There are many ways to eat white radish, such as stewed pork ribs soup, cold salad or fried garlic seedlings, but relatively speaking, small pickles made of radish are more popular in my family. The prepared pickled radish is crisp and refreshing, sour and delicious, and it is especially enjoyable when eating porridge. The recipe of pickled radish was made exclusively by my mother, which was particularly successful. You don't need to put a grain of salt, and you can eat prepared pickled radish every other day instead of waiting for ten and a half months. Below I will share with you the practice of pickled radish in detail. You can cook more at one time and eat for a week, especially for friends who like to eat pickles. Don't miss this research. Let's study together.
The practice of pickled radish:
Spare ingredients: 1 radish, 25g of sugar, 2 parsley, 3 millet peppers, 1 sliced ginger, 5 garlic cloves, 4 tablespoons of balsamic vinegar, 5 tablespoons of soy sauce and half a spoonful of pepper oil;
Production process: step 1, clean a white radish, control the moisture, cut off both ends of the white radish, cut it into slightly thinner pieces, put it in a big bowl, and add sugar;
Step 2, stir well and marinate for one hour. In this process, millet is washed and diced, garlic is peeled and sliced, ginger is cut into powder, and coriander is cut into powder;
Step 3, after the white radish is pickled, the water in it is poured out, then the white radish is squeezed slightly by hand, and then put into a clean container again, and the millet spicy, minced garlic, Jiang Mo and coriander are stacked together;
Step 4, prepare a small bowl, add soy sauce and vinegar, stir well, pour it on the white radish, seal its mouth with plastic wrap, and put it in the refrigerator for one night;
Step five, take out the pickled white radish the next day, drop a few drops of pepper oil, and you can begin to enjoy it.
Bian Xiao summary: There are many seasonal vegetables in autumn, and the vegetables that can make small pickles are even more diverse. Among them, white radish is a kind that my family likes. Pickled white radish is crisp and delicious, and it is especially enjoyable to eat with a mouthful of juice, especially when you have a loss of appetite. Eating white radish helps to stimulate appetite. Generally, the method of pickling white radish needs to add salt, but this one is not needed, and no salt is put. This kind of white radish will taste more crisp and refreshing, and it will not be spicy, which is more in line with the taste of the public. I have to say that this pickled radish made by my mother is very practical, and you don't have to wait long to eat it the next day. White radish is crisp and sour, which is particularly enjoyable to eat.
Cooking tips:
1, white radish need not be peeled, it will be more brittle if eaten with skin. 500 grams of white radish can be eaten with 25 grams of white sugar, neither too much nor too little, otherwise it will be counterproductive. Marinate for one hour, not too long;
2. If you are worried that you will eat garlic and ginger, you can cut it into slices and shreds, so it is a little bigger, so don't worry about eating it. If you like spicy food, you can prepare more millet and spicy strips, which will be particularly rich and delicious;
3, pickled white radish remember to seal to avoid cross-flavor, refrigerated for one night, you can eat it the next day, you can add a few drops of pepper oil when eating, which can enhance the fragrance. In addition, pepper oil can also neutralize the coolness of white radish and taste better.
The recipe of pickled radish is on fire, and it tastes better if it is simple and easy to make. If you also like pickled radish, please collect this practice and learn it, or share it with more people in need!