As the saying goes? Eating radish in winter and ginger in summer doesn't bother the doctor to prescribe medicine? Now is the season when radishes are on the market in large quantities, fresh and cheap. Autumn and winter are very dry, so eating more radishes is very beneficial. White radish is very rich in water content and contains a lot of vitamin C, which can replenish water and moisturize the body. There are many ways to eat white radish. What impressed me the most was the pickled radish made by my mother. Aauto Quicker can be eaten in a simple day, and it is crispy in one bite. That's a delicious appetizer, better than big fish and big meat. Bibimbap, noodles and porridge are all very good.

I believe that many people in life prefer to eat pickled radish, and there are many ways to pickle it. Some people only add salt for curing, some people only add soy sauce for curing, and some people have to dry before curing, each with its own characteristics. But if pickled in these ways, it will take days or dozens of days to eat. Next, I will share with you the method that my mother used to pickle radish for 20 years. Without sun drying, Aauto Quicker can eat it easily on the same day, and the taste is crisp, cool and slightly spicy. The longer it takes, the more flowers it takes. Then let's see how this delicious pickled radish is made!

Ingredients: half a radish (buy a smaller one), 2 tablespoons of white vinegar, 3 tablespoons of soy sauce, 20g of rock sugar, 4 cloves of garlic and 4 peppers.

Practice: 1. Wash and peel the radish, cut the radish in half and divide it into 4 parts (of course, it can be cut into any shape you want), then cut the radish into clamping blades, as shown in the figure, but be careful not to cut it too thick. The advantage of cutting into a sandwich blade is that it can make pickled radish more crisp and easy to taste.

2. Put 2-3 spoonfuls of salt into the radish slices, put on gloves and mix well by hand. After pickled with salt, radish slices will kill water, pour out water and kill water. This step is more important, which can make radish more tasty and crisp when soaked, and the spicy taste of radish will be removed;

3. Prepare radish slices, millet slices into small circles, fresh garlic slices and fresh ginger slices when curing.

4. Pour the dehydrated radish into a clean container, add garlic cloves, ginger slices, peppers (you can put less peppers if you are afraid of spicy), white vinegar and raw materials to make a sauce. It is best to pour the radish slices into the container; Mix white vinegar with raw rice and taste it yourself. After all, everyone has different tastes. Adjust yourself.

5. Pour in white sugar or crushed rock sugar, and put the crisper in the refrigerator for 3 hours. You can basically eat it out at this time, but I prefer to eat it in cold storage for one night. The color will be darker and more delicious.

The above is the pickling method of radish slices. Have you all learned? When eating, use clean chopsticks to clip out a small bowl. The rest can be kept in the refrigerator and clipped next time. Radish slices are not only crisp in taste, but also very delicious. Family members like to eat them. Do it at home when you have time!

Tip:

1. Pickling with salt is to remove water from radish, which can make radish more tasty and crisp when soaked.

2, ginger, garlic and spicy these three ingredients, in fact, there is no specific dosage and grams, this still depends on your own taste. If you like sour, put more vinegar, and if you like spicy, put more pepper.