The hotel's sauce radish is not only good-looking, but also delicious, its cost is less than 10 yuan but can be sold for dozens of dollars, which is attributed to its beautiful shape and delicious taste, today we will talk about the sauce radish sauce recipe and practice, after reading you can also make a high quality sauce radish, eat greasy to come on a plate of appetizers to relieve fatigue, or used to entertain the guests are doubly dignified.

1, prepare 2 white radish (about 1200 grams), radish skin to do the sauce radish taste is the most crisp, so the radish appearance should be thoroughly cleaned, cleaned after the two ends of the cut off some of the radish, because the radish two ends of the bitter taste is the most heavy, and then the white radish 4 side of the skin cut off, 4 side of the skin cut off the middle of the middle of the remaining a quadrangular body of radish heart, this core, we will be the first time in the world to see the radish, the radish is the most important. After cutting off the skin of the 4 sides, there will be a quadrilateral radish heart in the center, which we don't use, and only use the skin of the 4 sides of the radish.

2, the knife hit the oblique 45 degrees, the radish skin sliced into about 0.5 cm thick radish slices, slice radish slices, try to slice evenly, so that the degree of marinade into the flavor of the degree of more uniform.

3, the sliced radish skin into a bowl, add 20 grams of salt to kill the water, and then gently grasped with their hands, do not be too hard to the radish slices to the rotten, the main purpose of this is to remove the bitter taste of white radish, radish to eat more smoothly. Try to toss as many times as possible, so that each slice of radish can be evenly coated with salt to kill the radish water out, scratched well and then left to stand for 1 hour.

4, in the pickled white radish when we can prepare some ingredients, prepare garlic 3 sliced, millet pepper 5 cut into small circles, dry chili pepper 3 fried into small pieces of spare. The amount of millet chili and dry chili can be increased or decreased according to their own taste moderately.

5, next you can make a sauce marinade, pot first add 500 grams of water, cut the dried chili pepper section, pepper, anise 1, 3 leaves and licorice 2 pieces, and then open the fire boil after changing the small fire 6 minutes, so the ingredients of the flavor to cook out into the water.

6, the flavor of the cooking out after you can turn off the fire, the boiled sauce marinade into a larger container, while the water temperature is high, add 50 grams of sugar and 10 grams of salt, and stir a few times, so that the sugar and salt to melt, and then stand and wait for it to cool down naturally, be sure to wait until completely cooled down to carry out the next step.

7, the sauce brine thoroughly cooled after you can carry out a seasoning step, first millet pepper rings and garlic poured into the brine, then add 6 pickled peppers, pickled peppers 50 grams of water, 45 grams of white vinegar, 30 grams of vinegar, 10 grams of soy sauce, 60 grams of soy sauce, and then fully stirred, so that a delicious sauce brine on the modulation of the good.

8, after pickling the radish skin has killed a lot of water, and also become very soft, with the hand and grip the radish skin of the water a little squeeze dry, so that the radish skin to better absorb the flavor of the sauce, squeeze dry radish skin into the brine after a few more stirring, and then press, so that the radish is fully immersed in the sauce.

9, and then closed with plastic wrap, so that the radish slices slowly absorb the sauce, conditions can be put in the refrigerator for more than 10 hours can eat it, if you do not eat in a hurry can be marinated for more than 3 days the best, the longer the soaking time, the more flavorful radish slices more delicious.

10, pickled radish slices can be arranged into a flower shape, the first radish skin into a circle, then inside the circle with radish skin against the gap and then set a circle, then inside the circle with garlic and millet pepper circles on a layer of cushioning and then with radish slices on a circle, so that it is radish skin slices out of a three-dimensional flower, and finally you can use a little bit of other colors to embellish a little bit.

In this way, the good-looking and delicious sauce radish flower was born, so pickled out of the sauce radish texture is very crispy, sweet and sour taste with a slight spicy, especially delicious appetizing, hurry up and learn it!