There are several vegetables called daikon, the northern said daikon refers to cabbage, while the southern daikon refers to capers, and in the south usually said daikon refers to mustard head, and the most common way to eat mustard head is to make it into a pickle, and then stir-fry it for consumption.Mustard head is rich in nutrients and its taste is also crunchy, making it a very good home-cooked dish.

Soya bean daikon

Ingredients Preparation main ingredient: 1 pickled daikon.
Accessories: 100 grams of soybeans, 100 grams of pork stuffing.
Seasoning: salt, soy sauce, chicken essence 2g, ginger 5g, dried chili, rice vinegar, small onion 5g, vegetable oil.
Preparation steps 1. Soak the soybeans in clear water in advance, then cut the ready-made water lumps into shreds, wash and shred the lean pork, cut the green onion, chop the ginger and set aside the dried chillies.
2. Heat oil in a wok and pour in the chopped spring onion.Stir fry the minced ginger and dried chillies, then pour in the shredded lean meat.
3. Pour in the soaked soybeans and shredded pickled vegetables, stir-fry evenly, add two spoons of soy sauce, a spoonful of rice vinegar and a small amount of water, turn to medium-low heat and stir-fry slowly.
4. Stir-fry until the soup is almost ready, transfer into the chicken essence, stir-fry evenly.

Stir-fried cabbage

Material preparation main ingredients: 1 large head of cabbage, shredded pork 200g.
Accessories: oil, salt, monosodium glutamate, green onion.
Steps 1. Peel and wash the cabbage and cut into shreds, wash the pork and cut into shreds, preferably with part of the fatty pork, onion cut into small pieces.
2. Start a pot and pour in the pork, no oil here, first the fat within the oil stir-fry out, to be forced out of the fat oil, pour in the vegetable shreds quickly stir-fry.
3. stir-fry process can be added to a small amount of water, after the shredded vegetables browning seasoning.Salt, stir-fry evenly, sprinkle on the green onion stir-fry a few times can be removed from the pot.