What food can Tianjin Shawo radish make besides raw food?

Tianjin Shawo radish can be eaten raw, but also cold salad, radish meatball soup, fried radish meatball and so on.

Shawo radish, also known as Tianjin Wei Qing radish, commonly known as "Sai Li Ya", is a famous agricultural product in Tianjin. It is named after its origin in Shawo Village, Xinkou Town, Xiqing District, Tianjin, and has been planted for more than 600 years. Shawo radish is green in color, sweet in taste, crisp, tender and juicy, and cracks at a beat. Described by the people as "falling into pieces", it is resistant to storage in winter. Known as "Shawo radish hot tea, angry doctors crawling all over the street", it won popular support. Let me explain the practice of Shawo radish in detail for you.

Shawo radish

Shredded radish in cold shawo

Prepare ingredients: one radish in Shawo, two spoonfuls of white vinegar, one shredded red pepper, 50g of sugar, chopped green onion and a little pepper.

Peel the radish in the sand nest, cut it into shreds, put it in a bowl, sprinkle some salt and marinate it for five minutes (it tastes better to remove excess water from the radish), control the water in the shredded radish, add white vinegar, shredded red pepper, white sugar and chopped green onion, heat the oil in the pot, add pepper particles and stir until fragrant, then take it out, and pour the hot oil on the shredded radish and stir it evenly.

Cold shredded radish

Method for frying radish balls

Preparation of ingredients: 500 grams of radish in Shawo, two eggs, flour100g, corn starch100g.

Chop the radish in Shawo, squeeze the water into a bowl, beat the eggs, and add flour, corn starch and salt? Stir monosodium glutamate and chicken powder evenly for later use.

Start frying: when the oil temperature rises to 60%, put the radish stuffing into the meatballs in turn, fry for about 2 minutes, then pour into the meatballs and fry for 30 seconds to control the oil.

Fried radish balls

The practice of radish meatball soup

Ingredients: a shredded radish in Shawo, 400g pork stuffing, two eggs, 50g corn starch, 200g vermicelli, soaked in warm water for 20min, chopped green onion and Jiang Mo for later use.

Start cooking: put the meat stuffing into a bowl, add chopped green onion and Jiang Mo, beat in the eggs, season with salt, monosodium glutamate, chicken powder and pepper, and stir the corn starch clockwise.

Pour peanut oil into the pot, add chopped green onion and Jiang Mo, stir-fry until fragrant, add shredded radish, stir-fry quickly, add appropriate amount of water, put minced meat into meatballs in turn after the water boils, add vermicelli, season with salt, monosodium glutamate and chicken powder, stew for five minutes, and sprinkle with sesame oil to serve.

Radish meatball soup