The Taste of Spring-fried Radish Yam
by Spring sister
Favorite
Difficulty
Easy
Time
24h
Serving
2
The water radishes in Jiaodong area are produced in spring each year, while those in Chongqing are produced in summer. As a child who grew up in the south, when he first lived in the north, he didn’t understand the difference between the north and the south. He always missed the best season to eat radish and pickled radish. When it came to light, the radish season was missed, and it was better. Years are spent swallowing saliva in thoughts. Since then, paying attention to the production season and preserving and processing seasonal ingredients have become a top priority in my life.
The radish in Chongqing, only when the radish grows to the size of a thumb, must be pulled up from the soil and sent to the market to be fresh and crispy.
Jiaodong’s radishes generally grow to the size of a half fist before they go on the market. Because most locals eat raw radishes and seldom eat radish leaves, the market always removes the leaves and stalks together when they are sold. When I buy radishes from the farmer's uncle, I usually ask for radish leaves, and they always give me some more happily. I feel a little secretly happy every time.
Remove the radish leaves, keep the leaf stems (stems), and finely chop them together with the radishes. Add some fresh light salt water to the old altar water in the kimchi altar to soak for 1-2 days, and then use the peanut oil to dry the peppers and peppers in the pan. Stir-fry for a few minutes, add a little MSG as appropriate, let it cool, it will be crispy and refreshing. "
The radish in Chongqing, only when the radish grows to the size of a thumb, must be pulled up from the soil and sent to the market to be fresh and crispy.
Jiaodong’s radishes generally grow to the size of a half fist before they go on the market. Because most locals eat raw radishes and seldom eat radish leaves, the market always removes the leaves and stalks together when they are sold. When I buy radishes from the farmer's uncle, I usually ask for radish leaves, and they always give me some more happily. I feel a little secretly happy every time.
Remove the radish leaves, keep the leaf stems (stems), and finely chop them together with the radishes. Add some fresh light salt water to the old altar water in the kimchi altar to soak for 1-2 days, and then use the peanut oil to dry the peppers and peppers in the pan. Stir-fry for a few minutes, add a little MSG as appropriate, let it cool, it will be crispy and refreshing. "
