The fragrance of white jade——radish roll
Overview
White radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, accelerate gastrointestinal motility, relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that it tastes pungent and sweet, has a cool nature, and enters the lung and stomach meridian. It is a good food therapy product and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it the most beneficial among vegetables. Therefore, white radish has certain medicinal value in clinical practice. Today, Rugao radish has become famous at home and abroad for its thin skin, tender meat, juicy taste, sweet but not spicy taste, low lignin, and no residue when chewed. Proverbs such as the sound of radish and the crunchiness of radish, and the fact that one can live to be a hundred years old if eaten have long been spread along with Rugao radish. O(∩_∩)O haha~, it is a companion piece to "Cabbage and Meat Rolls with Sauce"....
Tags
Ingredients
Steps
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Wash, peel and cut the white radish into thin slices. Blanch it in boiling water, drain it into cold water and drain it. Wash, peel and cut the white radish into thin slices. Blanch it in boiling water, drain it into cold water and drain it.
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Soak the mushrooms, wash and mince them; wash and mince the red peppers; mix the minced pork, mushrooms, red peppers, and chives, add light soy sauce, dark soy sauce, salt, minced ginger, oyster sauce, and dry starch and stir evenly.
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Take a piece of white radish, put the meat filling in it, roll it up, seal it facing down, and put it on the plate. After the water boils, steam it for about 8 minutes and take it out. Pour light soy sauce and dark soy sauce into the pot, add water starch, boil it into a sauce, and pour it on the radish rolls.
