The practice of cold salad of small carrots, and the cold salad of small red radishes

Chilled cherry radish leaves, refreshing and greasy.

Suhuo Town Cold cherry radish leaves.

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Ingredients: cherry radish leaves, garlic, salt.

Preparation steps: Step 1: The leaves of the cherry radish are very tender.

Step 2: Wash clean.

Step 3: Blanch in a pot of boiling water, and remove the supercold water immediately after changing color.

Step 4: Squeeze out the water and cut into small pieces.

Step 5: Chop two garlic grains into minced pieces and put an appropriate amount of salt.

Step 6: Heat a little oil in a wok.

Step 7: Boil the hot oil on the garlic and mix well.

Ingredients: 3 carrots, vinegar, soy sauce, salt, sugar.

Amount. Method:

1. Wash the carrots with water and set aside;

2. Cut the carrots into shreds, or rub them into thin strips with a silk grater;

3. Add salt, vinegar, soy sauce and sugar to the shredded carrots, stir well and serve.

In addition, you can also add coriander, minced garlic, chili, olive oil, and chicken essence to the shredded carrots according to your personal taste.

and other seasonings.

The skin of the carrot is red and can enter the heart, lungs and stomach, and has a variety of effects such as clearing heat and detoxifying, strengthening the stomach and eliminating food, dissolving phlegm and relieving cough, smoothing the breath and laxative, and quenching thirst, so it was also listed as a medicinal health vegetable in ancient times. Eating raw directly is a bit monotonous, today I will share with you a method to make the carrots taste more delicious, and I will share with you the specific method of cold carrots.

Ingredients and ingredients: carrots, garlic cloves, vinegar, sugar, salt, chicken essence, sesame oil, boiled water.

1.After the carrots are washed, put them in a bowl with water and a pinch of salt and soak for 15 minutes.

2.Cut off the tail of the baby carrot with a knife and pat it open with a knife, not scattered. Finely chop the garlic cloves and shred the peppers.

3.Put the carrots in a bowl, add garlic cloves, chili peppers, aged vinegar, sugar, salt, chicken essence, sesame oil, and a little boiled water.

4.Stir well and marinate for 10 minutes for better taste.

The delicious cold carrot is ready, the small carrot that is slapped open and then cooled is easier to taste, the taste is crisp and sweet and sour is very delicious, the little carrot eats one and wants to eat one, this cold salad will be very popular for the family to eat.

According to books and popular science, it is known that carrots also contain a kind of sulforaphane, which is the strongest and most effective among all the natural anti-cancer substances found so far. You can take advantage of the season on the market to buy some radishes to eat, small carrots not only taste good but also relatively healthy health dishes!

1.Prepare the materials.

Carrots, ginger, garlic, vinegar, salt, sugar, peppercorns, sesame oil, light soy sauce, red oil bean paste, chopped green onions, coriander, shredded chili peppers.

The small carrots are fresh, hard in texture, bright in color, no spots, no insect bite marks, no black hearts, no peculiar smell, and the storage entrance should be cut off, and then can be stored at room temperature for about a month, and it should also be cleaned.

2.Steps:

Treatment of baby carrots.

Wash the baby carrots, remove the heads and tails, peel them, and shave them into thin slices with a grater.

Pickled baby carrots.

Put the shaved carrots into a container, add an appropriate amount of salt and marinate for 20 minutes to let the carrots come out of the water, then wring out the water from the pickled carrots and set aside.

Prepare the salad.

Finely chop the ginger and garlic into the source brother's head, add a spoonful of Sichuan pepper powder, an appropriate amount of salt, sugar, vinegar, sesame oil, light soy sauce, red oil and bean paste, and stir well.

Toss the baby carrots.

Add the marinated carrots to the prepared cold sauce, stir well, then add chopped green onions, coriander and shredded chili peppers, and stir well again.

3.Tips.

1.The carrots should be marinated in water before making them, so that the taste is better.

2.Shredded chili peppers can be added according to personal taste.

3.You can put the cold radish in the refrigerator for about 20 minutes for a better taste.

4.When cutting with a knife, it is best to cut it into thin slices, which will have a more delicate taste.

As follows:

Ingredients: 1 carrot, 15 dried fungus.

Excipients: appropriate amount of green onion, appropriate amount of light soy sauce, four pieces of garlic, half a green pepper, appropriate amount of vitex, appropriate amount of salt, appropriate amount of seasoning, appropriate amount of chicken essence, a little sugar, appropriate amount of vinegar.

Steps: 1. Clean the material and set aside, <>

2. Cut evenly into sections.

3. Cut the carrots into even sections and cut into shreds.

4. Shredding and serving.

5. Bring water to a boil.

6. After the water is boiled again, pick it up and wash it with cold water, and soak it in cold water.

7. Boil in boiling water for 2 minutes.

8. Cook the dried fungus in a pot, remove the cold water and wash it and cut into strips.

9. Green onion, green pepper, shredded, garlic finely chopped.

10. Add seasoning to the ingredients and mix well.

[Step 1]: Wash the radish, cut off the roots and head and tail, cut it into thin slices first, and then change the knife to cut the radish into thin strips, the size of the radish shreds is not important, just even.

Step 2: Put the shredded radish into a basin, add 3-4 tablespoons of sugar, then mix evenly with your hands, marinate for 20 minutes, and marinate the water of the radish to remove the jerky taste of the radish.

Step 3: Prepare the seasoning when pickling the radish, chop the garlic into minced garlic, clean the coriander and cut it into small pieces, and then put them on a plate for later use.

Step 4]: After the shredded radish is pickled, pour out the water inside, and then wash it with cool boiled water, which can reduce the sweetness, and wash off the pickled jerky water at the same time, and then take it out and squeeze the water dry, try to squeeze the water dry, and the shredded radish can fully absorb the flavor of the seasoning.

Step 5]: Put the shredded radish into a basin, add minced garlic, 3-4 tablespoons of sugar, 1 stir-fry spoon of light soy sauce, half a stir-fry spoon of balsamic vinegar, 2 teaspoons of sesame oil, and finally sprinkle with coriander.

Step 6]: After all the seasonings are put out, stir it fully by hand, and the cold salad is best mixed by hand, and the cold salad is mixed more evenly and more flavorfully.

Step 7: Put the stirred shredded radish on a plate, let it stand for a while and then serve it on the table!

First, the material is beautiful in the heart 1.

Salt to taste, pepper flakes to taste, vinegar to taste, rapeseed oil to taste.

Second, the practice of cold red heart radish.

1. Peel the red radish and wash it in Zhengchang.

2. Shred the radish.

3. Put the shredded radish in a small pot and put an appropriate amount of chili flakes and salt on top.

4. Heat rapeseed oil on a fire (until it smokes).

5. Pour the hot oil on the chili noodles, and you can smell the aroma of the chili noodles at this time.

6. Drizzle with vinegar and stir well.

7. Plate and finish.

Tips: The nutritional value of Xinmei radish: it contains fewer calories, more fiber than finger picks, and it is easy to feel full after eating, which all help **.

Radish can induce the human body to produce interferon, increase the body's immunity, and can inhibit the growth of cancer cells, which plays an important role in cancer prevention and anti-cancer. The mustard oil and essential fiber in radish promote gastrointestinal motility and help in the excretion of waste products from the body. Eating radish often can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

Hello, the preparation of cold red heart radish is as follows:

First cut the radish into thin strips, cut with a knife, do not rub, and then stir with white vinegar and sugar.

Ingredients: 1000 grams of red heart radish, 10 grams of chili noodles.

Method:1Take a whole piece of red heart radish, remove the roots and wash it, peel the skin 1 cm thick and add a little red heart.

Allow to air dry for 3 days and refrigerate for later use.

2.Put chili noodles in a bowl, pour the vegetable oil that has been added to 3 into a hot bowl, stir into chili oil, and set aside.

3.Take a large container with radish skin, add chili oil, salt, monosodium glutamate, vinegar and mix together.

Ingredients: 500 grams of radish.

Seasoning: 10 grams of sesame seeds, 5 grams of chili oil, 5 grams of green onions, 5 grams of salt, 2 grams of monosodium glutamate.

Specialty: Crispy and delicious.

Method:1Wash the radish and cut it into thin strips;

2.Remove the roots of the green onions, wash and shred;

3.sautéed sesame seeds;

4.Mix the sesame seeds, chili oil, shredded green onions, salt, monosodium glutamate, and shredded radish.

Food is a restraint. Radishes: Do not eat radishes at the same time when taking ginseng and American ginseng, so as not to have the opposite effect of the medicine and not play a tonic effect.