Soy sauce radish can be pickled more refreshingly using this method

Soy sauce radish is a common appetizer. It is not only very simple to make but also has high nutritional value. It can supplement some vitamins and minerals needed by the body. It also tastes very crispy and can be eaten with porridge. It tastes very good. The preparation method is also very simple. You can make it yourself relatively cleanly and hygienically. You can also add side dishes according to your personal taste.

How to cook radish with soy sauce

1. Half a white radish weighs about 2 pounds.

2. Do not peel the radish, as it will be crispy with the skin on. Wash it clean and cut it into thin slices.

3. Add half a tablespoon of fine salt to the radish slices, mix well and marinate for half an hour to allow the water to release. After waiting for half an hour, you will find that the radish has released a lot of water. At this time, pour out the water and squeeze it dry.

4. Add half a tablespoon of sugar, mix well and marinate for half an hour, then squeeze out the water. Repeat once. In other words, marinate once with salt, then marinate twice with sugar. Then squeeze out the water from the radish. (After this treatment, the pickled radish will not have a strong raw radish smell)

5. Add a small spoon, about 7 tablespoons of light soy sauce, 2 tablespoons of sugar, 1.5 tablespoons of white vinegar, and about 7 tablespoons of pure water to the radish slices that have been drained of water (the amount of seasoning is for reference only and can be adjusted according to the amount of radish and your own taste).

6. Mix well. The amount of seasoning sauce should be level with the radish, and the radish can be basically soaked in the sauce. After the seasoning sauce is ready, you can taste it and adjust it yourself. Then cover it with a lid and refrigerate it for about two days before taking it out and eating it. If you are in a hurry, you can take out a small amount to taste the next day.

The efficacy and function of white radish

effect:

It can relieve gas and help digestion, eliminate phlegm and moisten the lungs, detoxify and promote salivation, harmonize the stomach and relieve cough, and promote urination and defecation.

Indications: Cooking it can treat lung atrophy, lung heat, vomiting blood, bloating, food stagnation, indigestion, excessive phlegm, dry mouth, thirst, urinary obstruction, and alcohol poisoning; taking it raw can stop thirst, treat vomiting blood, epistaxis, hoarseness and dry throat, chest fullness and discomfort, and urinary obstruction.

Edible value:

White radish is a common vegetable that can be eaten raw or cooked, and has a slightly spicy taste.

Modern research on white radish shows that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, accelerate gastrointestinal motility, and relieve cough and phlegm. Traditional Chinese medicine theory also believes that it tastes spicy and sweet, has a cool nature, enters the lung and stomach meridians, and is an excellent food therapy product that can treat or assist in the treatment of a variety of diseases. The Compendium of Materia Medica calls it "the most beneficial vegetable." Therefore, white radish has certain medicinal value in clinical practice.