Small and exquisite, red and white cherry radish, can digestion, detoxification, diuresis, promote gastrointestinal motility. In addition, cherry radish can also promote the secretion of digestive juices, allowing the body to more efficiently break down and metabolize foods, speed up metabolism, and promote fat burning.
Vinegar cherry radish:
Ingredients: 500 grams of Shanghai white vinegar, 1500 grams of Shanxi vinegar, 1,260 grams of red vinegar, 5 grams of geraniol, 20 grams of pepper, dried red pepper, 10 grams of dried tangerine peel, grass fruit, soybean meal, and galangal, 100 grams of salt, and white sugar 200 grams, 30 grams of salad oil.
Production: 1, the three vinegar into the container and stir. 2. Put the salad oil in the pot, until the Liucheng hot till the Liucheng hot, put the orange peel, geraniol, pepper, dried red pepper festival, grass fruit, soybean meal, and galangal together and stir it in the pot until the fire is slightly yellow, and adjust well. Pour vinegar into the pot, add salt and sugar, and boil. Change the bonfire and simmer for 5 minutes.
Features: Sour, sweet, spicy, fragrant.
Scope of application: It can make various brittle materials such as cherry radish, chicken cartilage, jellyfish head, radish skin and so on.
Sugar immersed cherry radish:
Time: 90 minutes or more
Main ingredients: Vegetables
Cuisines: Cold dish
The cherry cherries radiate its embrace to the utmost and are immersed in the sweet, slightly astringent juice of sugar. Slowly, after a period of precipitation, the juice is dyed with brilliant colors. Caloric label: The calorie of this dish is 113 kcal/person
Materials:
Cherry radish: 300g
White sugar: 100g
Salt: 1 teaspoon (5g)
Lemon: 1
practice:
The cherry radish is selected from the cherry blossoms. Rinse the clay on the surface with water. Cut from one side, cut the cherry radish into thin pieces, and keep the pedicles not completely cut off.
The lemon peel was rubbed with lemon into the lemon skin, and the lemon was cut in half. The lemon seeds were cut out. Then the lemon was squeezed with one hand and the lemon juice was squeezed out.
In a small bowl, mix white sugar, salt, lemon juice, lemon rind and a little water. Stir slowly with a small spoon to fully melt salt and white sugar.
Put the cherry radish in the lunch box, then pour it into a well-conditioned soup, seal it, and preserve it in the refrigerator for 1 day. During this time, remove it and turn it over again so that the cherry radish can be evenly flavored.
Finally, pour the cherry radish and the marinated soup into the deep dish and sprinkle the white sesame seeds.
Tips:
When you choose cherry radish, you can keep a small portion of the cherry blossom radish. When you pickle it, you need to put the preserved stalks upside down and expose it to the outside of the pickled broth so that the pickled cherry radish dishes are more beautiful. .
The taste of pickled cherry radish is related to the amount of pickled spices and the length of pickling, so the weight should be light and heavy, and you need to be flexible.