Chinese Food
Pickled radish
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From the beginning of the diary, every winter there is a large variety of vegetables that are full of bubbles in the large tub of the house. I can hardly copy the smell of childhood. Now I'll make a quick hand. The first time I ate Kwai radish was a dish called Hua Ren radish which I had eaten in Yulin. I don't know how to do it.
Cooking ingredients
Cooking Steps
Step1:Wash all the ingredients (first recipe. I don't know why I took the picture like thi
Step2:White radish cut into the shape as shown in the figur
Step3:Cut radish into small piece
Step4:Slice garlic. Cut millet peppers and pickled peppers into the shape as shown in the figure (my pickled peppers will be lost after uploading
Step5:Put the two kinds of radishes separately. Sprinkle salt and mix well to marinate. After 40 minutes, filter out the juice; then sprinkle sugar and mix well to marinate. After 35 minutes, filter out the juice and pinch the juice inside the radish as much as possible (this step is the key to determine the crispness and tenderness of the radish).
Step6:Add pepper, garlic, millet pepper and pickled pepper respectivel
Step7:Mix well. Let it stand for 20 minutes, so that the taste of all kinds of ingredients can be better integrated. If you are in a hurry, you can also omit the rest step.
Step8:Pour white vinegar into white radish, and then add salt and sugar according to the situation. If the salt and sugar of pickled vegetables are heavier, it is unnecessary to add them; pour raw soy sauce and Qishan vinegar into yellow radish, and add salt and sugar according to the situation.
Step9:White radish can be eaten the next da
Step10:Yellow radish will last for two or three days. The longer the time is, the better the taste will be
Cooking tips:1. About the Yellow radish - the final product tastes good, but it's a little different from the one I've eaten. Think about it. It's supposed to cut the radish, wilt it, and then marinate it. Try again next time; 2. About vinegar - Qishan vinegar is relatively sour. If you don't like acid, change it into Shanxi vinegar. There are skills in making delicious dishes.
