Chinese Food
Pickled radish
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This is what my mother-in-law taught me to do. It's a perfect match for porridge every morning.
Cooking ingredients
Cooking Steps
Step1:Half white radish peele
Step2:Cut into four part
Step3:Slice and stir with a teaspoon of salt. Wait 15 minutes. Marinate the radish. Then pour out the water. Squeeze the water in the radish
Step4:Sliced shallot, sliced ginger, sliced pickled pepper
Step5:Add scallion, pickled peppers, shredded ginger and a spoonful of suga
Step6:A tablespoon of vinega
Step7:A scoop of raw soy sauce. A scoop of pickled pepper water in the jar (I forgot to take photos here
Step8:Mix the radish. Add in the cold boiled radish. As long as it's not popula
Step9:Mix well again. You can put the lid or plastic wrap on it and refrigerate it overnight. You can eat it the next day.
Cooking tips:My radish has been put back for a long time. It needs to be a little hollow. Don't put too long the radish you bought back. You may estimate the seasoning I said. Because the radish is big and small. You can put seasoning according to your usual cooking experience. At the end of the day, you can dip your chopsticks in the water of the pickled radish to taste the saltiness. If the water is weak, add some salt. If it's salty, add some cold boiled radish Try more and you will be able to cook well.
