Spare ingredients: 2 white radishes, 5 cloves of garlic, 80g of salt, 4 Japanese plums, 700g of white sugar, 500g of soy sauce, 40g of soy sauce, and red pepper 1 piece;
Production process: step one, the white radish is not peeled and cut off at both ends, and the radish is cut vertically from the top into four strips, and then the long radish is cut horizontally into strips with two sharp ends without radish core in the middle;
Step 2, cut them all in turn, so that the taste is good. Put them in a big bowl and marinate with salt 1 hour. In this process, garlic is peeled, patted with a knife, and weighed with soy sauce, soy sauce and sugar;
Step 3, put the seasoning, garlic, plums and red pepper into the pot, stir while cooking, let the white sugar melt completely, and turn off the heat after the sauce is boiled;
The fourth step, at this time, the radish has been marinated almost. Wash the salt with clear water and squeeze it dry by hand. Put the radish strips into a large bowl, pour in the cooked sauce and cover with plastic wrap.
Step five, remember to completely press the radish strips in the sauce. The radish strips will change color in one night, and the crispy and salty taste will be more delicious. Breakfast with porridge is perfect.
My conclusion is that radish is different from cabbage. Autumn and winter are delicious, so people seldom hoard white radish and sell it in the vegetable market as long as they want to eat it. It is very common to make pickles from white radish, and my family often eats them like this. Eating pickled radish strips is very enjoyable. This practice of radish can be eaten after soaking in the sauce for one night, which is particularly convenient.
1, when I make pickled radish, I will remove the radish core, so that the pickled radish will be more crisp and delicious. It is better to eat the radish without peeling it. The radish will be cut into two sharp pieces, so that the sauce can penetrate into the radish strips more easily and taste more delicious.
2. Pickled radish contains more salt. Remember to rinse with water after pickling to remove most of the salty taste, otherwise it is too salty to eat. Pickling radish with salt can remove excess water, so that radish will be more crisp and refreshing. When making sauce, you need to stir it to prevent it from burning, and remember that sugar must be completely melted. If you like spicy food, you can put more pepper.
3, the amount of sauce should not be too much, but remember to ensure that the white radish strips can be completely soaked in the sauce. The prepared sauce can be reused several times. Radish soaked in the refrigerator will taste more crisp and delicious.
This method is especially delicious for radish pickled in home cooking. If you think this method of pickled radish is not bad, please collect it and learn it, or share it with more people in need!