Cherry radish is more like a fruit than other radishes we know. It is crispy and delicious, has a lot of moisture, has no spicy taste, and has 3-4 times that of tomatoes. Eating radish 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.
There are also radish tassel that is also a good thing. While eating radish, don't throw away radish tassel. Its nutritional value is higher than that of roots in many aspects. Its vitamin C content is nearly twice as high as that of roots. The content of calcium, magnesium, iron, zinc, etc. in mineral elements is 3-10 times higher than that of roots.
The cherry radishes in the vegetable market are very fresh today. Buy them and try them fresh. I'll use cherry radish and cherry radish tassels to make a refreshing little cold dish!
Mustard Crispy Cherry Radish
Recipe Recommendations
- cherry radish 200 grams
- garlic 3-4 flap
- sesame oil appropriate amount
- sugar appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- chicken powder appropriate amount
Steps for Mustard Crispy Cherry Radish
1
1. Clean the cherry radish and radish tassel.
2
2. Cut off the top and bottom of the cherry radish, and cut off the radish tassel in the middle if it feels long.
3
3. Prepare the ingredient-garlic.
4
4. Pat the garlic into minced garlic for later use.
5
5. Handle the radish as well, pat it with a knife and prepare to mix with vegetables.
6
6. Prepare a cold bowl and put the radishes and radish tassel into the bowl.
7
7. Add the minced garlic and add the seasonings in turn. First add sesame oil, then add sugar, chicken powder, cold soy sauce, vinegar, salt, and mustard oil and mix together.
8
8. Load the plate, grab a pair of chopsticks and get ready to start.Mustard Crispy Cherry Radish Make Tips
Tips for Jin Yi Ma: 1. When mixing cold dishes, I like to put some sesame oil first and use the sesame oil to lock in the moisture, so that the vegetables will not produce soup. 2. After mixing, wait a few minutes before eating it will taste better. 3. For the mustard oil I use, I can also use chili oil drops.