Spring Cherry Radish Recipe: Easy, No Oil, No Stir-Frying
Cherry radish prepared with this method is not sour and not spicy, but slightly sweet, and tastes crisp and refreshing, very delicious!
In spring, this side dish must be tried. It's a lazy person's recipe, no oil and no stir-frying, just add some vinegar to soak.
Yesterday I saw fresh cherry radishes at the market - green leaves and small, rosy radish heads, which are very cute. So I bought a bunch back. This season, you can use it to make some cold dishes. They are pink and tender, crisp and refreshing, and can relieve greasy and appetizing.
If you use stir-fried or stewed methods to cook this radish, it's really a pity! Just use the simplest method to maximize its crispness, so that its nutrients are not damaged. Add some vinegar, sugar, or directly use apple cider vinegar, which is both refreshing and appetizing. Especially when eating meat dishes, a bright side dish can not only satisfy the eyes but also help adjust the taste.
The time to make this dish is not very long, even if you are in a hurry, you can finish it in one hour, if you don't want to hurry, you can soak it for two or three hours, allowing the color of the radish skin to gradually seep into the vinegar, making the vinegar become rosy, and just looking at it will be intoxicated. Its actual operation time is about ten minutes, and the rest of the time can be put aside for marinating. It is very suitable for lazy people.
Ingredients used:
Cherry radish Apple cider vinegar
Specific steps:
1. Remove the leafy part of the cherry radish. Do not discard the tender leaves, as they contain a lot of fiber and vitamins, and can be marinated or eaten as a cold dish with sauce.
2. Slightly cut off the head and tail ends of the radish, making the radish more beautiful.
3. Use chopsticks to support the radish on both sides, and cut the small radish evenly into a knife.
4. The cut radish is like this.
5. Sift all the small radishes one by one. Sprinkle a little salt inside the radish to kill out part of the water, making it more crisp and refreshing to eat.
6. Marinate for about 15 minutes, the time should not be too long, too long will dehydrate the radish and it will not be so crisp. Pour out the marinated water and rinse the small radishes with clean water to remove the salty taste.
7. Pour in a suitable amount of apple cider vinegar, cover it, and marinate in the refrigerator for 1 hour. The taste will be more crisp.
If you don't have apple cider vinegar, you can use white vinegar with sugar and lemon to marinate, which is also the same.
Enjoy it beautifully! After a winter of accumulation, we are bound to accumulate fat on our bodies, so let's take action! Besides exercise, eat less oil and salt, eat lightly, this vinegar-soaked cherry radish is a very good choice. Cherry radishes are high in water content, crisp and tender, compared with white radish or red radish, cherry radishes are more crisp and sweet, and they don't have the pungent taste that makes people avoid them. Try it!
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