Pickled dried radish----appetizer

Overview

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance; the mustard oil in radish can promote gastrointestinal motility, increase appetite, and aid digestion; the amylase in radish can decompose starch and fat in food so that they can be fully absorbed; radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects. Spring is here, and various kinds of green vegetables are gradually becoming more and more popular. Weiqing radish must be familiar to everyone. It is cheap and very suitable for making appetizers such as salt-dried radish. First of all, it contains less water than other varieties of radish, which makes it easy to dry. It is also crispy and chewy when made. Nowadays, all kinds of pickles sold in supermarkets are very expensive. Xiaoxiao pickles are sold for the price of meat, but they are affordable and clean without additives. Put the pickled dried radish in the refrigerator and eat them as you go. You can eat them with porridge or as an appetizer with rice. I believe you will like it.

Tags

• hot dishes
• home cooking
• dried chili powder
• edible oil
• ginger powder
• light soy sauce
• msg
• sichuan pepper powder
• wei qing radish
• white sesame
• white sugar
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Wash the Weiqing radish and gently scrape off a thin layer of skin. (Keep the radish skin)

   

2. 2 Trim off the roots of the radish and cut into 5 cm long strips.

   

3. 3 Leave to dry in the sun.

   

4. 4 Dry until 80% dry.

   

5. 5 Wash the dried radish strips with boiling water to remove the dust on them.

   

6. 6 Soak in water for a while.

   

7. 7 Prepare the seasoning for pickled radish.

   

8. 8 Remove the soaked radish strips and drain the water. Add appropriate amount of salt, sugar, light soy sauce, chili powder, Sichuan pepper powder, ginger powder and white pepper and mix well.

   

9. 9 Cover with plastic wrap and marinate in the refrigerator for two days to fully absorb the flavor.

   

10. 10 Take the pickled radish strips out of the refrigerator, heat a spoonful of hot oil and pour it on the sesame and chili noodles.

    

11. 11 Add appropriate amount of sesame oil.

    

12. 12 Add a small spoonful (1g) of MSG, mix well, eat it right away or store it in the refrigerator to eat as you go.

    

13. 13 You can eat it with porridge or rice. The crispy and refreshing appetizers are ready. Enjoy.