Sauced radish practice

Pickled radish, there is a trick, sweet and sour and refreshing.

White leaves and green leaves are clear, and summer frost is stormy. Regulating qi is broad and moderate, relieving bloating, sweet as honey and crisp as water.

A good mood starts with cooking. It's getting hotter and hotter, and we have no appetite for anything. In this hot summer, I came to a sweet and sour pickled radish, and suddenly my happiness burst.

This appetizing dish is generally only available in noodle restaurants here, especially in beef and mutton noodle restaurants. Guests can eat less mutton, but pickled radish is essential. One is delicious, and the other is free.

Today, I will share with you this method of pickling radish and learn this trick. The pickled radish you made is as sweet, sour and crisp as the noodle restaurant.

1. First, cut the peeled white radish from the middle and split it in two. Be careful to cut along, and then cut into clamped blades. What is a clamping blade? That is, the first knife is not cut, the second knife is not cut, and the third knife is cut directly, which is not only beautiful but also delicious.

1. Put the cut radish into a bowl, grab a handful of salt, stir it evenly and marinate it with salt. Pickled radish is crisp and not as spicy as radish.

After 2.30 minutes, wash the salt of radish with clear water, or rinse it under the tap to wash the salt completely, otherwise the sauce will be very salty.

3. If you like spicy friends, you can cut some ginger slices, garlic slices and millet spicy. If you don't like spicy food, this step can be omitted

4. Take a large bowl and add 70g of Weidamei soy sauce, 80g of aged vinegar, 30g of white sugar and some mineral water. The sauce tastes a bit like cola, so this sauce is successful. Then put the white radish, ginger slices, garlic slices and millet spicy into the sauce. Cover with plastic wrap and put it in the refrigerator for one night.

A sour and sweet pickled radish, slightly spicy and appetizing, is ready. The radish made by this method has a sweet and sour taste. Plus a bowl of rice porridge, this feeling is really indescribable. As for how delicious it is and how crisp it tastes, my friends will collect it and try it.

Tips:

1. Making pickled radish, radish is the key. When selecting, fresh digging is the first choice, and the moisture should not be too much;

2. Pickled radish slices are pickled with salt before making pickled radish, in order to let the radish slices out of the water, so that the finished product is crisp enough;

3. Be sure to marinate the radish for more than 3 hours, and then put it in the refrigerator for cooling 1 hour, so that the pickled radish tastes good.