After autumn, I often eat radishes without asking a doctor. It is said that radish is a treasure, especially after autumn. It tastes sweet and is known as "Little Ginseng". Ginseng is expensive and difficult to eat every day, but radish is cheap but can be eaten every day. Li Shizhen once mentioned in Compendium of Materia Medica that radish is "the most beneficial person in vegetables". It can be seen that the nutritional value of radish has been shared by the people since ancient times.

Radish is known as "natural digester", especially the tail of radish, which contains a lot of amylase and mustard oil. It tastes particularly spicy, but it can best play the role of "food accumulation". In the past, every family would hoard some radishes and cabbages at home for winter. In order to ensure the better storage of these vegetables, the older generation often pickled all kinds of pickles and pickles in this season, among which the favorite is the pickled shredded radish made by grandma, which can be eaten on the same day. Crispy and delicious, moderately sweet and sour, especially delicious. It's wonderful to have a bite of porridge. Share the practice of pickling shredded radish.

Ingredients for pickled shredded radish: 1 radish, 1 small pepper.

The first step: when choosing radishes, you should choose fresh radishes without insect eyes, which are very heavy in your hand. This radish is full of water and fresh. Rinse them with clean water and wipe off the water with kitchen paper.

Step 2: clean the radish, cut off the roots and whiskers of the radish with a knife, cut off the pitted part with a knife, and rub it into filaments with silk, or cut it into thin slices and then cut it into filaments for later use.

Step 3: Add a proper amount of oil to the wok, add 1 when the oil is hot, and then remove the pepper with a colander and throw it away.

Step 4: Add shredded radish into the pot and stir-fry for about 1 min. Shredded radish doesn't need to be fried completely.

Step 5: find a container with a lid, add the fried shredded radish into the jar while it is hot, and compact it with a spoon to prolong the storage time. Cover and put the shredded radish in the jar in the refrigerator 12 hours after it is completely cooled. Don't open the jar in the meantime.

Step 6: After the radishes are pickled, take some and put them in a bowl. Shred green and red peppers and put them in shredded radish.

Step 7: Add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of Chili oil, proper amount of salt, sugar and chicken essence into a small bowl, stir well, and pour into shredded radish to make spicy and delicious pickled radish.

-Lao Jing said-shredded radish will be crisp at least 12 hours. You can eat while eating. Crispy and delicious, crunchy. When eating, use Chili oil, soy sauce, balsamic vinegar, sesame oil, salt, chicken essence and other seasonings to adjust the juice. You can master the taste by yourself, and it's delicious when you simply mix it. No salt is added in the pickling process of shredded radish, so you don't have to worry about eating side dishes with long pickling time, which is not good for your health.

Cooking is limited, please give me more advice and have fun. See you tomorrow.

I am a street forager. I have been fighting the world for many years, and I am still radiant and interested! I like to concentrate on eating, drinking and having fun, update recipes and food anecdotes every day, pay attention to me and enjoy the food without getting lost.

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