Chinese Food
Pickled radish
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Pickled radish is very appetizing and greasy. I often pickle it at night. I eat it early the next morning. It can open up my appetite for a day. The white radish I pickled is crispy and fragrant. It doesn't smell like radish or spicy. Let's do it with me.
Cooking ingredients
Cooking Steps
Step1:Wash and dry half of the radish. Cut into thin slices. Remember to be thinner. Translucency is better.
Step2:Mix in two tablespoons of salt. Marinate for 23 hours.
Step3:After marinating, some soup will be produced. Pour out the soup. Use both hands to dry the radish.
Step4:Two more spoons of sugar. Marinate for another 15 minutes.
Step5:Then dry it. Add two spoonfuls of sugar. Marinate for another 15 minutes.
Step6:Marinate it and then dry it. Put in one tablespoon of raw soy sauce and three tablespoons of white vinegar. I like to sprinkle a little more chopped dry pepper. If you don't like it, you can leave it alone. It's also edible at this time.
Step7:Cover with plastic wrap and put it in the refrigerator overnight. It tastes better. It's crispy and delicious.
Cooking tips:The secret of making pickled radish not smelly or spicy-1. The radish should be sliced. It is easy to taste and exude the soup with smelly radish. 2. Salt once and sugar twice should be marinated for a period of time. Pour out the soup. In this way, it can effectively eliminate the stink and pungency of big white radish. There are skills in making delicious dishes.
