I don't know to what extent the nutrition of white radish is better than that of ginseng, but I know that it is just sweet and flat, low in calories and high in nutrition. It has the effects of promoting fluid production into the lungs, relieving cough and resolving phlegm, quenching thirst and nourishing the stomach, promoting digestion and stimulating appetite, and it is also a good vegetable with good quality and low price.
There are many ways to make white radish, such as stir-fried meat with shredded radish, stewed bone soup with shredded radish, boiled fish soup with shredded radish, dried radish, pickled radish, cold radish and so on. But besides the above, what I want to talk about today is the best cooking method of white radish: boiled radish.
The materials needed to make this are: white radish (large half root, small one, anyway, the amount of a plate), a dozen northern lights, 1 tablespoon XO sauce, a little onion ginger, 1 tablespoon starch, plus a proper amount of salt and pepper.
The practice of boiled radish:
1. Peel the white radish, cut it in half, and then cut it into thick slices about one centimeter for later use. It's best to pick a big radish that looks watery. If it's small, you don't have to cut it in half. Just cut it into round thick pieces. Actually, this is quite good. I cut it in half because it is big, in order to make it taste better. )
2. Heat the wok, add cooking oil to heat it, add onion and Jiang Mo to stir fry until fragrant, and pour in a bowl of chicken soup. (with water, not chicken soup)
3. Add chopped radish pieces and a tablespoon of XO sauce, turn over and bring to a boil, cover the pot and turn to low heat for about 15 minutes.
4. Add the Northern Lights, season with salt and cook until the radish is transparent, sprinkle with pepper, then add 1 tablespoon of water to the starch and mix well, then add parallel lines, and collect the juice over high fire.
5. Put the radish and sweet shrimp on the plate, pour the soup, and the delicious boiled radish is ready.
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