【How to do it】
Ingredients used:
Radishes, millet spicy, rice vinegar or white vinegar, light soy sauce, salt.
Note: If you can't eat spicy food, you can leave it out, and it's also very good.
Alternatively, ginger, garlic, and sugar can be added as desired.
[The production process is as follows]
Step 1: The green radish you bought does not need to be peeled, but can be washed and cut into thin slices as shown in the picture.
Step 2: After cutting, add millet spicy and put it in a suitable basin or plate.
A lot of the time, I like to eat only once, after all, it's easy to make, marinate it as you go, and you don't have to leave it overnight. So, it's enough to do it like this, it's not wasted and fresh.
If you can't eat millet spicy, you can ignore this step, although putting some millet spicy can improve freshness, but its spiciness is also super strong.
Step 3: Prepare the marinade, which is very simple.
Pour more than half a bowl of rice vinegar or white vinegar into a small bowl, (if you want white vinegar, it is best to add some sugar, rice vinegar is not needed), then add an appropriate amount of light soy sauce, a little salt, a few drops of sesame oil, and stir well.
Note that it is light soy sauce and not dark soy sauce, and the dark soy sauce is too strong in color and flavor, which is not suitable for pickles.
Step 4: Pour the finished sauce along the edge of the plate on the radish and you're done.
The radish pickled in this way can be eaten at any time, and it was very good to eat at that time, and it was crispy to eat until the next day, and the taste was very good.
Step 5: If you want to do more, you can also cut it as shown below, put it in the crisper box, pour the juice, refrigerate it in the refrigerator, and eat it for three or four days.
I didn't cut the millet spicy in the picture above because it was too spicy. If you like something spicier, you can put the millet spicy chopping ring in it.
Also, if you happen to have oranges at home, it's a good idea to put two or three slices in them. If you like, you can also add ginger and garlic, no problem.
If you like it, go buy it now! No matter what you cook, the radish is absolutely delicious, tender and crispy, and it is absolutely appetizing!
【Tips】
First, why does radish taste so spicy?
Because radish contains a special nutrient called mustard oil, when we bite into the radish, this substance will be released from the cells and touch the taste nerve of the tongue, so it will feel spicy, which is the taste of mustard oil. Especially in the cortex and tail, it is more abundant, so these two parts of the radish are generally spicy.
Second, why is the "ventilation" effect of dill better?
Because the soluble dietary fiber contained in radish helps to produce gas, and mustard oil can promote gastrointestinal peristalsis, they complement each other in the gastrointestinal tract to produce the function of ventilation. Therefore, radish is a good aid for digestion!
Third, although radish is good, people with different physiques should also pay attention to this when eating:
That is, people with a particularly weak spleen and stomach will have flatulence if the gas produced after eating radish cannot be discharged smoothly.
Therefore, for this type of people, it is recommended to cook it before eating, because mustard oil will volatilize when exposed to high temperatures, and the effect will be much slower.