How to make crispy radish skin delicious?

condiments

Radish and white radish skin 1 kg

Half a bowl of white vinegar

Half a bowl of soy sauce

30 grams of rock sugar

2 grams of salt

condiments

pepper

five

Method for cold mixing crisp radish skin

1.

Peel the radish, make it thicker, and bring some radish meat. Or the vegetable market sells radish skins directly.

2.

Wash the radish skin and cut it into large pieces with a knife.

3.

If you like it very much, you can make more pots or something. But pay attention to the crock after cleaning, dry the water, do not have raw water and oil.

4.

Note, put the salt into the radish skin, tilt the basin, and let the salt cover the radish skin evenly. There will be a lot of radish juice in five minutes. Pour out the radish juice. Pickled radish juice can make radish skin better absorb seasoning and taste.

5.

Basically, the ratio of vinegar to soy sauce is 1: 1, which can also be adjusted according to everyone's taste. Put the radish skin after juice filtration into a container.

6.

Half a bowl of vinegar+half a bowl of soy sauce+pepper, the amount of rock sugar can be adjusted, if you like sweet, you need more rock sugar.

7.

Mix the ingredients well and you can eat them in an hour.

Finished product drawing of cold crisp radish skin

Cooking tips

If you want to taste better, you can eat it slowly in the refrigerator. Mixing with rock sugar can keep the radish skin crisp for three days.