Sweet and sour radish peel

Sweet and sour radish peel

Introduction:

"It's autumn again, when a large number of white radishes are on the market, it reminds me of my favorite radish skin. As the saying goes," if you eat radish in winter and ginger in summer, you don't need a doctor's prescription for a year. ". Radish has a unique spicy taste. Raw radish can help digestion, strengthen the stomach and increase appetite. After eating greasy food such as meat, eating raw radish can relieve the greasy taste, make the stomach comfortable and smooth. It can also promote bile secretion and help digest fat. Most people cut off the skin of radish when they eat radish. In fact, the nutrition of radish skin is very rich! Radish contains 98% calcium in radish skin, which is rich in sulforaphane. It is one of the most healthy compounds in cruciferous vegetables. It can promote human immune mechanism, induce liver detoxification enzyme activity, and protect skin from UV damage. A good radish peel is sour and sweet, and porridge is a good choice. It's a delicious dish for young and old people to make at home

Production steps:

Step 1: forget to take a group photo. Let's start with the sliced radish. Cut the radish skin into small pieces and wash it. Remember to cut it a little thick with some meat, about 3-4cm thick. Marinate it with salt for 10 minutes, then wash it with warm water and drain it

Step 2: add sugar and salt, like to eat sweet when more oh. Black vinegar to cover the radish skin oh, add pepper, like to eat spicy, put more, at will

Step 3: put it in the fridge for one day to make the radish peel taste good. After taste, it's great to put a little when you eat cold dishes or porridge

Step 4: Wow, finished products come out, you pro drool no, try to do it at home, clean and simple!

Materials required:

1 white radish

Pepper: 5

Vinegar: 300g

Sugar: 50g

Salt: 10g

Note: 1 radish can not be eaten with traditional Chinese medicine, or it will weaken the effect of traditional Chinese medicine. 2 radish can not be eaten with Auricularia, orange, persimmon, apple, grape and ginseng, which will cause poisoning

Production difficulty: simple

Process: salting

Production time: one day

Taste: hot and sour