My hometown is rich in radish, and people here are also good at making radish into dried radish, spicy radish strips, pickled radish and other specialty foods. Today I will talk about how to make radish skin in our hometown. Make.

First select a relatively thick radish, then use a knife to score the skin of the radish, and then quickly separate the radish skin from the radish meat, then put an appropriate amount of rice vinegar, soy sauce, and rock sugar in the pot, then turn on the heat and set aside. Boil the sugar over high heat, then turn off the heat and add an appropriate amount of salt, set it aside to cool, then sprinkle the washed radish skin with salt, and then squeeze out the excess water. This way the radish skin will have a crisper and more refreshing texture, and then pour the radish skin over. Soak it in the cooled soup for half an hour, then take out the radish skins from the soup, then put the soup on the fire and boil it again to cool down, then mix the taken out radish skins with garlic and millet. , then put the radish skin into the cooled soup, then put it in the refrigerator and eat it the next day.

I will briefly introduce the ingredients. I use Haitian vinegar, soy sauce also uses Haitian cold soy sauce, and rock sugar uses yellow rock sugar. Any brand can be used. If you want to eat it at home, you can click Try the method I mentioned and it will taste fresh and crispy.