Materials: 1 red-skinned radish, 1 cilantro, 2 cloves of garlic, 3-4 tablespoons of sugar, 1 frying spoon of soy sauce, ? frying spoon of balsamic vinegar, 2 tablespoons of sesame oil

--Methods and Steps--

Step 1: Wash the radish, cut off the root and head and tail, first cut into thin slices, then change the knife to cut the radish into thin julienne, the size of the radish julienne is not important, uniform is good.

Step 2: Put the cut radish into a pot, add 3-4 tablespoons of sugar, and then use your hands to mix well, marinate for 20 minutes, the water of the radish out of the marinade, in order to remove the astringent flavor of the radish.

Step 3: While the radishes are pickling, prepare the seasonings by crushing the garlic and chopping the cilantro into small pieces, then plate them up and set aside.

Step 4: After the radish is pickled, pour out the water inside, and then wash it with cool water, which can reduce the sweetness, and at the same time, the pickled out of the raw water wash off, and then fished out the water squeezed dry, as far as possible, squeeze the water dry, water squeezed dry radish in order to fully absorb the flavors of the seasoning.

Step 5: Squeeze the water out of the radish into the pot, put in the garlic, sugar 3-4 spoons, soy sauce 1 frying spoon, balsamic vinegar half a frying spoon, sesame oil 2 spoons, and finally sprinkle with cilantro section.

Step 6: After all the seasonings, use your hands to give it a good mix, coleslaw is best mixed with your hands, mixing with your hands is more uniform and more flavorful.

Step 7: Put the evenly stirred radish into the plate, and let it stand for a while, then you can eat it on the table!

--Cooking Tips--

Crisp and refreshing "cold mixed radish" is ready, loaded into the plate a little bit of resting time, eat up the texture! Crisp, light flavor, very appetizing and delicious, winter time we eat more heavy dishes, people are also prone to fire occasionally eat a little appetizing small cold dishes to neutralize a little, very refreshing to relieve fatigue, at the same time can be removed from the fire, usually we do so a small dish, whether it is with porridge, steamed bread or flour, is simply a perfect match! Do you like it? If you like it, try it! It's just a matter of paying attention to these points when making it.

(1) radish clean and cut off the root can be, radish skin as far as possible do not remove, because the skin of the radish nutrition is not worse than the radish itself, and the skin of the radish taste better.

(2) radish try to cut with a knife, because the hands of the cut radish silk taste better, but do not have to cut too fine, uniform on the good, really can not directly with the wipe silk rubbing can also be.

(3) cut radish with sugar pickle is best, with salt can also be, to the radish water pickle out, so you can remove the radish raw flavor.

(4) Pickled shredded radish, be sure to wash with water, so that you can remove the salt and sugar of the pickled radish, and at the same time to clean out the raw flavor of the pickled.

(5) After washing the shredded radish, be sure to squeeze out the water, squeeze out the water to absorb the flavor of the seasoning well.

(6) mixing radish silk, we try not to put salt, put the raw pump can, if the salt put more will have a bitter taste, of course, heavy taste can put less salt.