1. How to make spicy and sour radish

Ingredients:

White radish, carrot, cherry radish, mature vinegar, light soy sauce, sesame oil, pepper oil, sugar , salt, Sichuan peppercorns, dried red pepper, cooked white sesame seeds. Method:

1. Peel the white radish and carrot and cut into finger-sized dices, and cut the cherry radish into finger-sized dices;

2. Put the diced radish into a dry and oil-free dish Container, sprinkle an appropriate amount of salt and marinate for about 20-30 minutes, pour out the marinated water;

3. Add an appropriate amount of sesame oil and peppercorn oil to the cold pot, add an appropriate amount of crushed dried chili peppers and peppercorns, Fry over low heat until fragrant;

4. Pour the fried ingredients 3 onto the radish, mix the vinegar, sugar and light soy sauce into a sauce and pour it on the radish;

5. After mixing the radish and the sauce, put it into a sealed plastic bag, remove the excess air and put it in the refrigerator to refrigerate;

6. After marinating overnight, take it out and add a little fried white sesame seeds and sesame oil and mix Mix well and serve.

Intimate tips:

1. White radish is the protagonist, a little carrot and cherry radish are just for color;

2. Container when pickling diced radish It is best to be clean and oil-free. Add an appropriate amount of salt but not too much to avoid being too salty. Pour out the marinated water;

3. When frying Sichuan peppercorns and dried chili peppers, the fire should be low to avoid being too salty. Fried batter produces bitterness and peculiar smell;

4. In principle, the amount of vinegar used in sauce can be slightly more, and the amount of light soy sauce should be small to avoid being too salty. The taste can be adjusted according to your preference;

5. It is best to have a ceramic jar. If not, a good quality thick plastic bag can also be used as a container. After filling, please try to remove the air inside;

6. Place it in the refrigerator for marinating. Water will still come out when the bag is mixed, and you can shake the bag in the middle to make it taste more evenly;

7. In principle, it can be eaten after being refrigerated overnight, but the taste will be best in the next 2-3 days. If you find that the taste is If it's not enough, you can add seasonings halfway through. Please try to finish it within 1 week.

2. How to make hot and sour radish with pickled pepper in white vinegar:

Main ingredient: 1 white radish

Accessory ingredients: pickled pepper, stewed pepper, white vinegar, Sugar, salt, white wine, Guozhen

Preparation method:

1. Wash the white radish and remove the roots.

2. Slice white radish.

3. Place in a ventilated place and dry for 1 day.

4. Get a clean container, the small plastic bucket I used. Put a little cold water in a small bucket, add pickled peppers, stamped peppers, white wine (half a bottle cap), 2 tablespoons of Guozhen, 4 tablespoons of white sugar, half a cup of white vinegar, and an appropriate amount of salt. Stir evenly. You can add or subtract according to your own taste. The amount of white sugar, white vinegar, pickled pepper, and pepper can be reduced if your family doesn’t like spicy food.

5. Pour the dried radish in cold boiled water to remove the dust and put it into the prepared juice.

6. Cover and place in the refrigerator for 5 days, turning several times in between.

7. It can be eaten after 5 days, or can be put into a small glass jar and stored in the refrigerator for a long time