Exquisite Creative Chinese White Radish Recipe

White Radish Cups are like art treasures on the dining table. Using white radish as a natural container, it is carefully carved into a cup shape and then filled with rich fillings. Its unique shape is like a beautiful handicraft, instantly enhancing the dining style. Whether it is a family gathering or a formal banquet, it can attract attention with its unique appearance and become the focus of the audience, perfectly integrating delicious food and aesthetics.

Ingredients Needed and Substitutions

For making this stuffed white radish with broccoli dish, you need to prepare the following materials:

Main ingredients

White radish: As the basic "container" for the dish, it has a sweet, crisp and refreshing taste and holds the filling.

Broccoli: With its green color, it enriches the nutrition and visual hierarchy of the dish and adds the fragrance of vegetables.

Pork: Provides a rich meaty aroma and protein, forming the main body of the delicious filling.

Dried shrimps: Bring a rich seafood flavor and add unique freshness to the dish.

Accessories

Ginger: Removes fishy smell and enhances the flavor. It gives the dish a light ginger fragrance and helps to stimulate the original flavor of the ingredients.

Scallion: Adds the aroma of scallion, enriches the taste and helps to reconcile the flavor of the filling.

Corn starch: Used to coat the white radish to help the filling adhere and increase viscosity.

Water starch: Plays the role of thickening to make the soup thick and better wrap the dish.

Seasonings

Salt: Controls the salty tone, highlights the flavor of ingredients and enriches the taste hierarchy.

Sugar: Increases sweetness, balances the salty and fresh taste and enhances the harmony of the dish's taste.

Light soy sauce: Adds salty and fresh flavor, enhances the taste and color, and makes the dish taste more mellow.

Dark soy sauce: Focuses on coloring, deepens the color and makes the dish look better.

Cooking wine: Removes fishy smell and greasiness, removes fishy smell and adds fragrance to the filling and optimizes the taste.

Pepper: Gives a spicy flavor, enriches the taste dimension and adds a hint of spiciness.

Oil: Used in all aspects of cooking to meet the needs of frying and blanching and stimulate the aroma of ingredients.

Substitutions

If there are no dried shrimps, dried shrimp can be used as a substitute. Soak and chop them in advance for use. About 15 grams. The concentration of freshness is different.

When there is no ginger slice, 2 - 3 grams of ginger powder can be used as a substitute. The ginger fragrance is slightly weaker and can be adjusted as needed.

If corn starch is difficult to find, an equal amount of potato starch can be used as a substitute. There is a slight difference in viscosity. Pay attention during operation.

If dark soy sauce is not available, a small amount of braised soy sauce can be used as a substitute. About 3 - 4 milliliters. Control the depth of color.

If there is not enough cooking wine, 8 - 10 milliliters of white wine can be used as a substitute. Pay attention to the strength of the wine taste and adjust the dosage appropriately.

How to hollow out the inside of white radish

First, use a knife and a small spoon in combination. First, take a sharp knife and draw a square or circular outline in the center of the white radish block. The depth should be moderate, accounting for about 1/3-1/2 of the block surface. Then use a small spoon to start from the edge according to the mark. While turning the white radish, dig out the flesh. Control the wall thickness to be 0.5-1 centimeter and dig evenly to make the internal shape regular.

Second, if you have a melon baller, you can try it. Aim the melon baller at the center of the white radish and rotate it. It can dig out a spherical space. Multiple diggings can expand the volume. It is quite suitable for making beautiful white radish cups. However, it is inconvenient to operate if the white radish is irregular or too small.

Also, use a circular mold and chopsticks. Select a mold with a diameter slightly smaller than the thickness of the white radish. Press through at the center of the white radish block to form a preliminary hollow. Take chopsticks to push out the pressed flesh and loosen the surrounding area to expand the space. However, it is not suitable for hard white radish. Pay attention to safety throughout the operation to prevent being cut by knives.

Which kind of white radish is good for white radish cups

Ivory white radish is slender and even, with smooth and white skin. The flesh is tender and full of water, with a crisp and sweet taste and a tight texture. It is easy to cut and dig holes during processing, and can ensure a stable shape. It is suitable for filling with fine meat fillings, seafood fillings, etc. For exquisite meals, it can absorb flavors well after cooking and highlight the grade of the dish.

Qingwei radish is mostly cylindrical, with green skin and white tail. It is large in size. The flesh is green and juicy, with a crisp and refreshing taste and a light fragrance. The sweetness and spiciness are well-balanced. The hardness is suitable for processing. It is a common ingredient in northern cuisines. When paired with pork and vermicelli fillings, the fragrance permeates the fillings during cooking, and it also absorbs fragrance itself, with a unique flavor.

Round white radish is nearly spherical, of moderate size. The skin is thin and white. The flesh is tight and firm, full of water, and has a light taste. After being cut into pieces, there is ample internal space and it is suitable for various fillings. When cooked by steaming, the shape is stable and it can handle both sweet and salty tastes, helping to make the taste levels of the dish more abundant.

Cooking tips

In the early preparation, choose white radish of appropriate size and regular shape. Wash and gently brush the epidermis and leave some skin appropriately. Cut into 3-5 centimeter thick blocks and dig holes. Pay attention to making the wall thickness uniform. When making the filling, stir in the same direction to help it become stronger. The amount of salt should be moderate. Add egg white and cornstarch to increase smoothness and stickiness. After stirring well, beat it to make it more compact.

When cooking, when steaming, be sure to use water separation. Put it into the pot after the water boils. Cover it with plastic wrap or a plate to prevent dripping water. Ten minutes is the best to prevent the white radish from being too soft or the meat filling from being undercooked. When blanching broccoli, add salt and oil. Put it in cold water quickly after one minute to keep it crisp and tender. Quickly stir-fry dried shrimps over medium heat for a few seconds. Pour in the steaming juice. Stir the cooking juice frequently to prevent sticking to the pan. Slowly pour in starch water and adjust to the desired thickness.

For later plating, place the white radish cup in the center of the plate. Arrange broccoli around. The edges can be decorated with vegetable leaves and fruit slices to add color. Pour the thickening juice evenly to cover all the ingredients, taking into account both deliciousness and appearance.