Sweet and sour radish skin (cold dish menu)

Related ingredients:

Small carrot

vinegar

coriander

sesame

mature vinegar

white radish

carrot

ginseng

Sweet and sour radish skin (cold dish menu)

Ingredients: radish, sugar, vinegar.

Exercise:

1, clean the radish and remove the head;

2. Peel the radish with a blade;

3, radish meat is cut into pieces first, and then cut into silk;

4. Add sugar and rice vinegar and mix well.

Tips:

1, sweet and sour taste in the heart, eat now, otherwise the crispness will be affected;

If you don't like vinegar, mix it with sugar. If you like compound flavor, you can choose to add other seasonings according to your own preferences.

Ingredients: radish, dried red pepper, coriander, fried sesame.

Exercise:

1, clean the radish in your heart, remove the head and peel off a thin layer;

2. Cut the radish skin into small pieces with a knife, and take some radish meat from each skin;

3. Soak peeled radish skin in ice water for 20 minutes, remove and drain;

4. Mix salt, soy sauce, sugar, mature vinegar and monosodium glutamate into a sauce and pour it on the radish skin;

5. Add vegetable oil and dried red pepper segments into the spoon, and roll over low heat until the red pepper becomes discolored and fragrant;

6. Pour it on the radish skin while it is hot, sprinkle with coriander segments and cooked sesame seeds, and mix well.

Tips:

1, radish skin with some radish meat, tastes slightly spicy and tastes good;

2, the radish skin is soaked in advance to make the taste more crisp;

Let the evenly stirred radish skin stand in the refrigerator for 20 minutes, which is especially delicious.

Since autumn, my family has consumed a lot of radishes, mainly green radishes, supplemented by white radishes and carrots.

Green radish is usually fried or wrapped, and pickled dried radish or pickled vegetables and white radish are stewed. The beauty in the heart is usually cold or raw.

As the saying goes, eating radish in winter and ginger in summer does not require a doctor to prescribe. Li Shizhen said of radish. He said that roots and leaves can be boiled, fermented, sauced, fermented, vinegar, sugar, wax and rice, which are the most beneficial vegetables. No wonder some people call radish little ginseng.

Do you know that?/You know what? Do you know that?/You know what? Heart radish contains less calories and more cellulose, which is easy to feel full after eating and helps to lose weight.

There is a pigment in radish juice called anthocyanin, which is a water-soluble pigment. It is red in acidic solution and purple-blue in alkaline environment. Therefore, vegetables containing this pigment can become more bright red after acid soaking. For example, when radish is cold-mixed, adding proper amount of vinegar can not only play a disinfection role, but also make the color of the dish more vivid and improve the sensory quality of the dish. The radish in your heart should be full of water when you buy it.