I know, I know.. :)) I have been talking about the weather all the time. Many years ago, I was learning English culture when I was still in China, it said in the book that one of the most common topics in England was the weather. I never really took it seriously, until one day I was chatting with a friend online who was studying in Canada, suddenly he said, “you have become so English! You are talking about weather all the time”. … Ha… Now I think he is right, just look at the posts I had here, weather, weather…:))
Radish in Northern Chinese Cuisine
Radish, radish! My friend Zhenya really loves radish, she introduced those pickled radish to me, since then, I could not stop ( Chinese radish pickles are different). In northeast China, there are many radish dishes , and according to different seasons, different types of radish harvest, and they are cooked differently. For example, having raphanus sativus as salad for summer, it is a good way of cooling the heat from the body along with a big detoxing.:) — In addition, given the healthy properties in radish, and without really much oil, it is a super healthy dish!! :)
– In addition, given the healthy properties in radish, and without really much oil, it is a super healthy dish!! :)
But the radish here is very different to the ones in China, again, my knowledge is rather poor, especially when coming to distinguish the different types of radish and name them in English, should I just say it this way — the ones I can use in original recipes are mainly those small round ones. And in recent years, I found the other type — white, long, fatter radish, called Raphanus sativus , in Chinese, it called bai luo bo , as white radish . Both the small round radish and Raphanus sativus are juicy and crunchy, I just like them in the salad. So I mixed them together, (otherwise, it is only Raphanus sativus).
My mum loves Raphanus sativus, when it is the season, she likes to have it almost accompany with every meal, and it is very simple — chop them and dip with soybean paste . I think she definetly has a great influence on me about this, I love them since I was little, I remember I used to go there and would “steal” a few pieces first, when mum was chopping them. :))
Here, in England, in some Chinese supermarkets, you can get them, otherwise, in Japanese shops, you usually can get them as well, but with a bit higher price. A few times, in the market we normally go to, they were selling them — as you can imagine, we bought big bunches.
The recipe: Chinese radish salad
This salad / liangcai dish is very simple – a bit sweet and sour , mixed with the taste of soy sauce .
The only thing you need to be careful is, this kind of radish we call it cold food in Chinese medical term , so if you have stomach problem, you should avoid having it… Sorry… I know, I have to be very careful with my stomach too. :(
Radish (I used a bag as it sold in the supermarket), Raphanus sativus (one big size)
Salt, sesame oil, light soy sauce, sugar, rice vinegar
1) Peel and chop Raphanus sativus into thin slice (say around 0.3cm).
2) Halve the small red radish, just for mixing with the seasonings easily.
3) Put all chopped radish together in a salad plate, then add in 1/2 teaspoon of salt, 1 and half tablespoon of light soy sauce, 2 teaspoons of sugar, 2 tablespoons of vinegar, and 2 tablespoons of sesame oil. Mix everything well, —-