Refreshing and Crisp Radish

Name: Refreshing and Crisp Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: A White radish; 3 spoons White granulated sugar (radish out of water); 5 Millet pepper; 5 Pickled peppers; 5 tablespoons Glutinous rice vinegar; 4 tablespoons Soy sauce; 3 tablespoons White sugar; 2 tablespoons salt

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The temperature in autumn is volatile, which is a season of high incidence of coughs and colds, especially for children and the elderly with weak resistance. If you are worried about the side effects of the drug, you can actually eat more white radish every day to reduce the occurrence of coughs.

Radish has the functions of clearing heat and promoting body fluid, regulating qi, eliminating food and resolving phlegm. It is delicious when eaten raw and cooked. However, it is more suitable for eating raw in autumn. It can clear away heat and promote fluid, prevent phlegm, cough, sore throat, bloating and constipation.

Many people say that radishes have a spicy taste and cannot be swallowed when eaten raw. Today, Meimei is going to bring you a simple and delicious [Crispy and Crispy Radish]. In the early spring, this dish is refreshing and juicy for my family’s meals. , Supplementary dimension C does not get angry!
Radishes are rich in vitamins, common vitamin B and vitamin C, and carotene, which are good for the human body. In spring health care, we should pay special attention to the maintenance of our liver, because spring is the characteristic that the yang qi begins to rise. Therefore, according to the above characteristics, you should eat more spicy foods with divergent nature, and eat less foods with acid harvesting effect. Among them, radish is a very good health food in the beginning of spring.

There is also a record of "radish goes on the market, the doctor is fine". The vitamin C in radish can help eliminate wastes in the body and promote the body's metabolism. Especially white radish or water radish, its rich enzymes can play a role in promoting digestion. Generally, enzymes can absorb starch in foods, and can more dissolve accumulated food in the stomach, play a good digestive effect, and prevent stomach pain and gastric ulcers.

Radish is rich in vitamin C and trace element zinc, which can help strengthen the body's immune function and improve disease resistance. People with weak resistance should eat more.
This recipe of [Crispy and Crispy Radish] is very simple. Just cook and eat. Breakfast with white porridge and steamed buns is the most appetizing. It is also very appetizing as a side dish.

Try it, you can learn it at a glance.

Ingredients

A White Radish
3 spoons White Granulated Sugar (radish Out Of Water)
5 Millet Pepper
5 Pickled Peppers
5 tablespoons Glutinous Rice Vinegar
4 tablespoons Soy Sauce
3 tablespoons White Sugar
2 tablespoons Salt

Refreshing and Crisp Radish

1. Wash the white radish without peeling it. I use small radishes. If there are too many radishes, pay attention to increase the amount of marinade. Cut the white radish into four, then slice and cut into 3 mm thick, not too thick or too thin.

2. Sprinkle an appropriate amount of white sugar on the slices of radish evenly to make the white radish bleed out with more sugar. Repeat the operation twice, the radish becomes soft and bleed out. The white radish marinated in this way is more crispy and has no spicy taste. Do not add salt to the water, avoid too salty, add sugar to the water to taste better. About 1 hour, the water is almost out, squeeze out the water, and squeeze the water out after washing.

3. Put the sliced white radish in a bowl, add millet pepper and pickled pepper. If you don't like spicy, you can reduce the amount or don't add it. If you want a stronger taste, pour an appropriate amount of pickled pepper water.

4. Add 5 tablespoons of rice vinegar.

5. 4 tablespoons of light soy sauce

6. 3 tablespoons of white sugar, 2 tablespoons of salt

7. Stir evenly, pour in an appropriate amount of cold white boiled radish. Cover with a layer of plastic wrap and refrigerate for more than 2-3 hours before eating. Of course, it will be more delicious after marinating overnight. It is no problem to refrigerate it in the refrigerator for 1-2 weeks. The longer the preparation time, the more delicious it will be. The taste and richness of the pickled radish are different. The bite is crunchy, and the more you eat, the more you want to eat.

Tips:
In winter, the weather is relatively cold, so marinating at room temperature is fine. Use dry chopsticks when picking it up, which is more conducive to preservation. If you can't eat spicy food, you can reduce or remove the millet pepper and pickled pepper. The soaked radish made by this method has a very crisp taste, relieves greasiness and appetite, and is especially delicious with steamed buns and rice porridge. It can be used all year round.