This dish is crisp, tender, sour, refreshing and slightly spicy. It is appetizing and greasy, and the value is super high. It's easy to do. White radish skin contains a lot of vitamins, of which the content of vitamin C is about twice that of the fleshy part, and the content of calcium in radish skin is 98%, so white radish is skinned and tastes good. After adding salt to carrots, the skin will turn black, which will affect the appearance, so I am used to peeling.

The practice of crispy diced radish (appetizing);

1. Prepare all materials.

2. Peel and dice carrots and dice white radishes, and marinate with salt for one hour until the water comes out. Then squeeze the water out.

3. Add sugar, salt (according to personal adjustment), white vinegar, millet pepper and lemon (lemon can be ignored), and mix all the materials evenly.

4. put it in a clean container with a lid and put it in the refrigerator for two hours. It will taste better after the next day.

Cold dishes (mbth: cold dishes? [1]), commonly known as cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish.

The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye. In the order of eating, cold dishes are usually placed at the front, which plays a role in satisfying hunger and appetizing.

References:

Practice of Baidu Encyclopedia Cold Dishes