#五一假期日记#
The four seasons change and eat according to the season, which is vividly reflected in my mother's vegetable garden. In spring there are spinach, leeks, shallots...... Now in early summer, the vegetable garden has also changed, green rape, chrysanthemum, flowering potatoes, cucumbers that have just grown leaves, and young peas swaying on the branches...... There is also a touch of red in this vegetable garden that I want to share with you today - cherry radish.
Cherry radish, as the name suggests, is not large, round or oval, like a cherry, and the color is purple and red. Its growth period is not long, and my mother said that it can be eaten in about a month after planting. It is very suitable for summer sowing and can eat several stubbles.
Now the good ones are planted by my mother before and after the Qingming Festival, which is very fresh. As a member of the radish family, cherry radish is naturally full of treasures, which are rich in protein, crude fiber, carotene, vitamin C, vitamin A, as well as calcium, iron, phosphorus and other nutrients, which help to appetize and eliminate food, laxative detoxification, anti-inflammatory and sterilization, cough and phlegm, prevent anemia, enhance resistance, etc. Now that we are entering the early summer season, the climate is changing rapidly, and eating more cherry radishes can also help us relieve our discomfort and spend the summer safely and smoothly.
It is worth mentioning that it has the same effect as cherry radish, and its radish tassels are also more delicate than other radish tassels, so they can be eaten together. Moreover, its own nutritional value is not inferior to cherry radish, and even some nutrients are higher than the radish itself, which helps to supplement nutrition, eliminate food and regulate qi, promote metabolism, moisturize the skin and so on.
Cherry radish taste crispy, sweet and juicy, radish leaves are refreshing and tender, we can eat it in one dish and two dishes, today my mother pulled a small bundle of cherry radish, I made two kinds of food with radish and tassels, one dish and one rice, one cold and one hot, meat and vegetables are delicious. The following will share the practice, don't miss it in early summer in May, buy it and eat it at home, appetizing and delicious, high nutrition, the elderly and children love to eat.
【Chilled cherry radish】
1. Break off the cherry radish, its skin is relatively thin, and the taste is enough, we generally eat it with the skin. Rinse with water under the faucet and brush with a small brush, the surface is not smooth, and we need to wash it thoroughly.
2. Cut off the top and roots, and then cut them into thin slices as much as possible, and do not cut off the bottom, so that it can quickly absorb the flavor, and it is also very convenient to eat it.
3. After all the pieces are cut, put them in a bowl, pour in light soy sauce, balsamic vinegar, sugar, salt, and then add a little sesame oil and stir well.
4. As a radish, it itself will have a little astringency and bitterness, so we don't have to eat it in a hurry after mixing, use seasonings to marinate it for a while to make it completely flavorful, so that the bitterness and astringency can be removed, and the taste will be more crisp, full of taste, sweet and sour.
【Turnip Bun】
1. First pour an appropriate amount of flour into the basin, sprinkle the dry yeast into the bowl, add a small spoon of sugar, then pour in a little water to melt, pour into the flour and stir well. After that, continue to add water, knead the dough well, the humidity is slightly higher, the dough will be softer, easy to ferment successfully, and the steamed buns will be softer.
2. Pick the remaining radish tassels first, pick out the insects that have bitten them, pinch the older ones, and we only use the fresh and intact ones. Soak in salt water for a while, then rinse repeatedly to shake off the excess water.
3. Boil a large pot of hot water, we first prepare a handful of sweet potato vermicelli and wash it, put it in the pot and boil it softly, scoop it up and pass it through cold water twice, then drain it, pour a little oil and mix well to avoid sticking together, and then put it on the board and cut it short.
4. The radish tassels are also put in boiling water and simply scalded, on the one hand, it can blanch off the astringency, and at the same time it can make it softer, which is more convenient when adjusting the filling. Remove the same cool water, then remove and dry and further chop with a knife.
5. A piece of front leg meat, with a little fat, after washing, chop into small diced meat on the board, put it in a basin, add light soy sauce, pepper, salt, and then pour a little green onion and ginger water, and then use chopsticks to stir to make the diced meat absorb all kinds of juices.
6. Then put the radish tassels and vermicelli into the meat filling, add a little chopped green onion, then heat some hot oil and pour it in, then continue to stir to mix the vegetables and meat well, and finally add salt to adjust the saltiness as appropriate.
7. Knead the dough, knead the gas out of it, then wait for five minutes, divide it into small dough, roll it out one by one, and wrap it into the filling. Then cover with plastic wrap and let it sit at room temperature for about 15 minutes until it rises again.
8. Add water to the pot, put the whole thing, spread a moist cage cloth, put the raw embryo of the bun inside, and continue to steam for 15 minutes to cook. The texture is soft and the filling is fragrant and delicious.
In May, the cherry radish was on the market, and today I shared with you the practice of one dish and two times with the cherry radish and its tassels, you can also try it! Everyone is welcome to like, favorite and retweet! Thank you for your support!