How is the sour, sweet, salty and spicy taste of a pickled radish in 38 yuan?

For me, staying at home every day is quite rewarding, because I have enough time to study all kinds of delicious food I like. For example, cold rice noodles, meat buns and sesame cakes have always wanted to be made, but they have not been made because of time. During this time, I finally got them all done, which was particularly satisfying and fulfilling.

In addition to the above, there is also a gain that I learned the practice of "pickled radish", which I learned from a chef friend, who usually doesn't tell anyone about it. Because of the epidemic, the hotel and catering department where they worked have closed and rested at home for more than half a month. I ate this pickled radish once in the hotel where they worked, and the taste and taste are unforgettable. I just took advantage of my friend's break and asked him how he did it.

According to friends, this pickled radish is the signature cold dish of their hotel and the best-selling high-margin dish. Although the price is not cheap, 38 yuan/serving, but it can't stop its delicious. Usually there are hundreds of sales every day. It is said to be "secret", but the spices needed are common at home, mainly to balance some details and proportions.

The following small series will share this "secret pickled radish" practice for everyone. I'll teach you the details and formula proportions. Friends who like pickled radish must not miss it!

Lemon radish slices

Ingredients: white radish (about 500g), onion (about 80g), millet pepper (10), lemon (200g), celery (two parsley) and garlic (10).

Accessories: 50g aged vinegar, 60g soy sauce salt10g pepper oil15g ginger slices.

Clean the radish and scrape the skin into thin slices with a scraper. If the knife is better, you can cut it directly. The thinner the radish slices, the better the taste. If the radish is big, slice it in the middle. You don't have to deal with it at both ends, you can operate it directly.

Put the processed radish slices into the pot, add salt first, rub well and marinate for 20 minutes. There will be a lot of soup in twenty minutes. Pour out the soup.

Pickled radish slices were washed twice with pure water to remove excess salt. Squeeze out the water by hand after washing, which is convenient for eating.

Next, the side dishes are processed, celery and coriander are cut into sections, millet is diced, lemon is sliced, and onion is sliced for later use.

Vinegar, soy sauce, soy sauce, sugar, pepper oil and salt, put them in and stir well.

Onions, garlic paste, ginger slices and onion segments are all put into the basin. Juice the lemon slices first, then remove the seeds, then add the lemon slices and mix well.

Pour in the millet, parsley and celery and mix well. You can mix more and mix all the ingredients evenly.

Pour 200 grams of drinking water and radish slices, stir well, seal the plastic wrap and refrigerate for more than four hours. I usually marinate it all night, so it tastes better. The side dishes inside are just as delicious.

It is not enough to pickle radish slices with vinegar. Add a proper amount of drinking water without eating radish slices.

Lemons must be seeded and soaked for three hours before they can be squeezed out, so as not to be bitter for a long time. After mixing, you can try fruit juice, salt, sugar, vinegar, soy sauce and soy sauce, which can be increased or decreased according to your personal taste. After all, everyone has different tastes. My family has eaten this recipe many times and everyone likes it.