Make it easy to make sweet and sweet radish stir-fry!
If you buy a radish, it's hard to eat it all So it's trimmed and frozen, If you stir-fry it simply, it's much better than you think^^ It's a side dish that you can eat with children^^
2 serving
Within 15 minutes
탁주부
Ingredients
  • Radish
    1/2ea
  • leek
    1ea
  • perilla oil
    3spoon
  • crushed garlic
    1/2spoon
  • Salt
    1/2spoon
  • Sesame
    wanted
  • anchovy broth
    2ladle
Cooking Steps
STEP 1/10
Peel the white part and prepare.
STEP 2/10
Shred not too thin.
* If it's too thin, it can break while stir-frying. *
STEP 3/10
Add half a spoon of salt to the shredded radish, mix well, and marinate for about 10 minutes.
STEP 4/10
Cut radish into slices while salting.
STEP 5/10
Heat a deep pan slightly over low heat, add chopped green onions, add perilla oil, and stir-fry over low heat.
STEP 6/10
Add the pickled radish to the green onion oil and mix well.
* Do not wash off the saltiness of the radish, just remove the moisture and put it in. *
STEP 7/10
Add two bowls of broth and put it on medium heat.
STEP 8/10
Add minced garlic.
STEP 9/10
When it boils, reduce the heat to low again, toss well, and cook.
STEP 10/10
At this time, taste it and add salt if it is too bland, and if it is salty, add one more ladle of broth.
If the radish has become moderately transparent, you can blow away the moisture and cook it more, change it to high heat, and toss it well.
Radishes are usually half green and half white. The green part has its unique pungent taste, so it's good for making cool soup if you use it to boil soup or make broth. On the other hand, the white part with sweet taste is good for cooking stir-fried food or making radish slices. I was making the broth together to make bean sprout soup, so I used the broth, but if you don't have it, you can use rice or bottled water^^
Cooking review
4.50
score
  • 363*****
    score
    It's great to season with salted shrimp. LOL
    2016-11-30 04:17
  • 296*****
    score
    I watched it and it's savory^^
    2016-07-26 16:11
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