Daikon radish is full of treasures, but as a child I didn't know this and would often throw them away as garbage. In fact, radish skin tastes crisper than the meat, but it does have a pungent flavor if not handled properly. Don't worry, today Baomao is here to teach you a trick to make sweet and sour appetizing radish skins by adding an extra step before making them. This dish can also be called gazpacho or appetizer, perfect for fall and winter. Below, let's take a look at how to do it!

Sour and spicy radish skin

Instruments: radish skin, pickled peppers, pickled peppers, 8 pickled peppers, 300 ml of soy sauce, garlic, red pepper (you can also use millet peppers), 2 spoons of vinegar, salt;

Specific Steps: The first step is to prepare the skin of the radish, cut with a little bit of radish meat, do not just bare skin, so that the texture of the taste will be a lot worse; cut the skin of the radish. The radish skin do not rush to pickle, put the sun on the ventilation, blowing the sun for half a day, so that it becomes wilted feeling, so that eating will be extra crispy;

The second step, after the sun after the radish skin sprinkled with salt, coated evenly pickled for 30 minutes, this process can kill the inside of the pungent and astringent radish skin, eat it will be crispy and sweet; pickled water radish skin rinsed with cool boiled water, draining This dish can be eaten on the day it is made. If you want a stronger flavor, you can put it in the refrigerator for a bit to make it more crunchy.

Spicy radish skin cooking tips: 1. radish skin spicy flavor and astringent taste is relatively heavy, be sure to use salt pickling and kill the water inside; 2. want to radish skin more crispy, be sure to add this step, cut the radish skin half a day of air-drying, you can become more crunchy; 3. like to eat friends, you can add a little bit of vinegar Oh.

Pickled radish skin add this step, radish skin sweet and sour appetizer, eat up extra crispy!