Pickled radish flower(su shi xiao cai jiang you luo bo hua )

Pickled radish flower

Introduction:

"Radish is a good material for moistening and drying in autumn and winter. Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance. It has the functions of clearing away heat, generating body fluid, cooling blood and stopping bleeding, lowering Qi and widening the middle, eliminating food and resolving stagnation, appetizing and invigorating the spleen, and removing phlegm along with Qi; it is used for abdominal distension, stopping food, abdominal pain, cough, phlegm and so on. Kwai radish is a quick instant dish. It is not only beautiful in appearance, but also has a special flavor of soy sauce, salty, crisp and refreshing. It's a refreshing dish on the festival table. "

Production steps:

Step 1: wash and peel white radish.

Step 2: slice the radish.

Step 3: blanch radish slices in boiling water for 1 minute and remove.

Step 4: take a bowl, add soy sauce and sugar, stir well.

Step 5: pour the soy sauce into the radish slices, stir well and marinate for 10 minutes.

Step 6: the pickled radish slices are stacked.

Step 7: roll up from top to bottom and fix with toothpick

Step 8: cut in the middle of the turnip roll, stack it on the plate and make it into a pattern.

Materials required:

White radish: 200g

Sugar: 3 G

Soy sauce: 5g

Note: if you want the flowers to be bigger, fold more radishes and roll them up. The soy sauce itself is very salty. Don't add any more salt.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Shi Xiao Cai Jiang You Luo Bo Hua