Fresh and refreshing pickled radish(qing xin shuang kou yan luo bo gan )

Fresh and refreshing pickled radish

Introduction:

"White radish is a kind of common vegetable, which can be eaten raw or cooked, with a slightly pungent taste. Modern research shows that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, speed up gastrointestinal peristalsis and relieve cough and phlegm. Traditional Chinese medicine theory also believes that the taste of sweet, cool, into the lung and stomach meridian, is a good food therapy, can treat or assist in the treatment of a variety of diseases, the compendium of Materia Medica called "the most favorable vegetables.". Therefore, radish has certain medicinal value in clinical practice. Today, Rugao radish is famous at home and abroad for its thin skin, tender meat, juicy, sweet but not spicy taste, less lignin, chewy but no residue. The proverbs of "radish sounds, crackles, and lives a hundred years after eating" and "apples from Yantai and pears from Laiyang are not as good as radish skins from Rugao" have long been spread with Rugao radish

Production steps:

Materials required:

Radish: right amount

Five spice powder: appropriate amount

Salt: right amount

Chili oil: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Xin Shuang Kou Yan Luo Bo Gan