How to cook kimchi, which is spicy and appetizing, and can be eaten on the same day? There are many ways to make radish, such as frying, stewing, frying, making soup, wrapping skin and so on. Everything can be done, and the nutrition is delicious. Today, I used a white radish to bring Japanese pickles, which is spicy and appetizing. You can eat it that day, but you lose your appetite in winter. It's easy to eat, and it can also be cooked for your family. Let's share the practice:

Materials required for spicy shredded radish: white radish 1 root, 2-3 green onions, half a tablespoon of salt, 2 tablespoons of sugar, half a tablespoon of pepper, half a tablespoon of Chili noodles, 4-5 cloves of garlic, half a tablespoon of white sesame seeds (cooked), and white rice vinegar 1 tablespoon. Process:

Step 1: Wash the white radish without peeling, cut off the roots and the top of the head, 65438 white radish +0, 2-3 green onions, half a tablespoon of salt, 2 tablespoons of sugar, half a tablespoon of pepper powder, half a tablespoon of pepper noodles, 4-5 cloves of garlic and half a tablespoon of white sesame seeds, and vertically cut into 2 sections. Then cut the white radish into thin and symmetrical pieces. Then cut the radish slices into shreds. Put shredded radish into the pot, add salt and sugar, stir and marinate 15min, and marinate shredded radish by the osmotic concentration effect of salt and sugar.

Step two, garlic is cut into powder, and onion is cut into onion segments. Soak the pickled shredded radish in water, add salt and sugar, stir and marinate for 1.5 min, and marinate the shredded radish by the osmotic concentration effect of salt and sugar. Put it in a bowl, add garlic paste, onion, pepper powder, pepper noodles and white rice vinegar, put on disposable gloves, and catch shredded radish and seasoning together. Then pour in the white sesame seeds, stir, and keep the leftovers in the refrigerator.

Tip: Marinate the shredded radish before mixing it, and use the osmotic concentration of salt and sugar to remove part of the water in the carrot. The shredded radish made in this way is very crisp to eat, and the amount of pepper can be more spicy according to personal taste.