How to eat green radish delicious?

The radish in Chinese folklore is known as "small ginseng". As soon as the fall and winter seasons, it has become a regular guest on the family table, made of radish balls, fried radish, radish, radish, radish stew, etc. Today, this is a refreshing cold radish, no fire, simple mix, refreshing appetizers, like friends can try.

Raw materials used:

green radish (northern generally called white radish), green and red pepper, cilantro

Production process:

1, radish first peeled, and then cut into thin slices, and then cut into uniform filaments, cut as thin as possible, and then put into the water to soak. Green and red peppers also cut into thin silk also put into the water soak. Cilantro cut into sections and spare.

2, the soaked radish water control, soaked radish taste more crisp, and then put the water control radish into the basin.

3, the basin add salt, monosodium glutamate water (monosodium glutamate into water), white vinegar, moderate amount of sesame oil, a little wood ginger oil (wood ginger oil do not put too much), put the cut cilantro in, mix well to plate.

Re-introduced 2 kinds of green carrot eating method, each has its own flavor, quick hands to learn it.

The first is dried carrots:

Dried carrots are particularly good, although not as crispy, but very chewy.

First you need to wash the green radish and cut it into small strips one by one. Then scrub the strips with salt, let them sit for a few minutes, and pour off the brine when it seeps out. Then put them in the sun to dry the surface just enough, but still retain moisture inside.

Then prepare a bowl, the bowl into the chili oil, vinegar, taste of fresh, oyster sauce, put the sun-dried radish strips into it, mix well, a little bit of a few minutes to marinate can be eaten as a small dish. Whether it's with porridge or rolls, it's very flavorful. Or as a small pickle to eat at ordinary meals, especially appetizing. Be sure to note that when you pickle again, do not put salt again, because the 1st time you put it, and then put it will be very salty.

The second kind is sweet and sour radish:

To slice the radish, you need to cut a slice from the center and then slice it. When slicing, you can slice it thinner so that it will be easier to flavor and take less time to marinate. After slicing the radish, pickle it slightly with salt, then pour off the water and put in vinegar and sugar. Then put it in the refrigerator and let it chill overnight, and take it out on the second day and you can eat it, cold and sweet and sour, especially suitable for children to eat.