Cherry coir radish
By VinceAbshire
Radish is sweet, cool in nature and spicy in taste. It has the effects of ventilating and broadening the chest, strengthening the stomach and promoting digestion, relieving cough and phlegm, removing dryness and promoting fluid production, detoxifying and dispelling blood stasis, stopping diarrhea, and diuretic. The mustard oil contained in the seeds has a special spicy taste and has an inhibitory effect on Escherichia coli. It can promote gastrointestinal peristalsis, increase appetite, and help digestion. It contains caichenol, trigonelline, choline, etc. all of which have medicinal value, and the carrot alcohol extract has antibacterial effects. Radish juice prevents the formation of gallstones. The crude fiber and lignin compounds contained therein have anticancer effects.
Recipe Recommendations
- salt appropriate amount
- Soaked wild pepper appropriate amount
- white vinegar appropriate amount
- water 600 grams
- slightly spicy
- pickled
- ten minutes
- ordinary
Steps for Cherry coir radish
1
Prepare the pickled peppers. Remove impurities from cherry radishes and wash them.
2
Put 600 grams of water in the pan. Put down the pickled peppers.
3
Add appropriate amount of water to boil.
4
Pour into washed utensils and cool.
5
Cherry radishes are cut into coir radish with a vegetable processor.
6
The method of cutting radish with coir coat-put a chopstick on each side of the radish and cut straight into thin slices.
7
Turn over the side and diagonally cut the thin sheet.
8
Immerse in cooled pickled pepper water.
9
Add appropriate amount of white vinegar, soak for 24 hours, take out, and plate.Cherry coir radish Make Tips
Radish should not be eaten with ginseng and American ginseng.