It’s sweet and refreshing in winter, and it’s delicious in your heart—it’s delicious in your heart when mixed with soy sauce

Overview

Xinlimei radish is a type of radish. There is a pigment in the juice of Xinlimei radish, called anthocyanin, which is a type of water-soluble pigment. It is reddish in color in acidic solutions, but purple-blue in alkaline environments. Therefore, vegetables containing this pigment can become brighter red after pickling, hence their name. My family eats all the radish skins this way, it’s refreshing and nutritious. Its function: It helps the secretion of gastric acid and the digestion of food, and is suitable for the treatment of dietary stagnation syndrome.

Tags

• cold dishes
• beautiful in my heart
• dried chili pepper
• lake salt
• msg

Ingredients

Steps

1. 1 Prepare required materials.

   

2. 2 When cutting, it is best to peel off the skin and the radish diagonally, so that it is slightly thicker and tastes better when eating.

   

3. 3 Slowly peel everything.

   

4. 4 Put it in a bowl, add lake salt and marinate for about 40 minutes. Marinating is to remove the spiciness of the radish.

   

5. 5 After 40 minutes, pour away the pickling water, add MSG and stir evenly.

   

6. 6 Put a little oil and dried chili pepper into a spoon and burn it into chili oil. Be careful not to overcook the peppers.

   

7. 7 Quickly immerse yourself in the beauty in your heart.

   

8. 8 Mix well and you can eat the radish, which is very sweet and slightly spicy.