I have a habit for many years, that is, every time I drink porridge, I will have a plate of radish and pickles. I think pickles and porridge are the best partners, both nutritious and delicious. I don't know if you usually like "pickled radish". Anyway, in my memory, the most eaten dish when I was a child was pickled radish cooked by my grandmother.

I remember that in the past, every two days, many vegetables in the field were in bloom, and there was almost no food to eat. Therefore, every winter, grandma will store all the vegetables such as radish and Chinese cabbage in the cellar and take them out to eat at this time.

But now life is getting better and better. There are fresh vegetables to eat all year round, but in hot weather, I still like to pickle some radishes. I don't need to use the acid water of old kimchi as primer. Marinate for 2 hours and you can eat it.

When I was a child, my grandmother used this method to pickle radish every April. Cooking 20 Jin at a time is not enough. It tastes sour and greasy, and it tastes particularly good. I took a bite, crunchy, salty and a little spicy. It is used for breakfast with porridge or as an appetizer. Just thinking about it makes my mouth water.

Maybe someone will think, isn't it just pickled radish? How hard can it be? If you think so, you are really wrong.

Don't look at such a simple pickled radish. If you want to make it delicious, it tastes crisp and delicious, and you need to master many tips.

As far as pickling is concerned, the time of pickling radish must be mastered. If the curing time is not enough, it will directly affect the crispness of radish.

In addition, the ingredients are also very important, because the quality of pickled radish directly depends on the collocation of seasonings. Therefore, if you want to cook well, you must master some tips.

I cooked pickled radish with grandma's method, and it was not enough to cook 20 Jin each time. It is really delicious. My neighbor upstairs always comes to pack! They said it was really delicious. The more you eat, the more you want to eat Sour, spicy, refreshing and crisp. It tastes really enjoyable. So, today, Ma Yue wants to share this delicious pickled radish with you. If you like, you might as well try this method. It is really delicious.

Appetizing pickled radish

Ingredients: 1 root radish.

Ingredients: 4 spicy millet, 4 cloves of garlic, ginger 1 piece, pickled pepper water 1 teaspoon, 2 teaspoons of soy sauce, balsamic vinegar 1 teaspoon, salt 1 teaspoon, appropriate amount of homemade Chili oil, and half a teaspoon of sugar.

Step by step method:

1. Peel and wash the bought white radish first, then cut it into 5mm pieces, and finally cut it into small pieces with an oblique knife.

2. Cut the radish pieces and put them into a larger container, then add 1 teaspoon of salt, stir evenly by hand and marinate for 20 minutes. Marinate the radish pieces until they are soft, and marinate the excess water.

In the process of pickling radish, we can use the remaining time to prepare seasoning. Wash ginger and cut it into filaments, peel garlic and cut it into garlic slices. Wash Xiaomi spicy and cut it into small pieces with a diagonal knife for later use. Then, prepare a suitable container, put shredded ginger, millet, spicy and garlic slices into the container, add 1 teaspoon of balsamic vinegar, 2 teaspoons of soy sauce, a little sugar, add a teaspoon of pickled pepper water, and finally stir evenly with a spoon, so that our sauce is ready.

4. After the radish is pickled, squeeze out the water, then pour the prepared seasoning juice into the radish block, add a spoonful of homemade Chili oil and stir well. After mixing, put it in the refrigerator for about two hours. The radish pieces can be eaten after being salted. Such a super sour and crisp pickled radish is ready. I can't help drooling when I see this place! Just looking at it like this is delicious. Make one if you want to eat.

Tips:

1, the radish should be peeled first and then cut into small pieces after washing, so that it will be more tasty and will not have bitterness. Most importantly, it only takes about 20 minutes to pickle the radish pieces. If the pickling time is too long, it will affect the crispness of radish pieces.

2. The essence of this pickled radish lies in the mastery of seasoning. Too much seasoning is not delicious, and too little seasoning will also affect the taste, so you can add seasoning according to the proportion I shared, so the pickled radish made is delicious.