Can a big radish with red skin and white flesh be made into a cold dish

Red-skinned and white-hearted radish cold vegetable preparation.

Cold salad with red-skinned and white-hearted radish.

Ingredients: 1 red radish about 350 grams, 20 grams of rice vinegar, 10 grams of white sugar, 10 grams of olive oil, 5 grams of fine salt, a little sesame oil (sesame oil) (optional).

Method: 1. First clean the red-skinned radish, remove the head and tail, take a few grams of salt, put the radish skin, wipe it with your hands, and rinse it with water.

2. Cut into thin strips with a knife. Put the shredded radish into a large container, add 3 grams of salt, stir well with chopsticks, marinate for 5 minutes, see the bitter water of the radish flow out and soften it a little, pour in cold boiled water, mix the radish with chopsticks, and drain the water. (Helps to remove bitterness).

3. Sprinkle in the remaining 2 grams of salt, white sugar, pour in rice vinegar and olive oil and mix well. You can also add some minced garlic and sesame oil to taste.

Ingredient breakdown. Red-skinned sour radish, millet chili, soy sauce, peanut oil.

1. A red-skinned radish that was just pickled a few days ago. (If you don't have it at home, you can go to the supermarket and buy it.) ）

2. Put the sour radish and cut it into strips and put it on a plate for later use.

4. Drizzle with soy sauce.

5. Heat the oil in the pot and pour it on top of the chili pepper and sour radish.

6. When eating, mix it with chopsticks! It's sour and spicy, and it's good to have a side dish.

Main materials; 200 grams of white radish, 20 grams of white clams.

Accessories; 2 grams of salt, 1 gram of chicken bouillon.

Preparation of white radish and white clam soup.

1. Prepare the ingredients, soak the white clams in water for a day to remove some sediment.

2. Cut the white radish into shreds.

3. Scrub the surface of the white clam with a toothbrush.

4. Add cold water to the rice cooker and add white clams.

5. After the water boils, cook for about 15 minutes, and then add the white radish.

6. Continue to simmer for 45 minutes, then add salt.

7. Turn off the power and add a little chicken essence.

Cut into strips to make radish soup, remember to add vermicelli and shrimp skin. Stewed beef brisket can also be cut into shreds and fried with noodles.

Take 1000 grams of red-skinned and white-hearted radish, 10 grams of alum, and 100 grams of honey, scrape the radish into fine strips, and use a clean cloth to wring the juice. Put the radish juice in the pot and decoction, first high heat and then low heat, add alum (dissolved in water) when it is thicker, add 100 grams of honey after mixing thoroughly, stop the fire until boiling, and wait for cold bottled for later use. Take 1 tablespoon 3 times daily on an empty stomach.

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 method of carrot cold dishes is simple, carrot cold dishes are delicious, cut carrots into shreds, and cold dishes are made in this cold way.

The steps of making cold carrots are detailed:

Ingredients: baby carrots.

Step 1: Wash the baby carrots and remove a little from both ends with a knife.

<>Step 2: Then you don't need to cut, use a knife to slap it, and you don't need to use too much force to shoot it all up.

<>Step 3: Now prepare the sauce, put a little garlic and vinegar, add two tablespoons of sugar, some sesame oil, and add some chicken essence to make the juice. Pour the juice over the patted carrots and you're done.

Of course, you can, shred the radish, add sugar, vinegar and oil, mix with coriander, and finally add salt after stirring, so that the sweetness will be more, and the radish will not be dehydrated too much.

Ingredients: 50 grams of soy sauce, 3 grams of sesame oil, 3 grams of vinegar.

Method: Wash the small carrots, use a knife to make the radish white and white, and put it in a bowl or basin.

Combine the soy sauce, sesame oil and vinegar and pour it in. Mix well when eating.

Efficacy: Cool and quench thirst, remove dryness and rejuvenate food, smooth qi and eliminate food, relieve cough and phlegm, enhance immune function and anti-cancer effect. It is suitable for the elderly and hypertension, coronary heart disease, cerebrovascular disease, anemia, mouth ulcer, glossitis, keratitis, scurvy, gingival bleeding, tracheitis, cough and sputum, tumor and other diseases or after surgery.

It is a low-calorie food.

Calories: 52 kcal.

Method: Peel the carrots first, shave them into shreds, then pass them through the water and set aside.

Cut the garlic and red pepper into cubes and set aside.

Blanch the kelp, vermicelli, and bean sprouts first, then place them on a plate with the carrots, soak them in cool, boiled water, and set aside.

After straining off the water, you can start cold dressing. First add chili oil, vinegar, soy sauce, then sugar, salt, monosodium glutamate, pepper, sesame seeds, garlic and red pepper, and finally sesame oil and some coriander on top.

Method: 1. Wash and peel the radish and cut it into shredded radishes more than one inch long, and marinate it with an appropriate amount of salt for more than ten minutes;

2. Squeeze it slightly, pour out the marinated water, add soy sauce, vinegar, chili oil, Sichuan pepper powder, monosodium glutamate, sugar, sesame oil, mix well, and sprinkle with shallots after serving.

3. Heat a little oil in a wok, stir-fry the dried chili peppers until fragrant, and pour the hot oil on the shallots and dried chili peppers.

3. You can also mix some coriander to make it more delicious, and a dish in the hot summer can adjust your appetite well.

First of all, peel and slice the red-skinned radish, put it in a utensil, put an appropriate amount of vinegar, scallion oil, sesame oil, chili oil and fried nuts to make a delicious cold red-skinned radish.

Ingredients: carrots, salt, vinegar, light soy sauce, sugar, sesame oil.

Method:1Wash the baby carrots in water.

2.Scrub again with salt. 3.

Remove both ends. 4.Cut the carrot several times, but do not cut it.

5.After chopping it, sprinkle salt and marinate for about 30 minutes.

6.Take a bowl, add vinegar, light soy sauce, sugar, salt, sesame oil, and mix into juice.

7.Rinse the pickled carrots with a cool boil.

8.Pour the mixed juice into the carrots and mix well.

9.The delicious salad is ready.

Tip: Salting it can remove one of the radish smells from the radish and make the radish more crisp and tender.