Winter is the best season to eat radishes. I remember that when I was a child, I always stored piles of radishes and cabbage in the cellar at home in winter, which was enough to last me a winter. Now that the variety of technologically advanced vegetables has increased, you can also eat it in winter. All vegetables in the four seasons, but radishes are still the protagonist on my winter table.
White radish is boiled in soup, stewed meat, and green radish is fried directly. Carrots are blended, and radishes are most suitable for cold salad or kimchi. Today, we will make a cold radish skin that my family likes very much. Don't underestimate this radish. The thick green skin on the outside hides a bright purplish red color. It is very beautiful. The purplish red radish meat is rich in anthocyanins, which can improve blood circulation, protect the heart, and have anti-aging and anti-cancer effects. In winter, in addition to nourishing and maintaining health, please have a sweet, sour, delicious, crisp and appetizing side dish!
Cold radish skin
By FerneCarter
Recipe Recommendations
- sweet and sour
- mix
- ten minutes
- ordinary
Steps for Cold radish skin
1
Rub the radish repeatedly to remove the roots and head.
2
Use a knife to slice off the radish skin, bringing a little radish meat when slicing, and not too thin.
3
Cut the sliced radish slices into shreds.
4
Put it into a bowl, add salt, stir well, and marinate for 15 minutes.
5
The marinated shredded radish will juice out, so squeeze out the juice and don't use it.
6
Add rice vinegar to the shredded radish after squeezing out the juice and mix well.
7
Add sugar and mix well.
8
Pour appropriate amount of oil into the pan, fry the pepper until it is fragrant.
9
Place the mixed radishes on a plate and sprinkle with sesame seeds on top.
10
Pour the hot oil from removing the pepper on the radish.Cold radish skin Make Tips
1. Marinate the radish skin with salt for a while in advance to make it more delicious. 2. If you like to eat spicy food, add pepper oil to make it taste better. 3. Radish skin is best eaten and mixed freshly, and the taste will be very crisp.