Chinese Food
Pickled radish with vinegar
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On the fifth day of the lunar new year, a large group of children came to Beijing to play. My sister who has been doing seafood business in Beijing for more than ten years invited me to have a seafood feast. Australian lobster, Australian abalone, breadcrumb crab, local abalone, king crab - my best friend almost brought all the seafood to my table. Maybe he was born in a coastal city. He grew up with a variety of seafood. Maybe he was born during the new year's festival. He ate too much big fish and meat. Our group is not particularly interested in a table full of seafood. It's true. A plate of pickled radish slices. It reminds the big guy to move his chopsticks frequently. It's gone soon. Dad has always praised it. It's delicious, crisp and not bitter. We'll make this by ourselves when we go home. So, I also asked people. It seems simple. But what's the trick to actually make it crispy without bitterness. The trick is actually very simple. To crisp. First of all. Wash the radish. Never peel. This is the key to making it crisper. Two
Cooking ingredients
Cooking Steps
Step1:Wash the surface of radish. Don't peel it. Cut it into round and thin pieces.
Step2:Put it in the plate. Sprinkle 2 teaspoons of salt. Grasp with your hands. Marinate for about 1 hour.
Step3:When the pickle is juicy, the radish slices become soft. Pour out the juice. Wash the salt with cold boiled wate
Step4:Drain the water. Add vinegar, sugar, soy sauce, salt and shredded pepper. Refrigerate for 1 hour. It's edible. Like sour can add more vinegar. Like sweet to add more suga
Step5:
Step6:
Cooking tips:There are skills in making delicious dishes.
