Restore restaurant hors d'oeuvres, teach you to make them, and eat as much as you want
What I want to share with you today is a small cold dish, which is an appetizer that I gave when I ate at a restaurant. The waiting time for the food is relatively long, and the restaurant sends an appetizer in order to "pass" the time and have a good appetite.
The side dishes are unremarkable, with white diced radishes dotted with a little chili. When you taste it, you will be amazed by its taste and texture, and the icy cold and sweet sweet and crunchy taste instantly ignite your taste buds.
While waiting for the food to be served, I finished it before I knew it. For this side dish, it can be said that the meaning is not exhausted. Especially in such a climate, the cold, sweet and sour directly whet the appetite.
After learning from the owner of the hotel, I realized that the original method was so simple. It's just that no matter how simple it is, there is a trick, and it will not taste good if you don't deal with it well. In two minutes, I'll teach you.
Appetizer sour radish
Ingredients: 1 white radish, 6 millet peppers, 20 pickled peppers, 3 tsp fine salt, 3 tsp caster sugar, 3 tsp white rice vinegar
Production steps:
1. To make this small dish, there are some requirements for turnips. The chosen radish must be a sandy radish and be in an "all-white" state, because the radish that is not ripe enough or "half-green" has a heavier "bitter and spicy taste", and the taste is not delicate enough to be sweet. For this reason, the white radish must be selected accurately, and the white radish must be scraped off the skin and cleaned.
2: Then cut into dice-sized pieces, then we add three teaspoons of fine salt and grasp well. Marinate for 30 minutes and let the bitter and spicy water of diced white radish come out. This step is necessary because in addition to removing the bitter and spicy taste it contains, it can also give the diced white radish a crisper texture.
3. During the pickling period, we prepare the required peppers, and the spiciness is freely adjusted according to personal taste. A little millet pepper not only strengthens the spiciness, but also touches up and gives a better sense of appetite. Wash the pepper and cut it into small slices for later use.
4. Then wash and wring out the pickled diced radish, and repeat this three times. Let the marinated bitter water and salty taste completely wash and wring out. After wringing, put it in a basin, add white rice vinegar, caster sugar, then add millet pepper and pickled pepper, stir well, cover with plastic wrap and refrigerate for several hours.
5. When you want to eat, you can directly come to a dish, sweet and sour, cold and very appetizing. Tapas and I'm sure you'll love it.
Tips for landlords:
1. The choice of radish is very important
2. Pickling and squeezing off the bitter water This step is very critical, you can ask a person with more strength to help you squeeze out the bitter water.
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