1. Stir-fried shredded radish This was a simple home-cooked dish. By cutting the radish into thin strips and then quickly frying it with oil and minced garlic, the crisp texture of the radish could be preserved. You can add an appropriate amount of salt, chicken essence, or other seasonings according to your personal taste. 2. Green radish salad The green radish salad was a refreshing cold dish. Usually, the shredded radish was mixed with coriander, garlic cloves, chili, and other ingredients. Then, salt, sugar, rice vinegar, and other seasonings were added and mixed well. This dish was suitable for summer consumption. It tasted crisp and sweet, appetizing. 3. beef with shredded radish This was a dish with meat and vegetables. It was stir-fried with shredded radish and beef strips. The beef needed to be marinated with seasonings first, then stir-fried quickly. Finally, he added shredded radish and other seasonings and stir-fried until it was cooked. 4. Fried Rice Noodles with Sour and Spicy Radish This dish used white radish shreds and sweet potato vermicelli as the main ingredients. After adding dried chili, onions, ginger, garlic, and so on, he added seasonings such as light soy sauce, aged vinegar, white sugar, salt, and thirteen spices to stir-fry evenly. Finally, he added soft vermicelli and stir-fried for a few minutes before serving. 5. radish cake Shredded radish could also be used to make noodles, such as shredded radish cakes. He mixed the shredded radish with flour, eggs, and other seasonings. After making a pancake, he fried it in the pot until both sides were golden yellow. 6. Shredded radish soup Shredded radish could be used as the main ingredient of soup. It could be cooked with pork ribs, fish slices, or other meat to make soup. It was simple and nutritious, suitable for eating all year round. 7. Stewed tofu with shredded radish Stewing shredded radish and tofu together, it was a simple but delicious vegetable dish. Mushrooms, seaweed, and other ingredients could be added according to the taste to increase the layering of the dishes.
The dish was a dish with vegetables as the main ingredient, usually a cold dish. It could be made from a variety of vegetables, tofu, beans, or seafood. The specific ingredients of the dish could vary according to personal preferences and the changes of the season, but generally included cucumbers, bean sprouts, bean skins, bitter gourd, water chestnuts, celery, coriander, and other vegetables, as well as tofu, beans, and seafood. The seasonings usually included chili oil, pepper oil, pepper powder, garlic, soy sauce, balsamic vinegar, salt, sugar, etc. These seasonings could bring spicy, numb, sour, and sweet taste to the dishes. The process of making the dish was relatively simple. Generally, the ingredients were shredded, sliced, or cut into sections. Then, the seasonings were mixed evenly. Finally, the seasonings and ingredients were mixed evenly.
The root of the small cabbage was the root of the small cabbage. Piecai was a type of wild broad-leaved leek, also known as mountain leek, wild garlic sprout, or wild onion. The root of the kipsum was the underground root of the kipsum plant. It was as thick as a finger, white, fat, and tender, and had a spicy fragrance. It was the main part of the dish and could be used as food and medicine. Piao Cai root was especially common in Yunnan. The locals generally cultivated Piao Cai, so Piao Cai root was also called Piao Cai.
There were many ways to pick up vegetables. One could choose to pick up vegetables with sesame seed cakes or cakes. The following are the steps to make the dish according to the search results: How to make a sesame seed cake with vegetables: 1. He prepared all kinds of ingredients, such as braised pork, onions, celery, carrots, mushrooms, Chinese cabbage, etc., and cut them into small cubes for later use. 2. He put a little corn oil in the wok, added onions and ginger, and stir-fried them until they were fragrant. Then, he added braised pork and stir-fried them evenly. 3. He added mushrooms, carrots, and cabbage to stir-fry, then added a little light soy sauce and thirteen spices. 4. He scooped out the cooked vegetables and placed them into a small basin. 5. He placed the sesame seed cake into the steamer and steamed it for a while. 6. He placed the stir-fried vegetables into the hot sesame seed cake. How to make a pancake with vegetables: 1. He prepared the dough, took out the dough, vented it, and kneaded it evenly. 2. He rolled the dough into long pieces and applied a little oil, five-spice powder, and salt on it. 3. He rolled it up and flattened it, then rolled it into the size of a pancake with a rolling pin. 4. He poured oil into the pan and baked the pancake until both sides were golden yellow. 5. He used a knife to split it in the middle, making it easier to pick up the dishes. 6. Prepare all kinds of vegetables, such as cucumbers, carrots, potatoes, ham sausages, etc., and shred or chop them. 7. He put some oil into the pot and heated it up. Then, he added the chopped green onions and the prepared vegetables and stir-fried them. He also added some seasonings. 8. Stir it evenly. If it's too dry, add a little boiling water. 9. He placed the stir-fried vegetables into the baked pancake. The above were the steps of making the sesame seed cake with vegetables and the cake with vegetables. I hope it will be of help to you!
Sorry, I don't know which song "A Radish" refers to. Can you provide more context or information? This way, I can better answer your questions.
Soft Lady Cabbage was a common dish in the southern summer, and it was also a kind of medicinal herb. It had many other names, including Mo-ear vegetable, tofu dish, soft pulp leaf, and so on. The taste of the soft lady dish was soft and smooth. It could be stir-fried or boiled in soup. It had the effect of clearing heat and detoxifying, but it was not suitable for people with weak spleen and stomach.
The fried chicken could be used to make Sichuan Spicy Chicken, Chili Chicken, Taiwan Three-cup Chicken, Spicy Chicken, Taibai Chicken, Korean Fried Chicken, Chongqing Spicy Chicken, and other dishes.
Sowthistle was a kind of herbaceous plant that was a kind of perennials. It was also known as bitter vegetable, sky coriander, tea bitter pod, etc. The tender leaves of the bitter vegetables were edible and tasted slightly bitter. It is rich in vitamins and minerals and has many benefits for human health. Sowthistle could be eaten raw, cooked, or made into salads.
Sowthistle was a plant of the composite family. It was also known as sowthistle, coriander, and tea pod. It was a kind of perennially herbaceous plant with the characteristics of both medicine and food. The tender leaves of the bitter vegetables were edible and tasted slightly bitter. It is rich in vitamins and minerals and has many benefits for human health.
The bitter chrysanthemum was a type of Comet plant, also known as bitter endive, bitter cabbage, and dog tooth lettuce. It was an annual or biannual herb. It grew flower stems in early summer and its young leaves were edible. The taste of bitter chrysanthemum was slightly bitter, but the texture was crisp, so many people liked to eat it. It could be eaten raw or cooked. Common methods included cold salad, hot pot, soup, stir-fried, and salad. Bitter chrysanthemum had the effect of clearing heat and removing internal heat. It was rich in diet fiber and a variety of vitamins, which was beneficial to enhancing the body's immunity. The bitter chrysanthemum also contained dandelion sterol, bile and other ingredients, which had anti-inflammatory, antipyretic, anti-inflammatory, and eyesight effects. In short, bitter chrysanthemum was a delicious and nutritious vegetable suitable for summer consumption.
The bitter chrysanthemum was an annual or biannual herb of the Comet family, Cichorium. It was also known as bitter radish, bitter cabbage, and dog tooth lettuce. It had the effect of clearing heat and could be eaten. It was commonly used as a cold dish. Bitter chrysanthemum had a slightly bitter taste and a green color. It had anti-inflammatory, antipyretic, anti-inflammatory, and eyesight effects. It grows on hillsides, forest edges in valleys, under forests, flat fields, open areas, or near water, with an altitude of 170- 3,200 meters. Bitter chrysanthemums are widely distributed around the world.