How to eat white radish?

Every autumn and winter, we have to mention white radish, a cheap vegetable. There has always been a saying that "radishes go on the market and doctors go on the market". It can also be seen from this proverb that the nutritional value of radish is not so general. Ordinary white radish has been planted in China for thousands of years. Since ancient times, white radish has been regarded as a good food therapy in vegetables. Among them, Compendium of Materia Medica calls white radish "the most beneficial vegetable", which means that white radish is the most beneficial vegetable to human body.

White radish can be eaten in a variety of ways, such as frying, stewing, soup, cold salad, stuffing, etc., and can also be eaten raw as fruit. A pound of radish is only a few cents a pound in some places, which is really the price of cabbage. Old people often say: radish and cabbage are safe. So in late autumn, when a large number of white radishes are on the market, old people always go together to buy white radishes; A child coughs at home, and parents love to cook white radish soup for their children. This vegetable is affordable!

Having said that, I just want to tell you that you should eat more white radish in winter. I will share with you ten delicious methods of white radish, which are simple and nutritious. I learned that I can change it every day, and the food is not the same.

1, pickled radish and pickle (sweet and sour taste)

Ingredients: white radish and carrot 1 root, 300ml white vinegar, two or three millet peppers, 2 tablespoons white sugar, and appropriate amount of salt.

Specific practices:

1. Wash white radish and carrot, peel them separately, cut them into pieces of moderate size and uniform size, sprinkle with appropriate amount of salt, stir well and marinate for about half an hour.

2. After pickling for about half an hour, the radish will be pickled and the water will be poured out. After two passes of water, the salt will be washed away.

3. Then put the radish block into a sealed container, pour all the white vinegar, cut the millet pepper into rings, and then add the right amount of salt and sugar.

4, cover, shake well, put in the refrigerator for about two hours to eat, taste sweet and sour, very appetizing. Do it now, eat it now, and do as much as you want. There are not many requirements.

Shi Cheng has something to say: Some people say that carrots and white radishes can't be eaten at the same time, but this is actually a rumor, a rumor! Both can be eaten at the same time.

2, cold white radish

Ingredients: half a radish, two spoonfuls of soy sauce, two spoonfuls of aged vinegar, half a spoonful of sugar, proper amount of salt, two parsley, and a little sesame oil.

Specific practices:

1. Wash the radish, peel it and knead it into filaments. Of course, if you are good at knife cutting, you can cut it by hand.

2. Add 1 tsp salt, mix well, marinate and kill water. Be careful not to put too much salt here, or the food will be salty.

3. Pickling radish for a short time will kill a lot of water and throw it away.

4. Wash and cut the coriander into long sections, and add soy sauce, vinegar, sugar and sesame oil.

5, mix well, mix well and let it marinate for ten minutes before eating.

3, white radish meatball soup

Ingredients: half a catty of pig hind legs, a small piece of ginger 1, half a radish, egg white 1, a little white pepper, a little salt, a few drops of sesame oil, and a little chives or coriander.

Specific practices:

1, let's chop the meat first and chop the pig's hind legs into minced meat with ginger.

2. Add white pepper, egg white and salt to the minced meat. Half a catty of pork with an egg white is just right. It can make meatballs taste tender. Of course, you can also add a little starch.

3. Mix the minced meat evenly, stir in the same direction with chopsticks, and stir for a while to make the meatballs not loose.

4. Wash the white radish, peel it and cut it into filaments for later use.

5, radish cold water pot, remember that it must be cold water here, otherwise the boiled radish soup will not be sweet.

6. Cook the meatballs on low heat. After all the meatballs are cooked, start cooking on medium heat. After the meatballs float, remove the floating foam, continue to cook for five or six minutes, add salt, drop sesame oil, turn off the heat, and sprinkle with chopped chives or parsley when eating.

4, osmanthus honey radish steamed pear (autumn and winter lungs recipe)

Ingredients: radish, pear, dried osmanthus, honey.

Specific practices:

1, wash radish and pear separately, peel and cut into pieces for later use.

2. Put it in a steamer and steam it in water.

3. There will be soup in the bowl of steamed radish and pear, pour it into the pot, add some honey and cook together, and add dried osmanthus before turning off the fire. Honey got its taste here.

4. Pour the sweet-scented osmanthus honey juice on the radish pear and serve.

5. Steamed white radish balls

Ingredients: half a radish, 200g pork, half a onion, two slices of ginger, oyster sauce 1 tbsp, a little sugar, 4 tbsps starch, and proper amount of salt.

Specific practices:

1. First, wash and peel the white radish, and use a tool to plan it into very fine silk. Only when the silk is thin can the meatballs be shaped better and the water can come out without adding salt. After planing into silk, grab some water by hand for later use.

You can chop the pork yourself or buy ready-made meat stuffing. I didn't put too much meat, so I didn't marinate it separately. Put minced meat and shredded radish in a big bowl.

3. Add chopped green onion, Jiang Mo, sugar, oyster sauce, salt and starch. Starch plays a bonding role here.

4. Use chopsticks to stir evenly in the same direction, and let this shredded radish be hard.

5. At first, make balls of the same size, put them in a steamer, and steam them in water, eight or nine minutes after SAIC. Of course, it also depends on the size of the meatballs. This dish is ready. Enjoy it.

6, beef white radish stuffing jiaozi

Ingredients: beef 800g, radish 800g, ginger 1, onion 1, 4 tablespoons of soy sauce, half a tablespoon of spiced powder, 4 tablespoons of cooked oil, a little sesame oil, salt, flour and water.

Specific practices:

1, the first step to wrap jiaozi is to mend the noodles and put them aside.

2. Cut the beef into minced meat. If you want to save trouble and buy ready-made beef stuffing, you'd better chop more knives when you go home.

3. Add minced onion and ginger, soy sauce, spiced powder and proper amount of salt into the minced beef stuffing.

4. Mix the minced meat from the previous step and marinate for ten minutes.

5, white radish washed and peeled, sliced and shredded and finally chopped, put in a large bowl, add a little salt and let it marinate.

6. In a short time, the radish is salted with a lot of water, and the water should not pour out. We use it to draw water to make beef stuffing, and the nutrition will not be lost. And radish water will be used to fill the stuffing, and the meat stuffing is sweet and delicious.

7. Stir the meat in one direction while pouring the radish, and the meat will soon eat the water.

8. Then put the radish into the meat stuffing, add the cooked oil to moisten the meat stuffing, and finally pour in a little sesame oil and mix well to add flavor to the stuffing. This dumpling stuffing is ready.

9. Then wrap jiaozi one by one and cook it. Jiaozi is delicious, and the beef is neither hard nor firewood, which is especially fragrant.

7, white radish tofu meatball soup

Ingredients: 200 grams of pork (9 thin pieces, 1 fat or all thin), 200 grams of tofu, half of white radish, 1 small piece of ginger, a little spiced powder, a little salt, a few drops of sesame oil, and two chives or parsley.

Specific practices:

1, pork must be chopped by yourself, and the chopped meat is sticky. Because this soup uses tofu, you should choose meat with a little more fat.

2. Wash ginger, slice it, shred it and add it to minced meat. At the same time, add a little spiced powder and salt, and add tofu. Note that the tofu here is not internal fat or Japanese tofu. The fat tofu and Japanese tofu inside are too soft to make this soup.

3. At first, crush the tofu and mix it with minced meat, as shown in the figure.

4. Wash the white radish, peel it and shred it, put it into the soup pot and add enough water. The water here is preferably pure water. I used purified cold water. White radish soup should be sweet, first, it should be cooked in cold water, and second, it should pay attention to water.

5. Take a small rice spoon for eating, use it to dig out the shape of the meatball, arrange it a few times to make it smoother and put it in the soup pot. You don't have to start this process.

6. Put the soup pot on the fire, turn on a small fire, heat the soup pot, then turn to medium heat, cook the meatballs until they float, cook for another three to five minutes, add salt to taste, and drop a few drops of sesame oil after turning off the fire.