Prepare ingredients: 1 root green radish? Bitter gourd 1 root? Ginger? Garlic? Soy sauce salt? Rice vinegar? Sugar? Pepper? Star Anise
1. 1 green radish, head and tail removed, cut into strips with a thickness of 1cm, and put in a large bowl for later use. Please click to enter a picture description.
Momordica charantia 1 root, remove the head and tail, cut it from the middle, remove the pulp in the middle and cut it into thin slices. Friends who can't bear hardships should try to remove the white film near bitter gourd meat, which is the root of bitter taste of bitter gourd. Then put the bitter gourd slices and radish strips together, add appropriate amount of salt, and marinate them by hand for 2 hours to remove excess water from radish and bitter gourd, which will make them more brittle. After autumn, the temperature drops sharply, and the air becomes very dry, which makes people get angry easily. Eating bitter gourd can reduce fire, and pickling bitter gourd with radish is also delicious. )
2. Slice ginger and garlic for use. You can put more according to your own preferences.
3. Add a little oil to the pot, add appropriate amount of pepper and clove when the oil temperature is 50% hot, add half garlic slices and ginger slices after frying, add 400 ml soy sauce after frying, add 2 drops of rice vinegar and 2 spoonfuls of sugar, turn off the fire after boiling, and let it cool for later use. If you cook the juice like this, the seasoning will be more delicious and the pickled radish will be preserved for a long time.
4. Rinse the pickled radish and bitter gourd with cold boiled water several times to remove excess salt water, otherwise it will be a little salty after pickling. Rinse it for 3~4 times, then put it in a gauze bag to squeeze out the water, and then pour it into dry gauze to fully absorb the water of radish and bitter gourd. This step is also to preserve it for a longer time after pickling.
5. Put the drained radish and bitter gourd into a big pot, put the other half of ginger and garlic into slices, then pour the cooled juice, stir it evenly, put it into a water-free and oil-free jar, tighten the lid, and put it in the refrigerator for one day to eat.
Pickled radish used to be so simple. Grandma's secret recipe need not be aired, and it will be crisp in a short time! Pickled radish strips are crunchy! You can't live without porridge, noodles and rice. Come and serve a dish, appetizing and refreshing! Try it if you like.
Do your friends like the food recipes shared for you today? If my sharing is helpful to you, please like it, collect it and forward it. If you have any questions and suggestions, you can leave me a message at the bottom of the article, and we can discuss and learn from each other!