Dad's Old Beijing Kitchen (Vegetable Greenhouse) - Memories of Flavors (Roasted Carrots)
2024-07-20 02:59:52 278
![Dad's Old Beijing Kitchen (Vegetable Greenhouse) - Memories of Flavors (Roasted Carrots)](https://i3.meishichina.com/attachment/recipe/2014/11/20/c640_201411201416473992770.jpg?x-oss-process=style/c640ms)
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
Technique
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;