Many people like to eat pickled radish, especially on a hot day. Making a sour and appetizing pickled radish is more enjoyable than eating big fish and meat. If pickled radish is delicious and refreshing, let's take a look at how Sichuan and Chongqing gourmet girls make it.

Prepared ingredients? A white radish, ginger, garlic, millet pepper, mountain pepper, a bowl of soaked salt water, white vinegar and sugar.

Specific production process:

Step one? First, clean the white radish and cut it into pieces with uniform thickness;

Step two? Marinate with proper amount of salt 15 minutes or so;

Step three? Slice ginger and garlic, cut millet pepper and mountain pepper into small pieces, and put them in a plate for later use;

Step four? Pour out the pickled radish water, then add cold water, wash the radish slices again, take out and drain the excess water;

Step five? Now let's season the pickled radish and pour all the ginger, garlic slices, millet peppers and mountain peppers into the radish slices.

Step six? Add a little white vinegar to enhance fragrance, and add a little white sugar to refresh;

Step seven? Finally, pour the soaked salt water into the radish slices and mix well to eat;

Step eight? If you put pickled radish in the refrigerator, it will taste better the next day.

The pickled radish made in this way is very refreshing, delicious and edible. Friends you like can try it.

1. Ingredients preparation: 2 radishes, 1 millet pepper, 50g rice vinegar, garlic, ginger, pickled pepper, mint leaves, fresh fragrance, rock sugar and salt.

Second, the specific approach: 1. After the radish is washed with clear water, do not peel it, and drain the water for later use. Wash the millet pepper and mint leaves. Note that pickled radish must not be peeled, because pickled radish with skin is more brittle to eat, and radish skin has more nutrients than radish meat. First cut the radish into a disc shape, not too thin, otherwise it will become shredded radish, without the refreshing crisp feeling of shredded radish. Then cut the disc-shaped radish into strips.

2. Chop millet pepper, ginger and garlic for later use. Put the sliced radish strips into a pot and marinate with a little salt, not too much salt, otherwise the radish will become bitter.

Then add ginger and garlic,

Chopped millet pepper and pickled pepper,

Sprinkle another layer of rock sugar and pour in rice vinegar.

It is best to use vinegar made of brown rice, which has a faint rice fragrance. Finally, washed mint leaves and a proper amount of extremely fresh soy sauce are added,

Stir all the ingredients evenly with chopsticks, so that

It can make the pickled crisp radish taste better and very refreshing.

3. find a sealed jar or fresh-keeping box and disinfect it with boiling water. Pour out the pickled radish together with the soup, put it in the refrigerator for one night and then take it out to eat. It is refreshing and appetizing.