Quick dish - braised white radish in abalone sauce

Overview

White radish is in season in winter, with plenty of moisture, sweetness and no residue. There is a folk saying: Eat radish in winter and ginger in summer, and you won’t have to worry about doctors prescribing medicine. It can be seen that radish is the best food for health in winter. The radishes used for braised white radish in abalone sauce should be fresh and heavy-handed, with smooth skin. For the abalone sauce, use the seasoning abalone sauce sold in the supermarket. If it is not available, you can also use oyster sauce instead. This dish is basically ready in about half an hour, a real quick dish. The radish soaked in abalone juice tastes better than meat! The remaining juice is also great for mixing noodles!

Tags

• hot dishes
• home cooking
• abalone juice
• cornstarch water
• edible oil
• old soy sauce
• rock sugar
• white radish
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare ingredients: white radish, abalone juice, rock sugar, ginger slices, dark soy sauce, etc.

   

2. 2 Wash, peel and cut the white radish into several wheel-shaped pieces. Peel and slice the ginger.

   

3. 3 Put the sliced white radish and ginger slices in the casserole, add water to cover the radish.

   

4. 4 Add a little cooking oil,

   

5. 5 Cover the pot and bring to a boil over high heat.

   

6. 6 Add rock sugar.

   

7. 7 Add abalone juice and dark soy sauce, bring to a boil over high heat, turn to medium heat and simmer for about 20 minutes.

   

8. 8 When the radish is simmered until soft, you can reduce the juice over high heat. If it tastes like it is not enough, add a little salt, add cornstarch water to thicken it, remove it and put it on a plate. After eating the remaining juice from the radish, you can scoop out the noodles.