As the saying goes, turnips and cabbage keep you safe, and in the cold winter, my family enjoys a variety of radishes every day. White radish, green radish, carrot, carrot, etc., are all delicious ingredients for this season.
Radishes are not only delicious but also nutritious and have a variety of health benefits. White radish, in particular, is rich in a variety of natural nutrients, which not only strengthens the body's immunity, but also helps to smooth the fire. It can be said that radish is a food with a tonic effect, especially suitable for winter consumption.
No matter what kind of radish they are, they are great friends for winter. In the cold season, eating radishes not only warms the body, but also nourishes the body and mind. Tasting a sweet radish every day not only warms the stomach and digests food, but also strengthens the immune system and helps the body resist the invasion of cold.
Different kinds of radishes have different effects and can be made into a variety of delicacies. White radish is often used in stewed soups, and the hot soup is soaked with the aroma of white radish, which is appetizing. Green radish is best eaten raw, with a crisp and sweet taste, fresh and pleasant. As for carrots, they can be used to pickle cold salad, which is refreshing and refreshing, and has the effects of nourishing the lungs and throat, strengthening the stomach and eliminating appetite, dissolving phlegm and relieving cough.
My family uses radish as a regular guest on the table every day, whether it is stewed soup, cold salad or raw, it is full of flavor. In particular, cold carrots are an appetizer before every meal.
Preparation of cold carrot shreds:
Prepare 1 carrot, then prepare ingredients such as coriander, shallots, garlic, etc., and chop them for later use. Wash the carrots and cut them into shreds, preferably evenly shredded, so that the taste is good.
Then sprinkle some salt and sugar into the shredded radish and mix well, so that each shredded radish is coated with salt, and then marinate for 2 hours.
After marinating for about 2 hours, I saw that the shredded radish had a lot of water, and then squeezed out the water and put it in a pot for later use. Because it is salted with a lot of salt, it is necessary to taste salty, and if it is too salty, it must be rinsed with purified water and then squeezed dry. If it's too light, add salt to taste later.
Then add the chopped green onion, garlic and coriander. Add another 1 tablespoon of chili flakes and a pinch of peppercorns.
Then heat the cooking oil, and then pour the hot oil into the onion and garlic to stimulate the aroma.
Then add 2 tablespoons of vinegar, 1 tablespoon of sugar, 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, stir well, and serve.
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