1. Raw Daikon, Wakame, and Onion Salad
Ingredients: Raw daikon, wakame seaweed, onion (all to taste).
Peel and julienne the washed daikon and onion. Soak the wakame in water for a while before julienning it too. After three minutes, mix the daikon, onion, and wakame. If the texture feels lacking, add some corn kernels.
2. Raw Radish Bacon Rolls
Ingredients: 6 radishes (as needed), 4 shiso leaves, 4 bacon slices, 1 teaspoon olive oil, 1 teaspoon chicken bouillon powder.
Slice the washed raw daikon horizontally into thin sheets and set aside. Pan-fry the bacon in a dry skillet. Wrap a shiso leaf inside the fried bacon slice, then wrap the bacon in a daikon sheet. Sprinkle with black pepper.
3. Milk Broth Radish Shreds with Crucian Carp
Ingredients: 2 live crucian carp, 150g white radish, 100g milk broth. Minced scallions, minced ginger, cooking wine, MSG, salt, lard, ginger juice, bean sprouts, Sichuan pepper oil to taste.
Method:
1.Scale, gut, and remove fins from crucian carp. Clean thoroughly. Make diagonal cuts 5 cm apart on both sides of fish. Wash, peel, and shred white radish. Wash snow pea shoots and pick tender leaves.
2. Heat oil in soup pot. Add minced scallion and ginger. Pour in milk broth.In a separate pot, briefly blanch the crucian carp in boiling water, then transfer it to the soup pot. Bring to a boil, then reduce to low heat and simmer. Meanwhile, blanch the daikon radish shreds in boiling water until tender, drain well, and add to the pot with the fish. Simmer together. Season with salt, MSG, and ginger juice. Drizzle with Sichuan pepper oil, ladle into soup bowls, and garnish with pea shoots.
4. Corn, Snow Fungus, and Carrot Soup
Ingredients: 250g corn, 25g snow fungus, 30g carrot, pork (as needed).
Method:
1. Rinse all ingredients. Slice the carrot, remove stems from snow fungus, and blanch pork.
2. Bring a large pot of water to a boil. Add all ingredients. Once boiling again, reduce heat to medium and simmer for about two hours. Season with a pinch of salt.