Winter, that cold season, brings a special need to our body, which is the thirst for energy. People often think that beef, mutton, chicken, and duck are the best supplements in winter, but it is not these common meats that can really be called the first major tonic in winter.
The treasure of this winter is the white radish, which is known as the little ginseng in winter, which is rich in nutrients, vitamin C and a variety of minerals, such as calcium, phosphorus, iron, etc., through the white radish, we can enhance immunity, maintain healthy bones and energetic physical strength. White radish also contains a special substance - pyroxin, which not only enhances liver function, but also helps digestion and detoxification, making our body healthier.
What's more, the price of white radish can be described as a highlight, when it is cheap, it is only 1 yuan and 1 catty, which is very close to the people. Compared with expensive beef, sheep, chicken and duck meat, white radish is not only inexpensive, but also no less effective than them. Therefore, as the first major supplement, white radish is not only loved by the majority of consumers, but also has become an economical and affordable choice.
In addition, there are many ways to cook white radish, we can slice or shred it as a cold dish, or it can be stewed or cooked into a hot soup to increase the nutritional value and taste of the dish. Whether it's crisp and delicious shredded white radish or delicious white radish soup, white radish can bring us a special taste enjoyment.
Share a delicious recipe for white radish: braised white radish
Ingredients: 1 white radish and a pinch of green onion and ginger.
Seasoning: 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of oyster sauce, appropriate amount of water starch.
Method:
First of all, we peel and cut the white radish into cubes for later use. Don't cut the white radish too small, the size is large, and the taste is good.
Then we put the white radish in a pressure cooker, add some water, add soy sauce and dark soy sauce, add another spoonful of salt and monosodium glutamate, and cook on high pressure for 3-5 minutes.
After being pressed, the white radish is colored and transparent.
Then heat the oil, add the green onion and ginger shreds and stir-fry, first fry the chives and ginger.
Then add the radish and stir-fry twice, then pour the soup in the pressure cooker, add oyster sauce and a little dark soy sauce to adjust the color.
Cook for 3-5 minutes, drizzle some water starch at the end, reduce the juice over high heat, and you can get out of the pot. Sprinkle some chopped green onions after removing from the pan.
The braised white radish in this way is more delicious than braised pork, satisfying and nutritious. In this cold season, let's really get to know this "little ginseng in winter". Not only is it affordable, but it is also nutritious and makes our bodies stronger.