How to stir-fry radishes and potatoes: analysis of popular topics and classic recipes on the Internet
Among the hotly discussed food topics on the Internet recently, home-cooked dishes have always occupied an important position. The following is a statistical analysis of popular food topics in the past 10 days:
| Ranking | hot topics | Search volume (10,000) | Main platform |
|---|---|---|---|
| 1 | Autumn health recipes | 128.5 | Douyin/Xiaohongshu |
| 2 | Innovative home cooking methods | 95.2 | Baidu/Weibo |
| 3 | Root vegetable combinations | 76.8 | Go to the Kitchen/Zhihu |
1. Comparison of nutritional value of radish and potatoes
| Nutritional information | White radish (per 100g) | Potatoes (per 100g) |
|---|---|---|
| heat | 16kcal | 77kcal |
| carbohydrates | 3.4g | 17g |
| dietary fiber | 1.6g | 2.2g |
| Vitamin C | 21mg | 19.7 mg |
2. Classic stir-frying method
1. Stir-fried shredded radish and potatoes
The material ratio is as follows:
| Material | Dosage |
|---|---|
| white radish | 200g |
| potatoes | 200g |
| green pepper | 1 |
| garlic | 3 petals |
Production steps:
1) Cut radish, potatoes and green pepper into thin strips
2) Heat the pan with cold oil and sauté the minced garlic until fragrant
3) Add shredded potatoes and stir-fry for 2 minutes
4) Add shredded radish and green pepper and continue stir-frying
5) Add salt and a little sugar to taste
2. Braised radish and potato cubes
This dish has been played 3.2 million times on the Douyin platform in the past 7 days. The specific recipe is as follows:
| steps | Key takeaways |
|---|---|
| preprocessing | Carrots and potatoes cut into hob cubes |
| stir-fry | First stir-fry star anise and cinnamon |
| seasoning | Light soy sauce:dark soy sauce=2:1 |
| heat | Simmer over medium-low heat for 15 minutes |
3. Top 3 innovative practices of netizens
| Method name | Innovation point | Number of likes |
|---|---|---|
| Curry Radish and Potatoes | Add coconut milk for flavor | 42,000 |
| Spicy griddle version | Add hotpot base | 38,000 |
| Cheese baked double strands | oven baked | 29,000 |
4. Cooking Tips
1.Removal of astringency:Marinate the radish with salt for 10 minutes in advance to remove the astringency
2.To prevent sticking:After the potatoes are cut, they need to be soaked to remove the starch on the surface.
3.Nutritional retention:Recommended quick frying method to minimize loss of vitamins
4.Seasonal selections:The sweetness of radish is best after frost
According to experimental data from food blogger @ Kitchen Notes, the nutrient retention rates of different cooking methods are as follows:
| cooking method | Vitamin C retention rate | Time consuming |
|---|---|---|
| Quick stir-fry | 78% | 5 minutes |
| stew | 65% | 20 minutes |
| Steam | 82% | 15 minutes |
This seemingly simple home-cooked dish can evolve into a variety of flavors through different cooking techniques and seasoning methods. It is recommended to flexibly adjust the proportion of ingredients according to seasonal changes and personal tastes to give the classic combination of radish and potatoes a new delicious taste.
check the details
check the details
en
