1. Wash the radish again and again, remove the root and head, use a knife to slice the radish skin down, the slice should be slightly with some of the radish meat is not too thin
2. Slice the radish slices and then cut into julienne
3. Put into a bowl of salt and stir well, marinate for 15 minutes
4. Marinated radish will be juicy, the juice will be squeezed out
5.
5. Squeeze out the juice of the radish wire add rice vinegar, mix
6. Add sugar mix
7. Pour a moderate amount of oil in the pan, when the oil is hot, will be peppercorns burst incense
8. Mixed radish into the plate, sprinkled with sesame seeds on the top
9. Pick off the peppercorns of the hot oil poured over the radish to be able to.
Recipe Tips:
1, with salt in advance of the radish skin marinade for a while, will be more flavorful.
2, like to eat spicy add some chili oil, taste better.
3, radish skin now eat now mix the best, the texture will be very crispy.
4, turnip meat can also be used for cold, stewed soup with vegetables are great Oh.
Carrot skin can be eaten, carrots are rich in nutrients, but many people like to eat carrots before peeling the skin, do not know that this way, the nutritional essence of carrots - carotene was lost.
Japanese Food Research Association experts pointed out that the carotene is mainly present in the skin, while the carrot skin is only transparent thin layer, peeled carrots equal to eat most of the carotene discarded. Expert tips, wash carrots do not have to peel, just gently wipe can be. Carrots eaten raw is not conducive to nutrient absorption, but if you use more than 180 ℃ of hot oil for a long time cooking and frying, will also cause a large loss of carotene.
Each 100 grams of carrot skin, containing about 0.6 grams of protein, 0.3 grams of fat, sugar 7.6 ~ 8.3 grams of iron 0.6 milligrams of iron, vitamin A original (radicicchioidin) 1.35 ~ 17.25 milligrams of vitamin B10.02 ~ 0.04 milligrams of vitamin B20.04 ~ 0.05 milligrams of vitamin C12 milligrams of vitamin A, calories 150.7 kilojoules. Also contains pectin, starch, inorganic salts and a variety of amino acids.