Every autumn and winter, white radish has to be mentioned. This kind of high-quality and low-priced vegetable has always been said to be "when radish is in market, the doctor is out of market". It can also be seen from this proverb that the nutritional value of radish is not so ordinary. The common white radish has been cultivated in my country for thousands of years. From ancient times to the present, white radish has been regarded as a good dietary supplement among vegetables. Among them, the "Compendium of Materia Medica" calls white radish "the most beneficial among vegetables", which means That is to say, white radish is the most beneficial vegetable to the human body.

White radish can be eaten in a variety of ways. It can be fried, stewed, made into soup, served cold or stuffed, and it can also be eaten raw as fruit. A large radish costs one yuan per catty. In some places, it only costs a few cents per catty. It’s really a bargain. The old man often chants: Carrots and cabbage keep you safe. Therefore, in late autumn, when white radish is on the market in large quantities, the elderly always go together to buy white radish. When children at home have a cough, parents also like to use white radish to make soup for their children. This vegetable is so affordable!

After saying so much, I just want to tell everyone: Eat more white radish in winter. I would like to share with you ten delicious ways to cook white radish, which are both simple and nutritious. Once you learn how to make them, you can eat them differently every day without repeating the same meal.

1. Freshly pickled and ready-to-eat radish kimchi (sweet and sour taste)

Ingredients: 1 each of white radish and carrot, 300 ml of white vinegar, 2 or 3 spicy millet, 2 sugar tablespoon, salt to taste.

Specific methods:

1. Wash the white radish and carrot, peel them respectively, cut them into medium-sized and consistent pieces, sprinkle with appropriate amount of salt, and stir evenly. , marinate for about half an hour.

2. After pickling for about half an hour, the radish will be pickled out of water. Pour out the water and rinse it with water twice to wash away the salt.

3. Then put the radish pieces into a sealable container, pour all the white vinegar into it, cut the millet pepper into rings and put it in, then add an appropriate amount of salt and sugar.

4. Cover the lid, shake well, and put it in the refrigerator for about two hours before eating. The taste is sweet and sour, very appetizing. It is cooked and eaten immediately, as much as you can eat, no need to ask for more.

Chengshi has something to say: Some people say that carrots and white radish cannot be eaten at the same time. In fact, it is a rumor, it is a rumor! Both can be eaten at the same time.

2. Cold shredded white radish

Ingredients: half white radish, two tablespoons of light soy sauce, two tablespoons of mature vinegar, half a tablespoon of sugar, appropriate amount of salt, two coriander stalks, and a little sesame oil.

Specific methods:

1. First wash the large white radish, peel it and rub it into thin strips. Of course, if you are good at cutting, you can also cut it by hand.

2. Add 1 teaspoon of salt, mix well, and marinate to remove the moisture. Be careful not to add too much salt here, otherwise the dish will be salty.

3. Pickle the radish for a short time. A lot of water will come out. Pour away the water.

4. Wash the coriander, cut it into long sections, and put it in together with the light soy sauce, vinegar, sugar, and sesame oil.

5. Mix well. After mixing well, let it marinate for about ten minutes before eating it for a better taste.

3. White radish shredded meatball soup

Ingredients: half a pound of pork hind shank, 1 small piece of ginger, half a white radish, 1 egg white, a little white pepper , appropriate amount of salt, a few drops of sesame oil, a little chives or coriander.

Specific methods:

1. Let’s chop the meat filling first, and chop the pork hind leg meat and ginger into minced meat.

2. Add white pepper, egg white, and salt to the minced meat. Half a pound of pork plus one egg white is just right, it can make the meatballs taste more tender. Of course, you can also add a little starch.

3. Mix the meat filling evenly, and use chopsticks to stir vigorously in the same direction. Stir for a while, so that the meatballs can be formed and not loose.

4. Wash, peel and cut the white radish into thin strips and set aside.

5. Put the shredded radish into the pot under cold water. Remember that the water must be cold, otherwise the cooked radish soup will not be sweet.

6. Cook on low heat and start boiling the meatballs. After all the meatballs are in the pot, change to medium heat and cook. After the meatballs float, remove the foam and continue to cook for five or six minutes. Add salt and drop in Add sesame oil, turn off the heat, and sprinkle with chopped chives or coriander when eating.

4. Steamed pears with osmanthus, honey, radish (autumn and winter lung nourishing recipe)

Ingredients: radish, pear, dried osmanthus and honey.

Specific methods:

1. Wash the radish and pear respectively, peel and cut them into pieces for later use.

2. Put it into a steamer and steam until cooked.

3. There will be soup in the bowl after steaming the radish and pear. Pour it into the pot, add an appropriate amount of honey and cook together. Add dried osmanthus before turning off the heat. Here honey takes its flavor.

4. Pour the sweet-scented osmanthus honey juice on the radish and pears and serve.

5. Steamed white radish shredded meatballs

Ingredients: half white radish, 200 grams of pork, half green onion, two slices of ginger, 1 tablespoon of oyster sauce, a little sugar, 4 starch tablespoon, salt to taste.

Specific method:

1. Wash and peel the white radish first, then use a tool to grate it into very fine threads. Only by cutting the thread thinly can the meatballs be better formed. And it can produce water without salting it. Grate it into shreds and squeeze out some water with your hands for later use.

2. You can chop the pork yourself or buy ready-made meat fillings. I didn’t put much meat and didn’t marinate it separately.