Radish salt soy sauce vinegar sugar pepper
Garlic ginger millet spicy
1 First, we have to go to the market to buy some radishes. The radish I bought today belongs to carrot, which is used for pickling and soaking radish. Everything is delicious. After the head and tail of fresh radish are removed, the radish is cleaned without peeling and directly cut into blades for later use.
2. After cutting, we will put the radish into a large pot, then add 30 grams of salt, 1 kilogram of radish with 10 grams of salt, then add 5 grams of sugar, grab it evenly with our hands and marinate the radish for one hour. Before the radish is pickled, this step should be added to kill some of the spicy water in the radish, so that the pickled radish tastes crisp.
3. While the radish is pickled, prepare some garlic and cut it into garlic slices for later use. Then prepare a small piece of ginger for use. Finally, prepare some millet and cut it into rings. You can prepare more millet if you like spicy food. Friends who have lemons at home can also prepare half a lemon, which will make the radish taste better and sour.
4. Prepare a small bowl, add 30 slices of pepper to the small bowl, and add appropriate amount of boiling water to soak it into pepper water for later use. Then prepare a small bowl, add 150g soy sauce, 50g vinegar and 30g sugar, soak in pepper water for about 5 minutes, then add pepper water into the small bowl, stir evenly with chopsticks and make juice. The radish pickled with this juice tastes delicious.
5. Marinate the radish for about an hour, and the water inside is completely killed. At this time, we should squeeze the radish with our hands, press the radish with a heavy object for a short time, and put it in a big bowl after it is dried. Then add the prepared juice into a large bowl, mix all the ingredients evenly with chopsticks, and let the radish marinate for more than three hours before eating.
6, pickled radish, we can put it in a clean jar, sealed and preserved, or put it in a fresh-keeping box, and then put it in the refrigerator. In this way, when you need to eat, you can eat and take it at any time. The more pickled the radish, the better it tastes. Every time you eat, a small dish of pickled radish like this can play a good appetizing role.
When making pickled radish, you must remember a few points. First, before the radish is pickled, make sure that the water in the radish is completely killed. When mixing juice, the proportion must be well grasped. Finally, I want to tell you that the remaining juice of pickled radish can be reused, which will make the juice more pickled and tasty.