With the full release of the epidemic, the first wave of “Yang Guo” people have basically been “Yang Kang”, but many Yang Kang people have left a lot of sequelae, the most obvious sequelae is coughing, the throat will feel dry and itchy from time to time, cough one or two sounds are good. This first wave of infection makes each of us exhausted, the New Year holiday, the mobility of personnel increases, the risk of secondary cross-infection increases, secondary infection is coming, it is recommended that middle-aged and elderly people: wear masks and go out less, drink more boiled water and dress more, eat more protein-rich eggs and milk, fruits and vegetables rich in vitamins, have money and no money to eat more foods that help moisturize the lungs and remove dryness, cough and phlegm, supplement nutrition and strong immunity, and prevent secondary infection! As the saying goes: “Eat radish in winter and ginger in summer, don’t find a doctor to prescribe medicine” Today I will share with you the delicious method of turnip, steamed and fried than meat!
People who have just recovered from serious diseases do not recommend eating more big fish and meat, but should be light and nutritious, and it is recorded in the “Compendium of Materia Medica”: radishes can “greatly lower qi, eliminate grain and middle, and dispel evil heat”. Radish is rich in dietary fiber, gingerol, mustard oil, carotene, a variety of vitamins, minerals and other ingredients, has the benefits of eliminating food and qi, moisturizing the lungs and removing dryness, coughing and phlegm, weight loss and beauty, since ancient times, there has been a saying of “eating radish ginseng in winter”. In this special period of secondary infection, eating it is better than eating 7 flavors of “medicine”, today with radish to share with you a delicious method than meat, many people have not eaten, to ensure that eating a bite to conquer your taste buds, the more you eat, the more addictive, let’s take a look at the specific method.
【Ingredients】: Green radish, carrot, flour, egg, green onion, ginger, garlic, shrimp skin.
【Specific production steps】: 1. Remove the head and tail of the washed radish, rub it into fine filaments with a cymbal, and put it into a larger basin. Rub the washed carrots into fine strips, put them on the green radish to adjust the color together to increase nutrition, pour in an appropriate amount of peanut oil and stir evenly, so that each shredded radish is evenly coated with oil, lock the moisture of the radish, add a small amount of flour many times and stir evenly, so that each shredded radish is evenly coated with flour, until as shown in the picture above, the roots are clearly separated without adding dry flour, which is the key to the non-sticking of steamed shredded radish.
2. Spread the cage cloth on the cage drawer, if it is a cotton thread cage cloth, it is best to brush a layer of oil to prevent sticking, put in the shredded radish full of flour, spread evenly, use your fingers to pierce a few holes in the middle of the shredded radish to facilitate the outgassing, boil over high heat and steam for 5 minutes, not too long, to prevent sticking together.
3. When steaming shredded radish, we beat 4 eggs in an empty bowl, add a little salt to the base taste, stir well with chopsticks, let the egg white and yolk fully fuse together, and stir until it can flow into a line. Finely chop the garlic, cut the green onions into rings, and finely chop the ginger and set aside.
4. The shredded radish is steamed, we take it out and put it on a plate, pick it up with chopsticks, and shake it while it is hot, this step is the key to steaming the shredded radish without sticking, and then let it cool for later.
5. Add oil to a hot pan, pour the egg liquid into the oil heat and stir-fry, fry until the eggs are golden brown on both sides, put in a handful of shrimp skin and stir-fry fragrant, the shrimp skin is fried fragrant, and put it out with the egg for later.
6. Add oil to another pot, heat the oil into green onion, ginger and garlic and fry until fragrant, burst the aroma and put in the steamed shredded radish and stir-fry evenly, stick together with chopsticks to separate, until the shredded radish is fried until the roots are clear, start seasoning salt, five-spice powder, chicken essence, oyster sauce, light soy sauce quickly stir-fry evenly, let the shredded radish taste.
7. Finally, put in the scrambled egg crushed quickly stir-fry evenly, add a little peppercorn oil to enhance the flavor and brighten, if possible, you can add a handful of coriander, stir-fry evenly, and the delicious “steamed shredded radish scrambled eggs” is ready! If in the past, you can add chili pepper to fry fragrant, but too spicy is not good for the throat.
8. Do you have an appetite when you look at it? Radish don’t wrap dumplings and buns, so steamed and fried is really a special flavor, eat a bite of chirping, fragrant but not greasy, low fat and low calorie, add eggs and shrimp skin to supplement protein and calcium, the whole family rushes to eat, too fragrant!
