The method of braised radish

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

White sugar: low protein

Ingredients and materials

1 carrot

1 onion

1 small piece of ginger

2 cloves of garlic

Moderate amount of red pepper

Oil some

Salt in moderation

Moderate amount of monosodium glutamate

Moderate amount of white sugar

Moderate amount of light soy sauce

Smoking in moderation

The method of braised radish

1. Peel white radish

2. Cut into long blocks for backup

3. Cut scallions, ginger, garlic, and red peppers and set aside for later use

4. Bring a clean pot to a low heat and add white sugar to cook until it bubbles. Boil the sugar syrup well

5. Pour the white radish into a pot that has been boiled with sugar syrup and stir fry a few times. Then, pour in the scallions, ginger, garlic, and red peppers and stir fry. Add salt, MSG, light soy sauce, dark soy sauce, and cooking wine

6. Add an appropriate amount of water to cover the radish and simmer over medium heat for 30 minutes (while constantly flipping the radish). Once the radish is fully cooked and the juice is collected, it can be taken out of the pot

7. Braised white radish served from the pot

Tips

The cooking technique for this dish is to pay attention to the low heat and slow cooking when boiling the sugar syrup, so that the radish cooked in red will have a bright color.

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