Stir-fried Shredded Radish
1.
Prepare an appropriate amount of white radish, peel and wash.
2.
Large green peppers and bell peppers are appropriate.
3.
Appropriate amount of ginger and garlic.
4.
Cut the radish into two-millimeter-thick shreds.
5.
Cut green peppers and bell peppers into thin strips about two millimeters thick.
6.
Chop the ginger and garlic into pieces.
7.
Add the ginger, garlic and peppercorns in a hot pot and stir fragrant.
8.
Add shredded radish and green pepper together and stir fry over high heat.
9.
Stir-fry until most of the radishes are soft and crystal clear, add salt and stir-fry over high heat.
10.
Add bell pepper and stir fry over high heat.
11.
When all the radish shreds are soft and crystal clear, turn off the heat and add the chicken essence and stir fry.
12.
Lift the pot and serve it on the plate.
Tips:
1. Choose bell pepper for red pepper. In addition to the color, it also neutralizes the bitterness and astringency of green pepper and radish with its light sweetness.
2. Green peppers should be put together with radishes, early. Compared with bell peppers, green peppers are not easy to be ripe, and the ripeness is not easy to bitter.
3. The bell pepper should be put later, the bell pepper is easy to ripe, and early put it will color with the white radish, causing the radish to stain red, affecting the color of the dish.
4. The heat of the radish frying is not enough, which leads to excessive moisture, which affects the crispy taste of the fried product, and it will taste like boiled.
5. Heat the chicken essence at the remaining temperature to make the flavor more intense.
6. White radish, green and red pepper shredded at 5 to 8 cm is more appropriate;
7. Approximate time for the stir-frying step, 20 seconds for the seventh step, one or two minutes for the eighth step, one minute for the ninth step, one minute for the tenth step, and 20 seconds for the eleventh step.
