Coup to buy: If the root of white radish is straight, make it clear that radish is fresh. On the other hand, if the roots are messy and forked, it may be bran-heart white radish. Fresh white radish has white color, smooth skin and normal skin color. It is best to have a hard surface, a smooth skin, a sense of weight, and a crisp sound when hitting with your fingers.
Preservation method: After the head of the washed white radish is cut off, a short radish petiole should still be kept, and then the whole radish should be wrapped in newspaper and put into a plastic plastic bag, which can be stored in the refrigerator for a long time. Fresh radish with soil can be placed directly in a low-temperature and ventilated place.
Cooking skills: white radish can be eaten raw, fried, boiled, boiled or mashed. Cooked food is suitable for people who are not suitable for cold food.
Pickled radish tastes sour and crisp;
Practice, a white radish, ingredients: salt, sugar, vinegar, soy sauce, soy sauce, millet spicy right amount.
1, wash the white radish, cut into pieces, put it in a container, sprinkle with salt, and grab it evenly with your hands.
2. After pickling for one hour, pour out the water oozing from the radish, add about three spoonfuls of white sugar and stir well.
3. Sprinkle some peppers, at least five spoonfuls of soy sauce, one spoonful of soy sauce and about three spoonfuls of vinegar, and mix well. It can be eaten after two days of pickling, and it can be stirred several times in the middle to make the taste more uniform.