Chinese Food
Korean pickled radish
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[pickle with radish water] take a bowl of sour pickle soup from the refrigerator and gulp it down for a word when it's very hot in summer. Cool. Two words. Cool. Three words. That's great. An instant surge in appetite.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Radish should be cleaned thoroughl
Step3:Rub radish skin with coarse sal
Step4:Sprinkle more salt. Marinate for a da
Step5:In the process of pickling, turn it ove
Step6:Wash the pickled radish for us
Step7:Marinate shallots in salt for about 25 minute
Step8:Sliced ginge
Step9:Sliced garli
Step10:Ginger and garlic in your pocke
Step11:Miscellaneous tight bag mout
Step12:Cut pear into small piece
Step13:Turn salt and sugar into wate
Step14:Put radish, ginger and garlic in the salted vegetable barre
Step15:Then add the pickles with chil
Step16:Put in the cut pea
Step17:Add shallo
Step18:Put the mixed water into the salted vegetable barre
Step19:Press with a plate of a certain weigh
Step20:Sealed. It can be eaten in 1 day at room temperature or 20 days in refrigerator
Cooking tips:1. The choice of radish is very important. Try to be a little sweet. 2. There is a tutorial in the video ahead of chili pickle. 3. Don't put too much salt. This pickle soup is mainly sour and spicy. 4. In the production of cold noodles in the front. The mentioned pickle soup can also be used to replace the delicious cooking skills.
