Recipe: Pickled crispy radish

Home Cooking Recipe: Pickled crispy radish

Notes:

I made some pickled radishes by myself. It tastes very good and crunchy. When I eat porridge, I come up with a bit of refreshment. When I was a child, my parents prepared some pickled vegetables in the winter. When the conditions were not good, some vegetables would be reserved in this way. Now everyone has a healthy concept, knowing that eating salty salted products is not good for your health. If you do it yourself, you can reduce the amount of salt, and use this simple method to pickle the pickles, that is, pickled and ready to eat, very fast and convenient. , a few hours, more than two or three days to eat delicious side dishes. Nowadays, it is the season when radishes are listed in large quantities. It is delicious and cheap. You may wish to do it yourself at home.

Ingredients:

Steps:

  1. Home Cooking Recipe: After the radish brush is cleaned, cut into 0.5cm thick wafers, and then cut the wafer into two small pieces into a fan-shaped piece.

    After the radish brush is cleaned, cut into 0.5cm thick wafers, and then cut the wafer into two small pieces into a fan-shaped piece.

  2. Home Cooking Recipe: Add salt and mix well and marinate for 1 hour. The radish will produce a lot of water.

    Add salt and mix well and marinate for 1 hour. The radish will produce a lot of water.

  3. Home Cooking Recipe: Gently rub the radish slices with your hands, pour out the radish juice, rinse with cold water and squeeze the water, add spicy bean paste, white vinegar, white sugar and mix well.

    Gently rub the radish slices with your hands, pour out the radish juice, rinse with cold water and squeeze the water, add spicy bean paste, white vinegar, white sugar and mix well.

  4. Home Cooking Recipe: Marinate the seasoned radish for 2-3 hours, but it is best to leave it overnight or marinate for 1-2 days. It is more tasty and tastes better.

    Marinate the seasoned radish for 2-3 hours, but it is best to leave it overnight or marinate for 1-2 days. It is more tasty and tastes better.

Tips:

1. Pickled radish is thoroughly brushed and cleaned, no need to peel, and the taste of the skin is good. 2, radish cut thinner is easier to taste, but not too thin, too thin, then salt is not crisp after dehydration. 3, this pickled radish should not do too much at a time, that is, pickled and ready to eat, if not finished, put it into a clean glass bottle or crisper, store it in the refrigerator.


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