Sweet cherry and radish(shuang kou ying tao suo yi luo bo )

Sweet cherry and radish

Introduction:

"Radish is sweet, cool and pungent. It has the functions of ventilating and broadening the chest, strengthening the stomach and digestion, relieving cough and resolving phlegm, eliminating dryness and promoting body fluid, detoxifying and dispersing blood stasis, stopping diarrhea and diuresis. The mustard oil contained in seeds has a special pungent taste and has inhibitory effect on Escherichia coli. It can promote gastrointestinal peristalsis, increase appetite and help digestion. It has medicinal value of Caifu Nao, trigonelline, choline and so on. Radish alcohol extract has antibacterial effect. Radish juice can prevent gallstone formation. The crude fiber and lignin compounds contained in it have anticancer effect. "

Production steps:

Step 1: prepare the pickled peppers. Cherry Radish to impurities, wash.

Step 2: put 600 grams of water in the pot. Put down the pickled peppers

Step 3: add proper amount of water to boil.

Step 4: pour in the clean utensil and cool.

Step 5: cut Cherry Radish into raincoat radish with vegetable processor.

Step 6: attach the slicing method of coir raincoat radish - < br > put a chopstick on both sides of radish and cut it into thin slices.

Step 7: turn one side and cut the thin slice obliquely.

Step 8: immerse in cooled pickled pepper water.

Step 9: add appropriate amount of white vinegar, soak for 24 hours, then take it out and put it on the plate.

Materials required:

Cherry Radish: 500g

Salt: right amount

Pickled wild pepper: right amount

White vinegar: right amount

Water: 600g

Note: radish should not be eaten with ginseng and American ginseng.

Production difficulty: ordinary

Process: salting

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shuang Kou Ying Tao Suo Yi Luo Bo