Dad’s Old Beijing Kitchen (vegetable Greenhouse)--the Taste in Memory (burning Little Carrots)

Name: Dad’s Old Beijing Kitchen (vegetable Greenhouse)--the Taste in Memory (burning Little Carrots)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Small carrot; 50g Green garlic; 4 cloves garlic; 5g shallot; 5g salt; 10g Sugar; 10g Rice vinegar; 5g Soy sauce; 20g Salad oil

by Crimson celestial grass

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Burning radish was originally a hot dish to cool off the summer heat in old Beijing. Dad would eat it every summer. When I was young, my mother used to make this dish.
In eight years or so, a foreign child named Tommy came upstairs. He was a mixed-race child. He was less than three years old. When he came to my house, he fell in love with my food. At that time, I was only 8 years old, and she was a big sister. Whenever I go to my house for dinner, Tang Mi will come to my house on time to rub the rice, especially when it comes to this roasted radish, Tang Mi will usually take the initiative to smell it, and use the steamed buns to dip the soup, and the food is delicious. I see it, this is the charm of the old Beijing cuisine, which has conquered this doll;
My dad is a very old Beijing, and my family’s food is well-known. My biggest wish is to pass on the taste of these old Beijing and cook it for my children in the future, telling her that this is how my mother used to be when she was a child;"

Ingredients

300g Small Carrot
50g Green Garlic
4 cloves Garlic
5g Shallot
5g Salt
10g Sugar
10g Rice Vinegar
5g Soy Sauce
20g Salad Oil

Dad’s Old Beijing Kitchen (vegetable Greenhouse)--the Taste in Memory (burning Little Carrots)

1. Wash the radishes and set aside;

Dad’s Old Beijing Kitchen (vegetable Greenhouse)--the Taste in Memory (burning Little Carrots) recipe

2. Cut into hob blocks for later use;

3. Put water in the pot, after boiling, put the radishes in the water for 1-2 minutes;

4. Place the blanched radishes on a plate for later use

5. Green garlic, green onion, garlic, cut and set aside

6. Put the salad oil in the pot again, about 20g, when it is 50% hot, add the blanched radishes, stir-fry for 3-5 minutes, medium heat;

7. When the small radishes are slightly yellow, add half of the green garlic that has been cut in advance, and stir-fry together, for 2-3 minutes, the green garlic will become fragrant;

8. Stir-fry the radishes until slightly yellow and the aroma of green garlic comes out, about 1-2 minutes, add rice vinegar, sugar, light soy sauce, and salt; the ratio is 1:1:0.5:0.5; finally, add the gorgon juice;

9. Take out the pot, serve on a plate, and sprinkle the other half of the green garlic to match the color;

Tips:
1: Be sure to blanch the water in advance to remove the spicy flavor of the radish itself; this way the small radishes will be delicious when they are cooked;
2: Green garlic is very important, not only can improve the color, but also enhance the fragrance;
3: The radishes must be sautéed with oil in advance, after doing so, the color will be bright;
4: The ratio of sweet and sour is very important. The sweet and sour taste is prominent, so the ratio of vinegar and sugar must be greater than the amount of salt;