How to make red skinned radish delicious, 14 best ways to eat red skinned radish

As the saying goes, turnip and cabbage have their own love. Everyone's tastes are different, and the definition of good is different. For example, now people are tired of eating big fish and meat, and they love to eat some light vegetables.

When the older generation was young, they didn't have enough food and clothing, and they lived a life of eating bran vegetables, if they could get some meat, they felt that it was particularly delicious.

Carrots are a common ingredient and can be eaten in a variety of ways. Carrots can be eaten raw, boiled, pickled, fried, and eaten as stuffed buns. These ways of eating are too common, and today I will introduce you to a different way to make carrots, which have a crispy taste and are particularly delicious.

Preparation of fried carrots]:

1. Wash the carrots, peel them, and rub them into thin strips.

2. Put a little flour in the basin, add water to make a batter, and then add an egg and stir well. (You can also leave eggs out, and if you want to make the shredded carrots fluffier, you can add a small amount of baking soda to the batter.) ）

3. Put oil in the pot, and the amount of oil should be slightly more. Wait until the oil temperature is 30% hot. Hang the shredded carrots in a layer of batter and fry them in oil. Fry for about three minutes, and the surface of the carrot is golden brown.

Fourth, take out the shredded carrots to control the oil, if there is oil blotting paper, you can also use oil blotting paper to absorb the oil. To taste, sprinkle with salt and pepper, chili flour or cumin powder and serve.

Summary of the main points of fried carrots]:

Cut the carrots into shreds so that they are easy to fry when they are fried.

You don't need to add salt to the batter, and you can flavor it to your taste when it is ripe.

The oil temperature of the carrots should be controlled at 30% hot, and the oil temperature is too high to fry the paste.

Conclusion]: For the same ingredient, there are a thousand ways to eat for a thousand people, as long as you follow the above steps carefully, I believe there is no difficulty! If you also like this kind of fried rice, you might as well try it, it's delicious and affordable, and the nutritional value is high!

How do you cook cold red skin radish? Clean the radish, slice it and cut it into shreds, add millet, spicy shallots, ginger, garlic, light soy sauce, cooking wine, peanut puree, stir well and add coriander.

The salad is delicious. Cut the carrots into shreds, shred the apples, put sugar, put a little vinegar and salad, and taste like a cantaloupe.

The best way to eat red-skinned radish:

1. Cold red skin radish: first wash the radish, then cut it into thin and uniform round slices, then put the cut radish into a deep basin, add an appropriate amount of sugar, white vinegar, salt, soy sauce, chili powder, stir well, and finally marinate for one to two hours before serving.

2. Mix red radish and cucumber with bean skin: first wash the vegetables, peel and shred the radish, soak the bean skin in advance to soften, fry the shredded meat in advance, then boil the bean skin in the pot and boil it out, then fry the shredded radish, and finally shred the bean skin and cucumber, mince the coriander and garlic, put it in a bowl with shredded radish, add salt, oyster sauce, chili oil, sesame oil and stir evenly.

3. Crispy radish skin with sauce: First wash the radish and scrape off the radish skin with a trouser trap knife, then put it in a basin and add a little salt to grasp and marinate for 20 minutes, then take out the dry pickling soup, pour in an appropriate amount of light soy sauce, soy sauce, white vinegar and a spoonful of white sugar and mix well, and finally chop the red pepper and put it in.

4. Red-skinned radish roses: First wash the red-skinned radish, cut off the head and divide it into two halves, then cut it into thin slices and put it in a bowl, add two small spoons of salt to stir the slag and mix evenly, put it for about 20 minutes, pour out the water after breaking, then add white sugar and white vinegar, and finally put it for more than 2 hours to put the roses.

5. Braised radish: First cut the radish, green onion, ginger, garlic and red pepper for later use, then turn on low heat and boil the white sugar until it bubbles, pour the radish into the pot where the syrup is boiled and fry a few times, pour in the green onion, ginger, garlic and red pepper and stir-fry together, then add salt, monosodium glutamate, light soy sauce, dark soy sauce and cooking wine, and finally add an appropriate amount of water to simmer the radish for 30 minutes (during which the radish should be constantly turned), and the radish can be cooked thoroughly and the juice can be taken out of the pot.

Efficacy and role of red-skinned radish

Carrots, also known as big carrots, Northeast carrots, carmineral radish, etc., have extremely high nutritional value and medicinal value, and are known as small ginseng. Carrot is slightly warm, sweet and pungent, classified as the lungs and stomach two meridians, which have the effects of strengthening the stomach and eliminating appetite, quenching thirst, dissolving phlegm and relieving cough, and relieving qi and convenience.

Medical studies have shown that red-skinned radish is the best anti-cancer food among all foods, and has the most obvious preventive effect on stomach cancer, liver cancer, lung cancer, laryngeal cancer, esophageal cancer, colon cancer, breast cancer, brace cancer, rectal cancer, etc., and has a good preventive and best effect on diabetes, gallstones, and kidney stones.

The above content is referenced from Encyclopedia - Red Skinned Radish.

Preparation of red-skinned radish:Ingredients: 2 radishes, appropriate amount of coriander, 4 cloves of garlic, 3 millet peppers, 2 teaspoons sugar, 1/2 tablespoon Sichuan pepper oil, 2 tablespoons chili oil, 2 tablespoons balsamic vinegar, 2 tablespoons light soy sauce, 1 teaspoon salt.

1. Rinse the radish, without peeling, and cut it directly into slices.

2. Cut into thin strips again, then put in 1 teaspoon of salt to grasp well, let it sit for 20 minutes to sand out the water, then squeeze out the water and set aside.

<>4. Pour in light soy sauce, balsamic vinegar, chili oil and pepper oil and stir well.

5. Boil some hot oil, pour it into a bowl and stir quickly.

6. Pour the white sugar into the radish and stir well.

7. Pour over the adjusted sauce and stir thoroughly.

8. Finally, sprinkle with coriander, stir evenly and leave for 20 minutes to make it more flavorful.

1. Sweet and sour red-skinned radish.

Ingredients: carrots, pure grain rice vinegar, sugar.

Steps: (1) Wash the red-skinned radish and dry the water on the surface, cut it into thin slices and put it in a bowl;

2) Add an appropriate amount of sugar and rice vinegar according to personal taste;

3) Mix well, put in the refrigerator and marinate for 20 hours, then serve.

2. Kimchi. Ingredients: carrots, white radish, red pepper, ginger.

Steps: (1) Wash all vegetables and cut them into cubes;

2) Boil water and let it cool thoroughly;

3) Mix well with 2 tablespoons of salt and marinate the vegetables for 20 minutes, drain the water, and rinse well with a cool boil;

4) Wash the fresh-keeping box and drain the water (ensure that the inner wall and lid are water-free and oil-free);

5) Put the rinsed vegetables into the crisper box, pour in the cool white boil, white vinegar, 1 tablespoon of salt, two pot heads and Sichuan peppercorns;

6) Cover the lid and shake evenly, refrigerate and use overnight.

Method: 1. The skin of the radish contains rich nutrients, wash the skin fully with a brush and water, and cut it into round pieces.

2. If you feel that it is not easy to eat radish juice by drinking alone, you can add some apples, tomatoes or bananas to stir and squeeze the juice, or use lemon juice and honey to taste.

3. Cut the radish into an appropriate size, put it into the fruit and vegetable juicer or blender, and use the radish juice from the mixer to return to the right plum in a viscous form radish puree, which completely retains the nutrition of the radish, and it is best to drink it without a drop.

If you use a fruit and vegetable juicer, after squeezing out the radish juice, there will be residues left in the juicer, these residues are rich in dietary fiber, you should grab a small handful, soak the radish juice and drink it together, so as not to leak and waste.

4. If you don't have a fruit and vegetable juicer or blender, you can also prepare a cutting board, put the radish on it and brush it vigorously, you can produce thin strips of shredded radish.

1. Stir-fried carrots.

Carrots can be used to stir-fry, this practice is believed to be more popular with many people, because it is very easy to do, first prepare an appropriate amount of fresh carrots, then clean it thoroughly, and then cut it into pieces, put a small amount of vegetable oil in the pot, after heating, put the cut carrots into it and stir-fry, and finally add some edible salt. Stir-fried carrots, delicious and delicious, pure taste.

2. Cold carrots.

If you make carrots into cold carrots, it is also a very recommended cold dish, first of all, the carrots should be treated accordingly, wash it and cut it into small dices, and then marinate it slightly with salted water for half an hour, then take it out, put it on the plate and add some vinegar and other condiments, stir evenly and you can use it, eating cold carrots can play an appetizing and spleen-strengthening role, the taste is also quite good, compared with other cold dishes, it is more delicious.

3. Carrot soup.

The use of carrots for soup is also a favorite for many families. Carrots can be used directly to cook soup alone, or with meat to cook soup, if you cook it with pork, it will be more nutritious and delicious, first prepare an appropriate amount of carrots, wash it and cut it into pieces, and then prepare some pork to wash it and cut it into pieces, and then put the two into a pot and add half a pot of water, put in some seasonings, cook it and enjoy it.

It's the season of radish on the market again, at this time of year, I will make all kinds of radish delicacies, there are many ways to make radish, today I will share with you the simplest way to make a red-skinned radish, everyone will do. The first step is to clean the red-skinned radish, cut the radish and the radish tassel into small diced radish, sprinkle salt in a bowl and mix evenly with your hands to kill the moisture of the radish. In the second step, wash the radish with water and squeeze it dry vigorously to remove the pungent smell of the radish.

In the third step, prepare a few dried chili peppers and cut them into small pieces with scissors for later use. The fourth step, heat oil in the pot, after the oil is hot, add the dried chili pepper and fry until fragrant, pour in the diced radish and stir-fry until fragrant, add salt and monosodium glutamate and stir-fry well. A crispy and delicious stir-fried red-skinned radish is completed, the radish is beautiful in color, and blends with the fragrance of dried chili, the taste is very crispy, especially with rice, friends who like to eat radish can try it!

Chilled radish peel.

1. Scrub the radish repeatedly, remove the roots and head, use a knife to burn the radish and slice it down, and bring a little radish meat when slicing it is not too thin.

2. Cut the sliced radish into shreds.

3. Put it in a bowl, add salt, stir well, and marinate for 15 minutes.

4. The pickled shredded radish will produce juice, squeeze out the juice and do not use it.

5. Squeeze out the juice of the shredded radish, add the rice vinegar and sugar and stir well.

6. Pour an appropriate amount of oil into the pot, and stir-fry the peppercorns until fragrant after the oil is hot.

7. Place the mixed radish on a plate and sprinkle with sesame seeds.