Dry-fried pheasant red

Dry-fried pheasant red is a well-known specialty dish. The ingredients required are not particularly many, including white radish, carrot, celery, green garlic, and an appropriate amount of bean paste. The finished dry-fried pheasant red is particularly fresh and fragrant, and goes well with rice. Because it is a vegetarian dish, the calories are not particularly high. Let us learn about the specific method of making dry-fried pheasant red.

Dry-fried pheasant red

1. Peel the white radish and carrot and cut into 8 cm long strips; 2. Cut the celery into 5 cm long segments;

3. Cut the green garlic into 5 cm long strips;

4. Chop the sprouts into fine pieces

5. Chop the bean paste into minced pieces;

6. Place the wok on high heat, pour in vegetable oil, heat until cooked, put the red and white radish shreds into the wok and fry quickly, remove from the wok and drain the oil;

7. Leave some oil in the pot, add the bean paste and stir-fry until fragrant, pour in the shredded radish, add salt, soy sauce, and bean sprouts and stir-fry evenly, then add celery and green garlic shreds, stir-fry until fragrant, add MSG, drizzle with sesame oil, mix well, remove from the pot, and serve.

Method 2

Ingredients: 300g white radish, 150g carrot, 50g celery, 50g green garlic, 20g sprouts, 5g salt, 8g soy sauce, 8g sesame oil, 8g bean paste, 5g MSG, 30g peanut oil

1. Peel the white radish and carrot and cut into 8 cm long strips;

2. Cut the celery into 5 cm long segments;

3. Cut the green onion into 5 cm long strips;

4. Chop the sprouts into fine pieces;

5. Chop the bean paste into minced meat;

6. Put the wok on high heat, pour in vegetable oil, heat until cooked, put the red and white radish shreds into the wok and fry quickly, remove from the wok and drain the oil;

7. Leave some oil in the pot, add the bean paste and stir-fry until fragrant, pour in the shredded radish, add salt, soy sauce, and bean sprouts and stir-fry evenly, then add celery and green garlic shreds, stir-fry until fragrant, add MSG, drizzle with sesame oil, mix well, remove from the pot, and serve.

Food incompatible with white radish: White radish should not be eaten with carrots, oranges, persimmons, ginseng and American ginseng. Carrots: Alcohol and carrots should not be eaten together, as this will cause a large amount of carotene and alcohol to enter the human body together, producing toxins in the liver and leading to liver disease. In addition, radishes are laxatives and carrots are tonics, so it is best not to eat the two together. Celery: Celery should not be eaten with soft-shelled turtle, chrysanthemum, clams, rabbit meat, cucumber and crab.