White radish, I have been a regular customer of my refrigerator recently. Although I don’t eat it every day, I have to buy one or two every week to keep it.
. It is about Wednesday, Thursday, or Saturday, and cook it to help relieve qi and digest food.
This will make your stomach feel oily after eating for two or three days, making it feel better to get rid of the greasy feeling.
plus white radish is also versatile, or stir-fry, stew, or cook, it tastes good~
White radish with abundant juice is refreshing, no residue but has little taste. When cooking soup, you need to add meat to the sweetness.
plus a little dried seafood, the fresh sweetness of the soup doubles!
is like a green paste crab, a handful of shrimps, or today's dried squid .
Dried squid with moisture is given the taste of sunshine and time, leaving behind rich protein substances and amino acid , with a direct and strong umami flavor.
Whether it is roasted on charcoal fire and chewed in empty mouth or put into the dish and soup, it can bring a unique flavor, vivid and harmonious~
Last time I made dried scallops soup, which is a traditional combination of Zhejiang cuisine. If you have friends try it, you should experience the charm of radish with dry goods.
This time the radish is served with dried squid, which is the way to eat Fujian cuisine . The ingredients are completely different, but they all point to a "fresh"~
- Ingredient preparation -
1 white radish (about 400g) 40g dried squid 3 slices of ginger, 2 cloves of garlic, 1.5L of boiling water, appropriate amount of salt, 1g white pepper powder 1 cilantro slice
Let’s take a look at the detailed production steps
1. Dried squid into thin strips, soak in hot water for 15 minutes, take it out and clean it with clean water, drain the water and set aside
2. White radish peeled and cut into long strips.
3. Hot pan and pour oil, add slices of ginger, garlic, and dried squid to stir-fry to bring out the aroma. Add white radish strips and stir-fry for 1 to 2 minutes, add boiling water, cover and cook for 15 minutes
5. Open the lid and add salt and white pepper powder and mix well. Sprinkle coriander section before leaving the pot
Cut the slender radish, which becomes slightly translucent after cooking, and half soak in the soup.
A few green coriander segments are garnished into it, illuminating the color of the soup and adding a little more deliciousness.
does not have a piece of meat, only a few dozen grams of dried squid, and it can also be cooked into a rich soup color.
The sweetness of the radish and the deliciousness of the dried squid are all thicker in the soup.
took a warm sip and couldn't help but think "wow".
Wow, it’s the warmth of the soup, it’s also the freshness of the soup, and it’s even more satisfying “wow”~
Tsk, it’s so sweet.
radish strips are already soft and chewed into soup, and they taste the same as it.
and the squid strips taste more domineering, and it is affecting others throughout the whole process.
finally tastes its own, but the more you chew it, the more you chew it, the more fragrant it becomes.
and other times when the weather is colder, you can add more pepper to not cover up the flavor of the soup.
This increases the spicyness, eat fresh and warm, and is the most comfortable~
号号号
1. Try to choose thin meat dried squid, which is smaller and dry, and the fragrance will be much richer. Cut the squid thinner to make it easier to cook soft
2. The cooking time is increased and decreased according to the size of the white radish strips you cut. Generally, cook until the radish becomes transparent
