【Dice radish with soy sauce】--- Wuyuan Farm Cuisine
Overview
In that distant hometown, there are many delicacies that make me salivate. I was born in a rural area and grew up eating my mother's specialty farm food. Whether it was radishes or green vegetables, they were all so appetizing and delicious. Although radish is a cheap ingredient, it can produce ever-changing delicacies. Among them is the quick and appetizing dish of diced radish with black soy sauce, which is my favorite and I never get tired of eating it. Looking at the finished product, this dish is just a simple stir-fry, but it has a very crucial step. If you skip it, you won't be able to make it taste like this.
Tags
Ingredients
Steps
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Get the radish ready. (If you don’t have this small radish, you can also use larger white radish, as long as it’s not chewy)
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Prepare tempeh, chives, and garlic cloves.
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Wash the radish and cut into small cubes. (If you like to peel the skin, you can also peel it. Personally, I think the unpeeled one is more fragrant)
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Heat the pot without oil, turn on medium heat, and add the diced radish.
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Stir-fry until the skin of the diced radish is slightly yellow, there is no water in the pot, and it looks like it has been sun-dried for a long time, and it looks a little rusty. (This step is very important. If you omit it, you will not be able to achieve this taste)
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Add an appropriate amount of oil to the pot, stir-fry the fermented black beans over medium heat, then add the minced garlic cloves, and continue to stir-fry until fragrant. (Use medium heat for this step, mainly to bring out the aroma and avoid burning it)
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Turn up the heat and pour in the diced radish that has been stir-fried in advance.
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Add salt, light soy sauce, and dark soy sauce, and stir-fry evenly.
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Add appropriate amount of chili powder and stir-fry evenly.
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Finally, add a little sugar and chicken essence, stir-fry quickly and evenly, turn off the heat, and sprinkle in minced chives before serving.