The pickling method of pickled radish in restaurants is sour and crisp.

1. First, prepare two fresh white radishes. After cleaning the white radish, peel it off, then cut it into pieces and put it in a bowl for later use. Add two spoonfuls of salt, stir well, and marinate the radish for 15 minutes, so that the water in the radish is completely killed.

When preparing radishes,

Radish skin

We don't have to peel it off. I don't like to eat radish skin, so when preparing radish, I peeled it. Radish pickled with radish skin will taste crisper.

Sprinkle salt in the hotel.

just love

Secret, keep in mind a few points, hot and sour.

(of food) crisp and refreshing.

It's good to keep it for a long time

2. In the process of pickling radish, we need to prepare a small piece of ginger, cut it into pieces for later use, prepare several cloves of garlic, cut it into pieces for later use, and prepare several more cloves.

capsicum annum fasciculatum

Cut Xiaomi spicy into pieces

Chili ring

Spare.

After the radish is killed, use it again.

Cold water

Wash it twice, wash off the salt on the surface of the radish, and then squeeze the radish by hand to squeeze out the water completely. This step is a key step. If I treat radish like this first, it is.

Radish crisp

The most important step.

The secret of soaking radish, which is kept secret in the hotel, should be kept in mind. It's sour and brittle, and it won't go bad after a long time.

3. Prepare a small bowl, add 8 tablespoons of white rice vinegar and 3 tablespoons of white sugar to the small bowl, then add 5 tablespoons of soy sauce and 3 tablespoons of rice vinegar to the bowl, stir well, and then add half a bowl of cold boiled water to make seasoning juice for later use. The proportion of sauce must be well controlled, and random mixing is not allowed.

Finally, just pour the prepared seasoning juice into the radish and stir well, then add all the prepared garlic, millet and ginger into the radish and stir well with the radish, and then put the prepared radish in the refrigerator for pickling.

On one night,

Then you can take out the prepared sour radish and eat it.

The secret of soaking radish, which is kept secret in the hotel, should be kept in mind. It's sour and brittle, and it won't go bad after a long time.

Precautions:

1. When preparing radishes, the radishes must be disinfected with salt first. Don't omit this step.

2. Marinate the radish in the refrigerator after making it, which can make the pickled radish more delicious.

Every time we cook sour radishes at home, we can make more and keep them in the refrigerator. Even if it is preserved for half a month, it will not go bad, and the taste is still crisp and delicious.