Shredded radish with white sugar
Overview
As the old saying goes: Eat carrots in winter and ginger in summer without a doctor’s prescription. Radish is a cruciferous herbaceous plant, also known as radish. Its seeds, fresh roots and leaves can be used as medicine. Radish is mild in nature and slightly cold in nature. It has the functions of clearing away heat, detoxifying, dispersing blood stasis, strengthening the stomach and digestion, resolving phlegm and relieving cough, smoothing qi and facilitating bowel movements, producing body fluids and quenching thirst, tonic, and calming the five internal organs. Radish contains more riboflavin, calcium, iron, phosphorus, etc. than pears, oranges, and apples. It is said to be as rich in vitamin C as radish compared to pears. As the saying goes: Yantai Apple Laiyang Pear cannot keep up with Weifang's radish skin, which shows how delicious Weifang's radish is. Weifang's radish is characterized by sufficient water, sweetness and not spicy. Those who have been to Weifang may have seen Weifang's long radish: it is more than 40 centimeters long and as thick as a pinch, with green skin, long radish tassels tied into a bundle with a thin rope, and it looks adorable. Wash it and take a sip. The green core is sweet and crispy. It is really delicious. There are also certain things to pay attention to when eating radishes. The old man said: If you have a spicy head and a coquettish body, eating radishes will eat up your waist. This makes sense, because the head of the green radish is dense and suitable for cooking, the tail is slightly spicy and green, and the middle part of the radish is moist, crisp and slightly spicy, suitable for eating raw. It would be a bit too simple to eat raw radish if you simply bite it, and the spicy taste of radish would not be acceptable. However, if you cut the radish into thin strips and mix it with sugar to eat it: it is slightly spicy, slightly sweet, crisp and delicious, will the shredded radish become a deluxe version?
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Ingredients
Steps
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Wash the green radish (it’s rare to see the long Weifang radish here, the only ones I can buy are ordinary green radish)
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Trim the head and tail of the green radish, leaving the middle section.
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Cut the radish into thin slices with a knife.
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Cut the radish slices into thin strips with a knife.
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Put the shredded radish into a clean container, sprinkle in sugar, and mix well.
