Before you know it, you have entered December, at this time, the weather is cold and dry, and many people will want to eat more meat, but is eating more meat in winter really good for the body?
Although winter is the golden period of tonic, there is one thing to pay attention to, that is, you can't simply replenish energy, otherwise there will be overnutrition, and when the time comes, you will find that a layer of "swimming ring" appears on the stomach unconsciously.
Here is a suggestion that you should have a balanced diet, and winter vegetables, everyone immediately thought of white radish, but there are also several kinds of radish, I think "red-skinned radish" is very good.
It is not common on the market, but the nutritional value is not less than that of white radish, therefore, in December, I would rather eat less meat, but also eat more of this dish, one clears the lungs, two detoxifies, three strong immunity, and the elderly should eat often.
What are the benefits of eating red-skinned radish in winter?
1. Red radish is rich in minerals, trace elements and vitamins, which can not only supplement the body's nutrition, but also improve the immunity of diseases, and have the effects of anti-gout, anti-cancer, anti-anemia, calcium supplementation, blood lipid lowering and detoxification and beauty.
2. Red-skinned radish has extremely high nutritional and medicinal value, usually known as small ginseng, which has the effects of quenching thirst, relieving cough and phlegm, and smoothing qi and faculty.
3. Red-skinned radish contains a lot of cellulose, B vitamins, potassium and magnesium, eating a little in moderation can promote gastrointestinal peristalsis, help the discharge of waste in the body, and have a good relieving effect on constipation and pimples.
Warm reminder, red-skinned radish contains a stimulating substance, people with spleen and stomach deficiency should not eat, otherwise there will be stomach pain.
Today, I used the red-skinned radish to share an appetizing, clean and tender rice artifact, and then let's see how I do it.
1. Red-skinned radish
Recommended recipe: pickled red-skinned radish
Main ingredients: red radish, ginger and garlic, millet pepper, rock sugar
Here's how:
1. Prepare 2 catties of fresh red-skinned radish, known as half-headed red in Sichuan, first remove the red-skinned radish from the head and tail, and don't throw the radish tassels at the top, which is used to fry and stir-fry, and it is a meal.
2. Next, put the red-skinned radish and radish tassel into a basin and rinse it under the faucet, especially the gap between the radish tassels, which must be cleaned up.
3. The next step is to wash the red-skinned radish and put it on the board, first cut it into thick slices, and then cut it into strips thicker than chopsticks, so that it will taste better.
4. In the next step, add a spoonful of salt and a spoonful of sugar to the cut red-skinned radish, the salt can kill the water in the radish, and the white sugar can remove the large spicy flavor in the radish, grasp and mix evenly, and set aside to marinate for 40 minutes.
5. Prepare a few cloves of garlic below, first cut it into garlic slices, and then 2 small pieces of ginger, also cut into thin slices, friends who like to eat spicy food, prepare a few millet peppers, cut them into small rings, cut them all well, and put them aside for later use.
6. In the casserole, add 500 grams of water, 25 grams of salt, 250 grams of white vinegar, 60 grams of rock sugar, stir with a shovel to accelerate the melting speed of rock sugar, after the water boils, turn off the fire and let it cool naturally.
7. After 40 minutes, the red-skinned radish is also pickled with a lot of water, at this time, you need to wash it twice with cool boiled water to wash off the salt and sugar on the surface, and after washing, take out the water control for later use.
8. Next, add chopped ginger and garlic slices, millet pepper, 100 grams of wild pepper to the red-skinned radish, and finally pour in the cool sweet and sour water, mix it well with chopsticks, seal it with plastic wrap, and put it in the refrigerator for 2 hours.
9. Pickled red skin radish, the taste is particularly crisp and tender, the longer the pickle, the better the taste, if you can't finish eating, put it into a sealed jar, take it as you eat, it is very convenient, especially appetizing and greasy, like friends, quickly collect it and try it.
Conclusion: In December, I would rather eat less meat than eat more of this dish, one to clear the lungs, two to detoxify, three strong immunity, and the middle-aged and elderly should eat often.
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