Chinese Food
Pork with radish
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Eat radish in winter and ginger in summer and radish goes on the market. Doctor goes to the market. There are many proverbs about radish. This fully shows the nutritional value and therapeutic effect of radish. Radish can be eaten raw or cooked. It is rich in nutrients and contains many trace elements. It can enhance the immunity of the body. B vitamins, potassium, magnesium and other minerals can promote gastrointestinal peristalsis and help to eliminate waste in the body. Eating radish can reduce blood fat, soften blood vessels, stabilize blood pressure, prevent coronary heart disease and other diseases. In winter, external cold and internal heat, plus less exercise, people are easy to accumulate food and get angry. So eating more radish has the effect of eliminating accumulation and stagnation, resolving phlegm and clearing heat, and reducing Qi. Radish is always a way of eating, but it's not easy to be a little greasy. There are many ways to eat radish in my family. Radish stuffed bun, radish noodle porridge, radish silk ball, radish silk cake, fried radish silk, stewed radish pieces, mixed radish skin, pickled radish strips It really needs to be counted. It can compete with the crosstalk Guankou. Today's radish is special
Cooking ingredients
Cooking Steps
Step1:This white radish weighs more than 3 jin. I can't eat it all at one meal. So I only cut a small part of the outer skin. I cut the radish into thin pieces with a sharp knife. This is my new Nine Yang Dao. It was attracted by the beauty of rose gold and moonlight white first. The radish is so fast to cut. And the juice of Rob doesn't flow out too much. So if you want to be a good cook, prepare the handy kitchen utensils first Get u
Step2:Prepare pork stuffing and shallot; not much pork stuffing. It's about 60 grams. It's mainly to make radish taste better by meat taste. If it's too vegetarian, children don't like radish; meanwhile, cook a small pot of water to prepare boiled radish
Step3:After boiling, blanch the radish in the pot for 12 minutes. The purpose is to make the radish soft and convenient for later operation
Step4:When cooking radishes, cut up the chives and leave some neat chives for the back decoration
Step5:Cut the radish with small leftovers or slices into thin shreds, then cut them into pieces and put them into the meat stuffing. It will not only remove the greasiness, but also make the meat stuffing more moist and tender. After cooking, it is not necessary to wash cold water. Put it into the plate and let it dry until it is warm
Step6:Put most of the minced shallot, radish, meat stuffing, a little salt, cold water and a little white pepper into the bowl. Stir evenly along the same direction; add some white pepper to remove the smell and enhance the fragrance, and dispel the cold; because the radish slice is white, do not release raw soy sauce and soy sauce. You should have crystal radish slices that are white and clean
Step7:Take a piece of radish. You can see the palmprint on the thin one. Take some stuffing and put it on it. Leave a blank on the edge
Step8:Fold it in half. The thinner the radish slices, the better. If it's too thick, you need to pinch the bend with a little force. Otherwise, it's not easy to fold. It looks like a clip. So I named it radish clip
Step9:Every time you make a radish clip, put it in the plate. The plate should be deep enough to hold the soup; put it one by one. It looks like a white lotus flower from a high place
Step10:Prepare the steamer. Put the radish in the cold water steamer. Light a big fire. Steam for 58 minutes after boiling
Step11:After leaving the pot, sprinkle a little shallot and red pepper powder. There are a little red and green embellishment in the white radish petals. It's nice and delicious. The radish broth on the plate is also clear and delicious.
Cooking tips:1. The white radish has a lot of water and is tender. The steamed color is transparent, so it's suitable for this steamed dish. But the white radish is juicy, so it must be cut with a sharp knife. The thinner the radish slices are, the more convenient it is to fold the meat filling at the back. Because this dish is to eat more radish, so don't put the meat filling more. Otherwise, it will lose the original intention of eating more radish. You can put the radish leftovers into the meat filling, that is, it looks like meat filling More. It can make the meat taste tender; don't put soy sauce. That will make the radish lose its freshness and sour taste; 2. Put it in the cold water pot. Steam for 58 minutes after boiling. Adjust according to the thickness of the meat. There are skills in making delicious dishes.
