How to make delicious red radish

Many people like to eat small red radishes. They taste very crisp, with a hint of sweetness and spiciness. They have a relatively high nutritional value and can play a very good role in regulating qi, relieving cough and moistening the lungs. In addition, they have a very good hydrating effect and can also play a certain effect in promoting urination and preventing urinary tract inflammation. There are many ways to cook small red radishes. They can be eaten raw or made into some dishes.

Coral Sweet and Sour Radish

Ingredients Raw materials: about 1/2 pound of cherry radish Seasoning: appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of sugar Method 1. Cut the head and tail of the radish, and then cut another knife on the side, cutting three sides in total and leaving one side; 2. In order to ensure that the knife does not cut to the bottom and the depth is uniform when cutting continuous slices, put two bamboo sticks on both sides of the radish at an angle of about 90° to the blade, so that the knife will not cut to the bottom and the depth is uniform; 3. Cut into thin slices according to the method in step 2; 4. Marinate the cut radish with a little salt, then rinse with cold boiled water, then put the radish in a bowl, add white vinegar and water to boil, put it in the radish bowl, then add appropriate amount of sugar, taste it slightly, if it is too sour, add some cold boiled water, if it is not sweet enough, add some sugar, adjust the taste to moderate sweetness and sourness, let it stand for about 15 minutes before eating.

Cherry Radishes with Lemon Honey Dip

型之后切块即可食用 English: Ingredients: cherry radish, 1/4 teaspoon salt, 1 lemon, 3 tablespoons honey Method: 1. Soak the cherry radish in clean water for 10 minutes and wash off the dust on the surface. 2. Hold the washed cherry radish upright on the chopping board with your left hand, and use a knife in your right hand to cut off the root part of the cherry radish. 3. Use a knife to cut off the root of the cherry radish. 4. Place the cherry radish flat on the chopping board, hold the knife in your right hand, and gently tap the cherry radish with the back of the knife (Hui Xin's intimate tip 1: When tapping with the back of the knife, the movement should be light, because the cherry radish is very crisp. If you use too much force, it will not be a round cake, but a crushed mud). 5. Break the fibrous tissue of the cherry radish into a loose round cake shape. 6. Put all the tapped cherry radishes in a bowl, add 1/4 teaspoon salt, stir well and set aside to marinate for 20 minutes (Hui Xin's intimate tip 2: The addition of salt only forces out the moisture contained in the cherry radish and does not have a seasoning effect, so don't use too much) 7. Prepare a lemon, wash it with clean water, hold the lemon in your hand and gently rub it on the grater