The radishes here are quite fresh and very tender.

Ning Shu tasted it directly without saying a word, it was sweet and crunchy, and the moisture was also very much.

It seems that the selection of this radish has to be a check, otherwise it may be a different taste if it tastes in the mouth of every guest.

On the one hand, the most important point of the radish recipe above is the carved radish, and at the same time, the radish is also pickled.

The former tests your sword skills, and the latter tests your ability to adjust, so you must pay attention to one point at this time, after all, the banquet is the most critical to launching products, and the people who come are either rich or expensive.

If you want to put this carved thing back, you can put it back, and things like knife skills are basically accumulated over time.

This point is intriguing, looking at the book written on the radish cut into strips, of course, it can also be different kinds of patterns, so that it can also add some unique flavor to the whole dish, Western-style approach, it is a special test of knife work, and then Chinese and Western can be combined.

Ning Shu can be regarded as a knife in his hand, basically it is done quickly, and the radish is actually very simple, because this thing is relatively hard, so it does not test the knife skills much, and it is adjusted into small orange flowers.

First of all, the ingredients say that ginger, onion and garlic are fragrant, which is not a problem, but ordinary people have no way to accept the taste of ginger, so they must be chopped.

After chopping them up, they burst into flavor, and then filter them out to leave only the smell of oil, so that only the taste will not have these seasonings.

The overall feeling will be that a lot of miscellaneous flavors will be removed, and people will be more receptive, after all, if you come from the tropics, you are very reluctant to this spice.

Then prepare a little light soy sauce and cooking wine, and stir-fry the red pepper until fragrant. Then pour the pickled radish into it at this moment. Ning Shu is relatively calm about this step on the whole, basically he doesn't think there is any big problem, and it feels like it's no different from ordinary stir-frying.

So I carefully flipped through the back pages of the book, no matter what, this meal must have something special, otherwise this radish has some taste.

Sure enough, when I turned to the back, I found that there was extra starch added to the radish when it was pickled. This is really confusing, under normal circumstances, there is no need to add starch to the radish pickled, and it is not meat.

But if you think about it, maybe that's the difference.

Ning Shu didn't care about this at all, but now it seems that this point may affect the overall taste, if that's the case, then you have to try it again.

So at this moment, I was in a hurry, picked up the starch on the side, and then re-prepared it to try the taste, if you don't feel it again, you really don't know that this taste can be improved so much.

Sure enough, it's no wonder that people will be able to feel delicious when it comes to high-calorie food, because people's taste tends to be high-calorie.

The main reason is because they are high in calories, and they can give people a sense of satisfaction, and they can make their heads secrete dopamine.

And the reason why this radish can improve the taste is because of the addition of a layer of starch to the outer layer. When a layer of starch is added, and then the starch collides with oil, it is a mixture of sugar and oil.

As for people, they have never been able to resist the mixture of sugar and oil, but if you taste the whole taste, there will be a qualitative leap.

Ning Shu was really at a loss when he didn't know it anymore, but now when he felt these things, he suddenly found some surprises.

I tried again without saying a word, and sure enough, the radish was pickled and then coated with a layer of starch, and then when it was put into the pot, you would find that the overall taste had improved.

There will be a sense of satisfaction when you eat it, but Ning Shu feels that it is not enough, if you really want to make this dish, how to make it look like a vegetable and the taste can be improved?

It's very important not to miss any of the details, so it's a big problem.

Yes, when the starch is added, mix the eggs.

The taste is more like a vegetable, and you have to add a different dish to the outside. Only in this way can the overall taste be improved, and at the same time, it will not affect the body of the vegetable, otherwise there will be a feeling of vegetarian dishes making meat dishes.

The things in this book are quite magical, and they record all kinds of practices, and I always think that they are very strange ways, and they can synthesize different benefits from the middle.

Although the taste of this dish has been improved, the artistic sense of this radish carving needs to be improved.

How to carve this is also a science, and the taste of this carved flower can not be bad. Only in this way can we echo this side from beginning to end, and we can't lose the taste if we have an artistic sense.

What kind of radish can be eaten to carve a decent flower, and the taste is undefeated, it may only be pickled radish, but it is not the kind of wilting pickle, it may be pickled for a long time, and the dietary fiber is still there.

No matter how delicate Ning Shu's knife work is, he must be careful to carve the radish into the shape of a phoenix. And this time the problem is even bigger, how to take into account the taste, and be able to carve the radish into a different pattern.

This in itself is a very big challenge, so at this moment, even the brave and good Ning Shu is a little at a loss, and at the moment there is no clear writing of these things in the book.

Could it be that it is due to disrepair, so everyone has slowly forgotten it completely, and these formulas have disappeared.

If that's the case, then it's a big problem, and you're completely missing all the important taste things, so isn't there a big problem with the overall dish?

How to preserve the taste of radish and experience the original flavor of the dish. That's the biggest problem, pickled radishes are important.

Fortunately, in this space, the entire kitchen is basically spare, and there are more products, and Ning Shu also took a lot of things into it before, and planted some new melons and fruits in it by the way.

The taste of all their radishes tends to be the same, and some of them are too salty and marinated for a long time, which must be very salty, but in this case, there is no way to use it as a dish, and it must be combined with the main food.

But at the banquet, everyone generally doesn't eat staple food, and that's the biggest problem.