Chinese Food
Hot and sour radish
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Rugao county annals compiled in the Gengwu year of the Qianlong reign of the Qing Dynasty (1750 A.D.) radish, a radish, has two kinds of red and white. It can be planted in four seasons. Only when it is at the end, it is good at the beginning. When it is broken, it can be used for food. Those who grow sandy soil are sweet and crisp. Those who grow barren soil are hard and spicy. Its color is white. It belongs to gold. It enters the lung. It has the function of regulating the lung and spleen. It has the functions of lowering Qi, eliminating food, removing diseases and moistening the lung, detoxifying and promoting fluid production, diuresis and defecation. It is mainly used to treat impotence, lung heat, constipation, hematemesis, flatulence, food stagnation, dyspepsia, phlegm, dysentery, etc.
Cooking ingredients
Cooking Steps
Step1:One white radish. Peel and cut into cube
Step2:In a clean bow
Step3:Marinate for 30 minutes with a spoonful of salt. Marinate the excess water
Step4:Pour out the pickled water. Rinse with clear wate
Step5:1 tsp sugar, 1 tsp chili powder, 1 tsp pickled pepper, 1 tsp monosodium glutamate, 1 half bottle rice vinega
Step6:White rice vinegar can be used without radish. I use sea sky white rice vinega
Step7:Mix well. Wrap with plastic wra
Step8:Refrigerate for one nigh
Step9:So the radish will be pickle
Step10:Put it into a small jar. Open one bottle at a time. Avoid secondary pollution. It can be stored for several days more
Cooking tips:There are skills in making delicious dishes.
