Rural pickles practice tips

Preparation materials: 250g of white radish, the right amount of oil, the right amount of salt, the right amount of pepper.

1, ready radish, note: white meat of the radish can be, green radish pickled dried radish is better.

2, the radish first sliced, then cut into strips, and finally cut into dice.

3, put in a small bowl, sprinkle salt, mix evenly, note: slightly more salt than your fried vegetables can be, because this is not the kind of real sense of savory, is the kind of pickled on the salted vegetables for many days.

4, cover with plastic wrap and put in the refrigerator overnight. On the second day, pour off the water from the pickle, which will remove some of the odor from the radish.

5, take a small pot to put a few peppercorns, pour a little oil, note: pour more oil, can not be used up can also do mixing gazpacho, mixing noodles with.

6, medium heat hot oil, and smell the pepper flavor off the fire.

7, the pepper oil poured onto the radish grain, radish pickles are ready.

8, finished picture.