Radish is a very common ingredient in our life. Generally speaking, radish is used for stewing soup, but I personally prefer to eat pickled radish. I believe there will be many friends like me, so how can we soak radish? In view of this problem, some friends will think it is very simple, but when you really operate it, you will find that there are many tricks in it. If we can't master the tricks, it will be difficult to make pickled radish delicious and crisp.

You know, as long as you pay attention to the word "soaked", the taste of radish will become crisp and delicious in the process of soaking, which will delay the time. Generally, the radish soaked in restaurants can be eaten the next day, but the radish soaked at home has to wait for a week. So what kind of tricks are there? So I brought you such a topic: How to make pickled radish simple and delicious? Chef teaches you the trick, and you can easily get it at home after mastering it! Interested friends don't let go!

The secret of soaking radish

The ingredients we need to prepare are: white radish, sugar, edible salt, ginger slices, coriander root, wild pepper, wild pepper water, soy sauce, steamed fish and lobster sauce, spicy fresh dew, millet spicy, rock sugar and other common seasonings at home.

then let's deal with the ingredients: cut the fresh white radish into slices or strips, which can be decided according to your own preference, then wash it in clean water, and add appropriate amount of edible salt and white sugar. The edible salt can lock the water in the white radish and make it more tender to eat. The addition of white sugar can reduce the spicy taste of the white radish a lot, and also increase the sweetness and crispness of the white radish.

Then, put a proper amount of purified water, ginger slices, coriander roots, edible salt and wild pepper into a clean glass jar, add soy sauce, steamed fish and lobster sauce, spicy fresh dew, soy sauce, millet spicy and rock sugar, stir them evenly with chopsticks and set them aside. The radish will be marinated for about 4 minutes, then we can squeeze out its water and put it in the previous jar, and the water inside will drown the radish.

finally, we put the lid on it, and we must seal it properly, so that the pickled radish won't soften, and it will remain crisp all the time, and it will taste more delicious. The radish soaked by this method won't take too long, and basically you can enjoy the food the next day. If you want to taste better, I suggest you keep it in a cool and ventilated place for 3 days, and don't open the lid during this period, so that the sauce of radish will be more delicious and sour.

Radish has the title of small ginseng, which shows that its nutritional value is still very high. Eating it often can supplement the carbohydrates and vitamins we need, so we must eat it every once in a while in our daily life. In addition, as the saying goes, eating radish in winter and ginger in summer is rather cold, so it is not only appetizing, but also very nutritious to have a little radish.

I wonder if you spectators have learned it? I didn't know how to soak radish before, but later I asked an uncle who has been a chef for 2 years, and he told me that pickled radish is absolutely right, so I tried it according to this method, and found it really easy to learn, and it tastes very delicious, both for meals and snacks, so I hope you don't miss this delicious food.