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<h1 class="pgc-h-arrow-right" when > pickled sweet and sour radish, it is a layman to pickle directly, adding 1 step, the radish is crisper and tastier. </h1>
Autumn and winter, radish just listed, now the radish sold in the market is fresh, the moisture is very large, this time no matter what kind of radish to buy, the moisture is very sufficient, so people like to do radish food in the season, some time ago I saw the circle of friends in the strip out of the radish food photos, there are radish balls, radish soup, and dried radish, etc., it is really a look at the hungry, very much want to eat.
Sweet and sour radish is a very popular small radish, when you go to the restaurant to eat, you often put a plate of radish peel before the meal, the pickle is very delicious, crisp and refreshing, sweet and sour appetizer. Pickled sweet and sour radish many people like to do at home, always can not do the taste of the restaurant, in fact, many people are doing wrong, often put the radish directly into the sauce to pickle, so that the radish is not crisp enough. Today I will teach you a method, after adding one more step, so that the pickled sweet and sour radish is more delicious.
【Preparation of ingredients】
White radish, millet spicy, balsamic vinegar, salt, chicken essence, sugar.
【Cooking steps】
(1) Pickled sweet and sour radish is used to be a relatively crisp and refreshing white radish, white radish taste slightly sweet, not so choking spicy taste, so cold mix is more suitable, the radish cleaning, remove the outside root whiskers and potholes, and then cut it from the middle, change the knife into thin slices.
(2) Want to pickle the sweet and sour radish crisp and delicious, do not directly put balsamic vinegar and sugar to pickle, be sure to add salt first, stir it evenly, let each piece of radish are stained with pickling, first marinate for half an hour, this process can put all the water in the radish out of the pickle, and then pour out the water, so that the radish will be very crisp!
(3) Pickled radish, control the surface moisture, and then pour in balsamic vinegar, sugar, a little salt, and then cut millet spicy, pour into the radish, use chopsticks to mix evenly, cover the surface with a layer of plastic wrap, put it in the refrigerator for two hours and then take it out.
(4) At this time, the radish has been very pickled, it looks like a thin slice, but it is still very crisp to eat, there is no spicy choking taste at all, and after adding salt to the finish, such radish has less moisture, but it is all absorbed juice taste, so it is more delicious. Such a very delicious sweet and sour radish slice is ready, like to eat it to try it!
【Cooking Tips】
1. When making this dish of sweet and sour radish slices, you should choose white radish, because the green radish itself is very spicy, green radish is more suitable for braised or stewed to eat, or pickled into dried radish, white radish is more suitable for sweet and sour radish cold mix, very crisp.
2. When making this dish of cold mix radish slices, the ratio of sugar and vinegar is 1:1, which is more flavorful, and peppers can choose to put or not to put according to their own taste and how much to use.
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