Assorted radish

"Mixed radish" is crisp and delicious. I hope you like it.

Prepare ingredients: the radish of the heart is also called carrot, and you can also soak some peanuts for later use.

Seasoning: salt, sugar, soy sauce, vinegar.

Mixed pepper oil: onion, scallion, chive, coriander root, garlic cloves and pepper. Friends who like spicy food can also prepare some dried peppers.

Steps:

1. Wash the radish, remove the bad part of the epidermis, then cut it into thin slices, marinate it with salt for 10 minute, and squeeze out the water for later use.

2. While pickling the radish, prepare the ingredients for oil pressing, shred the onion, cut the onion into sections, wash the parsley roots, and cut the shallots into sections for later use. Then cut garlic cloves on the radish and wait for the oil.

3. Cook oil from the pan and reduce the oil temperature. Add shallots, shallots, shallots and coriander roots and fry until cooked. This step should be patient, keep the fire low, and slowly fry the ingredients until they are brown, so that the onion flavor can penetrate into the oil. If the fire will fry the ingredients, the oil will be bitter.

4. Fry the ingredients in the pot until brown, remove the residue, and turn up the pepper particles until the pepper particles slightly change color and the oil temperature reaches 6-7 adults. Turn off the fire, take some oil and pour it on the garlic cloves of the radish plate. The oil left in the pot is good scallion oil, and it is also a simple version of Ming oil, which is very fragrant when cooking and filling.

5, start seasoning, a spoonful of soy sauce steamed fish soy sauce can be very fresh, a spoonful of semi-aromatic vinegar, a spoonful of sugar, a small amount of salt, mix well, garnish with coriander, you can eat.