Chinese Food
Home style pickled radish slices
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The pickled white radish slices with simple and homely taste can be used with various main foods. The taste is crisp but not spicy. It's sweet and sour and delicious. It's an essential home dish. Simple pickling can reduce the content of glucosinolates in white radish, reduce the spicy taste and make the taste better. Because radish is hot. It's not the same as pepper. The reason why pepper is hot is that it contains capsaicin. The reason why radish is spicy is that radish contains a kind of substance called mustard oil glycoside. This substance is not only found in radish. It is found in many plants. It is most abundant in Cruciferae, Brassicaceae and papaya, such as shepherd's purse, rape, radish and so on. -
Cooking ingredients
Cooking Steps
Step1:Wash and peel the radish. Cut it into the shape you like. It's easier to taste the thin slices.
Step2:Put in the seasoning, mix it simply and evenly, keep the film closed and refrigerate it overnight.
Step3:Because the salt in the seasoning makes the water in the radish exude. The soup becomes more juicy.
Step4:Because when the radish slices are placed and the water seeps out, the glucosinolates are also slowly volatilized.
Step5:Good dishes. Let's share the delicious food.
Cooking tips:Because when the radish slices are placed and the water seeps out, the mustard oil glycoside is slowly volatilized, so when eating, it is crisp but not spicy. It's also good to put a little sesame oil to improve the taste. There are skills in making delicious dishes.
