As September begins, the smell of autumn becomes stronger and stronger. The old saying goes, "Eat radishes in winter and ginger in summer, and the doctor prescribes a prescription without any effort." In late autumn, the air becomes very dry, and it is easy to have symptoms of dr

As September enters, the smell of autumn becomes stronger and stronger. The old saying goes, "Eat radish ginger in winter, and the doctor prescribes a prescription without any effort." In late autumn, the air becomes very dry, and it is easy to have symptoms of dry mouth and tongue, stomach discomfort, constipation and heat. At this time, you can eat more radish to relieve it, which can replenish moisture and moisten the dryness and regulate the stomach and intestines.

Radish is rich in vitamins and a large number of trace elements, which has the effects of clearing the lungs and relieving phlegm, nourishing moisture and moistening dryness. In addition, the crude fibers in radish can promote gastrointestinal motility, reduce the absorption of toxic and carcinogens, prevent intestinal cancer, and prevent constipation. There are so many benefits of eating radish regularly. Here are 4 delicious recipes. The combination of meat and vegetables is nutritious and you won’t get tired of eating every day.

1. Sour and sour and crispy radish

Method: . Rinse the soil and dust on the surface of the white radish, split it vertically from the middle, divide it into four, and then cut it into thin slices of one yuan coin thickness by the top knife.

2. Add a large handful of salt to the radish and mix well, then let it stand for 20 minutes, so that the radish can be fully discharged from water. The cleaner the moisture in the radish, the crisper the taste of the pickled radish.

3, Rinse the radish that is out of water with clean water several times to avoid excessive saltiness. Then prepare some small ingredients to enhance the taste. Peel the fresh garlic and cut it into thin slices, wash the fresh ginger and cut it into thin slices, wash and cut it into small circles.

4. Control the moisture of the radish and the small ingredients into the preservation box, add a large spoon of sugar, 3 spoons of white vinegar, and 6 spoons of light soy sauce, mix well, cover and refrigerate for one night, and you can eat it the next day. breakfast with millet porridge is specially served with rice, without any additives, it tastes delicious and safe.

2. Fried radish meatballs

Method: . Peel the radish and wash it into thin strips, blanch it in boiling water, blanch it over high heat for 2 minutes, wait until the shreds of radish become soft and take it out, and put it in cold water to cool.

2. Squeeze the shredded radish and put it in a basin, add a handful of minced green onion and ginger to enhance the flavor, then beat 2 eggs to increase nutrition, add appropriate amount of salt and thirteen aroma seasoning.

3. Take a steamed bun, peel off the dough and twist it into pieces, then pour it into the filling, add a handful of dry flour and stir evenly. steamed buns are the key to fried radish balls being crispy on the outside and tender on the inside. steamed buns will absorb the excess water in the radish, so that the fried meatballs will be golden, crispy and not soft.

4. Pour oil into the pot, oil temperature to 60% hot , squeeze the filling into meatballs with the right hand, slowly put it into the pot with a spoon with your left hand, wait until fry until it is set, then remove , then raise the oil temperature to 70% hot, and fry it in the pot again.

3. Stewed mutton with radish

Method: . Cut the fresh mutton into large pieces and soak the remaining blood in clean water, then blanch it in cold water, boil it over high heat, and skim the blood foam and impurities floating on the water surface with a spoon, then take it out and rinse it with clean water to set aside.

2. Add half a spoonful of base oil to the wok, heat it up, add onion, ginger, star anise , cinnamon, bay leaf , grass fruit , dried peppers and fried fragrant, then add mutton and stir-fry to make the excess oil, add half a spoonful of bean paste, a spoonful of light soy sauce, and a little dark soy sauce to stir-fry and color, then add appropriate amount of water to cover the mutton.

3. Add appropriate amount of salt, chicken essence and sugar to season, cover the pot, and turn to medium-low heat for simmer for 50 minutes.

4. During this period, peel and wash the white radish and cut it into hob pieces. After the mutton is cooked until it is soft and rotten, pour the radish pieces into the pot and cook it under low heat. Then turn to high heat to keep the soup until it is sticky, and finally sprinkle with minced coriander to garnish.

4. Shredded radish soup

Method: . Peel the radish and cut it into thin strips.

bowl into two eggs, stir with chopsticks to set aside,

add two handfuls of dry flour to the basin, beat an egg, stir with chopsticks in one direction, and make a uniform small granular gnocchi set aside.

2. Add a little base oil to the wok, add a handful of chopped green onion and stir-fry over high heat until it becomes slightly soft, then cook a little light soy sauce along the side of the pot, then add an appropriate amount of water.

3. Add appropriate amount of salt, chicken essence and pepper to taste. After boiling over high heat, stir the dough gnocchi and put it into the pot. After boiling again, throw the egg liquid into the pot, boil it into egg flowers, and then pour in a little sesame oil.