Pickled crisp radish(yan cui luo bo )

Pickled crisp radish

Introduction:

"White radish, traditional Chinese medicine believes that in winter, Yang Qi is inward and in a state of collection, and the body is prone to & quot; Yang Qi is in the interior, and the stomach is irritated with heat & quot;, while radish is sweet and cool, and contains a variety of vitamins. Li Shizhen's herbal medicine also lists it as a good medicine for anti-bacterial and anti-inflammatory, removing fat and phlegm, eliminating food and accumulation, and benefiting the spleen. Modern science has also proved that radish contains pungent mustard oil, which can promote the metabolism of fatty substances and avoid the accumulation of fat under the skin. At the same time, radish also has a significant effect on the treatment of bronchitis, sore throat, dry nose gastritis, wind cold cough, sore mouth and tongue, ear itching and pain. Therefore, in the use of its cooking at the same time, people also began to pay attention to the use of radish for food therapy. Such as porridge, soup, juicing, with stew and so on, it can be said to play the radish eating incisively and vividly. Today, make the fastest pickled radish Kwai. Breakfast with porridge is also very good

Production steps:

Materials required:

White radish: 1

Red pepper: 1 small spoon

Salt: 2 small spoons

Spoon: 1 sugar

White vinegar: 2 small spoons

matters needing attention:

Production difficulty: simple

Process: salting

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yan Cui Luo Bo