WhiteRadishIt is very common in daily life.White radishPromotes digestion.People lack sufficient exercise in winter, and the weather is dry, which makes the body warmer, making it easy to cause indigestion and even constipation, and at this time, eating some white radish, the vitamin C can help digestion, promote metabolism, help digestion and prevent constipation.

Complete recipe for pickling white radish

Different ways of pickling white radish have different methods, here are several common methods introduced: 1. Wash and slice the white radish into 0.5cm thick slices, then cut the slices into small pieces by horizontal and vertical. Add salt and mix well for 15 minutes.2. Gently rub the pickled white radish slices with your hands, pour out the radish juice, and put the pickled white radish slices in a mesh basket for draining, pressing with a weight, and placing in a cool and dry place for more than 8 hours.3. Add chiliDoubanjiangSauceand whitevinegar, minced garlic,sesame seeds, white sugar, Guangdong rice wine, cold water (150ml) and stir well to make pickled sauce.4. Use the method 2 white radish slices with the remaining cold water to rub and wash, then put it into the mesh basket for draining, press with a weight, and stand for 1 hour.5. Take out the processed white radish slices, add the pickled sauce, and mix well for 2 days to eat.Key points for making homemade quick pickled sauce: 1. When pickling,ingredientsusually choose crisp, high-fiber, and low-moisture vegetables. In addition to the 4 ingredients introduced in this article, the common ingredients in the south are large head cabbage andcabbageand in the north, commonspinachandsnow earcan also be tried.2. When making pickles, use salt to dehydrate the ingredients, and the process of washing and pickling also needs to use cold water, this is mainly from the angle of food preservation, if using tap water is easy to make the pickles taste bad and rot.3. If the pickles are not used immediately, pickle for 2-3 days, which not only makes the pickles more flavorful, but also has a better texture.4. Unused pickles can be put in a glass jar or airtight container, and stored in the refrigerator.Benefits of pickling white radishWhite radish promotes digestion.

People in winter lack sufficient exercise, and the weather is dry, which makes the body warmer, making it easy to cause indigestion and even constipation, and at this time, eating some white radish, the vitamin C can help digestion, promote the body's metabolism, help digestion and prevent constipation.

White radish can improve the body's immunity.White radish contains various vitamins and trace elements, in the winter when the body's resistance is poor, it can improve the body's resistance, and improve the ability to prevent colds and infections.White radish has anti-cancer effects.Patients with cancer can eat some white radish appropriately, which can inhibit the growth and spread of cancer cells to some extent.In addition, white radish has anti-cancer effects, eating more can prevent cancer.However, because pickled products contain nitrite.When nitrite meets amine substances in the human body, it can generate nitrosamine.Nitrosamine is a carcinogenic substance, so eating pickled products often leads to cancer.Therefore, pickled products are nutritionally deficient and harmful, and are not ideal foods.Nutritional value of pickled white radishWhite radish is rich in vitamin C and zinc, which helps to enhance the body's immune function and improve the resistance to disease.

The mustard oil in radish promotes gastrointestinal peristalsis, increases appetite, and helps digestion.

So how to choose white radish? Fresh white radish, the color is pale white, and the surface is relatively hard when squeezed.If the white radish is straight at the top, it is usually fresh, otherwise, if the white radish roots are messy and branched, it is likely to be a heart radish.1. White radish can be eaten raw, stir-fried, made into medicinal food, cooked, or brewed, or applied to the affected area.In cooking, it is suitable for braising, mixing, and making soup, or as a garnish;2. There are many types of radish, and it is better to eat raw with less spicy and less watery vegetables, and those who don't like cold food are better to eat cooked.3. Radish is laxative and nutritious, so it is not good to eat together.If you want to eat together, you can add vinegar to adjust it, so that it is easier to absorb nutrients.4. White radish should be eaten raw, but you need to avoid eating for half an hour after eating, so as not to dilute the effective ingredients.Storage method of white radish: 3-7 days.How to make delicious pickled white radishWhen pickling white radish, choose white radish of appropriate size, with a full skin, fresh, and sufficient moisture.No need to peel, the skin can have a better texture.When cutting white radish slices, don't cut too thin, too thin will not be crispy.

In addition, white radish has a strong spicy taste, so after the first pressing, wash it with cold water to remove the spicy taste, and the pickling time should be longer.

When pickling, the ingredients usually choose crisp, high-fiber, and low-moisture vegetables. When making pickles, use salt to dehydrate the ingredients, and the process of washing and pickling also needs to use cold water, this is mainly from the angle of food preservation, if using tap water is easy to make the pickles taste bad and rot.If the pickles are not used immediately, pickle for 2-3 days, which not only makes the pickles more flavorful, but also has a better texture.Unused pickles can be put in a glass jar or airtight container, and stored in the refrigerator.Precautions for pickling white radishThere are also food combinations, white radish also has food combinations.The dietary restrictions of white radish are mainly: do not eat when taking douhydrogen potassium;also do not eat at the same time with red and white radish;

also do not eat with vegetables and fruits rich in vitamin C, which will damage vitamin C and reduce the nutritional value.

The main precautions for pickling white radish are: first, when pickling white radish, the purpose of sprinkling salt is to remove water from the radish, so as to remove the spicy taste of the radish. The salt does not need to be too much, but it must be mixed evenly with the radish.Second, the amount of addedsoy sauce does not need to be too much, just enough to soak the radish.A small spoonful of old vinegar is to make the color darker, if you don't like spicy, you can not add chili.Third, when pickling white radish for 2-3 days, it is better.Fourth, unused pickles can be put in a glass jar or airtight container, and stored in the refrigerator.Soy sauceThe amount of soy sauce should not be excessive, just enough to cover one-third of the radishes. A small spoonful of old soy sauce is added for color.Chili peppersCan be omitted.In the two days before pickling, the radishes can be turned over a few times to ensure even absorption of the marinade.The pickling time should be either less than two days or longer than two weeks. Otherwise, there will be a risk of nitrite formation.