Chinese Food
Stir fried radish
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Radish is known as little ginseng in Chinese folk. As soon as winter comes, it becomes a regular customer on every family's dining table. Modern nutrition research shows that radish is rich in nutrition, rich in carbohydrates and vitamins. The content of vitamin C is 8-10 times higher than pear. Radish is rich in vitamin C, which is an antioxidant. It can inhibit melanin synthesis, prevent fat oxidation and prevent fat deposition. Radish contains a lot of plant protein, vitamin C and folic acid. It can clean the blood and skin after eating into the human body. At the same time, it can reduce cholesterol. It is good for maintaining the elasticity of blood vessels. According to traditional Chinese medicine, radish is cool, innocuous, enters the lung and stomach meridian, and can eliminate accumulation and stagnation, dissipate phlegm heat, lower Qi, widen the middle part, and detoxify. It can cure food accumulation and fullness, phlegm cough and aphasia, tuberculosis and hemoptysis, vomiting and acid regurgitation, etc. Radish has a strong function of promoting qi. It can also relieve cough and phlegm
Cooking ingredients
Cooking Steps
Step1:1. Shred the white radish with a little salt and marinate it. Shred the green and red pepper. Shred the onion. Cut the garlic into minced garlic. 2. Add oil in the pot. Add white sesame, garlic, onion and shredded green and red pepper. Turn out the fragrance and put the pickled shredded white radish. Add some sugar, salt and stir fry. Add chicken powder when starting the pot.
Step2:You can also add pork and stir fry. First stir the pork and then add the radish. The taste is very good.
Cooking tips:1. I use the southern white radish. It's rich in water and tastes sweet. 2. The radish must be salted in advance. It won't be soft until it's fried. The taste will be crispy. There are skills in making delicious dishes.
