#"Flash hour" theme essay issue 2 #
Hello everyone, I am an old horse who loves to nag, delicious but not lazy to do, update every day to avoid "mistakes" of food practices, so that those "one look will, one do will be wasted" days quickly disappear!
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There is a saying called "winter eat radish summer eat ginger", I am a staunch supporter, when the weather just cold when I have a variety of radish reserves, white, red, green, yellow, eating is also very simple, cut several kinds of radish into hob pieces, to a little salty salt, sesame oil, sugar, rice vinegar stir evenly soaked for a while. I tasted quite good, but my wife and children had a stomach full of opinions, one said bitter and astringent, and the other said that the smell was too big. This is also a problem that many friends around me have encountered, radish is not heated to always have a bit of unacceptable taste, and some radishes will have some embarrassing small reactions in the stomach after eating, so today I share with you a sweet and sour flavor of radish roast meat, crisp and tender and sweet and sour appetizer, simple 1 trick to remove the nasty smell of rotten radish. And today there is a little happy cold knowledge at the end of the article, please pay attention to check it.
Sweet and sour radish roast meat
Ingredients prepare a piece of pork belly, half a green radish, a carrot, green onion, ginger and garlic.
Green radish, carrot peeled and cut into hob pieces, pork belly cut into thin slices, green onion, ginger and garlic minced and set aside.
Find a small bowl and add half of the onion, ginger and garlic, one spoonful of salty salt, three spoons of sugar, four spoons of rice vinegar, one spoon of light soy sauce, half a spoon of dark soy sauce, two spoons of starch, three spoons of water and stir well. If the sweet and sour sauce wants to appear golden, you need to add rice vinegar, and the red color needs to add tomato sauce and white vinegar, so you can make sweet and sour sauce according to different needs and preferences.
Marching pot hot pot cold oil, oil temperature 50% hot put in the green radish and carrots using high heat frying until the surface is slightly browned to set shape, see the bubbles in the pot from large to small to contain the oil control reserve. The treatment of radish in the restaurant is generally fried in wide oil, removing the taste of the stinky radish and increasing the fragrance, which is a bit wasteful at home, so it can be fried slowly with less oil.
Leave the bottom oil in the pan, add pork belly and sauté over low heat to create the aroma and fat, see the meat slices appear translucent to the side, add the other half of the onion, ginger and garlic and stir-fry. Then add carrots and green radish and stir-fry quickly, then pour in about one-third of the prepared boiling water, bring to low heat and simmer for 5 minutes. When stewing radish, do not cover the pot lid, and use the evaporated water to remove the odor from the radish again.
Seeing that the soup in the pot is basically dry, pour in the prepared sauce and stir-fry quickly over high heat until the sauce is all wrapped around the ingredients and then put on the plate. Radish is a particularly resistant ingredient, I prefer a crispy taste, there are elderly people and children at home can extend the simmering time.
Radish also has a good name in the folk called "small ginseng", although this name has exaggerated ingredients, but from this statement it can be seen that the most common and affordable radish has both health and medicinal value. Legend has it that in the Ming Dynasty, every day before Lichun, from the princes and ministers to the people of Li min must start to eat radish, this custom will continue until the time of Lichun will end, so the benefits of eating radish in winter are even known to the ancients, not to mention those of us who have culture and knowledge of modern people. There is also a point that radish is only green radish, white radish and cherry radish three kinds, belongs to the cruciferous family, our common carrot belongs to the umbrella family, fundamentally speaking, there is no relationship, looking for the root of the carrot and Cabbage is relatives, and then down, we often associate carrots and small white rabbits, but according to the research of many scientists, rabbits love to eat carrots is a beautiful misunderstanding. Therefore, we do not only cook vegetables every day, but also a lot of interesting little knowledge can also be used as a talking point at the family table to show it and smile happily.
Well, see here feel nagging serious and careful friends welcome to like, forward, collect, your happy attention is the driving force for my progress, your criticism refers to my full harvest, thank you very much!