Stewed Radish with Oyster Sauce and Green Garlic
1.
Remove the old leaves of green garlic and wash after root. When choosing white radish, look for its smooth appearance. Pick up the weight with your hands. It is better to feel heavier and heavy.
2.
Cut the green garlic into sections, peel off the white radish and cut it into hob blocks. Wash and control water. Cut off the radish skin as much as possible. The taste of the radish will be more tender.
3.
Prepare the dark soy sauce and oyster sauce. The dark soy sauce is mainly for coloring. We have always been used to this color and can be adjusted according to our own preferences.
4.
Pour the oil in the hot pan. The oil used to cook the radishes is slightly more than usual for cooking. Wait until the oil temperature rises to 7 minutes.
5.
Put the white radish into the pot first, and stir-fry until the radish pieces change color and fragrant. Then add salt to taste. Finally, use oyster sauce. Oyster sauce is salty. At this time, reduce the amount of salt.
6.
Pour in the dark soy sauce and stir-fry the flavor of the soy sauce, then add in water, the amount of water is about the same as the radish, cover and cook over medium heat.
7.
Cook until the radish is soft, open the lid and add oyster sauce, stir-fry evenly, and then use high heat to collect the juice
8.
Then put the green garlic in the pot and stir-fry evenly until the garlic changes color and then turn off the pot. The white radish tastes best when it is hot.
Tips:
Different brands of oyster sauce have different saltiness. The oyster sauce is thicker, and the final addition can help to collect the juice. If it is too early, it will be easy to dry the juice. The taste is different from each family, please adjust the seasoning according to your own taste
