A good way for the farmer’s grandmother to pickle the radish, make it the same day and eat it on the same day, it is spicy and delicious, crunchy

After autumn, turnips compete with ginseng. You don’t need to ask a doctor to eat radishes. They say that turnips are a treasure, especially after the fall, they are the most suitable for eating radishes. The taste is sweet and it has the title of "little ginseng". Ginseng is expensive and difficult to eat in daily life. The price of radish is low but it can be eaten every day. Li Shizhen also mentioned in "Compendium of Materia Medica" that radish is "the most profitable person among vegetables". It can be seen from this that the nutritional value of radish has been respected by the people since ancient times. It's no wonder that in ancient times, there was a saying that "radishes go on the market, but doctors get off the market".

Carrotin has the title of "natural digestive agent", especially the tail of radish, which contains a large amount of amylase and mustard oil. It tastes particularly spicy but it can most effectively eliminate food accumulation. In the past, in winter, every household would stock up some radishes and cabbage at home for the winter. In order to ensure that these vegetables can be better stored, the older generation often pickled various pickles and kimchi during this season. The favorite is The pickled radish slices made by grandma can be eaten on the same day. It is crispy and delicious, with moderate sweetness and sourness. It is especially delicious. It is amazing to have a bite when you have porridge. Share the method of pickled radish slices.

Pickled radish

Ingredients needed: 1 radish, 1 small handful of pepper.

The first step: When choosing radishes, choose fresh, insect-free radishes, and hold them heavily in your hands. Such radishes are sufficiently hydrated and fresh. Rinse them with clean water and wipe off the moisture with kitchen paper.

Step 2: After washing the radish, use a knife to cut off the roots and whiskers of the radish, and cut off the pitted parts with a knife. Use a grater to rub it into filaments. You can also cut into thin slices first, and then cut into thin pieces. Wire spare.

Step 3: Add appropriate amount of oil to the wok. When the oil is hot, add a small handful of pepper to burst the aroma, remove the pepper with a strainer and discard.

Step 4: Add the shredded radish to the pot and stir-fry for about 1 minute. The shredded radish does not need to be fully cooked.

Step 5: Find a container with a lid, add the fried shredded radish to the jar while it is hot, compact it with a spoon, to extend the storage time, close the lid, and put the shredded radish in the jar completely cool. Keep in the refrigerator for 12 hours without opening the jar.

Step 6: After pickling the radish, put some into a bowl, cut the green and red pepper into circles and put it in the shredded radish.

Step 7: Add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, appropriate amount of salt, sugar and chicken essence to a small bowl. After stirring well, pour into the shredded radish, spicy and delicious. The shredded radish is ready.

——Old Jing said——

The shredded radish will be marinated for at least 12 hours before it is crispy. You can take it as you eat. It is crispy and delicious, crunchy. When eating it, use chili oil, light soy sauce, balsamic vinegar, sesame oil, salt, chicken essence and other seasonings. For a sauce, you can control the taste and simply mix it. The shredded radish is not salted during the pickling process, so there is no need to worry that eating side dishes pickled for a long time is bad for your health.