Recipe: Sweet and sour radish

Home Cooking Recipe: Sweet and sour radish


I used to eat raw radishes and throw away the skin because the radish skin is more spicy. However, after eating the dish of radish radish in the restaurant, I felt that it was a violent thing in the past, and it was too wasteful to throw away such crisp ingredients. Today is the radish skin left by the beef stew radish. The practice is simple. I have no residue left.  Eat radish can reduce blood lipids, soften blood vessels, stabilize blood pressure, prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases. Radish is still a traditional Chinese medicine, its cool taste and sweet, can eliminate stagnation, phlegm and heat, lower air, detoxification.



  1. Peeling directly from the white radish, you can also bring some radish meat

  2. Cut the radish peel and slice it. Thickness doesn't have to care too much.

  3. Put in a bowl, sprinkle some salt, and marinate for 5 minutes.

  4. The pickled radish will have some water and cover the water.

  5. Sprinkle with white vinegar and xylitol

  6. Finally, put a little bit of bought mushrooms and soy sauce (if you don't have it, you can also put it)


1. The advantage of pickling for 5 minutes is to remove the water and make the radish skin more crisp. The second is to neutralize the spicy taste and soften the spicy taste. This step is the most critical. 2, soy sauce I just put the decoration, eating it is OK, no or not important. 3, if you can put some chili oil taste can also be good, the sale can also take a good.

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