Radish is called "Little Ginseng" in China. In autumn and winter, it has become a frequent visitor to every household's dining table, making radish balls, fried shredded radish, cold shredded radish, stewed shredded radish and so on. Today, this is a refreshing cold radish, without fire. Simple and appetizing. Friends you like can try it.

Raw materials used:

Green radish (commonly called white radish in the north), green pepper, coriander.

Production process:

1. Peel the radish first, then cut it into thin slices, and then cut it into even filaments. Slice the filaments as thin as possible and then soak them in clear water. Green and red peppers are also cut into filaments and soaked in water. Cut the parsley into pieces for use.

2. Control the soaked shredded radish with clear water. The soaked shredded radish tastes more crisp, and then put the shredded radish with water control into the basin.

3. Put salt, monosodium glutamate water (monosodium glutamate water), white vinegar, appropriate amount of sesame oil, and a little ginger oil (don't put too much ginger oil) into the basin, add the chopped coriander, and stir well to serve.

Here are two ways to eat green radish, each with its own flavor. Let's learn quickly.

1 species is dried radish;

Sun-dried radish is particularly delicious. Although it is not so crisp, it is very chewy.

First, you need to wash the radish and then cut it into small strips one by one. Then rub these strips with salt, let them stand for a few minutes, and then pour them out after the salt water seeps out. Then put it in the sun, just dry the surface and keep the water inside.

Then prepare a bowl, put Chili oil, vinegar and oyster sauce in the bowl, add dried radish strips, stir well, and marinate for a few minutes as a side dish. Whether it is with porridge or burritos, it is especially fragrant. Or you can eat it as pickles when you eat it at ordinary times, which is especially appetizing. Don't put any more salt in the second salting, because the pass of 1 will be very salty if it is put again.

The second is sweet and sour radish:

To slice the radish, cut it in the middle first and then slice it. When cutting, you can cut it thinner, which makes it easier to taste and takes less time to marinate. After slicing the radish, marinate it with salt, then pour out the water and add vinegar and sugar. Then put it in the refrigerator, refrigerate it overnight, and take it out the next day. Cool, sour and sweet, especially suitable for children.