What are the benefits of eating crispy radish, how to make radish delicious and crispy

I know this, sister-in-law, purple heart radish, also known as the beauty of the heart, I recommend eating it raw, because of ventilation, to make a salad: the taste is very sweet, and it is also appetizing. After peeling, you can shred it, add a little sugar, vinegar, and sesame oil, and it is also delicious to eat.

There is also purple shredded radish salad jellyfish head, which is sour and sweet, and is a good appetizer.

What about the benefits to the human body? It contains zinc, which is necessary for the elderly to maintain and regulate normal immune function, improve the body's antioxidant capacity, and delay aging. I'm still satisfied, haha.

Radish acid can also be called sour radish, which is a common method of pickling radish, which has a crisp taste and a good effect on promoting digestion and increasing appetite. When making carrotic acid, when choosing utensils, be sure to sterilize, you can use boiling water to scald, so as to avoid fermentation failure, in addition, you can also choose white radish or carrot, of course, in order to promote the color of good-looking, you can also choose carrots, so that it looks more beautiful. In the process of pickling, it is relatively simple, prepare an appropriate amount of sugar and vinegar, basically it's OK, the most important thing is fermentation, if you can't eat it usually, it is best to put it in the refrigerator.

Method 1 Ingredients: White radish or carrot, I recommend you to use carrots, because the meat inside is red and looks good, and it looks appetizing.

Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, dilute this sweet and sour sauce slightly; Salt.

Method: Slice the carrot (white), if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;

Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period;

After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly;

Use a small pot to mix water, sugar, and vinegar, boil, stir while cooking, so that the sugar is completely melted, at this time you can taste whether it is too sour or too sweet, after boiling, pour this sweet and sour sauce into the radish bottle while it is hot, the sweet and sour sauce should be submerged in the radish strips, cover the bottle after cooling, and leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish it.

Method 2 Ingredients: 500 grams of carrots.

Seasoning: 5 grams of salt, 5 star anise, 20 Sichuan peppercorns, 10 pickled peppers, 10 grams of white vinegar, 50 grams of water, 5 grams of sugar.

1.After the carrots are washed, wipe off the surface moisture with kitchen paper and cut into small pieces.

2.Put the radish cubes in a bowl, add star anise, Sichuan pepper, pickled pepper, and you can also put in 2 slices of ginger.

3.Pour salt and sugar, white vinegar and cool white boil (ratio 1:1:2:10) in another bowl and mix well, the amount of water must be submerged over the radish, and it will be enough to overflow a little, because there is salt in the water, and the radish will also pickle out the water.

4.Pour the mixed water into the bowl of radishes, cover the lid and seal it, refrigerate for about 24 hours before eating, you can open the lid halfway through, and turn it with waterless and oil-free chopsticks to make the radish pickled and even.

The white radish is tender and white in color, all of them are white and fat, just look at it and provoke people's appetite, and in fact, the white radish does have the function of eliminating food, not only that, it can also moisten the lungs and regulate qi, it can be said that it is not only high in appearance, but also has a lot of benefits to the human body. Therefore, there is a saying that "eat radish in winter and ginger in summer, and the doctor does not work to prescribe medicine", but there are also some taboos to pay attention to when eating white radish, and people with weak spleen and stomach should eat less radish. So how to make the white radish meat filling delicious?

Pork and radish filling, prepare 500 grams of pork, wash and chop into minced pieces, then add minced ginger and shallots, then add chicken essence, oil, soy sauce, sesame oil. Stir well with chopsticks in one direction.

Wash the white radish, peel it, and cut it into shreds, then put a spoonful of salt in the shredded radish, stir well, and marinate for about 10 minutes. Squeeze out the water from the pickled shredded radish, then put the shredded radish into the meat filling and stir well, adding an appropriate amount of salt and oil. Then wrap into the prepared dumpling wrapper.

Note here: the salt should be put later, and the dumplings can be wrapped after the salt is placed, so that the dumpling filling will not come out with too much water.

How do you make white radish delicious? Make dumpling stuffing during the Spring Festival. There are two main recipes: minced meat and vegan filling. minced meat as a side dish; Vegetarian stuffing is used as the main ingredient.

1. Large meat filling. Ingredients: 2 catties of fat and lean half pork, 1 kg of white radish, appropriate amount of green onion and ginger, salt, sesame oil and pepper.

Mix the filling: chop the meat into a meat puree, chop the radish, green onion and ginger respectively, put them in the filling basin together, pour in the sesame oil first, mix well, add pepper and salt while mixing, and stir in one direction until the filling is strong. Making dumplings, cooking dumplings don't say much, they will.

2. Tofu filling. Ingredients: 2 kg of radish, 1 kg of tofu, appropriate amount of lard residue, appropriate amount of green onion and ginger salt, and sesame oil. Mix the filling: chop all kinds of ingredients separately, put them in the seasoning basin, add sesame oil first, mix well and then add salt. Making dumplings, cooking dumplings don't say much, they will.

The ratio of various ingredients in the filling is not an absolute proportion, and it can be increased or decreased appropriately according to personal taste, and the key point lies in three links: chopping, stirring and oil and salt order. To break the material, it is best to chop it with a knife, not a meat grinder, melon brush, etc.

Knife cutting can keep the material cells intact to the greatest extent, with good taste and no water seepage. Stirring the dumpling filling, regardless of meat and vegetarian, must always be stirred in one direction to get vigorous. The oil is given first, and then the salt, so that after the oil is mixed well, the cell wall that is destroyed in the shredding of the material is sealed, and then the salt is given, and the water in it has been sealed by the oil, so it cannot penetrate out.

In addition, it should be noted that it is too dry during stirring, so you can add cold boiled water while mixing until the consistency is appropriate. As for the seasoning, there are no certain rules, and you can add your favorite flavors according to your taste, such as five-spice powder, thirteen spices, and chicken essence. However, green onion ginger salt and sesame oil are the basic seasonings and are indispensable.

Buy the radish and come back, cut it into shreds, put salt in it, marinate it, mix it with your hands, wash it with water, and then put vinegar on it, and it's delicious and crispy.

Many people eat radishes, are accustomed to peeling off the skin of the radish, only eat the meat inside the radish, it is a pity, in fact, the nutritional value of the radish skin exceeds the fleshy part of the radish. The vitamin C content of radish skin is about 2 times that of the fleshy part; The calcium content is 98% in the skin of the radish. 2. Use white sugar to kill water, radish has less jerky taste and is more crisp.

How to marinate crispy radish.

1. After washing the radish with water, do not peel it, and put it in a sieve to drain the water for later use. Then wash the millet pepper and mint leaves. The point of pickling crispy radish is that you must not peel it!

2. Cut the radish into round slices first, not too thin, otherwise it will become shredded radish, and there will be no crispy feeling of refreshing and crispy radish. Next, cut the round-shaped radish into strips. Finely chop the millet peppers.

Put the cut radish strips into the prepared large pot and marinate with salt, here I would like to remind you not to add too much salt, otherwise it will become a bitter radish.

3. After about half an hour, take out the pickled radish strips, wash them, and dry them with water. Then put the radish strips into the previous large pot, add the chopped millet pepper and sugar, stir, and then add the rice vinegar. Preferably vinegar made from brown rice, which has a light rice aroma and is the best ingredient for pickling crispy radish.

4. Then, add the washed mint leaves and stir, and then add an appropriate amount of soy sauce, which can make the pickled crispy radish taste better and very refreshing. Then use chopsticks to stir all the ingredients well, put them in the refrigerator and refrigerate them overnight, and then you can take them out and eat, which is refreshing and appetizing. When eating breakfast, or when eating noodles, add a little to make the taste even more delicious.

The pickled radish that I learned from the hotel chef tastes sour, crisp and refreshing, fat loss and appetizing.

It's good to be delicious, and you said that you regretted it.

The radish is cut into strips, and the acres of oranges are salted, pickled for 12 hours, wrapped in gauze, and put in Wuyin soy sauce, sugar, and ginger.

Ingredients 1 white radish about 500 grams) 150 grams of sugar 50 grams of salt 1 carrot about 150 grams of single crystal rock sugar 100 grams of millet spicy 2 pieces (can or may not be put out) passion fruit 3 lemons 1 recipe for making a secret crispy diced radish Wash the two radishes, cut them into cubes, about one centimeter or so, put 50 grams of salt in them and mix well, and marinate for an hour and a half The pickling process is ready for millet spicy washing and chopping, lemon washing and slicing, lemon cutting and slicing, do not peel, saliva is tumbling in the mouth during the cutting process