As the saying goes, eat radish in winter and ginger in summer, and don’t bother the doctor to prescribe a prescription. Radish is the most edible dish in winter. It can be eaten raw or cooked. It can be used as soup, stew, burn, fry, cold mix, salted and pickle. It can also be used as stuffing. It has the effects of regulating intestines and stomach, improving immunity, preventing cancer and cancer, appetizer and digestion. Today, the sea has another way. Interested friends will try it with me. It’s delicious. It’s yellow and green. It tastes crisp and soft. It’s addictive once.

Ingredients

Half a green radish
Proper oil
Proper amount of salt
Proper flour

Directions

Step 1
Peel the green radish and wash it for standby. In fact, any radish can be used, but the green radish is more beautiful

Step 2
Cut the green radish according to the width and length you like, sprinkle an appropriate amount of salt and marinate it for about 15 minutes, and marinate the radish

Step 3
Control net moisture

Step 4
Sprinkle some flour or starch. I use flour. If you like, you can add some pepper here;

Step 5
Stir well and wrap each radish strip with flour. This step can be changed into batter. The effect of wrapping it will be better

Step 6
Add an appropriate amount of oil into the pot. At 70% oil temperature, add radish strips wrapped in batter and fry over low heat

Step 7
Deep fry until the surface is golden, remove it, control and clean the oil and put it on a plate.