Chinese Food
Pickled radish with pickled peppers
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Pickled sour and spicy radish has always been my mother's specialty. Every year when the radish goes on the market, my mother pickles a lot of sour and spicy radish strips. They are preserved in glass jars. After the new year's feast, I eat a little sour and spicy radish strips. It's both greasy and appetizing. -
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredient
Step2:Wash the radish. Rub it with salt. Rinse and drain
Step3:Cut the white radish with skin into strips. The pickled radish skin tastes crisper. Try not to peel it
Step4:Transfer in 2 tbsp of edible salt. Toss the radish strips. Rub them with your hands several times. Let the salt penetrate into the radish as much as possible. Squeeze out the excess water of the radish
Step5:Change it into a bigger basin. It's easier to rub. Even forc
Step6:The radish strips exude water. After they become soft, wash them with clear water. Remove and drain
Step7:Shredded pickled pepper
Step8:Pour the pickled pepper water into the basin together with the shredded pickled peppe
Step9:Put in radish strips. Pour in rice vinegar (white vinegar or apple vinegar is OK
Step10:Pour in sugar. Stir wel
Step11:Put in a small amount of complete pickled peppers. Stir well again. Marinate for about 10 minutes. Mix well before eating
Step12:Finished product drawin
Cooking tips:Food tips - try not to peel the radish. It tastes crispy when sliced with skin. Pickled pepper water can be used. Of course, the premise is to meet the requirements of instant pickled pepper. Sugar can neutralize the sour taste and improve the freshness. Don't cut the radish too thick, or it won't taste easily. There are skills in making delicious dishes.
