“White Ginseng-like Vegetable: Regular Consumption, Healthy Digestion, Cancer Prevention”

When it comes to healthy vegetables, you can’t ignore white radishes, a food that many people affectionately call “white ginseng”. This is a nutritious root vegetable that has many benefits for health such as cooling the body, nourishing the skin, beautifying, anti-inflammatory, and detoxifying the intestines…

In addition to dishes such as pickled radishes, braised pork with radishes, radish cakes, dried radishes… you can also learn how to make stuffed radish with meat using the following recipe.

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1. Ingredients for making stuffed radish

– White radish: ½ radish

– Ground pork: 200 grams

– Scallions

– Cornstarch: 15 grams

– Eggs: 2 eggs

– Seasoning: Salt, soy sauce, bean sauce

2. How to make stuffed radish

Step 1: Prepare the ingredients

– After buying the radish, wash it and remove the outer skin. Then slice them into thin slices.

– Remove any damaged or wilted leaves of the scallions, wash them, and finely chop.

Step 2: Blanch the radish

– Bring a pot of water to a boil. Then blanch the thinly sliced radish for about a minute and then remove and place them in a separate bowl.

– This method will make the radish tender and eliminate the bitter taste when cooking.

Step 3: Prepare the filling

– Place the ground pork in a large bowl and add other ingredients such as chopped scallions, 1 tablespoon of soy sauce, 15 grams of cornstarch, and 1 egg.

– Mix all the ingredients together with a kitchen tool to create a uniform mixture.

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Step 4: Stuff the filling into the radish

– Take a piece of blanched radish, then add a sufficient amount of filling and arrange them on a plate.

– Repeat this process until all the ingredients are used up and then crack an egg in the center of the plate.

– Place the plate with the stuffed radish on a dedicated steamer and steam for about 15 – 20 minutes until cooked.

– Once the stuffed radish is cooked, remove the plate and garnish with some chopped scallions.

The stuffed radish dish, when finished, will have a delicious aroma and attractive color. When eaten, you will feel the refreshing and crunchy taste of the radish combined with the flavorful and fatty ground pork.

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3. Notes when preparing stuffed radish

– When choosing radishes, you can rely on the following characteristics:

Shape: Choose radishes with smooth and shiny surfaces, without scratches or rot, and have a balanced shape. Avoid radishes with many pores and black spots as they may be damaged or have been stored for a long time.

Size: Do not choose radishes that are too large or too small. Radishes of moderate size are usually crispy, refreshing, and very fresh.

Observe the roots: Fresh and sweet radishes usually have long roots without secondary roots, so you should avoid radishes with more than 2 roots as they are often old and fibrous.

Weight: When choosing, you can hold the radish in your hand and feel its weight. Choose radishes that are heavier if two radishes of the same size because the heavier radish will have more water and be crunchier and sweeter.

– After eating radishes, you should avoid fruits such as oranges, peaches, pears, grapes, apples… to avoid affecting your health.

The post https://meo.tips/food-receipt/white-ginseng-like-vegetable-regular-consumption-healthy-digestion-cancer-prevention/ appeared first on Meo.tips.

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