This winter, there are some dishes that can be stocked up and can be kept for a year without the refrigerator, and the stews and stir-fried dishes are very fragrant. Here are the tips for hoarding 4 kinds of dishes.
In winter, fresh radishes are on the market, and if you can't finish them, they can easily rot. If you want to save the radish that you can't eat, then pickling it into dried radish is a good idea. Pickling radishes is as simple as requiring only some white radish, salt, jars, and hangers. First, cut the white radish with the head and tail peeled into 1 cm thick slices, a little thicker to avoid excessive shrinkage when drying. Then cut the sliced radish into strips with blades on one side and strips with blades on the other side. Next, prepare a large basin, sprinkle each radish slice with a little salt, and then stack them on top of each other, and grasp them well with your hands after all the salt is placed. After marinating for an hour, the radish will produce a lot of moisture, squeeze out the excess water after softening, and then hang the dried radish on a hanger and place it in a ventilated and cool place to dry for a few days, so that the radish will shrink significantly. If you want the radish to last longer, you can marinate it for a longer time and just soak it the next time you eat it.
Recommended recipe: Stir-fried diced pork with radish. Prepare the marinated dried radish, garlic sprouts, tenderloin, ginger, garlic and green and red peppers and start cooking. First of all, clean the pickled radish and cut it into *** and then clean the garlic sprouts and cut them into sectionsCut the ginger into slices and the garlic into slices as well;Clean the green and red peppers and cut them into small cubes. Next, rinse the tenderloin with water, cut it into small cubes, put it in a bowl and add cooking wine, salt, sugar and light soy sauce, grasp it well with your hands and marinate for 15 minutes. Then heat the oil, add the ginger and garlic slices and stir-fry until fragrant, then pour the meat into the pan and fry until it changes color. Then pour the diced radish into the pan, add salt and light soy sauce, and stir-fry together. Finally, pour the green and red pepper grains and garlic sprouts into the pot, stir-fry again evenly, and then remove from the pot after frying.
Recommended recipe: braised pork with cowpeas. Wash the dried cowpeas with water before soaking them in water to soften. Cut the ginger into slices, blanch the whole pork belly in cold water, simmer for another 30 minutes, then remove and rinse with warm water and cut into cubes. Heat the oil, add a little rock sugar, and when the sugar melts, put the pork belly in the pan and stir-fry until the surface of the pork belly is golden brown and the fat is stir-fried. Then add cooking wine to remove the smell, pour in an appropriate amount of light soy sauce, dark soy sauce and salt, and stir-fry evenly. Then add an appropriate amount of water, pour the dried cowpeas into the pot, reduce the heat and simmer. After simmering for 40 minutes, the pork belly is soft and the dried cowpeas are cooked, ready to serve.
Recommended recipe: Roasted yuba with shiitake mushrooms. First, break the yuba into sections by hand and then soak it in cold water to soften it. Clean the green and red peppers, remove the stems and remove the white tendons, and cut them into small diamond shapesThe carrots are also cut into diamond shapes after peeling;Rinse the shiitake mushrooms, remove the stems and cut into thin slices. In a small bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, dilute with a little water, add another tablespoon of starch and stir well. Boil a pot of water, blanch the bean curd after the water boils, and boil for 6 minutesBlanch the carrots and shiitake mushrooms as well. Heat the oil, put the green and red peppers into the pot and stir-fry until fragrant, then pour the bean curd, carrots and shiitake mushrooms into the pot and stir-fry evenly, add a little salt to increase the bottom taste. Then pour the prepared sauce into the pan and continue to stir-fry evenly until the soup thickens.
Recommended recipe: Roasted pork with dried bamboo shoots. Rinse the dried bamboo shoots with water to remove the trash from the surface, then soak them in cold water. Cut the pork belly into cubes, add ginger and cooking wine to a pot under cold water, blanch the water, and skim off the blood foam. Cut the ginger into slices and the garlic into slices. Heat some oil in a pan, put the pork belly in the pan and stir-fry the grease, then add a few rock sugar and fry until browned, pour in a little cooking wine to remove the smell. Then pour in an appropriate amount of light soy sauce, dark soy sauce and salt, stir-fry evenly to color and taste. Add an appropriate amount of hot water, put the dried bamboo shoots into a pot, boil together, turn to low heat and simmer for about 30 minutes, until the dried bamboo shoots become soft and the meat becomes flavorful. Finally, add a little green onion and garlic slices, simmer for a few more minutes, and finally add a little starch water to thicken.
These dishes can all be stocked up during the winter months and can be kept fresh and delicious for a long time, even without a refrigerator. In addition, when stewing meat and stir-frying, the aroma of these dishes will be fully released, and the flavor will be more intense. Give it a try!