Pickle sweet and sour radish and cucumber

Crisp and delicious, an appetizer that relieves greasiness and digestion. Don’t miss it in winter.

Ingredients

1 radish

2 millet peppers

1 ginger

15 grams of sugar< /p>

6 grams of salt

10 grams of white vinegar

Method/steps

1. Cut the radish into strips, sprinkle with salt and stir evenly. Marinate for about half an hour.

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2. Cut the red pepper into small circles and shred the ginger and set aside.

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3. Wash the pickled radish with water and put it into a jar. 5. Finally, close the lid and put it in the refrigerator overnight and you can eat it the next day!

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1. Cut the cucumber into strips and marinate it with salt for about half a day to remove excess moisture.

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2. Pour away the pickling water, and then dry the cucumber strips.

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. Heat the soy sauce, add an appropriate amount of sugar after boiling, take it out and let it cool for later use.

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Cut the dried chili into small pieces, add oil in a hot pan, stir-fry the Sichuan peppercorns and dried chili until fragrant, set aside for later use

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Put the dried cucumber strips into a jar, add flattened garlic, shredded ginger, a small cap of white wine, pepper oil, and soy sauce to cover the cucumbers, and refrigerate overnight .

Both are side dishes that are made the day before and can be eaten the next day!

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