main ingredients

two white radishes

one lettuce

one carrot

several celery

pickled pepper 15G

auxiliary materials

white vinegar

salt

sugar

. After the water in the wok is boiled, turn off the fire, blanch the white radish for about three minutes, and then take it out. Blanch all the carrots, lettuce and celery in the same way. After taking it out, cool it, be sure to soak it in cold water. When the water is hot, change it to cold water. After cooling, drain it.

2.

Drain it and put it in a container, preferably a jar with a small diameter. Then add cold boiled water, and the water level shall be based on the level of the dish. Add salt, sugar and white vinegar

3.

Add pickled pepper and mix, and seal it for two or three days before eating.

Cooking skills

1. Don't blanch the radish too much. In fact, these dishes can be eaten raw. Then cool it thoroughly with cold water, so that it will be very brittle;

2. This is the most original way. If you like something with a stronger flavor, you can boil a pot of boiling water, add pepper and fragrant leaves, remove them and let them cool, and then soak them in this water, which will be more fragrant.

3. Pickled peppers are added according to your own needs. You can add more spicy ones.

4. You can eat it the next day in summer, and it will take two or three days to taste it in winter. (According to the room temperature, I suggest not to soak too much at a time, and then soak it after eating. After eating, you can put it in the refrigerator for refrigeration, otherwise it will be sour too quickly and you can't finish eating it.

5. In the case of kimchi, cabbage and other dishes can be soaked, but the blanching time should be increased or decreased according to different dishes.