Name: 下到隔離區的基本食品｜綠葉蘿蔔蘇子｜讓我看看咖喱。 (Down to the Quarantine Basic Foods | Radish with Greens Subzi | Show Me The Curry)
Uploaded: 2021-01-14T10:46:40.000Z
Duration: 9 min 36 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

Welcome to show me the curry dot com on Hittle.

I'm a new Joe and today we're gonna show you a wonderful recipe.

It's a subsidy recipe made with radish and greens.

So we're gonna be using college greens, but very easy to change out to any of the greens.

If you're unfamiliar with the different varieties, there are these white versions, also known as daikon.

In some stores, these air perfectly fine to use.

But if you cannot find these, the little red are bright pink ones.

Small ones are also radish and have a similar flavor.

So you can absolutely substitute those as well.

We're gonna be using about a pound off radish or Mouly and we've got some collard greens.

So these these leaves, we washed it really nicely.

Make sure there's no great down there and this is what the whole collard green looks like.

And we basically remove this really tough part right here, like right at the base.

And we want to keep all the greens and we're gonna discard this portion of it.

Finally, two little slippers like this and the little part in here, The stem part in here is actually a lot more tender than this end piece right here.

So we went ahead and chopped that, along with everything else.

So in here, in addition to the leaves, their small, small pieces of that stem as well, and that's gonna cook up perfectly fine, right?

Actually, that stamp you can use for vegetable stocks are any kind of stocks.

And what we're gonna do with the radishes, we peeled it.

She's gonna remove the top portion of it, and the bottom portion a little bit of it.

And we're just gonna make little cubes out of this so again, you don't want them to smell.

You really want a little bit of the texture in your subsidy.

But if you make him approximately this ice, this is gonna be perfect.

Okay, so we're gonna go ahead and chop the rest of this radish, Chuck the rest of our one remaining leaf of colored, and we're gonna head on to the stove in a large skillet we have on medium heat.

But you can easily use oil off your choice.

Actually, I'm just gonna break it up and I'm gonna put it in there.

And once that heats up, we know the oil is what the key looks hot.

You're gonna add in half a tea spoon off cumin seeds.

We can add in quarter teaspoon of king or as Perdita.

It's very important for this particular dish because Molly has a tendency off having a lot off gases.

Quarter teaspoon off holly or turmeric powder.

Mix that in and immediately after that happen onion finely chopped up just a little bit of salt to get the onion cooking faster, and you're just gonna let the onions become a little translucent.

So the Indians have been cooking about a minute, and it's a perfect time to add in.

We have one tablespoon of minced ginger, one tablespoon of minced garlic and some mint green chilies to taste, and we're gonna mix up through and cook it for another minute.

As you can see, the kind of become sort of to get a little golden brown.

At this point, we're gonna add in some finely chopped tomatoes.

Just gonna allow it just enough so that I could use for about two minutes and they look like they've softened up nicely.

It's the perfect time to add in our truck radish.

Well, we're gonna go ahead and solve it right now.

You can go ahead and cover this for a little bit.

If you don't have a lid, that final as well.

So we're gonna start off with True also radish.

Basically like couple mentioned, it can be hard draw, so we're just looking for it to soften up a little bit.

I think maybe just a couple more minutes also depends on how big or small the radish you cut our you know, of course, the thinner and smaller, the faster they cook, it's in another two minutes and let's check on our reddish.

Now we're looking for a little bit of translucent in the radish, and, uh, that'll let us know that they're about half cooked at this point.

Now, these worlds don't quite a bit, so you'll notice that the star of the dish is still the bully.

And these are just going to access that makes it in.

Well, that's a good thing to mix it in before you add any more salt, primarily because these are goingto, you know, shrink down the bed quite a bit.

So you want to make sure you don't know what over salts that looks beautiful.

The remainder of the cooking time will be uncovered, because any time you cooked green, do you really don't wanna put a lid on it?

Because they tend to lose their nice green color.

So at this point, I'm going to add just a little bit more sore just for the greens.

I'm also gonna add some wretchedly powder to taste in Mexico.

And at this point, we're gonna reduce the flame a little bit higher than a low and will allow the greens to cook at a nice motor.

So it's been a couple of minutes we've been stirring it.

Now one of the tips you want to give you is, you know, if you start saying, Well, this is doing okay, But if you start seeing it kind of burn or you want to kind of help it along and it's due, it's getting really dried up.

All you need to do is just take a little bit of water and just splash a little bit of it.

You don't want that gravy, but you just want to kind of help it cook without getting ripped.

And the way you're gonna know that it's finished cooking is take a piece of the mully and try it, and it should have a nice texture to it.

And also, if you take a little piece of the stem from the colored same thing, it has to have a little bit of crunch to it, but not super wrong.

It's ready to serve so normally with collard green Sub Z is ready.

And you know, sometimes you're like trying, wanting to try and different greens.

But it's so hard to figure out what to how to make it.

And please incorporated an Indian food, right?

But having said that, real quick collard greens are not the only greens you can use in here.