Pickling skills of spicy radish strips

The recipe of pickled radish is on fire. You can eat it the next day without putting a grain of salt. Crispy, spicy and sour.

There are many ways to eat white radish, such as stewed pork ribs soup, cold salad or fried garlic seedlings, but relatively speaking, the small pickles made of radish are more popular in my family. The pickled radish is crisp, sour and spicy, which is especially enjoyable when eating porridge. The recipe of pickled radish was made exclusively by my mother, which was particularly successful. You don't have to put a grain of salt, and you don't have to wait for ten and a half months to eat the prepared pickled radish the next day. Below I will share with you the practice of pickled radish in detail. You can cook more at a time and eat for a week, especially for friends who like to eat pickles. Don't miss this research. Let's study together.

The practice of pickling radish:

Spare ingredients: radish 1 piece, sugar 25g, coriander 2, millet spicy 3, ginger 1 piece, garlic cloves 5, balsamic vinegar 4 tablespoons, soy sauce 5 tablespoons and pepper oil half a spoonful;

Production process: step 1, clean a white radish, control the water, cut off both ends of the white radish, cut it into slightly thin slices, put it in a big bowl, and add sugar;

Step 2, stir evenly and marinate for one hour. In this process, millet is washed and cut into pieces, garlic is peeled and sliced, ginger is cut into powder, and coriander is cut into powder;

Step 3, after the white radish is pickled, pour out the water inside, then squeeze the white radish slightly by hand, put it back in a clean container, and stack the millet, garlic, Jiang Mo and coriander;

Step 4, prepare a small bowl, add soy sauce and vinegar, stir well, pour it on the white radish, seal its mouth with plastic wrap, and put it in the refrigerator for one night;

Step five, take out the pickled white radish the next day, drop a few drops of pepper oil, and you can begin to enjoy it.

Bian Xiao concluded: There are many seasonal vegetables in autumn, and the vegetables that can be used to make pickles are more diverse. Among them, white radish is a kind that my family likes. Pickled white radish is crisp and delicious, and it is especially enjoyable to eat with a mouthful of juice, especially when you have a loss of appetite. Eating white radish can help to stimulate appetite. Generally, the method of pickling white radish needs to add salt, but this one is not needed, and no salt is put. This kind of white radish will taste more crisp and refreshing, and it will not be spicy, which is more in line with the public's taste. I have to say that this pickled radish made by my mother is very practical, and you don't have to wait long to eat it the next day. White radish is crisp and sour, which is particularly enjoyable to eat.

Cooking skills:

1, white radish need not be peeled, and it will be more brittle if eaten together with the skin. You can eat 500 grams of white radish with 25 grams of sugar, neither too much nor too little, otherwise it will be counterproductive. Marinate for one hour, not too long;

2. If you are worried about eating garlic and ginger, you can cut it into pieces and silk, so it is a little bigger, so don't worry about not eating it. If you like spicy food, you can prepare more millet and spicy food, which will be particularly rich and delicious;

3, pickled white radish remember to seal to avoid odor, refrigerate for one night, eat the next day, you can add a few drops of pepper oil when eating, which can enhance the fragrance. In addition, pepper oil can also neutralize the coolness of white radish and taste better.

The recipe of pickled radish is on fire, and it tastes better if it is simple and easy to make. If you also like pickled radish, please collect this practice, learn it, or share it with more people in need!