The simplest and quickest way to pickle pickled radish. In many places in western Hunan, whether in the streets or alleys, there are basically small shops selling pickled vegetables. There are many varieties of pickled vegetables, including radish, cucumber, kelp, lotus root, and fish.

There are cordyceps, bracts, cabbage sticks, etc., but the most popular ones are pickled radish.

The sour radish soaked with the unique red-skinned radish in western Hunan is pink and has a very special appearance. It is paired with bright red spicy seeds and green coriander. Eat a piece of it. It is sour and refreshing, sweet and crisp. You can only taste it yourself.

You have to eat it to understand it.

Xiangxi sour radish, the most famous ones are from Chenxi, Zhijiang and Jishou, with different tastes. My favorite is Zhijiang sour radish.

Although this method of pickling sour radish is simple, each family has its own unique method. Since it is a unique method, it will naturally not be spread to others.

There is no special trick, and it can't stop our delicious mouth. Why don't I create my own unique trick?

Hehe, there is no special trick, I have a simple trick.

Teach you the simplest way to make crispy and delicious Xiangxi sour radish. You only need to use warm water, vinegar and sugar to make sour radish that is as delicious as those sold outside.

If you have a trick at home, please don’t shoot it. I just figured it out by myself. It would be better if you are willing to share your trick.

Ingredients: 1000 grams of red radish, white vinegar, sugar, warm water. Red radish has a white heart and is much smaller than white radish. I will teach you the simplest way to make crispy and delicious Xiangxi sour radish:

1. Wash the radish, cut into thin slices of similar size, add appropriate amount of salt and marinate for 20 minutes.

Teach you the simplest way to make crispy and refreshing Xiangxi pickled radish. 2. Decant the water for pickling the radish and boil it with cold boiled water. 3. Use clean, water-free and oil-free chopsticks to put the radish slices into a clean glass container.

Add warm boiling water, vinegar and sugar until it is basically level with or slightly above the radish. Cover and shake well. Let it soak for 3-4 days before eating.

The simplest way to teach you how to make crispy and refreshing Xiangxi sour radish. The simplest way to teach you how to make crispy and refreshing Xiangxi sour radish. Take a look. This is the color after soaking for two days. The water has completely turned red.

The original red skin and white heart gradually turned into pink.

Teach you the simplest way to make crispy and delicious Xiangxi sour radish. 4. Use clean chopsticks to pick out the soaked sour radish. Add chili pepper, coriander, sesame oil and garlic water according to your own taste and mix well.

If it’s delicious, come find me.

(Short of oil, *** Why should I post a blog at this point? I can’t stand it.) Teach you the simplest way to make crispy and refreshing Xiangxi sour radish. Teach you the simplest way to make crispy and refreshing Xiangxi sour radish.

The simplest way to teach you tips for making crispy and delicious Xiangxi sour radish and apples: 1. It doesn’t matter if you can’t buy red radish in many places. It’s just as delicious with ordinary white radish, but it won’t produce pink sourness.

radish.

2. If there are not many people at home, don’t soak too much at one time. After soaking, soak it after eating. If you soak it for too long, the taste will be slightly reduced.

3. The ratio of warm water, vinegar and sugar is basically 3:1:1. I don’t have the exact amount. I put it based on my feeling. You can also adjust it slightly according to your own taste. If you like sweetness, add more sugar. If you like it,

If it's sour, add more vinegar.

4. If you like a slightly rawer taste, you can eat it after soaking it for one day. I soaked it for six days at most, and the taste is not much different from soaking it for three days.

5. In order to make the soaked radish more beautiful in color, I usually soak red-skinned radish and white-skinned radish in turn. If I keep soaking the red-skinned radish, the color will be very red.

The white radish is big, I cut it into strips, and one radish soaked a full bottle.

Teach you the simplest way to make crispy and refreshing Xiangxi sour radish. Teach you the simplest way to make crispy and refreshing Xiangxi sour radish. 6. I have tried this method many times and it is really delicious. Shanshan also

It’s very flattering, and every time I have to restrict him from eating too much. The child won’t eat the chili oil mixed with it, but will eat it directly.

7. If any gourmet girl also wants to pickle pink pickled radish like this, you can send me a note and I will deliver the red-skinned radish.

The simplest way to pickle pickled radish Ingredients: One radish (about 2 pounds) Ingredients: hot sauce, two small pieces of rock sugar, a small stalk of celery, a few slices of ginger, a few sliced ??garlic cloves, a pear (just half

Yes), salt method: 1. Peel the radish skin, cut into pieces, add a little salt to taste first.

2. Add the ingredients and mix well.

Place in a covered glass or enamel container at room temperature for 3 days.