Introduction: Rural mother-in-law fried radish with this dish, did not expect to be so delicious, eat several times a week, the second disc
The in-laws and mother-in-law's family is in the countryside, don't look at the two old people are more than 70 years old, but the body has been very good, not only to clean up the home, but also to open the open space outside the yard, planting a lot of vegetables.
When we go back to our hometown on weekends, we will pick enough vegetables to eat for a few days. In autumn, the turnips, corianders, cabbage, etc. in the vegetable garden grow vigorously, and it is easy to watch.
The vegetables grown by themselves are pure green, no fertilization or medicine, and the taste is particularly pure. My husband and I have always loved to eat the meals made by my mother-in-law, who has cooked home cooking all her life, and the meals she makes are better than the farmhouses in some scenic spots.
This time back to my hometown, my father-in-law dug out some radishes from the ground, picked coriander, and let my mother-in-law fry us to eat. The mother-in-law picked the largest radish and fried the vermicelli with it. Fried radish with this dish, did not expect so delicious, although did not put meat, but crisp and refreshing special rice.
Vermicelli is made of sweet potato noodles, which are fried smooth and tendonic, and are also very flavorful.
When we came back, we brought back a lot of turnips and vermicelli, and I had to eat noodles fried with radish several times a week, and the next disc, my husband and I loved to eat.
Don't look at this dish is homely, but if you want to fry it deliciously, you really need to master some small skills, below, share the mother-in-law's practice of making this dish to everyone, and the pro you like will follow it.
Stir-fried vermicelli with shredded radish
Preparation Ingredients: 1 radish, 150 g sweet potato noodles, 2 coriander, 2 green peppers, 1 red pepper, 1 green onion, 1 slice of ginger, 20 g peanut oil, 2 tablespoons of light soy sauce, allspice powder to taste, 1/2 tablespoon salt
Here's how:
Prepare the red skin radish, the freshly dug radish has enough water to taste good, the coriander is also picked, and the radish chooses a larger size;
Wash the green and red peppers and cut the white core into sections and set aside;
Wash the silt of the skin of the radish, cut off the head and tail, first cut into thick slices, and then cut into silk;
Cut the green onion into small pieces, cut the ginger into small pieces, wash the roots of the coriander and wash the yellow leaves and cut into small pieces;
Boil water in a pot, put the noodles into the blanch and become soft, then fish out the cold water, then drain the water and set aside;
Pour peanut oil into the pot, pour the chopped green onion and ginger into the stir-fry to bring out the aroma;
Pour in the shredded radish and stir-fry evenly over high heat;
After the stir-fry becomes soft, add the soy sauce and stir-fry evenly, add a little water;
Dig a pit in the middle of the shredded radish, pour the vermicelli into the pit, cover the pot and simmer for a while;
When the radish is cooked thoroughly, add the green and red pepper segments, sprinkle with salt and stir-fry to taste;
Sprinkle with coriander and stir-fry well before cooking.
Notes:
The peppers used here are somewhat spicy, and if you don't like to eat spicy, you can also leave the peppers alone, but coriander is essential;
After the noodles become soft, fish out the cold water to make the surface smooth, and then fry them into the pan and not stick to the pan.
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