Nutritional value of red-skinned radish.
Red-skinned radish is a common vegetable that has a red skin, white flesh, and a spicy taste. Red-skinned radish has a lot of nutritional value, it is rich in vitamin C, calcium, iron, potassium, selenium and other trace elements, but also contains a variety of antioxidants, can enhance immunity, prevent colds, anti-aging, anti-cancer. Red-skinned radish is also good for digestion, can promote gastrointestinal peristalsis, and helps to remove toxins and waste products from the body. Red-skinned radish also has the effects of diuretic, choleretic, blood pressure, blood lipid, and blood sugar. Red-skinned radish is a low-calorie, high-fiber food that can increase satiety, reduce appetite, and help with weight control.
Different regional recipes for red-skinned radish.
Red-skinned radish is a widely distributed vegetable, which can be made into a variety of dishes such as cold salad, stir-fry, stew, pickle, etc., which are different in different regions. Below, I'm going to introduce you to a few different regional red-skinned radish recipes for you to taste different flavors.
Northern Jiangsu method: radish vermicelli soup.
Radish vermicelli soup is a traditional soup dish in northern Jiangsu, its practice is to cut the red-skinned radish into shreds, put it in the broth and boil, then add vermicelli, salt, sugar, vinegar, chicken essence, chili oil and other condiments, cook until the radish shreds are soft and rotten, the soup turns purple, and sprinkle with coriander. This soup is sweet and sour, appetizing and refreshing, and good for digestion, making it a soup dish that is very suitable for winter consumption.
Northeast method: carrot stew with potatoes.
Carrot stewed potatoes is a home-cooked dish in Northeast China, it is done by cutting the large round red-skinned radish and potatoes into pieces, putting them in a wok and stir-frying, adding soy sauce, dark soy sauce, salt, monosodium glutamate and other condiments, and then adding an appropriate amount of water, simmering until the radish and potatoes are soft and rotten, and drizzling in a little sesame oil to enhance the flavor. This dish is bright red in color and fragrant in flavor, and the starch of radish and potato can absorb the soup, and the texture is soft and glutinous, making it a dish that goes well with rice.
Sichuan method: sour radish stew.
Sour radish stew is a special dish in Sichuan, its method is to cut the red-skinned radish in half, put it in the sauerkraut vat and ferment it with the sauerkraut for about a month, you can also cut the radish into small pieces like pickling Sichuan pickles, put in coarse salt and liquor, put in water to seal and marinate for a month. Then cut the pork belly into small pieces, put it in a wok, stir-fry, add cooking wine, soy sauce, dark soy sauce, star anise, thirteen spices and other spices, then add sour radish and an appropriate amount of water, simmer for about 45 minutes, add salt, monosodium glutamate and other condiments. This dish is sour and spicy, fat but not greasy, sour radish can neutralize the oiliness of the meat, increase appetite, is a very distinctive Sichuan dish.
A creative recipe for red-skinned radish.
In addition to the above introduced several different regional recipes, red-skinned radish can also be made into some creative recipes that will make you eat with a different freshness. Below, I'm going to introduce you to a few creative recipes for red-skinned radish that will blow your mind.
Red-skinned radish balls.
Red-skinned radish balls are a kind of vegetarian meatballs made by using the pungent taste and stickiness of red-skinned radish, it is done by cutting red-skinned radish into shreds, putting in salt, ginger powder, pepper, garlic powder, chicken essence, monosodium glutamate, five-spice powder and other condiments, mixing well, adding red yeast rice water or water, kneading into a ball, and then kneading into small balls, putting it in a steamer and steaming for about ten minutes, taking it out and putting it in a frying pan and frying until golden brown on both sides. This kind of meatball has a crispy skin on the outside, soft on the inside, spicy and sweet, and is a very characteristic vegetarian snack.
Sweet and sour red-skinned radish.
Sweet and sour red-skinned radish is a kind of cold salad made by using the color and sweet and sour taste of red-skinned radish, its practice is to wash and slice the red-skinned radish, change the knife and cut the shreds, put in the salt to grasp it evenly, put it for 20 minutes, squeeze out the bitter water that pickles out, and then put in millet pepper, ginger, garlic and other accessories, pour in rice vinegar, sugar and other condiments, mix well and put it in the refrigerator to refrigerate and marinate for about a day, take it out and eat. This kind of salad is sweet and sour, appetizing and refreshing, and the color is pink, white, tender and red, which is particularly beautiful.