Recently, the weather has dropped so much that radishes are starting to hit the market in large quantities. Especially the red-skinned radish, also known as pickled radish as we call it in Sichuan. Pickled radish is an excellent ingredient for making pickles, the reddish skin is a natural coloring. It will color the entire jar of pickles. Mu Mu Xi You Xing likes to use it to soak vegetables, sometimes buy more than the altar can not soak, it will be mixed with food. Without further ado, here is the recipe for cold pickled radish:

Two pickled radishes, one clove of garlic, a small piece of ginger.

The radish is cut into thin julienne

Put the cut radish into the salt, a little more salt.

Mix well and marinate for at least half an hour

Cut the ginger and garlic into minced pieces, and cut the green onion as shown above.

Pour the marinated radish into the water to wash

Squeeze out the water

Put in the appropriate amount of soy sauce, chicken essence, pepper, vinegar, sugar, ginger and garlic, green onion, cooked oil and chili pepper and mix well.

Mix well and load the plate, super rice amount.

You can add or subtract seasonings as you like. You can add or subtract seasonings as you like.

Soaked radish can also see cut in half, cut into thin slices into the right amount of salt and white vinegar and sugar, mix well and marinate overnight, the color and taste are great oh? For more information, see the recipe for radish blossoms in the Mugi Xiyouxing Oh.