Sweet and sour radish slices are refreshing and appetizing, and white radish has antibacterial effect, which has certain auxiliary effect on symptoms such as indigestion, abdominal distension and nausea. However, raw white radish is cold and cold, so it is recommended to eat it in small quantities.

Practice of pickling sweet and sour radish skin

Ingredients: (1) salt 1 tablespoon (2) white vinegar 1/2 cups (3) sugar 1/4 cups operation (1) Wash and peel the red (white) radish for later use.

(2) Sprinkle the seasoning (1) evenly on the radish skin, mix well, and pickle for about half a day to soften the radish skin.

(3) filtering out the salt water oozing from radish skin and adding seasoning.

(4) Stir until the sugar is completely dissolved, then put it in a container, cover it and refrigerate it. It can be eaten after cooling to taste, and it can be stored for about 10 day.

Nutritional value: Radish, also known as radish, Luo Fu, Tu Su, Wen Yi and Qin Yi, is the hometown of radish in China and has a long history of cultivation and eating.

How to peel and slice radish with a kitchen knife?

Knife method: the four fingers of the left hand stand and hold the radish with the big finger next to it, so as not to cut the hand with the fingertips inward, and the finger joints protrude outward; The right hand is separated from the tiger's mouth, and the mother points in the direction of her arms, holding the handle with four points outward, and the four joints of her left hand hold against the knife surface to grasp the thickness of the cut vegetables.

Radish cutting method: first remove the head of the cleaned radish, then cut into 10-1 15 cm thick slices, cut the skin flat, and then slice, or stand up and slice, and then shred. Potatoes will do.

A simple way to peel is to hold the thumb of your right hand close to the edge of the blade, and the other four fingers hold the back of the blade. At this time, you will find a gap between the natural curvature of your thumb and the edge of the blade, and the size of this gap can be controlled by you. Then stick to the front of the potato, radish, yam or eggplant and slide down the knife. At this time, the size of the gap between your thumbs is the thickness of your peeling.