Green radish is the best to eat, simply stewed, melt in the mouth, no loss of nutrition, more fragrant than meat

1. Marinate and blanch to remove the spicy taste

Buy the green radish, clean it, peel it, cut it into large pieces, put it in a basin, sprinkle it with an appropriate amount of salt, marinate for 3 minutes, rinse it, pour water into the pot, boil over high heat, put in the cut radish, blanch for about 5 minutes, remove it and dry it for later use.

The pungent taste of green radish is very strong, and salting it can remove part of its spicy taste and increase its crispness, and blanching is also to better remove its pungency, and the taste is better after the dish.

Second, stir-fry the sugar color and color, the dishes are more beautiful

Blanch the radish in water, to control the moisture, pour a little oil into the pot, put in the rock sugar crushed or sugar, I personally prefer rock sugar, I think the color is more beautiful. Then stir gently over low heat, see that after the rock sugar melts, the oil surface bubbles, and when the sugar turns dark yellow, pour in the radish and stir-fry quickly for about 1 minute, so that the radish pieces are evenly coated with sugar color, and then pour in the boiling water that has not been the radish.

When we fry the sugar color, we should put the cold oil into the pot, stir-fry it slowly over low heat, and stir it with a spatula in the middle to prevent it from sticking to the pan, so that we can accurately grasp the color of the sugar you need.

3. Pressure cooker stewing can melt in the mouth

Now every household has a pressure cooker, pour the fried radish into the pressure cooker, put salt, soy sauce, oyster sauce, chicken powder, an appropriate amount of sugar, cover the pot, press to 20 minutes, so that the stewed radish will melt in the mouth, and other pots at home can not stew this taste.

Because at normal atmospheric pressure, our ordinary pot can only boil to the boiling point of water to 100 degrees, and the temperature of the reheated water will not be higher than the boiling point. The water in the pressure cooker is heated and boiled to produce steam, and the steam pressure in the reheating will gradually increase, and the boiling point of the water in the pot will continue to increase, and it can exceed 100 degrees.

The above are the key steps of how to make green radish delicious, let's take a look at the actual operation process.

——[Stewed green radish]——

1. Prepare the ingredients

Ingredients: green radish, wolfberry, tangerine peel, green onion, ginger, garlic, salt, soy sauce, chicken juice, oyster sauce, rock sugar, sugar.

Second, the production process

The first step is to clean all the vegetables, peel off the skin and roots of the green radish, cut it into hob pieces, put it in a basin, sprinkle in a little salt and stir well, marinate for about 3 minutes, then rinse well, green onion, ginger, garlic, minced together for later use.

The second step is to pour water into the pot, after boiling over high heat, pour in the radish, add a spoonful of white vinegar, blanch for 5 minutes, remove and cool, and control the moisture.

The third step is to pour an appropriate amount of cooking oil into the pot, add rock sugar, slowly fry the sugar over low heat until the sugar color turns dark yellow, add the radish that controls the dry moisture, and stir-fry quickly to evenly coat the radish with sugar color.

Fourth, at this time, add the green onion, ginger and garlic and continue to stir-fry, and when the green onion, ginger and garlic are fragrant, pour in the boiling water that has not covered the radish.

Step 5, then pour the radish and water into the pressure cooker, add wolfberry, tangerine peel, salt, soy sauce, chicken juice, oyster sauce, rock sugar, and sugar to taste.

Step 6: Close the lid of the pressure cooker, plug it in, press the simmer mode, and set it for 20 minutes. When the time is up, our delicious radish is ready to be served in a bowl and eaten.

epilogue

The green radish is especially delicious when stewed like this, and if I have chicken soup at home, it is even more delicious, and it is better than meat, and I can eat a big bowl at a time. In autumn and winter, this dish is a frequent guest on my dining table, and my mother-in-law will stew a pot every three or five times, with soup and vegetables, and eat it to relieve hunger and greasy. If you like it, you can make it and eat it together.