Chinese Food
Pickled Radish & Rouge radish
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Since I ate this kind of pickled radish, I often go to the supermarket to buy pickles. I said I have this radish. That's enough. It's so appetizing. It's appetizing. I can also make small snacks after cooking. No, I'll buy radishes.
Cooking ingredients
Cooking Steps
Step1:A green radish. Generally, green radish is selected, because the water content is less than white radish.
Step2:Beautiful emerald. It's really beautiful. Cut the radish into strips. Don 't cut it too thin. It' s a little thick.
Step3:Spread the salt evenly. A thin layer of salt is enough. Unless you have a strong taste.
Step4:Wait for the water content of pickled radish. About two hours. Pickle a lot of water as shown in the picture. The radish becomes soft.
Step5:Let's air the water. Take it out to the sun. Even if there is no sunshine. It can be dry and overcast.
Step6:It's two days in the sun. You can see the radish. It's at least two-thirds smaller.
Step7:Wash it with water and let it dry. You can mix it with seasoning.
Step8:A little mashed garlic. No need. Sprinkle more pepper powder, five spice powder, sesame powder, chili powder and cumin powder. Mix with sesame oil.
Step9:You can also like it. Add millet pepper.
Step10:I also sun Rouge radish. Beautiful red.
Step11:The same seasoning method. My friend said it's very similar to pitaya. Hahaha.
Step12:There are not too many beautiful pictures.
Step13:You must be drooling. Please catch it by hand.
Cooking tips:1. The thickness of radish should be moderate. It's too thin and the water will not taste. 2. Try to choose radish with less water content. Green radish and rouge radish are the best choice. 3. When salting, you can't hold a friend who is not salty. You can have a try after the radish is dried. If it's salty, you can soak it in cold boiled water. Soak it to salty taste and then air it to remove water. Then mix it cold. If it's light, you can add some salt or soy sauce in the process of cold mixing. There are skills in making delicious dishes.
