Radish is a food known as the "king of vegetables", not only has a delicious taste but also has rich nutritional value.
This tuber is popular in winter, known as "king of vegetables", "ginseng of the poor", has rich nutritional value and is delicious.
Nowadays, radishes can be found all year round, but in winter, this vitamin C-rich root vegetable still tastes best and becomes the "star of the table" this season.
According to research, the vitamin C content in radish is 8 times higher than pear, playing an important role in enhancing immunity and fighting colds.
In addition, radishes are rich in fiber, vitamin A, calcium, iron and other nutrients, which have the effect of warming the lungs, reducing coughs and laxatives.
How to make some dishes from radish
White radish pickled in soy sauce
Ingredient
White radish, salt, soy sauce, sugar.
Making
- Wash white radish, cut into bite-sized pieces.
- Mix a small bowl of salt into water, then soak the white radish overnight (you can soak it longer if you want it to dry quickly). Take the radish out and squeeze out the water, then dry it in the sun for a day. If possible, you can put the radish in the oven at 120 degrees Celsius for about 3-4 hours.
- Add 3 tablespoons of soy sauce and sugar to the pan, place on the stove and stir until the sugar dissolves.
- After drying the white radish, rinse it with water and squeeze it thoroughly. Wait for the radish to drain, then put it in a glass jar. Then, pour the cooked soy sauce into the jar until it covers the radish. Soak the radish for about 1-2 days and it can be used.
Pickled white radish in fish sauce
Ingredient
White radish, fresh chili, garlic.
Spices: Sugar, fish sauce.
A glass jar.
Making
- Peel fresh white radish, wash, cut into small pieces of equal size.
- Put the white radish in a bowl, add about 2 tablespoons of salt and marinate. Next, dry the white radish for about a day (dry in strong sunlight, about 32 degrees Celsius). You can put the marinated radish in the oven at about 120 degrees for 3-4 hours, wait until the radish is dry.
- Garlic and chili sliced thinly.
– Mix 2 large tablespoons of fish sauce with 2 small tablespoons of sugar in a 1:1 ratio. Then cook the mixture. When the fish sauce boils, turn off the heat and let it cool.
– Arrange the dried white radish in a glass jar. Then add garlic, chili, and fish sauce until the radish is completely submerged in water. Soak for about 1-2 days and it is ready to use.
Stir-fried white radish with eggs
Ingredient
White radish: 2 roots.
Chicken eggs (or duck eggs): 2 eggs.
Green onion, coriander, shallot.
Cooking oil, seasoning powder, ground pepper.
Making
– After buying fresh white radish, peel, wash, and cut into thin strips.
– Peel and chop the shallots. Wash and chop the green onions and cilantro.
– Crack the eggs into a bowl, stir well, no need to add spices.
– Place the pan on the stove, add a little cooking oil and shallots and fry until fragrant, continuously add the shredded white radish, season with a little more spices, stir well until the radish is cooked.
– Pour in the beaten eggs, stir well to mix the eggs and radishes together, season to taste.
– When the eggs are cooked, turn off the stove, put the stir-fried radish and eggs on a plate, add chopped green onions and cilantro on top and serve with hot rice.
Radish and pork dumplings
Ingredients: Dumpling skin, fresh radish, pork filling, chopped onion and ginger, salt, soy sauce, chicken stock, sesame oil, cooking oil.
Making:
- Wash and peel the radish, use a fine-toothed grater to shred the radish into thin strips, put the shredded radish in a basin, add appropriate amount of salt, marinate for 10 minutes, squeeze out the water.
- Wash pork, cut into pieces, mince, add onion and ginger, appropriate amount of salt, soy sauce, sesame oil and chicken broth, stir well, marinate for 20 minutes. Then mix pork and radish, add cooking oil and stir well to make the filling.
- Take the paper to wrap the dumplings, put the filling in, and use your hands to shape the dumplings. After wrapping the dumplings, put water in the pot, boil it, then drop the dumplings in. When the dumplings float, take them out and enjoy.
In this dumpling, the fresh taste of radish and the delicious taste of pork are combined, when bitten, the aroma is overwhelming, the aftertaste is endless.
Vegetarian dumplings stuffed with radish and egg
Ingredients: Dumpling skin, fresh radish, vermicelli, eggs, chopped green onions and ginger, salt, soy sauce, sesame oil, cooking oil.
Making:
- Wash and peel the radish, use a fine grater to grate the radish into thin strips, put in a pot of boiling water, blanch, remove and let cool, squeeze out the water and cut into pieces. Soak the vermicelli in boiling water until soft then cut into short pieces.
- Heat oil in a pot, beat eggs, add salt, stir well, pour into the pot, stir-fry eggs until cooked, beat into small pieces. Then add radish, vermicelli into the pot, add appropriate seasoning, add sesame oil and cooking oil, chopped onion and ginger and stir well, make the filling.
- Take the dough, put the filling in and shape the dumplings. After wrapping, put water in the pot, boil the water and drop the dumplings in. When the dumplings float, take them out and use them gradually.
In this dumpling dish, the crunchiness of the radish and the softness of the vermicelli complement each other, along with the soft, fragrant eggs, making it a great choice to warm your stomach in winter.
In winter, you can use this "king of vegetables" to make many delicious dumplings. The combination of fragrant radish and different fillings not only enhances the flavor but also brings warmth to the cold winter.
(According to Sohu)
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