Shredded radish with scallion oil

Overview

In October, radish beats ginseng, and winter is a good time to eat radish. My sister-in-law gave me some radishes she grew herself. They have red skin and white hearts, and are tender and tender. They are very suitable for raw food, so I came up with this scallion oil shredded radish.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• onions
• red radish
• sugar
• sunflower oil
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Chop onions, spring onions and ginger into coarse mince.

   

2. 2 Wash the radish and cut into thin strips.

   

3. 3 Add 1 tsp of salt, mix well and marinate for 15 minutes, then rinse off the salt.

   

4. 4 Squeeze out the water from the shredded radish, add 1 tsp salt and 1/2 tsp sugar to taste, put on a plate and add a pinch of chopped green onion.

   

5. 5 Heat the oil in a pot, sauté the onion, shallot and ginger until fragrant. Fry for a while until the onion and ginger turn slightly yellow. Use a slotted spoon to remove the onion and ginger and discard.

   

6. 6 Pour the hot oil just off the heat over the shredded radish and mix well before serving.