It should be called Xinxinmei,

Edit the nutritional value of this paragraph

The nutritional value of Xinmei radish: It contains less calories and more fiber. Eat It is easy to produce a feeling of fullness after eating, which is helpful for weight loss. Radish can induce the body's own production of interferon, increase the body's immunity, and inhibit the growth of cancer cells, playing an important role in preventing and fighting cancer. The mustard oil and refined fiber in radish can promote gastrointestinal peristalsis and help eliminate waste from the body. Eating radish regularly can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Edit this paragraph's food ingredients

Xinxinmei is a home-cooked dish, the main ingredient is shredded radish. Some radishes are spicy because of their biological composition. There is a kind of pigment in the juice of Xinxinmei 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.

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Snow-covered Flaming Mountain: Materials: 2 Xinmei radish Seasonings: a little salt, 50 grams of sugar, 50 grams of white vinegar, a little each of green onions and coriander : 1. Peel the Xinmei radish and cut it into 1-2cm thin strips, cut the green onion and coriander into small pieces; 2. Add a little salt and marinate for 10 minutes; 3. Add sugar and white vinegar, mix in the flavor, put it on a plate and sprinkle it on Just add scallions and coriander (sprinkle a layer of sugar when putting it on the plate). Special reminder: The marinating time of Xinxinmei should not be too long, so as not to affect the crispiness. Sweet and sour radish shreds: 750 grams of green-skinned radish, 250 grams of rice vinegar, 50 grams of sugar, 5 grams of refined salt, 3 grams of MSG, and 10 grams of sesame oil. Wash, peel and cut the radish into thin strips, put it in a basin, add sugar, refined salt, MSG, rice vinegar and sesame oil and marinate for 2 hours before tasting. It has the therapeutic effects of appetizing, lowering fat and replenishing qi. 1. Wash the radish, and remove the skin of the radish (if you like spicy food, skip this step) 2. Grate into shreds, the thinner ones are more delicious 3. Get 300g of shredded radish, add 50g of rice vinegar and 40g of white sugar, and mix Evenly~ 4. Place it in the refrigerator for 30 minutes before eating. It is refreshing and very delicious~ Vinegar pickled radish: Ingredients: 100 grams of Xinmei radish. Accessories: 25 grams of celery, 50 grams of cucumber, 20 grams of garlic cloves, and 25 grams of red pepper. 50 grams of refined salt, 1 bottle of white vinegar, 50 grams of MSG, and 50 grams of white sugar. Method: 1. Scrape off the celery and cut into slices. Wash the cucumbers and red peppers and cut them into diamond-shaped slices for later use. 2. Wash the Xinxinmei radish, peel and slice it, soak it in white vinegar for about 1 hour, take it out and keep the vinegar for later use. 3. Put the chopped celery, cucumber, and red pepper slices into vinegar, add an appropriate amount of cold water, then add refined salt, monosodium glutamate, white sugar, and garlic cloves and marinate for 24 hours before serving on a plate. Cold Xinmei shredded radish: Shred the Xinmei radish and cut it into the smallest size you can. Add sugar, chicken essence, vinegar, soy sauce (a little bit), small sesame oil, preferably a little peppercorn oil, and salt. Appropriate amount, adjust the taste and put on the plate. The color is beautiful, red and green (the radish skin is also shredded), sweet and sour, salty and very appetizing, suitable for eating porridge or as a side dish. Yihong Kuailu: Ingredients: half Xinmei radish, a handful of coriander Ingredients: steamed fish soy sauce, flavored black bean sauce, salt, monosodium glutamate, white sugar, fried sesame Preparation method: 1. First introduce the dipping method: Put the steamed fish tempeh sauce, flavored tempeh sauce, salt, monosodium glutamate, sugar, and fried sesame seeds into a small bowl and mix thoroughly according to personal taste, and finally sprinkle in the white sesame seeds. 2. Wash the coriander and Xinmei. Only the upper third of the coriander should be cut into 3 to 4 cm long sections. Use a grater to grate the Xinmei into thin strips and place them on a plate, surrounded by coriander segments. decorate. 3. When eating, add shredded vegetables and dip it in the sauce. It will be light and crispy in the mouth. Xinmei Radish and Prawns: Ingredients: One Xinmei radish, about 10 grass shrimps Ingredients: Salad oil, white pepper, vinegar, onion, garlic, ginger Method: 1. Cut the radish into matchstick-thick shreds, remove the beards from the shrimp Pick shit line. 2. Heat oil in a hot pot until it is 60% hot, add onion, ginger and garlic and stir-fry until fragrant. 3. Add the shredded radish and stir-fry. When stir-frying, the fire should not be too high. It is best to not smoke but steam. Stir-fry for four minutes and add water until it covers the shredded radish. 4. Put oil in a small frying pan on another flame, stir-fry the prawns until both sides change color, and put them into the pan with shredded radish. 5. After the soup boils, cook for one minute, then add a small spoonful of sugar to enhance the freshness. Add salt and chicken essence according to your taste. Then add the shrimp without covering it, cook for one minute, add white pepper, some vinegar, and take it out of the pot. Plate. Eat. The taste is quite good! I know many people who don't eat radishes, but they haven't been able to resist the temptation of this dish. Tip: Stir-fry for four minutes to remove the smell of radish. Be sure not to cover the pot. The purpose of adding vinegar to the pot is to make the skin of the shrimp crispy and easy to peel, and to stir-fry the shrimp is to remove the fishy smell.