Eight non-spicy dishes that even Hunan people love to eat, and they are also very good for rice without chili peppers, which are most suitable for the elderly and children

One, boiled radish in white water

The white boiled radish will feel bland and tasteless when you hear the name, and the white boiled radish is not actually white water, but the broth, and the radish is not only not light, but also very delicious, and the soup bibimbap is delicious. Here are two ways to cook radish, one is made with broth, and the other is a more homely and convenient method.

Boiled radish in stock:

First boil the soup with pork bones or chicken bones, boil it in a pot under cold water, add green onions, ginger and cooking wine and blanch it

Blanch the bones and simmer together with carrots, onions and corn for at least two hours

Peel the white radish and cut it into one-centimeter-thick slices and divide it into small pieces

Add the stock to the pot, then add the radish, cook until soft, add salt, pepper, chicken essence to taste, and sprinkle with chopped green onion and coriander

Home-cooked turnips:

Peel the radish and shave it into shreds

Put a little oil in the pot, add the green onion, stir-fry the minced ginger until fragrant, and stir-fry the dried shrimp to bring out the fragrance and umami

Add boiling water and bring to a boil, add shredded radish and cook until soft

Add salt, chicken essence and pepper to taste, remove from the pan and sprinkle with chopped green onions

Second, steamed tofu with mustard and meat foam

Tofu is one of the favorite delicacies of the elderly and children, soft and smooth, easy to eat, this steamed tofu seasoned with mustard will add a richer flavor to the tofu, and it is also a good side dish.

Slice the tofu and soak it in water

Add salt, pepper and light soy sauce to the minced meat and stir well to taste, and chop the mustard into minced pieces

Heat the oil in the pan, stir-fry the meat foam until fragrant, add the mustard, green onion and minced ginger, add a little dark soy sauce to color, stir-fry evenly and then remove it

Arrange the tofu evenly on a plate, do not stack it, sprinkle the stir-fried meat foam mustard on top, and steam in a pot with hot water for 10 minutes

Remove from the pan and pour a little steamed fish soy sauce and sprinkle with chopped green onions

Three, fried amaranth with preserved eggs

The combination of preserved eggs and amaranth seems to be incompatible, but the combination has a particularly delicious taste, so you must try it if you haven't eaten it.

Peel the preserved eggs and cut them into small pieces, and you can use two preserved eggs for a handful of amaranth

Take only the tender tip of the amaranth, wash it and drain the water

Heat the oil in the pan, fry the preserved eggs until fragrant, and the ginger and garlic will be fried to increase the flavor

Then pour the amaranth and fry it, if you want to drink the soup, you can add water to boil, if you don't drink the soup, don't add water, add salt and pepper to taste

Fourth, perilla potatoes

Perilla and potatoes are also a non-spicy Hunan dish, few people know this practice, the fragrance of perilla can stimulate people's appetite, with the potato flour glutinous, the soup is thick and the bibimbap is particularly fragrant, my children like to eat it very much.

Peel the potatoes and cut them into small pieces and soak them in water

The shiso is finely chopped and no other ingredients are needed

Heat the oil in the pan, and after the oil is hot, fry the potatoes until the surface is a little burnt

If you have stock, you can add stock, and if you don't have stock, you can boil it

Cook until the potatoes are completely tender, reduce the juice over high heat, and season with salt, chicken essence and pepper

Finally, stir-fry the perilla evenly

Fifth, fried winter melon with tempeh

Braised winter melon is also a more popular dish among vegetarian dishes, and the combination of tempeh and chives adds a lot of appetite to the light winter melon.

Peel the melon and cut it into thick slices of about half a centimeter

Heat the oil in the pan, stir-fry the shredded ginger and tempeh until fragrant, and then stir-fry the winter melon

Add salt, dark soy sauce and light soy sauce to season and color, add water and bring to a boil

After the winter melon is boiled soft, reduce the juice on high heat, add chicken essence to taste, and sprinkle with chopped green onions

Sixth, fried shrimp with corn

The sweetness of the corn kernels and the deliciousness of the shrimp are also my favorite dishes.

Clean the shrimp, add salt, black pepper, white pepper, a little cooking wine, stir well and marinate for a while

Heat the oil in the pan, fry the shrimp until the shrimp change color, and then add the corn kernels

Corn kernels actually cook quickly, fry a few more times, stir-fry a little fragrant, add a little water, and simmer a little

Add salt and chicken essence to taste

Seven, taro green vegetable bowl

Taro and green vegetable bowl is a dish that I have loved very much since I was a child, and I like to scoop a spoonful of paste and mix it in the rice, which is particularly fragrant and delicious.

Wash the taro and steam or cook it first

Once cooked, peel and cut into small pieces

Heat the lard in a pan, cut it and stir-fry the taro until fragrant

Add water to a boil and stir the taro into a paste

Add the chopped green leaves and season with salt, pepper and chicken bouillon

Eight, olive vegetables fried green beans

If you don't stir-fry green beans with chili peppers, it is a bit too light for us Hunan people, and if there is a way to eat without adding spicy, it is to add olive vegetables, which is a sauce made with olive oil and plum vegetables.

Wash the green beans after removing the fascia and chop them

Heat the pan with oil, minced garlic and olive cabbage and fry until fragrant in the next four seasons

The beans are stir-fried non-stop

Green beans can be fried for a long time, you can fry until fully cooked, or you can fry until eighth, add a little water, and simmer until fully cooked

Finally, add salt and chicken essence to taste