Eating more radishes in winter has many benefits, a few cents a catty, but it is extremely rich in value. It is the cheapest tonic. In addition to stewed radish with mutton, I will choose a method that the whole family loves to cook. I will buy more radishes at one time and soak them in the juice, so that the pickled radishes are crisp and appetizing, and I can eat them in three hours without waiting for a long time. I can't help but eat it that day, and it's pickled every time.

Spare ingredients: 2 radishes, 5 slices of ginger, 3 cloves of garlic, 3 slices of millet, 2 tablespoons of white sugar, 5 tablespoons of soy sauce and 3 tablespoons of white vinegar;

Production process: step 1, cut off both ends of white radish, divide it vertically into four parts, take one part, cut the radish into clamping blades, cut it all in turn according to this method, and put the radish into a bowl;

Step 2, add a spoonful of salt, mix well and marinate for half an hour. In the process of pickling radish, prepare a large bowl, add white vinegar, soy sauce and sugar, and mix well with a little cold rice.

The third step is to cut ginger into small pieces at the same time, peel garlic and cut into pieces, remove the roots of millet and cut into rings. At this time, the radish slices have been marinated almost, and the water in the radish slices is squeezed out by hand;

The fourth step, the radish slices are soaked in the mixed juice, and the cut ginger, garlic and millet are also put in. Stir well, cover with plastic wrap, and put in refrigerator for curing.

Step 5: After three hours, the radish slices will become fragrant and crisp, sweet and sour. Of course, if you are not in a hurry to eat, you can put it in the refrigerator for the night, and the remaining pickled radish slices can be kept in the refrigerator for a week.

Let me sum up: pickled radish slices need some skills to be more crisp and tasty. Simple and easy-to-use pickled radish slices are also very simple to make at home. I'll make some from time to time, and it won't take long to finish it on the same day. I have no appetite for breakfast. If I have a plate of crisp radish slices, my appetite will be aroused, and I will be in better shape after a good breakfast all day. I can't forget radish in winter, and I can buy more ingredients.

1, radish slices need to be salted in advance, because there is too much water in radish slices, and the pickled radish slices are not crisp and refreshing, and the salt just has a strong osmotic pressure, so salting radish slices with salt will fully force out the water and taste better;

2. The sour taste of white vinegar is slightly weak, but if you like a little sour, you can choose to use aged vinegar. The ratio of vinegar, soy sauce and sugar is 3: 5: 2, and the dosage needs to be increased in the same proportion. The mixed juice can be pickled directly without boiling.

3. Garlic and ginger help to improve the aroma of radish. As for millet, it can be determined according to the degree of spicy taste. Remember to add plastic wrap when pickling, or use a container with a bag cover directly, because radish tastes too strong, which can prevent cross-taste. Usually it can be eaten in 3 hours, at least one night at room temperature.

If you like pickled radish slices, welcome to collect and learn this practice, or share it with more people in need!