Foodabc Festival food customs Father's Day

Dad's Old Beijing Kitchen (Vegetable Greenhouse) - Memories of Flavors (Roasted Carrots)

2024-07-20 02:59:52 284

Shao Xiao Rou, originally a hot dish for cooling off in old Beijing, was eaten by my father every summer. When I was young, there was a story about my mother making this dish< br>

Details of ingredients

radish300g
Green garlic50g
garlic4 lobes
Scallion5g
salt5g
White sugar10g
Rice vinegar10g
Light soy sauce5g
Salad oil20g

Technique

difficultybeginner
workmanshipburn
tasteSour and sweet
timeThree quarters of an hour

Steps to make Dad's Old Beijing Kitchen (Vegetable Greenhouse) - Memories of Flavors (Roasted Carrots)

1. Wash the radish thoroughly and set aside for later use;
2. Cut into rolling cutter blocks for later use;
3. Put water in the pot, bring it to a boil, then add the radish and let it water for 1-2 minutes;
4. Put the blanched radish in a plate for later use
5. Cut green garlic, scallions, and garlic into pieces and set aside for later use
6. Put about 20g of salad oil back into the pot and heat it up to 50%. Then add blanched radish and stir fry for 3-5 minutes over medium heat;
When stir frying the radish until it turns slightly yellow, add half of the pre cut green garlic and stir fry together for 2-3 minutes until the green garlic is fragrant;
8. Stir fry the radish until it turns slightly yellow and the aroma of green garlic comes out. After about 1-2 minutes, add rice vinegar, white sugar, soy sauce, and salt; The ratio is 1:1:0.5:0.5; Finally, add the sauce and serve;
9. Remove from the pot, serve on a plate, sprinkle with the other half of green garlic to match the color;