Ingredients: Xinmei Radish 1
Accessories: garlic 15g, millet spicy 5g and shallot 20g.
Seasoning: salt 2g, Laoganma sauce 20g, soft candy 5g, rice vinegar 10ml, sesame oil 3ml.
Explanation: This recipe only uses a beautiful skin.
Production process:
1. First of all, you need to prepare the ingredients needed to make Laoganma's radish skin cold dish. Choose a big radish, two shallots, three cloves of garlic, 1 millet spicy, and a spoonful of Laoganma sauce.
Laoganma's method of mixing radish skin
2. Wash the radish in your heart first, then remove the root and head with a knife, and then remove a thin layer of epidermis with a paring knife. This step is mainly for fear that harmful substances such as sediment on the surface of radish skin cannot be cleaned. During the epidemic, the ingredients at the entrance of raw food must be hygienic.
Laoganma's method of mixing radish skin
3. Slice the peeled radish skin with a knife. When cutting radish skin, be careful to bring a little radish meat with you. Don't cut it too thin, it will affect the taste.
Laoganma's method of mixing radish skin
4. Put the cut radish skin into a cooking basin, add 2g salt, stir well, and marinate for15min. Chop shallots, mash garlic with a knife, and cut millet into Chili rings for later use.
Laoganma's method of mixing radish skin
5, pickled radish skin will be juiced, we have to squeeze out the juice first, so the taste will not be particularly salty. Then add minced garlic, minced leek and millet pepper rings, and add 10ml rice vinegar, 5g soft candy and 3ml sesame oil.
Laoganma's method of mixing radish skin
6. Next, pour 20g Laoganma sauce.
Laoganma's method of mixing radish skin
7. Stir well and serve. A hot and sour appetizing radish skin can be eaten.
Laoganma's method of mixing radish skin
Cooking skills:
1. It is best to choose radish with radish skin, which is sweet, spicy and crisp. Choose a bigger one, because there are more radish skins with bigger heads. When cutting the radish skin, cut it as thick as possible, so that the radish skin will have a crisp feeling.
2. Marinate the sliced radish skin with salt first, which can not only remove the spicy taste, but also make the radish skin more brittle.
3. Chili sauce on the market mainly includes fried Chili sauce, chopped Chili sauce and fermented Chili sauce. Among them, fried Chili sauce has the highest fat content and high salt content, so when mixing cold dishes with Laoganma, don't fry pepper oil again. Don't put more salt except the salt when pickling radish skin.