1. Wash the radish repeatedly, remove the roots and heads, slice the radish skin with a knife, and add a little radish meat not too thin.

2. Cut the radish into shreds.

3. Put in a bowl, add salt, stir well, and marinate for 15 minutes.

4. Pickling shredded radish will produce juice, so squeeze out the juice.

5. Add rice vinegar to the pressed shredded radish and stir well.

6. Add sugar and stir.

7. Pour the right amount of oil into the pot. When the oil is hot, the pepper smells good.

8. Put the mixed radish into the dish and sprinkle with sesame seeds.

9. Pour the hot oil in the pepper on the radish.

Recipe tip:

1, the radish skin will taste better if it is salted for a while in advance.

2. I like to eat spicy Chili oil, which tastes better.

3, radish skin is the best to eat now, and the taste will be very crisp.

4, radish meat can also be used for cold salad, stew and side dishes are great.

Carrot skin is edible, and carrots are rich in nutrition, but many people like to peel carrots first, but as a result, they lose the nutritional essence of carrots-carotene.

Experts from Japan Food Research Association pointed out that carotene mainly exists under the skin, while carrot skin has only a thin transparent layer. Eating carrots without skin is equivalent to discarding most of the carotene. Experts suggest that when washing carrots, you don't have to peel them, just wipe them gently. Eating carrots raw is not conducive to nutrient absorption, but if cooked in hot oil above 180℃ for a long time, it will also cause a large loss of carotene.

Every 100g carrot peel contains about 0.6g of protein, 0.3g of fat, 7.6-8.3g of sugar, 0.6mg of iron, 0.35-0/7.25mg of provitamin A and 0/0.02-0.04mg of vitamin B.