old house where I lived when I was a child, it is a shelf house, it is a wooden frame, the log pillar is particularly fresh in memory, the corner of the living room is separated by a small part, used to store grain, I have a special feeling for this place, because it is a granary, piled up, indicating a whole year without worry, the mother's pickle jar is also inside, high, the whole green radish is pickled, that feels very rich, the original happiness is so simple...</h1>

#2020 Vitality Conference # #致敬真知灼见 #

Creation is not easy, if you like the sharing of [Xiaoxiu Shiji], please go to the "Today's Headlines" to pay attention to @ Xiaoxiu Shiji, remember to like, forward, collect, comment area to Xiaoxiu when you pass, your encouragement is my motivation to move forward! Thank you very much!