Why are pickled radishes in restaurants so delicious? The original secret is here, crispy, delicious and simple.

Every vegetable has its own unique season. Eating seasonal vegetables often contributes to our health. As the saying goes, "eat radish in winter and ginger in summer". After the autumnal equinox, there are more and more radishes in the vegetable market, and they are getting cheaper and cheaper, from two or three yuan a catty to the present 1 yuan a catty. I remember last year when radish was the cheapest, a few cents a catty was a good deal.

Moreover, there are many ways to eat radish. You can use radish to cook or stew soup. Occasionally, when you go to the hotel for dinner, you will meet the pickles provided by the hotel. One of them is pickled radish. Radish slices are crisp, sweet and sour, and very appetizing, especially for appetizers in the morning. But I can't make the crispy and delicious taste of the restaurant at home.

How is the radish pickled in that restaurant? How can I make this crispy taste? Xiao Dong specially consulted a friend who is a chef. My friend said that the radish made by mastering a few tricks is sour and sweet, and it is delicious. Why are pickled radishes in restaurants so delicious? The original secret is here, crispy, delicious and simple.

Ingredients: radish, garlic, ginger, green pepper, red pepper, salt, sugar, soy sauce, soy sauce and mature vinegar.

First: First, clean the radish, dig out the problematic part of the surface, remove the head and tail, then divide the radish into four parts, then cut it into thin slices and put it in the pot.

Second, put 2 spoonfuls of salt and 1 spoonful of white sugar into the pot, stir evenly, so that the surface of radish is evenly stained with salt, take out and drain, and marinate for about 15-30 minutes.

Third: cut the prepared garlic into sections, cut the ginger into sections, remove the head and seeds from the green and red peppers, cut them into thin slices and put them in the pot for later use.

Fourthly, remove the excess water after fully hydrating the radish, find a pair of clean chopsticks without water and oil, put the radish into the basin, then pour the chopped green and red pepper, ginger and garlic, then add 2 tablespoons of salt, 1 tablespoon of sugar, appropriate amount of soy sauce, a few drops of soy sauce and appropriate amount of vinegar, and stir well.

If you want to taste better, you can put the pickled radish in the refrigerator for 24 hours, so it will taste better when you eat it again. Radish is sweet and sour, crisp and delicious.

1) Wash and dry the radish and prepared side dishes, or dry the water on the surface with kitchen paper, so that there is no raw water and the radish is not easy to deteriorate.

2) Chopsticks and containers for pickled radish should be oil-free and water-free.

3) If you like spicy food, you can put some millet spicy food, so that the pickled radish is more tasty and delicious.

Now it's radish season, and radishes in the vegetable market are getting cheaper and cheaper. Might as well buy some homemade pickles, fresh and delicious, without additives. It tastes very healthy and delicious.