Welcome to xiaoman cuisine. Today, I will share with you a cooking method of radish. One radish at a time is not enough for the table. What is this? This is a hot and sour radish. This hot and sour radish is not directly cut into pieces and then simply adjusted. But a new method. Let's have a look.

We bought a white radish. Clean it, peel it off and cut off its head. Then slice the radish with a paring knife and cut it off one by one.

Put the radish slices into a bowl, sprinkle with proper amount of edible salt, and grab them evenly by hand, so that the surface of the radish slices is evenly coated with edible salt, and the excess water in the radish is pickled, which will make it more brittle to eat. This is probably the most important step in many cold salads. Marinate for 20 minutes after grabbing evenly.

When the radish is pickled, we cut some minced garlic and some red rice pepper rings.

It's time. We squeeze out the excess water in the pickled radish, and then put the pickled radish slices in an oil-free and waterless glass bottle. Add chopped garlic, chopped Redmi pepper and a spoonful of sugar. Add appropriate amount of soy sauce according to taste. Add two tablespoons of rice vinegar. Cover and refrigerate for one night, and you can use it the next day. Especially appetizing when eating.

How about this delicious hot and sour radish? I'm ready. Is it particularly simple? Have you learned? If you like small slow sharing, you can pay attention to small slow food. See you next time.