As the saying goes, eating radish in winter and ginger in summer, fresh and juicy radish will be listed in large quantities every year after the arrival of the first frost, with low price and high quality. In addition to eating some fresh radishes, many people will make some pickled radishes to go with porridge and rice. They are delicious, crisp and refreshing, and almost every household will master some skills of pickled radishes.

The simplest pickled radish only needs to be pickled with some salt and soy sauce, and the taste is naturally average. You still need to work hard to make pickled radish with excellent taste in the restaurant. Share a secret recipe of pickled radish in a restaurant. Pickled radish is fragrant, spicy, fresh, sweet, crisp and refreshing, quite delicious and the method is not complicated. It can be tasted completely in half a day, and it is a very good appetizer at home.

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Ingredients: carrot, millet pepper, pickled pepper, ginger, garlic; White vinegar, balsamic vinegar, light soy sauce, extremely fresh taste, steamed fish with soy sauce, sugar and salt.

The first step: it is best to use carrots, which are sweet and crisp, and the spicy taste of carrots is relatively small. I use about 400 grams of radish. After peeling the radish, divide it into 4 petals from the middle.

Step 2: Cut the radish into clip blades, which will make the radish more tasty, crisper and better looking.

Step 3: Put the cut radish into a large bowl, add 3 tablespoons of sugar (60g), grab it evenly, and marinate it 1 hour.

Step 4: Pour water into the pickled radish, gently knead it with your hands, and squeeze out some water and put it in a bowl for later use.

Step 5: Add appropriate amount of ginger, garlic cloves, millet spicy, 10 pickled pepper, and pour 3 tablespoons (60ml) pickled pepper water for later use.

Step 6: juice mixing: 40g of white sugar, 50g of light soy sauce, 50g of fresh essence, 50g of steamed fish black soybean oil, 50g of white vinegar10g, 40g of fragrant vinegar, 5g of salt (optional), and mix well to let the white sugar melt.

Step 7: Pour all the juice into the radish bowl, mix well, cover with plastic wrap and refrigerate for 3 hours. Such a delicious and appetizing pickled radish is ready.

-Lao Jing said-

This fresh radish should be pickled with sugar, not with salt, or it will be salty with soy sauce in the future. Hotels generally use spicy fresh dew and Donggu soy sauce, but families generally don't have this kind of seasoning. You can use light soy sauce, which tastes extremely fresh. The ratio of sugar to soy sauce vinegar is roughly 1:4:2. When using vinegar, add some white vinegar appropriately, and the sour taste will be more obvious.