Exercise 1:
Ingredients: white radish, sugar, salt, balsamic vinegar, Laoganma oil pepper, sugar.
Practice steps:
Step 1, finished product drawing
Step 2, wash and peel the white radish;
Step 3, cut into small pieces of 0.3 cm;
Step 4, put the chopped radish into a container, add two teaspoons of salt and one teaspoon of sugar, stir well, cover it, and marinate for the first time overnight;
Step 5, the next day, take out and pour out the excess water for later use;
Step 6, put three spoonfuls of balsamic vinegar and one spoonful of sugar in a small milk pot, simmer until the soup is thick, turn off the fire and let it cool for later use;
Step 7, pour in the drained radish and mix well;
Step 8, add Laoganma oil pepper and stir well;
Step 9: Cover and marinate for the second time for seven or eight hours before eating.
Step 10, finished product drawing
Tips:
1) The radish is pickled for the first time until overnight, so don't pour out the water released by the radish, which can reduce the spicy taste of the radish and increase the aroma.
2) Chili oil My Laoganma is not too spicy but spicy. Chili parents without Laoganma oil can solve it according to their own preferences.
Practice of hot and sour radish slices 2:
Wash 1 white radish.
Peel two white radishes.
Then use a plane to slice it.
The thinner the better, so it's easy to taste.
5 Put the planed radish into a container, knead it with a little salt until it becomes soft, and rinse it again.
6 Add pickled pepper, red pepper, sugar and vinegar.
7 Add appropriate amount of pickled pepper water and knead well.
Knead well and serve in a few minutes. Can be sealed and stored in the refrigerator.