How can shredded radish salad be more delicious? Which seasonings should not be missing?

Wash the green radish, cut it into thin slices, then change the knife and cut it into thin strips and put it in a bowl, add a little chicken essence and sesame oil, and mix well with an appropriate amount of flavor and freshness. It's refreshing and nutritious.

First of all, the radish should be tender, cut the radish finely, add white vinegar, chili, light soy sauce, coriander, stir evenly and place for half an hour.

Aged vinegar, sesame oil, chili oil, light soy sauce, salt, and sugar are indispensable. Wash the radish and cut it into shreds, put it in a bowl, add the above seasonings, and then add chopped chili peppers and Lao Gan Ma according to your preference, stir well and serve.

White radish is an indispensable vegetable in our daily life, it has high nutritional content and a wide range of consumption, which can be stewed meat, stewed vegetables, cold dressing, stir-fried, pickled dried radish, etc. In particular, the cold white radish is the most appetizing and delicious dish.

How do white radishes taste cold and delicious?

The first is the choice of radish, whether it is grown by yourself or bought in the supermarket, choose a radish with a smooth and fresh surface. If the storage time is long, the surface layer will be coarse and potholes, and the moisture will be reduced, which will affect the crispness and taste when mixed cold.

The second is that the choice of ingredients is crucial. Seasoning is the soul of cold white radish. Especially after the pepper oil is mixed cold, it tastes numb and very delicious.

If there is no pepper oil, you can use pepper powder instead, which does not affect the taste. Thirteen spices, chicken essence, balsamic vinegar, chili oil, and coriander are also indispensable ingredients for cold white radish.

Finally, the white radish must be peeled and shredded, after peeling, the radish tastes more crisp and tender, shredded (flavored), it is best to cut shreds with a knife, so that the water of the white radish is not easy to lose, both nutritious and delicious.

How to make the cold white radish delicious, the specific method is as follows:

The process of cold dressing with white radish].

Ingredients: White radish.

Ingredients: Coriander.

Seasoning: Sichuan pepper oil (Sichuan pepper powder), thirteen spices, chicken essence, balsamic vinegar, chili oil, edible salt.

Production steps: 1. Peel and shred the white radish and put it on a plate for later use;

2. Put an appropriate amount of Sichuan pepper powder, thirteen spices, chicken essence, chili oil, and coriander;

3. Finally, when you are about to eat, add balsamic vinegar and salt and stir well (reduce the outflow of water and affect the brittleness), and the cold white radish with full color and flavor is ready.

Production picture: > tips for cold white radish.

1. The white radish should be peeled, and it will taste tender after peeling. It is best to cut radish shreds with a knife to keep the moisture from flowing out, and the nutrient content is high.

2. Edible salt can not be put too early, and when it is eaten, it should be put too early to filter out the water in the radish, and the nutritional taste and nutrients will be included.

3. It is best to stir the coriander in it after putting vinegar and salt to make it more delicious.

Conclusion: Cold white radish is a simple to make, nutritious, appetizing, and rice-serving side dish. It is suitable for a wide range of people, I hope mine will be helpful to you.

When making cold shredded radish, you can first adjust the sauce, such as pouring some soy sauce, light soy sauce, oyster sauce and vinegar into a Netease smart bowl, and then cut the radish into thin shreds and pour it into the seasoning, so that the cold shredded radish will be delicious.

Before cold shredded radish, blanch, add a little salt, control the moisture in the radish, and then pour in a little rice vinegar and chili oil to taste, the taste is great, the entrance is spicy and greasy, very appetizing.

The method of cold salad shredded radish is as follows:

Ingredients: white radish, garlic, millet pepper, light soy sauce, salt, aged vinegar, sesame oil, shallots, red oil chili, sugar.

Step 1: Prepare a white radish and clean it, remove the skin, slice the white radish first, and then cut it into thin strips. This step can also be made into silk with a silk polishing board.

Step 2: Add two teaspoons of salt to the radish and mix evenly, marinate for half an hour, and marinate the water in the radish. The white radish mixed in this way has a particularly crisp texture and no bitter taste.

Step 4: After the shredded radish is marinated, grasp it vigorously with your hands to fully capture the moisture inside. Then put it in a piece of clean gauze and wrap it, squeeze out the water inside, try to squeeze the water inside as much as possible, the drier the squeezing, the crispier the shredded radish will be.

Then put it in cool boiled water to clean, remove and squeeze out the water, and put it in a large bowl for later use.

Step 5: Add an appropriate amount of light soy sauce, aged vinegar, salt, and sugar to enhance freshness, if you like spicy food, you can add a spoonful of red oil chili, and finally add a few drops of sesame oil to enhance the fragrance, stir well with chopsticks, put it on a plate, and it is delicious.

Spicy shredded radish is super delicious to do.

Cold shredded radish, delicious and delicious.

1. Step 1: First of all, let's prepare a white radish, wash the white radish, and then remove the skin of the white radish. In fact, white radish skin can also be eaten, and whether you remove it or not depends mainly on your taste and eating habits.

When the white radish is ready, cut it into shreds, but don't cut it too finely, otherwise it won't taste good.

Then rinse the radish, drain the water and marinate it with less salt, remember to pour it out when the pickled water hits, and then rinse it and drain it for later use. Prepare two or three more millet spicy, wash them and cut them into chili rings for later use, then prepare a small amount of chives and garlic, and cut them into minced garlic and chopped green onions after washing.

2. Step 2: Prepare two or three more millet spicy, wash them and cut them into chili rings for later use, then prepare a small amount of chives and garlic, and cut them into minced garlic and chopped green onions for later use. Then prepare a small bowl, add the previously prepared garlic, chopped green onions, and millet spicy to it, add a small amount of cooking oil to the pot, then heat the oil a little, turn off the heat when it is about to smoke, and pour the oil into the bowl with chopped green onions and garlic millet spicy.

3. Step 3: Then stir the prepared dish and shredded radish together, then add a small amount of salt, chicken essence and light soy sauce, sugar, and aged vinegar and stir evenly, about 5-10 minutes after marinating, sprinkle with chopped green onion or coriander. Try to put as little salt as possible, because the light soy sauce has a certain amount of salt, and it has been marinated for a while, so the salt should be put less.

If you have carrots or bell peppers, you can also cut them into shreds and mix them with cold sauce, which can play a role in garnishing!