Many restaurants in the north will have appetizers, and radish, as a seasonal vegetable in autumn, is the best choice for making appetizers. It is crisp and sour, especially suitable for cooking. I have learned to cook at home myself, but I always failed at first, and it was not as delicious as the restaurant. Later, under the guidance of a chef friend, I realized that I had made a mistake in this step. Only by using the right method can the pickled radish be crisper and more delicious. Breakfast and porridge are very good. Pickled radish can be matched with millet spicy and garlic according to personal preference, which can enhance the overall flavor. Below, I will also share with you the practice of pickled radish in detail.
The practice of pickled radish:
Spare ingredients: 1 radish, 5 millet peppers, 3 cloves of garlic, 1 spoon of soy sauce and a little rock sugar;
Production process: step one, clean a radish, cut off the head and tail of the radish, cut it into thin and even pieces as thin as possible, and then put it in a big bowl and add a tablespoon of sugar;
Step 2, stir well and marinate for half an hour. When the water inside is squeezed out, you need to pour out the juice. After washing, control the moisture inside. Then peel the garlic and slice it.
Step 3: Cut the millet into small circles, prepare a big bowl, add soy sauce, vinegar and rock sugar, add a little salt according to the ratio of 3: 2: 1, and prepare a glass bottle after mixing evenly to ensure the water-free and oil-free state;
Step 4, mix millet spicy, garlic slices and radish slices, put a quarter into the bottle, pour a spoonful of sauce, add radish slices, put everything away according to this method, and add a lid;
Step 5, put it in the fresh-keeping layer of the refrigerator for pickling, and take it out for one night the next day. Take it out with clean chopsticks, put it on a plate, sprinkle some cooked sesame seeds and eat it.
Bian Xiao Summary: My family likes pickled radish very much, so I taught myself this method. At this time, I discovered that it is very simple to make pickled radish delicious. I took a crucial step. Radish is crisp and delicious, and it is a very good choice to eat with porridge or as an appetizer for breakfast. This method can be eaten once every other day, and you can easily eat crispy and delicious pickled radish without waiting for a long time, which is cleaner and more hygienic than the delicious food in restaurants.
Cooking tips:
1. Why are pickled radishes delicious in restaurants? It turns out that this step is crucial, that is, when pickling, many people like to pickle with salt, but in fact, hotel chefs are pickled with white sugar. Put sugar first and then add salt. The prepared radish is crystal clear, especially crisp and delicious, which will not make people feel strange, but the pickling time should not be too long, and half an hour is enough;
2, try to cut the radish into a slightly thinner piece, which is better. Xiaomi spicy can be used according to personal preference. If you like spicy food, you can put more. When you pickle the radish in a bottle, add some rock sugar. The overall taste will also be improved;
I suggest that you don't cook too many pickled radishes at one time. You can do less the first time, and then adjust it according to the taste of your family. It will be more convenient to cook in the future, try to cook as little as possible, and eat and cook now, which is healthier.