radish

white vinegar

sugar

Drinking Water

fried pepper sauce

coriander

Garlic water (not allowed)

Appetizer's hors d 'oeuvres-the practice of cold sour radish.

We usually use this kind of radish with red skin and white skin, and we can also use it with heart beauty. It is best to use this kind of radish stalk, which is super delicious after soaking. Sour, sweet and crunchy. When I was a child, there was a grandmother selling it on the overpass when I came home. I mixed it with Chili 1 dime 1 pouch, which was my childhood love! Steps of appetizing appetizer-cold sour radish 1

Peel the radish, cut it into thin strips, sprinkle two teaspoons of fine salt to catch it evenly, leave it for 20 minutes to let the radish out of the water, so that it can get rid of its astringency, and the radish stalk will be pickled together with the root.

Boil pickled water: I have a radish here. Pour two bowls of drinking water, two tablespoons of sugar, three or four prickly ash into the pot, heat until the sugar melts, take it out, add half a bowl of white vinegar, mix well and let it cool.

After cooling, if there are pickled peppers at home, you can put two pickled peppers, pour some pickled pepper water, then add two pieces of ginger, and add a few millet peppers (millet peppers can be cut into small pieces, or cut from the head to the tail, or cut in the middle, anyway, don't throw one directly in, the spicy taste won't come out)

Note: The amount of this step varies according to the size of the radish and the size of the container. The total amount should not exceed the radish after it is finally poured into the pickling container. Sugar and vinegar can be added or subtracted according to your own taste. I am only a rough amount here. I will taste it at this time and adjust the amount to my favorite taste while tasting it. Don't use too much sugar, this season's radish itself is very sweet.

At this time, a lot of water has been produced from the radish. Control the water to dry and put it in a container. I use a sealed box with a lock or a glass jar. Then pour the cold salted water and the peppers, ginger and so on, and cover it. If the glass jar used is an iron lid, it is best to seal the bottle mouth with a layer of plastic wrap before covering the lid.

Marinate in the refrigerator for 3 days, and you can eat appetizing appetizer-cold sour radish. Step 4

This is another box salted with carrot sticks, and the steps are the same as those of white radish. My Chili here has been cut open! Looks like a whole? Step 5 of appetizing appetizer-cold sour radish

When you want to eat, use water-free and oil-free clean chopsticks to pick some out, add a spoonful of oil pepper and a handful of chopped parsley, and mix well. You can also add some fried peanuts to mix together, which is especially delicious! Step 6 of appetizing appetizer-cold sour radish

Step 7: Mix a little appetizing side dish-cold sour radish in this big box at a time.

It can also be cut into small pieces, and it is super delicious to add it to fried rice.