2. Practice
(1) Wash radish skin, sprinkle with proper amount of salt and marinate for 2 hours.
(2) Wash the radish skin and drain the water inside.
(3) Peel the garlic, chop it into minced garlic, and cut the millet into rings.
(4) Put the drained radish skin into a pot, add garlic and millet spicy, pour vinegar, soy sauce and soy sauce, add salt, sugar and chicken essence, and stir well.
(5) After sealing, put it in the refrigerator for one night.
3. Fresh radish skin should be slightly wrapped with radish meat, so that the pickled radish skin tastes better. Pickled pickles will produce nitrite if they are kept for a long time, so it is best to eat the pickled radish skin within one week. The method of pickled radish skin introduced by Barabian Xiao is simple and easy to learn! Even a kitchen boy who can't cook can learn. Try the pickled radish skin. It's sour and refreshing and appetizing. The radish skin of Jindao is much more delicious than other pickles.
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