Stewed Radish 素烧萝卜
This Stewed Radish with mushrooms is one of the simplest healthy cooking dishes at home. It is cooked with simple ingredients available in your kitchen pantry. The stewed radish is soft and tender that almost melts in your mouth and with a delicate taste of mushroom sauce. Definitely perfect to pair with hot rice.
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Stewed Radish
This Stewed Radish with mushrooms is one of the simplest healthy cooking dishes at home. The stewed radish is soft and tender that almost melts in your mouth and with a delicate taste of mushroom sauce. Definitely perfect to pair with hot rice.
Ingredients
- 550 g white radish
- 200 g Swiss brown mushroom
- 2 slices ginger
- 1 star anise
- 2 bay leaves
Seasoning
- 400 ml water
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp chicken powder
- 1 tsp salt
- 1 tsp sugar
- 1/2 tbsp cornstarch + 1/2 tbsp water - as thickening
Instructions
- Peel radish and cut to slices about 1.5cm thick. Remove mushroom stem and clean mushroom with a damp kitchen paper.
- Heat up frying pan at medium low heat and add oil, pan fry radish slices to brown on both sides. Dish up radish slices and absorb oil with kitchen paper.
- Add some oil to a clean pot, drop in ginger slices, anise and bay leaves, stir fry for a while. Put in radish and mushrooms, followed by water and seasoning. Stir mixture well and bring to boil.
- Turn to low heat with lid closed and simmer for about 30-40 minutes or till radish tender. **add a little more water if sauce is too salty**
- Lastly combine cornstarch and water and drizzle in the cornstarch solution to thicken the sauce at high heat until sauce dries up a little. Garnish with some chopped spring onion and serve hot immediately.
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素烧萝卜 Stewed Radish
萝卜软烂入味 吸满的香菇味 入口即化 做法非常的简单~~
材料:
- 550克 白萝卜
- 棕色鲜蘑菇
- 2 姜片
- 粒 八角
- 2 片 香叶
调味料:
- 400ml water 400毫升 水
- 1汤匙 酱青
- 1/2茶匙 黑酱油
- 1汤匙 蚝油
- 1/2茶匙 鸡精粉
- 1茶匙 盐
- 1茶匙 砂糖
1/2汤匙 玉米淀粉+1/2汤匙水, 勾芡
做法:
- 白萝卜削皮，切片,约1.5cm厚度.蘑菇取缔,厨房纸沾一点水把蘑菇擦净.
- 加热炒锅放入油,中小火把萝卜片两面煎至金黄然后盛出用厨房纸吸干油脂.
- 倒入少许油到另一个干净锅,放入姜片,八角和香叶烧香.加入白萝卜和蘑菇,水和调味料,大火煮沸腾.
- 盖上锅盖,转小伙焖煮约30-40分钟或至萝卜变软即可.**觉得汁太咸的话可多加点水**
- 最后淋上淀粉水勾芡翻拌均匀,大火收汁浓稠即可熄火。撒上葱花即可盛起享用.
