Chinese Food
Pickled radish after eating
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My mother's Pickled white radish. When I first ate it, I felt that such ordinary materials could make such delicious and refreshing taste, People can't stop one by one. It's delicious whether it's with rice or wine list. Take it to my husband. My husband's family is in love with it. Once a friend came as a guest and took it out as a small cold dish. With a few pieces of friends left, I won't have to throw it to Baoyuan. It's said that the white radish is delicious. It's such a simple food. It tastes wonderful and magical. So I have to share it with you.
Cooking ingredients
Cooking Steps
Step1:Prepare materials - wash one radish with its skin (it will be cut if the radish forgets to take photos). Vinegar, salt and sesame oil.
Step2:The white radish is cut into 34mm thin slices. If it is thin or thick, it will affect the taste. It has been proved that the thin and thick pickled radish is the best.
Step3:Each piece is cross cut into four pieces. No matter how big or small, the quarter circle piece by piece is just right
Step4:Sprinkle salt. Stir it. The salt should not be too much or too little. It's not too salty. After all, it's not a pickle..
Step5:Marinate for more than an hour to remove the radish and spicy taste. Until there is a lot of water.
Step6:Pour vinegar on it. It's better if the amount of vinegar is less than half of the turnips. Because if you continue to marinate, you will still get no more than turnips.
Step7:Sprinkle with sesame oil. Add more fragrant oil. Mix wel
Step8:You can start it directly. If you put it in the refrigerator for one night, it's another flavor. I like it all.
Cooking tips:1. The white radish needs to be pickled to remove the radish flavor and spicy taste. It is a kind of flavor to eat directly after finishing. Another flavor is to marinate for one night after cold storage. It's best to eat it in a few days after pickling. If you soak too much vinegar for a long time, it's only sour. There's no smell. Don't pour out the water after pickling the white radish for two hours. Pour vinegar directly. Pour how much depends on your taste. I usually color it. Pour too much, but it's too sour, and it's not delicious. You can add vinegar little by little until you think it's enough. There are skills in making delicious dishes.
