Winter is the season to eat radishes. Many people like to eat radishes in peacetime. There are many ways to eat radishes, which can be fried or cold. There are many kinds of radishes. Green radishes are the most common among radishes, but green radishes are green, but they are particularly well preserved and appetizing, and the next meal is especially delicious and crisp.

Pickling green radish requires 500g radish, salt 1 tsp, spicy bean paste 1.5 tsp, white vinegar 1 tsp, and sugar 1.5 tsp. After cleaning the radish, first cut it into 0.5cm thick disks, and then cut the disks into fan-shaped blocks with two knives. Add salt, stir and marinate 1 hour, radish will produce a lot of water. Gently knead the pickled radish slices by hand, pour out the kneaded radish juice, rinse with cold boiled water to squeeze out the water, add spicy bean paste, white vinegar and sugar and mix well.

Marinate the radish mixed with seasoning for 2-3 hours before eating, but it is best to leave it overnight or marinate it for 1-2 days, which is more delicious and tastes better. Pickled radish is fully scrubbed without peeling, and the taste with skin is good. Radish is easier to taste when cut thin, but not too thin. If it is too thin, it will not be brittle after dehydration with salt. This kind of pickled radish should not be boiled too much at a time, that is, it should be eaten immediately after pickling. If you haven't finished eating, put it in a clean glass bottle or fresh-keeping box and put it in the refrigerator for refrigeration. Eating salty products is not good for your health. If you cook it yourself, you can reduce the amount of salt.

Nutritional value of green radish

Radish contains a variety of trace elements that can induce human body to produce interferon, which can enhance human immunity, inhibit the growth of cancer cells, and is of great significance for preventing cancer. B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal peristalsis and help to eliminate waste in the body. Eating radish can reduce blood fat, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases. Radish is still a traditional Chinese medicine, which is good in nature and sweet in taste. It can eliminate food stagnation, eliminate phlegm and clear heat, regulate qi, relieve middle energizer and detoxify. Anti-cancer: Radish contains lignin, which can improve the vitality of macrophages and devour cancer cells. In addition, radish contains a variety of enzymes, which can decompose carcinogenic ammonium nitrite and have anti-cancer effect.

How to eat different parts of green radish

The first section is 3 ~ 5 cm from the top of radish, which contains the most vitamin C, but the texture is a little hard, which is suitable for shredding and cooking quickly. You can also shred and cook soup; Or used to make stuffing, which is delicious. The middle part of radish has more sugar content and crisp texture. You can dice it to make salad, or you can shred it and mix it with sweet and sour cold dishes. It is also delicious when fried. Radish from the middle to the end, amylase, mustard oil and other substances are more, some of which are spicy, which helps digestion and stimulates appetite, and can be used for pickling and mixing materials; If peeled and eaten raw, it is the best choice for diabetics to replace fruits; Cooking can be stewed, fried and made into soup.