Materials : One white radish, one bowl of white vinegar, half a catty of sugar, 5 chili peppers.
Practice :
1, white radish wash and cut off the outside of the thin skin, retain the inner skin, and then cut into the size of a small tail finger, put salt to wipe the body, pickle for 20 minutes, pour off the salt water.
2, put sugar and boiled and cooled white vinegar, and finally put the chili, tighten the bottle, cover the lid, pickle a night can be.
Tips :
1, like dessert can be put more sugar, like more acid put more vinegar, like more spicy put more chili.
2, no oil and water bottle can be kept for a week.
Materials : 1 white radish about 800 grams, 140 grams of soy sauce, 165 grams of sugar, 105 grams of balsamic vinegar, 3-5 grams of salt, 3-5 red bell peppers.
Practice ：
1, one white radish washed, cut into strips, add 3-5 grams of salt and 60 grams of sugar and mix well, as long as you can make each radish strips are sticking on the line, covered with plastic wrap, into the refrigerator to marinate overnight or a day, the purpose of the radish out of the water, to remove the radish's raw flavor.
2, after pickling, pour off the water oozing out of the radish, wash it twice with cool water, squeeze out the water, and put the radish strips in a clean glass jar without water or oil.
3, with another clean bowl, put 140g of soy sauce, 105g of sugar, 105g of balsamic vinegar, mix well.
4, wait until the sugar is completely melted, pour into the container with radish, preferably not over the radish, break the red bell pepper and put it in together, and finally put the lid on, put it in the refrigerator, and you can eat it after three days.
Tips :
1, in order to prevent the deterioration of the radish must be cleaned with cool boiled water, bottles containing radish must be free of oil and salt, it is best to boil with boiling water to dry before use.
2, pickling and preservation process is best placed in the refrigerator.
3. Use clean chopsticks to take out some of them when you want to eat them, so that the rest can be kept for a longer time.
Materials : dried radish silk appropriate amount, oil appropriate amount, dry chili noodles appropriate amount, shredded green onion appropriate amount, ginger appropriate amount, garlic a head or so, soy sauce appropriate amount, salt appropriate amount.
Practice ：
1, soak the dried radish, half an hour can be, and then clutch dry water spare.
2, dry tree pepper grinding powder; green onion shredded; ginger sliced; a small amount of garlic sliced, the rest of the garlic minced garlic, reserved for the final step.
3, sit in a pot of hot oil, onion, ginger, garlic and chili mix standby. Put the chili pepper on the bottom to prevent it from burning when pouring hot oil.
4, pour the hot oil, suddenly the aroma, while hot, mixed into the radish strips, minced garlic, soy sauce and salt, mix well, marinate for about half a day, to be tasted can be eaten.
Tips: This pickle is not strictly required in the amount of ingredients, and is not the kind of pickle that can be pickled in an altar, and then put a winter of that kind of pickle, it will be bad, so it is best to eat now mix.