Crisp Cherry Radish with mustard flavor(zao chun shi ling shuang kou xiao liang cai zhi jie xiang cui kou ying tao luo bo )

Crisp Cherry Radish with mustard flavor

Introduction:

"Compared with other well-known radishes, Cherry Radish is more like a kind of fruit, crisp and delicious, with high moisture content and no pungent taste. Its vitamin C content is 3-4 times that of tomato. The edible radish has the functions of ventilating and broadening the chest, strengthening the stomach and eliminating food, relieving cough and resolving phlegm, removing dryness and promoting body fluid, detoxifying and dispersing blood stasis, relieving diarrhea and diuresis. The nutritional value of radish tassel is higher than that of root in many aspects. The content of vitamin C is nearly twice as high as that of root. The content of calcium, magnesium, iron and zinc in mineral elements is 3-10 times higher than that of root. Try some cherries. They are fresh today. I'll make a refreshing cold dish with Cherry Radish and Cherry Radish tassel

Production steps:

Step 1: 1. Clean the Cherry Radish and radish tassel.

Step 2: 2. Cut off the top and bottom of the Cherry Radish. If the tassel feels long, cut it off in the middle.

Step 3: 3. Prepare the ingredient garlic.

Step 4: 4. Beat the garlic into minced garlic.

Step 5: 5, also deal with the radish, with a knife beat ready to mix vegetables.

Step 6: 6. Prepare a cold mixing basin and put radish and radish tassel into the basin.

Step 7: 7, put in the garlic, then put the seasoning in turn, first put sesame oil, and then put sugar, chicken powder, cold soy sauce, vinegar, salt, mustard oil together.

Step 8: 8. Load the plate and get ready to start with a pair of chopsticks.

Materials required:

Cherry Radish: 200g

Cherry Radish tassel: 50g

Garlic: 3-4 petals

Sesame oil: appropriate amount

Sugar: right amount

Salt: right amount

Cold soy sauce: right amount

Vinegar: right amount

Chicken powder: right amount

Mustard oil: right amount

Note: Jinyi hemp tips: 1. When I mix cold dishes, I like to put some sesame oil first, use sesame oil to lock the water, and the mixed dishes will not produce soup. 2. After mixing, wait a few minutes before eating, it will taste better. 3. I use mustard oil. I can also use chili oil drops.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Zao Chun Shi Ling Shuang Kou Xiao Liang Cai Zhi Jie Xiang Cui Kou Ying Tao Luo Bo