Cold radish skin(dong ri li shuang kou xiao cai liang ban luo bo pi )

Cold radish skin

Introduction:

"Winter is the best season to eat radish. I remember when I was a child, my cellar always stored piles of radish and cabbage in winter, which could eat for a whole winter. Now with the development of science and technology, there are more kinds of vegetables. In winter, I can eat all the vegetables in the four seasons of the year, but rob is still the protagonist on my winter table. White radish soup, stew, green radish directly fried food, carrot deployment, and XinLiMei radish are most suitable for cold or pickled food. Today, make a family very like cold radish skin. Don't underestimate this radish. The thick green skin hides bright purple red, very beautiful. The purple radish meat is rich in anthocyanins, which can improve blood circulation In winter, in addition to nourishing and keeping in good health, we can have a sweet and sour, crisp and appetizing side dish

Production steps:

Step 1: rub the radish repeatedly to remove the root and head.

Step 2: slice the radish skin with a knife. When slicing, take some radish meat with you. Don't be too thin.

Step 3: cut the sliced radish into shreds.

The fourth step: add salt to the bowl and stir well for 15 minutes.

Step 5: pickled radish will be juice, juice squeeze out.

Step 6: add rice vinegar to the shredded radish and mix well.

Step 7: add sugar and mix well.

Step 8: pour proper amount of oil into the pot, heat the oil and saute the pepper until fragrant.

Step 9: put the turnip into the plate and sprinkle sesame on it.

Step 10: pour the hot oil to the radish.

Materials required:

XinLiMei radish skin: 1 radish

Salt: 1 teaspoon

Rice vinegar: 1 teaspoon

Sugar: 1 teaspoon

Sesame: right amount

Zanthoxylum bungeanum: right amount

Edible oil: right amount

Precautions: 1. Pickle radish skin in advance with salt for a while, it will taste better. 2. I like spicy food with chili oil. It tastes better. 3. It's best to eat radish peel and mix it now. It's very crispy.

Production difficulty: ordinary

Process: mixing

Length: 20 minutes

Taste: sweet and sour

Chinese PinYin : Dong Ri Li Shuang Kou Xiao Cai Liang Ban Luo Bo Pi