Chinese Food
Pickled root
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I ate this dish in a restaurant. I thought it was delicious at that time. I went home and explored it for myself. It's not authentic. But it's important to meet my own taste. It's very simple to make. As long as you have the skill of making cucumber, you can make this dish. It can be said that it's a dish that can never be bad. Although it's plain and homely, it tastes long. Eat vegetable roots. Do everything. It seems to be all waste, but it tastes good when pickled. It's a family dish that can be sold.
Cooking ingredients
Cooking Steps
Step1:Wash and peel the radish. Wash the coriander well.
Step2:Cut the parsley. We only use the back stem and root.
Step3:Slice the radish and marinate it with a little salt.
Step4:Juice mixing - mix raw soy sauce, sugar and vinegar in the proportion of 1-2-2. If you like sweet or sour, you can increase the proportion properly. Prepare the wild pepper.
Step5:Put the coriander stem on the radish. Sprinkle a handful of Sichuan peppers evenly. Then pour the sauce into it. Finally put 10 wild peppers. Put some together with the sauce in the wild peppers.
Step6:Stir well. It'll be ready in 24 hours. Remember to refrigerate when it's hot.
Cooking tips:1. Because there were few raw materials at that time, only white radish was put in. If it is possible to put kale, it is also excellent to put carrots. 2. Coriander stem is the soul of this dish. It can't be less. Others can be matched with your own preferences. There are skills in making delicious dishes.
