Sweet and sour hearty and refreshing radish skin (cold dish recipe)

Sweet and sour hearty and refreshing radish skin (cold dish recipe)

Related ingredients:

radish

vinegar

cilantro

sesame

mature vinegar

white radish

Ginseng

How to make sweet and sour Xin Mei and refreshing radish skin (cold dish recipe)

Ingredients: Xin Mei radish, sugar, vinegar

Method:

1. Clean the Xinxinmei radish, remove the head and stems;

2. Use a blade to remove the radish skin;

3 , cut the radish meat into slices first, then cut into shreds;

4. Mix well with sugar and rice vinegar.

Warm reminder:

1. Sweet and sour is delicious, mix it and eat it now, otherwise the crispness will be affected;

2. If you don’t like vinegar, just Mixing it with sugar is also good. If you like a complex flavor, you can choose to add other seasonings according to your own preferences.

Ingredients: Xinxinmei radish, dried red pepper, coriander, fried sesame seeds

Method:

1. Wash Xinxinmei radish, remove the head and stems , peel off a thin layer of skin;

2. Use a knife to peel the radish skin into small pieces, with some radish flesh on each piece of skin;

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

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

5. Add vegetable oil and dried red pepper segments to a spoon, and bring to a boil over low heat until the red pepper changes color and becomes fragrant;

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

Warm Tips:

1. Put some radish meat on the radish skin, which tastes less spicy and has a good taste;

2. It is best to soak the radish skin in advance. In order to have a crisper taste;

3. Let the mixed radish skin sit in the refrigerator for 20 minutes, and it will taste better.

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

Green radish is usually eaten stir-fried or wrapped, pickled as dried radish or made into pickles, white radish stewed in soup, and Xinmei is usually eaten cold or raw.

As the saying goes: Eat carrots in the winter and ginger in the summer without a doctor’s prescription. Li Shizhen commented on radish in this way. He said that both roots and leaves can be used raw or cooked, can be boiled, can be used as sauce, can be used as soybean, can be vinegared, can be used as sugar, can be cured, and can be used as rice. It is the most beneficial vegetable. It’s no wonder that some people call radish little ginseng.

Did you know? Xinxinmei radish contains less calories and more fiber, which can easily cause a feeling of fullness after eating, all of which are helpful for weight loss.

There is a kind of pigment in the juice of Xinlimei radish, called anthocyanin, which is a type of water-soluble pigment. It is reddish in color in acidic solution, but purple-blue in alkaline environment. Therefore, vegetables containing this pigment can be made brighter red after pickling. For example, when mixing Xinmei radish with salad, adding appropriate vinegar can not only disinfect it, but also make the color of the dish brighter and improve the sensory quality of the dish. When buying Xinmei radish, be sure to have enough water.