Crispy Carrot Shreds

Name: Crispy Carrot Shreds
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g White radish; 50g Purple cabbage; 1 shallot; 6 Garlic cloves; 4g salt; 4g brown sugar; 4g Thirteen incense; 10ml sesame oil; 10ml Stir-fried Fresh Dew

by Sister Du's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

White radish has the reputation of "little ginseng" in the Chinese folks. There are also sayings such as "Eat radish in winter and ginger in summer, do not require the doctor to prescribe prescriptions", "radish goes on the market, the doctor is fine", "radish enters the city, the doctor closes", etc. The nutritional value of radish. White radish not only has high nutritional value, but also has many therapeutic effects, such as enhancing immunity, promoting digestion, lowering blood fat, softening blood vessels, and stabilizing blood pressure. At the same time, the price of white radish is also relatively affordable, so you can eat more! Today, I will add something to the white radish and turn it into a purple radish. It is delicious and has a good appearance. The taste is crispy and tender. It is very delicious and delicious. If you like it, you can also try it!

Ingredients

Crispy Carrot Shreds

1. Wash the ingredients, peel the white radish and cut into slices, and cut the purple cabbage into shreds.

2. Put the purple cabbage into the juicer and squeeze it into juice for 1 minute. Add one thing to the white radish, which is purple cabbage juice. If you think it is troublesome to add this, you don't need to add it! If we like to play food, we like to toss these ha!

3. Put the purple cabbage juice on the plate, add salt, put the white radish slices in it and soak it for more than 12 hours, and put it in the refrigerator freezer during the high temperature season to avoid deterioration.

4. After 12 hours, the white radish will turn into purple radish slices. Cut the radish slices into shreds. Peel the garlic cloves and green onions, wash and chop them.

5. Put shredded radish, minced garlic, and chopped green onions on a plate, add brown sugar, thirteen incense, sesame oil, and hot stir-fried celery dew.

6. Stir it evenly. The seasoning has a salty and umami taste and is the color of soy sauce due to the use of hot fried celery, so the purple radish has changed a little, but it tastes crispy and has a good taste.