The food in China is rich and colorful, and so is our breakfast table. Exquisite side dishes must be essential. Radish, cucumber, cabbage, peanut, etc. Appear one after another, and colorful and delicious side dishes can always arouse our appetite. No matter how many kinds of side dishes there are, I have a soft spot for pickled radish and have no resistance at all.
Growing up with grandma, grandma's cold radish is particularly delicious, sweet and sour, and you can eat one plate every time. As time goes by, I still prefer this bite. In fact, cold radish is simple and skillful, and some people are especially delicious after cold salad. Today, I will share my grandmother's cold radish method. Cold radish has skills, sugar or salt first? The order is wrong, the radish is not crisp and tastes bad.
Ingredients: green radish, sugar, edible salt, Jiang Mo and minced garlic, homemade Chili oil, sesame oil and sesame seeds.
1, the head and tail of the washed radish are removed, then cut into strips, pickled in a basin, put a handful of sugar in it, and covered with plastic wrap for pickling 1 hour, in order to remove excess water and make it crisper. I use white sugar to dehydrate here, and the radish after white sugar dehydration is more crisp and refreshing. )
2. Seasoning juice: add minced garlic and Jiang Mo, 65,438+0 tbsp salt, 65,438+0 tbsp sugar, 2 tbsp homemade Chili oil, add some sesame oil and stir well.
3. Wash the pickled radish with cold boiled water for 3 to 4 times to remove excess sugar. Then squeeze out excess water.
4. Add a little cooked sesame seeds to the drained radish strips, and then pour in the juice we prepared.
Cold radish strips are ready, simple and delicious, crisp, sweet, spicy and delicious, and look crystal clear. In the next cold radish, you must remember to put sugar first, dehydrate the radish, clean it and then add juice, so that the cold radish will be more delicious.