Steamed radish with scallops
Overview
According to folklore, radish has many medicinal uses. If you eat radish with ginseng in October, radish in winter, and ginger in summer, it won’t take a doctor to prescribe it. Radish is a cruciferous herbaceous plant with a mild and slightly cold nature. It has the functions of clearing away heat and detoxifying, strengthening the stomach and digestion, resolving phlegm and relieving cough, smoothing qi and facilitating bowel movements, producing body fluids and quenching thirst, and tonifying and calming the internal organs. The content of vitamin C in radish is more than that of ordinary fruits. It is also rich in vitamins A, B, calcium, phosphorus, iron, etc. Radish also contains a lot of glucoamylase that can help digestion; mustard oil that promotes gastrointestinal motility and appetite; lignin that can increase the activity of macrophages, phagocytose cancer cells, and decompose carcinogenic nitrite. In addition, it also contains ingredients such as glucose, oxidase glandularin, gasified mucin, tissue amino acids, and choline. Therefore, it has inhibitory effects on Streptococcus, Staphylococcus, Pneumococcus, and Escherichia coli. Folks often use it to treat various diseases:
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Ingredients
Steps
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Cut the white radish into slices of suitable thickness and use a peach heart cookie cutter to take out the shape
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Put the shaped radish on the plate
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Soak scallops in advance
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Tear the scallops into small shreds and put them in the middle of the radish, then steam them in a steamer for 15 to 20 minutes
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After steaming, take it out of the pot. Pour the steamed soup from the plate into the soup pot, add salt and chicken essence to taste, sprinkle with chopped green onion, and pour on the radish
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Carrots and scallops are a perfect match, you will know after trying them
