: Adding salt is a taboo. Use 1 flavor ingredients to make the radish crispy and not suffocate
Winter radish is a very seasonal food with high nutritional value, which is rich in cellulose , vitamin , various minerals, etc. Eating more is beneficial to your health. It can promote gastrointestinal motility, nourish qi, and enhance appetite. As the saying goes, "Eating radishes in winter is better than ginseng."
price is only a few cents per pound, and no one will feel distressed. It can be regarded as the cheapest vegetable in the vegetable market. I would like to ask you what are the delicious ways to eat from the radish you bought, and I will also change some new flavors for my children and family.
Speaking of how we eat it, there are basically two types: one is fried radish meatballs, and the other is pickled radish slices. Other children don’t like it. Today we will focus on pickled radishes. Many people are used to pickling radishes with salt in advance, but in my opinion, they are not advisable. Adding salt is a taboo. Use a skillful flavor. The radish is crispy and crispy when it tastes good.
[ pickled radish slices]
Recipe: white radish, ginger, garlic, millet pepper, pure water, salt, sugar, aged vinegar, light soy sauce, dark soy sauce
Method:
Step 1, prepare a few white radish, wash the white radish, and peel off the skin. Then cut everything in half, then cut it into thin hob blades.
Step 2: Put the sliced radish slices in a small pot. I guess most people will choose to add salt to kill water. But I don’t recommend this method. I recommend this sauce for everyone to use this sauce - white sugar. Using sugar to kill water will have the same effect as salt, and it will not be too salty or sour when marinated.
Step 3: Add 2 teaspoons of salt into it, mix well, marinate for about 30 minutes, and let it precipitate moisture. In order to kill water, we cut all the ginger and garlic into slices, cut the millet pepper into diced pieces, prepare a small bowl, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of aged vinegar, and add a little salt. You don’t need to add the sugar, stir evenly to make the sauce.
Step 4: Prepare a jar, be clean, water-free and oil-free. After the radish slices are exposed to moisture, pour out the water, mix it with ginger, garlic, and millet pepper, and then pour it into the jar. Pour the sauce you just prepared into it together, and finally pour water into it, just as the amount of water is less than the radish.
After this treatment is completed, cover the lid and marinate for 24 hours before you can eat it. Of course, if you want to be more delicious, marinate for at least 3 days. At this time, the acidity and saltiness of the radish slices are just right, and they are already very tasty. When eating, pick them out with clean chopsticks to prevent pollution and spoilage.
