The simple thing is to wash the white and tender radish first, peel it, cut it into pieces first, and then mix it with the right amount of salt. If the radish is in trouble, it can only be submerged for a while. Prepare a fresh garlic and cut it all. If you like Chili, you can cut it into green or red peppers. Don't eat if you don't eat. Then wash and cut the meat you bought, and put it in, salt, monosodium glutamate, soy sauce and flour.

First, stir-fry the meat in the disaster until it is 80% cooked, then leave the remaining oil in the disaster, stir-fry the radish cut in the disaster for a few times, slightly change color, then put down the cut pepper and stir-fry it for a few times, and finally put the garlic together for a few times. Neither too much nor too little oil should be used for frying radish. Stir-fry the radish until it is medium-cooked, then quickly put down the troublesome meat and turn it over with the radish a few times, and add a little soy sauce and wine. Remember, it's not good to put too much.

Stewed mutton with white radish, prepared mutton with white radish, onion, ginger, garlic oil and salt. First, wash the mutton and cut it into pieces, peel the white radish and wash it, cut all the onions, ginger and garlic into pieces, then put the oil in the pot, add the mutton and fry it, add water, boil it over high fire, turn the young man for 40 minutes, add the white radish and cook for 15 minutes, and add salt. If you like other flavors, you can choose your favorite at this time. Mutton will taste better if it is fried first and then stewed.

Introduce this delicious snack: Cantonese radish cake! The raw materials used are simple: white radish and rice noodles can also be added to friends who like to eat meat. It's a bit cumbersome but not complicated. I'll simply write it for you: 1. First, the radish is washed, shredded, thinned and added with salt for 5 minutes; 2. Add a proper amount of cold water into the rice flour and stir it into rice slurry for later use; 3. Pour shredded radish into the pot and stir fry. If you want to add other materials, stir fry together, add some favorite spices and pour them out for later use. 4. Pour the fried food into the rice slurry and stir it evenly, take a pot, coat the inner wall with oil, pour the mixed rice slurry into the upper pot, steam it, and pour it into pieces. 5. Pour oil into the wok, and stir-fry the cut radish cake before use.

I use white radish to make small crabs, which are delicious but not greasy. The more I eat, the more I love them! Wash the white radish, cut off the defective fibrous roots, rub them into long filaments, wrap them with cage cloth and squeeze out some water. Add starch to radish juice and stir well. (Add 3 tablespoons starch and 1 tablespoon flour to 500g radish. ) Add shredded radish to the mixed water starch, add appropriate amount of refined salt, 1 tbsp white sugar, 2 tbsp soy sauce, spiced powder and white pepper, and sprinkle with Jiang Mo and mix well. It's best to shape with chopsticks.

When the pot is hot, cool the oil, heat it to 50% to 60%, and hold a mass of raw materials with chopsticks. Let the shredded radish stretch naturally, fry it in oil, and pull out the oil one by one. At this time, the raw material stretched out its claws like a small crab and heated the oil to 70% to 80% heat. After smoking, quickly pour the fried shredded radish into the hard fried oil, and immediately pour it into the colander to control the oil as a side dish. Sprinkle cumin powder or spicy powder according to taste. As soon as I went to the table to grab it, I smelled of kissing!