Spicy pimple is a kind of fruit and vegetable, also called Cai Jie, which grows underground like a basket. Its shape is that there is a long beard under the sphere, which looks like a pimple and tastes sweet, so it is called spicy pimple.

Spicy pimples are not so sweet and crisp when eaten raw or fried, but radish pickles pickled with spicy pimples are really incomparable.

After the spicy pimples reach the leaves, remove the roots at the bottom, wash them, and then put them in a jar for pickling. Spicy acne needs to be marinated for a year or two, and then it will gradually change from milky white to dark brown, and the sweetness will fade and become fragrant. In Shandong Province, basically every family has a big radish pickle jar for pickling pickles. Pickled once can be eaten for two years. You don't need to pay too much attention to the salt used, but Fuqing released from the sea in Laizhou Bay is extremely granular and contains iodine and other essential elements for human body. It is best to put some spices such as pepper (or pepper leaves), ginger slices and garlic in radish pickles, which will be very fragrant when pickled.

The meat of pickled cabbage pimples is much crisper than raw spicy pimples, and the skin is thicker than the meat, but the chemical fibers on the skin have become loose, which is the best in both taste and taste. Pickles with spicy pimples can be cut into long strips immediately like French fries, or sliced and sprinkled with Chili noodles. Delicate ones can be shredded and then mixed with cold dishes with sesame oil. They are all very fresh dishes. You don't want to eat them raw, but you can fry them. The best match is to add shredded lettuce and a little stockings and high heels to stir-fry until half-cooked, as well as the aroma of radish pickles and the unique aroma of lettuce.