Shrimp skin and radish shreds in soup stock
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 crispness of radish, and the fact that one can live a hundred years after eating it have long been spread along with Rugao radish. Let’s continue to make white radish, O(∩_∩)O haha~
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Ingredients
Steps
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Wash the white radish, peel it, and grate it into shreds with a plane. If you have good knife skills, you can cut it yourself. Soak the shrimp skin in warm water for 10 minutes, wash and drain, and set aside. Cut the ginger into small pieces and set aside.
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Heat up the oil in a pan and stir-fry the minced ginger and dried shrimps until fragrant.
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Then put the shredded radish down and stir-fry evenly.
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Add salt, stir-fry a few times, add stock, stir-fry until the shredded radish is cooked and soft, then serve on a plate and sprinkle with chopped green onion.
