Dad’s old Beijing kitchen (vegetable greenhouse) – the taste in memory (roasted radish)

Overview

Roasted radish is a hot dish used to cool off the summer heat in old Beijing. My father would eat it every summer. When I was young, there was a story about how my mother cooked this dish; In the 1980s, a foreign child came upstairs, named Tommy. He was a mixed-race child. He was less than three years old. As soon as he came to my house, he fell in love with our food. I was only 8 years old at that time, and I was considered a big sister. Every time he came to my house for dinner, Tommy He would come to my house on time to have a meal, especially when it came time to cook radish, Tang Mi would usually take the initiative to smell the smell, dip the steamed buns into the soup, and the food was delicious. Did you see, this is the charm of old Beijing cuisine, which conquered this doll; My dad is a true Beijinger, and my family’s food is well-known by everyone. My biggest wish is to pass on the taste of old Beijing and cook it for my children in the future, telling her that this is the taste my mother had when she was a child;

Tags

• home cooking
• private kitchen
• common dishes
• old man
• winter recipes
• father's day
• garlic
• green garlic
• light soy sauce
• onions
• rice vinegar
• salad oil
• white sugar
• radish
• salt

Ingredients

Steps

1. 1 Wash the radishes and set aside;

   

2. 2 Cut into hob pieces and set aside;

   

3. 3 Put water in the pot, and after it boils, put the radish in the water and let it sit for 1-2 minutes;

   

4. 4 Place the blanched radishes on a plate and set aside

   

5. 5 Green garlic, onion, garlic, cut and set aside

   

6. 6 Add salad oil, about 20g, to the pot again. After it is 50% hot, add the blanched radish and stir-fry for 3-5 minutes on medium heat;

   

7. 7 When the radish is stir-fried until it turns slightly yellow, add half of the green garlic that has been chopped in advance and stir-fry together for 2-3 minutes until the green garlic becomes fragrant;

   

8. 8 Stir-fry the radish until slightly yellow and the aroma of the green garlic comes out. For about 1-2 minutes, add rice vinegar, sugar, light soy sauce, and salt; the ratio is 1:1:0.5:0.5; finally add the gravy;

   

9. 9 Remove from the pan, serve on a plate, and sprinkle with the other half of the green garlic to match;