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Lead: The crispy and refreshing radish made by the hotel is made in secret. Learn how to make it. You can eat it for 2 weeks at a time, which is crisper and sweeter.
Every time I eat pancakes in the breakfast shop, there are always free pickled pickles. Although kimchi is free, it is always liked by people. Northerners, in particular, eat pancakes in breakfast shops. Without kimchi, there is no soul. Cabbage and radish are the best raw materials for making kimchi. I specially learned how to pickle pickles from the proprietress. It is made of white radish and carrot, sweet and sour, and the juice is particularly rich. Take a bite. It's refreshing and delicious. The crispy radish I made in this way can be eaten for two weeks at a time, which is very convenient. The proprietress said that this kind of crispy radish is her own secret, so don't miss it when you meet friends.
Method for making crispy diced radish:
Spare ingredients: white radish 1 piece, half carrot, appropriate amount of white vinegar, appropriate amount of sugar, a little salt, 5 millet spicy, lemon 1 piece;
Production process: the first step is to cut the white radish with skin into thick strips and then dice it. Carrots are used for color matching, only half of them are needed. Carrots also need to be cut into cubes the same size as white radish;
Step 2: Mix two kinds of diced radishes together, add salt and marinate for one hour. You can see there is a lot of juice in the basin. Squeeze dry and control the water. Meanwhile, dice the millet. You can eat less spicy food.
The third step, pickled peppers, can also be mixed. Cut 5 slices of lemon into small pieces. Remember to remove the seeds, otherwise it will be very bitter. Mix diced radish, millet and lemon, and add some sugar and white vinegar, because salt will be added when pickling. This step needs to be appropriately increased;
Step 4, pick up the container and shake it evenly, so that the diced radish can be fully blended with various seasonings, put it in a clean container, cover it, and put it in the refrigerator for pickling;
Step five, you can eat it in three hours, and it will taste better after one night. Usually eat after one day.
Summary of Bian Xiao: Radish can be said to be a versatile vegetable. You can stew it when it is cooked. You can choose pickled radish when eating raw. Everything is delicious, especially pickled radish, which is crisp, sour and refreshing. Pepper can be increased or decreased by itself. When eating steamed bread, a bowl of pickled radish can be eaten without boiling. This method of pickled radish is a secret recipe in the hotel and is liked by many people. The proprietress is also very generous. When someone asks, she will say the method, so I
Cooking skills:
1, white radish skin has high nutritional value, so I didn't peel it, and pickled it with skin. Radishes are brittle, but carrots are peeled because it is easy to turn black after pickling, which affects the appearance. You can pay attention to this. Carrots are just for matching, and you don't need to put a lot;
2. Radish can be diced or cut into strips. Remember to use white vinegar instead of aged vinegar or balsamic vinegar. Lemon can remove the strange smell of radish, and the radish pickled with its natural fruit acid will taste better.
3. If you want to preserve pickled radish for a long time, remember not to touch raw water during the production process. Stored boxes also need to be water-free and oil-free, but since there are no additives in them, it is recommended that.