Pickled crispy radish
White radish, according to traditional Chinese medicine, is in a collection state with Yang Qi inward in winter, and the body is prone to " Yang Qi is in the stomach; The radish is sweet and cool in nature and contains a variety of vitamins. Lishizhen materia medica also lists it as a good medicine for anti-bacterial and anti-inflammatory, removing fat and phlegm, eliminating food and accumulation, and regulating qi and benefiting the spleen. Modern science has also proved that radish contains pungent mustard oil, which can promote the metabolism of fatty substances and avoid the accumulation of fat under the skin. At the same time, radish is also effective in the treatment of bronchitis, sore throat, dry nose gastritis, cold cough, sore mouth and tongue, itchy ears, etc. Therefore, while cooking with it, people also began to pay attention to the use of radish for dietotherapy. For example, cooking porridge, making soup, extracting juice, and adding stewed meat can give full play to the eating method of radish.Today, I'm going to make the fastest Kwai pickled radish. Breakfast with porridge is also very good.
Step 1 . Wash the radish without peeling it (it is crispy without peeling), cut it into small pieces
Step 2 . Put it in a large bowl, add 2 spoons of salt and mix well. Marinate for 1 hour
Step 3 . Drain the water with gauze
Step 4 . Wrap the radish pieces in gauze and squeeze them dry with force
Step 5 . Add 1 small spoon of white sugar and mix well
Step 6 . Add 1 small spoon of red chili and mix well
Step 7 . Add 2 spoons of white vinegar and mix well (if you can't finish it in 2 to 3 days, it's best to fill the radish with white vinegar).
Step 8 . Put it into a clean bowl, cover it with a lid, and put it in the refrigerator if you can't finish eating
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