2. Add two spoonfuls of salt, kill the radish out of the water, and marinate it with pepper, which will be easier to taste and more refreshing. Marinate for about half an hour.
It's time to pickle radish. Let's deal with the sauce for pickling radish. Peel and dice apples and pears.
4. In an enlarged Chili noodle bowl, add water and stir the Chili noodles evenly.
5. Add onion, ginger and minced garlic.
6. Add sugar and a little monosodium glutamate.
7. Add diced apples and pears to make the pickled radish more crispy.
8. Stir the sauce evenly.
9. After half an hour, the radish was salted with a lot of water.
10. Wash the pickled radish with clear water to prevent the taste of salt from overwhelming the taste of sauce. Take out the radish and drain it.
1 1. Put the sauce in the radish.
12. Stir well, seal with plastic wrap, and marinate in the refrigerator for 24 hours.
skill
1. Choose fresh white radish. Fresh radish juice is more beautiful and crispy. 2. Radish is not peeled and tastes stronger; Cut into 2 cm pieces and roll them into small pieces, which can be eaten quickly when pickled. 3. before pickling with sauce, kill the radish with salt, so that the treated radish tastes more brittle and tastes easier when pickling. 4. Adding diced fruit to the sauce can make the pickled radish have the fragrance of fruit and be more delicious and crisp.