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Prepare Onion.
Provide Carrot.
You need to prepare Potato or satoimo.
Provide around 4 cm Daikon radish.
You need to prepare Cabbage.
Prepare Pork.
Provide Chicken stock granules.
You need to prepare Water.
You need to prepare + 3 tablespoons ☆Butter + flour.
You need to prepare ☆Milk.
Provide ☆Chicken stock granules.
Prepare ☆Salt and pepper.

Authentic Chinese recipe from Southern China, from. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Wrap daikon in plastic wrap or newspaper, then put in a plastic bag, and keep in the refrigerator.

Cut the vegetables into bite-size pieces. Cut the daikon radish into cubes and roughly chop the cabbage..
Add all ingredients to the pressure cooker except the ☆ingredients. Cook under pressure for 1 minute. Let the pressure cooker cool down naturally..
Heat the butter in the microwave for about 20 seconds. Mix in the flour..
After the pressure cooker has cooled down naturally, open the lid. The potatoes crumble easily, so remove them to a plate..
Gradually add some of the soup from the pot to the butter paste and stir until it melts and becomes smooth..
Add the butter paste to the pot and mix to dissolve it completely. Add the milk and 1 tablespoon of chicken stock. Turn on the heat and simmer until the soup thickens..
Return the potatoes to the pot and simmer briefly. Adjust the flavor with salt and pepper..
This photo shows the chicken stock granules I used. If using chicken bouillon cubes, use 2 cubes..

Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and Try them baked or boiled in stews and soups or in a stir fry. Tested Instant Pot Recipes and Pressure Cooker Recipes. Cantonese Beef Stew is a dish that always popped in and out of my childhood. Sometimes it would be bubbling away in a clay pot at a Chinatown restaurant, and sometimes it was Total comfort food.

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