This season is the season of radish harvest. In the past, when living conditions were hard, radish and cabbage were the daily dishes of every household in winter and were eaten almost every day. Now the living standard has improved, our winter vegetables are also rich, and radishes have gradually withdrawn from our winter main course. This radish and pickle is my father's specialty. Do a lot every year. Very delicious. Now I want to introduce it to you. I chose Weifang radish, which is crisp, tender and juicy, and tastes sweet. Weifang radish, also known as "green radish", is a famous radish variety in Shandong Province. Locals like to eat raw food, and tourists at home are often treated with cigarettes, tea and radishes. Regular consumption has the functions of resolving phlegm, clearing away heat and toxic materials, invigorating spleen and regulating qi, and helping digestion. Weifang radish contains a lot of vitamins, its meat is dense, green, crisp, sweet and juicy, and it is eaten raw like fruit, so it is also called fruit radish. As the old saying goes, the apples in Yantai and the pears in Laiyang are not as good as the radish skins in wei county.

material

Ingredients: 4 green radishes,

Ingredients: salt 1 spoon, sugar 1 spoon, monosodium glutamate, half a spoon of spiced powder, and cooked sesame 1 spoon.

working methods

1. Wash the green radish, cut it into shreds and dry it.

2. Soak the dried radish in boiling water for 5 minutes, stir to remove the floating dust on the surface, and drain the water. Add salt, sugar, monosodium glutamate, allspice powder and cooked sesame while it is hot, and stir well.

3. After cooling, put it in a fresh-keeping bag and seal it in the refrigerator. Marinate for 3 days and you can eat it. Mix some sesame oil when eating. Very delicious.

skill

Avoid sticking oil all the time, otherwise it will rot easily.