There is a secret to soaking radish. The hotel chef teaches you a trick, which is sour and refreshing. You can eat it at night and in the morning.

1February, the temperature dropped in a blink of an eye, and the cold winter finally came. In ancient times, due to backward technology, many vegetables could not stand the cold, so people could not eat them in winter, but few vegetables could be eaten, such as radish and cabbage. So in winter, people in the north began to store radishes and cabbages to prepare food for the winter. Take radish as an example. Radish is one of the most suitable foods to eat in winter. Not only cold-resistant, but also warm the stomach. Known as "cheap ginseng". Its nutritional value is still very rich, and there is a saying that "radish goes on the market and doctors go on the market". Now the output of radish has increased, the supply exceeds the demand, and the price is much cheaper. Radish can be eaten in a variety of ways, either fried or stewed, or cold, all with unique flavor. In restaurants, sometimes chefs add radishes as decorations to make dishes look better. But in restaurants, one kind of radish is very popular with guests, and that is pickled radish.

Pickled radish is an appetizer given by the store for free when we eat in a restaurant. In fact, it is a way for businesses to attract customers. Although this kind of pickled radish is free, it is very delicious, sweet and sour, and people can't help eating another bowl of rice. However, when we usually cook at home, it doesn't taste like pickled radish in a restaurant. Why? In fact, pickled radish has a secret. Now let the hotel chef teach you a trick to ensure that the pickled radish is sour and refreshing and can be eaten tonight and tomorrow morning. Let me explain to you, the restaurant chef's unique radish soaking secret.