[Daikon radish cold dishes]Daquan _ production method _ home practice

For white radish, our most common method is to stew it with the meat. After the white radish absorbs the fat in the meat, the two sides play a role of each other, which will help the body more.

The freshness of white radish can be stewed with meat or directly put in cold dishes, which can eliminate heat in the hot summer days, and is especially suitable for summer.

Ingredients: 300g white radish, 20g parsley, 1 red pepper seasoning: 2 tablespoons of oil, 1/2 tablespoon of balsamic vinegar, 2 teaspoons of sugar, 2 teaspoons of salt, sesame oil, various cold white radish pictures (20 photos) sesame oil Method 1: Wash and peel the white radish, cut into thin slices and cut into filaments.

2. Add to a large bowl, add 1 teaspoon of salt, twist by hand, and let it stand for 10 minutes (after there is water), then squeeze out the water and set aside.

3. Wash the red pepper and cut into thin filaments. Boil a pot of boiling water. Put the red pepper in the hot water for 5 seconds and remove it.

4. Wash and cut the coriander section for later use.

5. Take a larger bowl, put white radish, parsley, and red pepper together, add about half a teaspoon of salt, sugar, and balsamic vinegar.

6, raise the oil pan, pour 2 tablespoons of oil, until the oil is hot enough to smoke (70% heat), turn off the fire.

7. Pour the oil on the top of step 5 (you will hear a squeaking sound), then drip a few drops of sesame oil, and gently evenly.

8. Put a little sesame oil at the end when eating, it is really delicious. Tips: 1. The finer the radish cut, the better the taste.

2, choose the radish for cold mix water radish also known as white radish, tender meat, taste crisp and slightly sweet, a little bit spicy.

3, at the end be sure to use hot oil on top, the aroma of the dish will completely evaporate.

The cuisine features simple cooking, crispy texture, bright color, suitable for all ages, summer relief in summer, winter simmering in winter, common ingredients, taste and effect of colorful cold white radish?
White radish is a common vegetable with a small amount of raw and cooked food, and its taste is slightly spicy.

White radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate peristalsis, and relieve cough and phlegm.

White radish is a good food therapy, which can treat or assist the treatment of a variety of diseases. The Compendium of Materia Medica is called “the most beneficial of vegetables”.

Therefore, white radish has certain medicinal value in clinical practice.

Nowadays, “Rugao Radish” has become famous at home and abroad due to its thin skin, tender meat, juicy, sweet and not spicy, little lignin, and chewing without residue.

Proverbs such as “radish rang, crunchy and crunchy, eaten to live a hundred years old” and so on have long turned into Rugao radish.

White radish contains spicy ingredient mustard oil to promote emerging metabolism and avoid accidental accumulation under the skin

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