Radish with appetizer recipe-Chinese Food-best chinese food recipes-cooking food

Radish with appetizer

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At the dinner table, before eating big fish and big meat, I'd like to have some salty, fresh, sweet and crispy radish to appetizer. It can be said that it's an essential appetizer. I always prefer pickled radish in cold dishes. I made it a long time ago. I want to make it again this winter. I really love its crisp taste. I still remember that I was lazy when I did it for the first time. When I pickled the radish once, it was sauce. As a result, the finished product could taste a little raw radish. The second time I learned a lesson, I pickled it three times, and it was very successful. Pickled radish, salty, fresh, sweet and crisp, very refreshing, absolutely worth a try.

Cooking ingredients

white vinegar:moderate amount

purified water:moderate amount

Cooking Steps

Step1:Half a radish, about 2 jin. (when I buy white radishes, I buy half of them, because we can see whether the radishes are good or bad, hollow or not, and whether there is water in them.

Step2:Don't peel the radish, it will be crispy with the skin. Wash and cut into thin slices.

Step3:Marinate the radish slices with half a tablespoon of salt for half an hour, and let it come out of the water. After half an hour, you will find that there is a lot of water in the radish. At this time, pour out the water and squeeze it out

Step4:Put another half tablespoon of white sugar, mix well and marinate for half an hour, squeeze out the water. Repeat again. That is to say, marinate once with salt, then marinate twice with white sugar. Then squeeze out the water of radish. (after this treatment, the pickled radish will not have a strong smell of raw radish.

Step5:In the radish slices with good water, put the spoon in the picture, about 7 tablespoons of raw soy sauce, 2 tablespoons of white sugar, 1.5 tablespoons of white vinegar, and about 7 tablespoons of pure water (the amount of seasoning is only for reference, and can be adjusted according to the number of radishes and their own taste)

Step6:Mix well. The amount of dressing juice should be equal to that of radish. Radish can be soaked in the juice basically. Put the dressing juice in order to taste the taste, and adjust it by yourself. Then cover it, put it in the refrigerator for two days or so, and then take it out for eating. If you are in a hurry, you can take a small amount out to taste it the next day

Cooking tips:[delicious notes] - 1. When buying white radish, it is recommended to buy half of it, because it can be seen from the section whether the radish is good or bad, hollow or not, and whether there is water. 2. Don't cut the radish slices too thin. The thinner we are in the cooking competition, the better. If we cut the radish slices too thin, the product will lose its crisp taste. It will become soft and tasty. I usually cut it into slices of about 1 mm. With this thickness, the seasoning is easy to eat through. And after pickling, the radish slices are also crispy. 3. Don't be lazy in the early pickled water. It's reasonable to marinate three times. After three times of marinating, the finished product will not taste like radish. 4. I pickled it with salt twice and sugar twice. This can avoid that the radish becomes very salty after being salted completely. When I pickled it later, I couldn't let it go and smoke it again. There are skills in making delicious dishes.