Appropriate amount of white radish Appropriate amount of carrot

Appropriate amount of cherry radish

Excipients

Appropriate amount of mature vinegar and appropriate amount of light soy sauce

Appropriate amount of sesame oil Appropriate amount of pepper oil

Appropriate amount of sugar, appropriate amount of salt

Appropriate amount of Sichuan peppercorns Appropriate amount of dried red peppers

Appropriate amount of cooked white sesame seeds

How to make spicy and sour radish cubes

Illustration of how to make spicy and sour radish diced 11. Peel the white radish and carrot and cut into finger-sized dices, and cut the cherry radish into finger-sized dices;

Illustration of how to make spicy and sour diced radish 22. Put the diced radish into a dry and oil-free container, sprinkle with appropriate amount of salt and marinate for about 20-30 minutes, and pour out the marinated water;

Illustration of how to make spicy and sour diced radish 33. Add an appropriate amount of sesame oil and peppercorn oil to a cold pot, add an appropriate amount of crushed dried chilies and peppercorns, and fry over low heat until fragrant;

Illustration of how to make spicy and sour diced radish 44. Pour the fried ingredients 3 onto the radish, mix the vinegar, sugar and light soy sauce into a sauce and pour it on the radish;

Illustration of how to make spicy and sour diced radish 55. Mix the radish and the sauce evenly, put it into a sealed plastic bag, remove the excess air and put it in the refrigerator to refrigerate and marinate;

Illustration of how to make spicy and sour diced radish 66. After marinating overnight, add a little fried white sesame seeds and sesame oil, mix well and serve.

Tips

1． White radish is the main character, with a little carrot and cherry radish just for color;

2. When pickling diced radish, the container should be clean and oil-free. Do not add too much salt to avoid being too salty. Pour out the water from the pickling;

3． When frying Sichuan peppercorns and dried chili peppers, the fire should be low to avoid bitterness and peculiar smell caused by frying;

4. In principle, you can use a little more mature vinegar in the sauce, and a smaller amount of light soy sauce to avoid being too salty. The taste can be adjusted according to your preference;

5. It is best to have a ceramic jar. If not, a good quality thick plastic bag can also be used as a container. After filling, please try to remove the air inside;

6． Water will still come out when it is placed in the refrigerator to refrigerate and marinate. You can shake the bag halfway to make it more evenly flavored;

7. In principle, it can be eaten after being refrigerated overnight, but the taste will be best on the 2nd to 3rd day after that. If you find that the taste is not enough, you can add seasonings halfway. Please try to finish it within 1 weeks.