Fried Radish Cocoons

Name: Fried Radish Cocoons
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Soy bean mouth; 100g Pigskin; 300g radish; Some Cooking oil; a little star anise; Count pepper; a little shallot; 4g Thirteen incense; a little salt; 5g Oyster sauce; 5g Sugar; 3g White pepper

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

There are so many ways to eat radishes, and you can’t count them, but do you know what a radish cocoon is? This name is learned from some of our local old people. It turns out that they all came from Shandong when they broke through the Guandong. So the radish cocoon is also the name of Shandong people. To put it bluntly, it means to cut the radish into small pieces. It’s called a radish cocoon, isn’t it interesting?
Soybeans are not unfamiliar to everyone, that is, the soy beans have just sprouts, and the length of the small sprouts is between 5-10mm. At this time, the soybean grains are still very full, so there are many nutrients, and they taste fresh. This If people didn’t want to eat it at all before, stir it with radish cocoons. This is the most famous home-cooked dish in Shandong and the home-cooked dish that evokes the memories of old people. I remember this is also my grandma’s favorite dish. Hometown cuisine. "

Fried Radish Cocoons

1. The radish is cleaned and cut into small pieces of 1 cm square. This is the radish cocoon.

2. Soybean mouth is rinsed with clean water.

3. Remove the pig hair from the surface of the pigskin, then remove the fat inside and cut into small pieces.

4. Put an appropriate amount of water in the pot, and blanch the radish cubes in the water. The purpose of blanching is to remove the spiciness of the radish itself, and also to make the radish soft and save time in the next production.

5. Blanch the water until the radish is 6 minutes old, take it out, put it in cold water, pull it through and drain the water for later use.

6. Then put the soybean mouth in the pot and blanch water, the purpose is to remove the beany taste of the soybean mouth itself, and also to remove the soybean hull on the surface of the soybean mouth.

7. Put the blanched soybean mouth into cold water and shake it lightly with a fence a few times to remove the skin of the soybean mouth. It's so convenient.

8. The purpose of blanching pigskins is to remove excess fat from pigskins, and to remove fishy smells and is more hygienic.

9. Put the right amount of cooking oil in the wok, first saute the star anise and peppercorns, then add the chopped green onion to saute.

10. Then add radish cocoons and pork skin and stir fry.

11. Turnips have a better taste of thirteen incense, so put some thirteen incense in it when they are fried.

12. Finally, pour the soy beans and stir fry.

13. Season with appropriate amount of salt.

14. Pour in a little more water, simmer for a while, don’t use too much water, and don’t take too long, because it’s been blanched before, and it’s almost half-cooked.

15. Finally, add oyster sauce, sugar, and white pepper and stir-fry evenly. Collect the juice over high heat and bring out the pan.

Tips:
1. Soybean mouth refers to when the sprouts are between 5-10mm, the soybeans are full and taste very fresh. Of course, there will be a beany taste, so you should blanch the water to remove the beany.
2. Blanching the radish cocoons can remove the spiciness of the green radish itself and soften the radish cocoons, which saves time for the next operation and is more delicious, but it shouldn’t be too long. Just blanch it, and the radishes will be gone. The taste is good, and it is not easy to form. The blanched water should be drawn through with cold water in time to maintain a good taste.