How to cook kimchi, which is simple and delicious, and super cool with rice and porridge? Fresh children's vegetables can be mixed with cold dishes, fried in the sea, and eaten in soup, which tastes good. But the only drawback is the short refrigeration time. It will rot easily after a few days. In order to make it last longer, I made them into radish pickles, which are spicy and crisp and can be eaten after digestion. Eating for a year won't go bad.

Radish pickles can be eaten when they are taken down. When used as porridge, they are especially fragrant. You can also fry with vegetable oil, and then pour a little chopped pepper made at home, which is full of color and flavor. It's delicious fried lean meat. Both healthy and nutritious, like a friend is worth a try. Prepare the ingredients for curing children's dishes in advance: 2 children's dishes, 3 tablespoons of Chili noodles, 5 tablespoons of salt, pepper noodles 1 tablespoon, and sugar 1 tablespoon.

Step 1 Here, directly break off the head of the dish, then peel off the thick skin in the main stem of the dish and clean it up. Like to eat tender and crisp, just need the side dishes on the children's dishes, which will be very tender.

Step 2: Wash the vegetables and put them in a basket to dry. The cornerstone of the success of pickled sauerkraut is common means. The container can't be stained with raw oil and water, otherwise it will rot easily and bloom. Therefore, children's vegetables must be dried before the next actual operation. )

Step 3: Cut the children's vegetables into strips. Note here that neither the CNC blade nor the chopping board need water nor oil. Then find a clean basin without water and oil, put it in a small piece of children's vegetables and add 5 spoonfuls of salt.

Step 4: then stir and marinate 1 hour. During the curing process, a lot of water will be washed out. Take out the children's dishes and squeeze out the excess water, and you will do your best. Squeeze as dry as possible. The lower the water content of children's vegetables, the more crisp the pickled products will taste.

Step 5: Leave the dried vegetables in the sun for a day until they are dry. Put the dried children's vegetables into a clean, waterless and oil-free basin, and add 3 tablespoons of pepper noodles, 1 tablespoon of pepper noodles and 1 tablespoon of sugar.

Mix the children's vegetables with a pair of disposable wooden chopsticks. Use wooden chopsticks once to ensure that there is no water or oil. ) Mix the children's vegetables well and put them in a clean and waterless bottle. If there is too much pickling, it is best to use a pickle jar. When you put the water bottle, you must tamp it with a spoon. After completion, seal the water bottle and marinate it for three to four days before it tastes good.

Children's dishes, also known as "baby dishes", are surrounded by green buds on the thick roots. Children's vegetables have the fragrance of Cai Jie and taste better than Cai Jie. They are sweet but not bitter, crisp and gluten-free, and have no sediment. Pickled sauerkraut is much more delicious than pickles. If you make it at home, you don't have to buy it. It tastes particularly good.

Cover the vegetable head with a closed cover and leave it at room temperature. If the ambient temperature is kept above 30 degrees, the average speed of pickling is faster and better. Not suitable for pages with low temperature or outdoors. Slow curing speed will seriously affect the taste.