Xinjiang yellow radish from last year's contact has been crazy love, do hand pilaf must put Xinjiang yellow radish, more outstanding than carrot taste, fried to eat, stewed to eat, raw eating, that is, how to eat how to eat, the taste is crisp and sweet, the taste is extremely primitive. The appearance of yellow radish is also similar to that of carrots, but it is larger, can grow to the same size as white radish, and when you break it open, the heart of the dish is translucent. The meat has a relatively high sugar content and a crisp taste, which is very delicious whether it is eaten raw or cooked. The flesh of yellow radish is rich in carotene, polysaccharides, calcium, iron, phosphorus and other nutrients.
By Zhao Mill
<h2>Royalties</h2>
3 yellow radish
Spicy peel to taste
1 scoop of light soy sauce
Table salt 2 g
1 scoop of oyster sauce
<h2>Practice steps</h2>
1: Peel and wash the yellow radish
2. Cut into silks
3: Cut the spicy peel into strips
4: Heat the pan with cold oil, add the spicy skin and sauté to bring out the aroma
5: Add the chopped yellow radish shreds
6, put in salt, soy sauce, oyster sauce and salt, stir-fry the whole time on high heat, see the yellow radish shredded soft, you can come out of the pot.
7, with rice, can eat two more bowls, it is cold, give yourself more vc bar ✌
<h2>Tips</h2>
When frying yellow radish, the seasoning should not be put more, the yellow radish taste is crisp and sweet, do not use the seasoning to cover up the deliciousness of the yellow radish. How to fry the yellow radish is delicious, the shape is arbitrary, you like it, if you can eat sour, when you come out of the pot to a spoonful of pot side vinegar, the taste is more beautiful. When frying yellow radish, it is necessary to heat the whole process, otherwise the taste will affect the taste after the soup. Yellow radish you can also mix and eat, that is, do not put more spices, affecting the umami taste of the yellow radish itself.
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