Sweet and sour radish(ban tang cu xiao luo bo )

Sweet and sour radish

Introduction:

"Make a simple appetizer with fresh radish" mixed with sweet and sour radish ". Eating radish in spring can stimulate appetite and clear lung fire. Now there are many varieties of radishes in spring, such as Cherry Radish, fruit radish And ordinary radishes and so on. In traditional Chinese medicine theory, radish has the functions of digestion, regulating qi, resolving phlegm, relieving cough, clearing lung and throat, dispersing blood stasis and detumescence. It has a good effect on the treatment of food accumulation, qi stagnation, abdominal distension, acid vomiting, hiccup, diarrhea, dysentery, sore throat, expectoration, hoarseness, etc. Drinking radish soup can also relieve women's breast swelling and pain, milk barrier and other symptoms. For example, in sports, due to bumps caused by limb or cheek swelling, applying radish mud can quickly alleviate, especially in boxing when the face is swollen, applying radish mud will feel better, ha ha! The method of "mixing sweet and sour radish" is as follows:

Production steps:

Step 1: cut the radish into shreds and put sugar in it.

Step 2: sprinkle a little salt.

Step 3: finally pour in the right amount of white rice vinegar and mix well.

Step 4: decorate it with a mint leaf.

Materials required:

Radish: 300g

Sugar: 25g

Salt: 2G

White rice vinegar: 20g

Note: small dish features: fresh color, moderate sweet and sour, crisp radish, appetizer and delicious. Warm tips: 1. White rice vinegar is the best way to make light dishes. It can also be made of zanthoxylum oil, which tastes salty and fresh. 2. It's also great to make sugar pickled radishes. The method is to cook the cherry radishes, marinate them with white sugar for a week, and then they can be eaten. Big spoon of this simple production of small dishes "mixed sweet and sour radish" is done, for your reference!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Ban Tang Cu Xiao Luo Bo