Pickling method of sweet and sour spicy radish slices

Mid-autumn national day is over half. After eating so much fish and meat for so many days, let's have a pickled radish to clear our mouth. My mother has used this method for more than 50 years, and everything she has eaten is said to be better than that of the hotel.

After the autumnal equinox, a large number of white radishes are on the market, which are cheap, crisp and refreshing. There has always been a saying among the people that "eating radish in winter and ginger in summer does not require a doctor to prescribe medicine". For health and freshness, you should also eat more radishes.

To make hot and sour radish slices, it is best to choose white radish, which has the function of invigorating qi and smoothing qi, and is also very suitable for stew.

Wash the radish and cut it into four and a half, then cut it into thin slices. Doing it at home is the key to saving trouble. The blade doesn't need to be cut or clamped, and it tastes just as good after pickling. Don't peel the white radish. Radish skin tastes crisper and tastes rich. It is a good thing for pickled radish slices.

The first trick of pickling radish slices: the cut radish slices are pickled with sugar to remove water, and the radish slices are more crisp and not salty.

Put two spoonfuls of sugar in the fresh-keeping box with radish slices, mix well and marinate for more than two hours. Pick it up in the middle and shake it a few times to make the pickling more uniform.

Two hours later, the water in the radish came out. The water pickled with sugar is sweet and delicious. Squeeze radish slices by hand and set aside. This step is to remove the spicy taste of radish and make the radish slices more crisp.

Prepare a little sugar, garlic slices, millet, spicy diced, shredded ginger. Don't put onions. Onions have a taste after being pickled for a long time, which affects the taste of pickled radish slices.

Prepare the juice according to the amount of radish slices you cut. Add the prepared ingredients according to the proportion of one part soy sauce, one part balsamic vinegar and half part purified water, and stir well. The most important thing is to stir until all the sugar melts. Then put the white radish slices in and soak for more than four hours. Tastes better. Soy sauce is salty now, so there is no need to add salt.

Every time you cook a white radish, you don't have to eat it all at once. I put it in the refrigerator as a side dish for breakfast and dinner. I eat a little, sour and spicy, appetizing and crisp and delicious, and I have always lamented how it can be so simple and delicious.