Radish is the most common and common food in our life. As the saying goes, "Eat radish in winter and ginger in summer", "Eat ginseng in autumn", "When radish goes to the streets, pharmacies have no business" and "Eating radish and drinking tea makes doctors climb all over the street", which shows that radish is not only a unique vegetable, but also rich in vitamin B and iron, which has the functions of lowering blood pressure, lowering blood fat, heatstroke prevention and appetizing.

The food in China is rich and colorful, and so is our breakfast table. Exquisite dishes with side dishes must be essential. Radish, cucumber, cabbage, peanut, etc. An endless stream of colorful delicious side dishes can always arouse our appetite. No matter how many kinds of side dishes there are, I have a soft spot for pickled radish and have no resistance at all.

Growing up with grandma, grandma's cold radish is particularly delicious, sweet and sour, and she can eat one dish every time. Times have changed, and I prefer this one. In fact, cold radish is simple and skillful, and some people are especially delicious after cold salad. Today, I will share my grandmother's cold radish method. Cold radish has skills, sugar or salt first? Put it in the wrong order, the radish is not crisp and tastes bad.

Ingredients: green radish, sugar, edible salt, Jiang Mo and minced garlic, homemade Chili oil, sesame oil and sesame seeds.

1, remove the head and tail of the washed radish, then slice it into strips, put it in a pot for pickling, put a handful of sugar in it, and cover it with plastic wrap for pickling 1 hour, in order to remove excess water and make it more crisp and refreshing. I use white sugar to dehydrate here, and the radish dehydrated with white sugar is more crisp and refreshing. )

2. Sauce: Add minced garlic and Jiang Mo, 65,438+0 tablespoons salt, 65,438+0 tablespoons sugar, 2 tablespoons homemade Chili oil, and add some sesame oil and mix well.

3. Wash the pickled radish with cold boiled water for 3 to 4 times to remove excess sugar. Then squeeze out excess water.

4. Add a little cooked sesame seeds to the drained radish strips, and then pour in the juice we prepared.

Cold radish strips are ready, simple and delicious, crisp, sweet, spicy and delicious, and crystal clear. The next cold radish, be sure to remember to put sugar first, dehydrate the radish, clean it and add juice, so that the cold radish will taste better.