Pickled radish in sauce, this flavor is the most important, fragrant and refreshing! Do it once and eat it for 7 days!
Winter is the season for foodies, especially at the end of the year, when every household begins to smoke bacon and make pickles.
Speaking of pickles, I didn't eat less when I was a child, and every year in the winter, I relied on a big jar of pickles at home.
Nowadays, with greenhouse vegetables, there are fewer people making pickles, and scarcity is expensive, and this pickle has become everyone's favorite dish.
My husband's favorite pickle is pickled radish, this dish many people will do, different families have their own unique practices, Meimei grew up from the pickled radish made by her mother, and has always felt that the pickled radish made by her mother is the most delicious, but since she tasted the pickled radish sent by her mother's friend in Xiangxi, she has unethically left her mother's pickled radish behind!
Pestering my mother to learn, I didn't expect the method to be quite simple, compared with my mother's practice, only one more thing was put in, but the taste was unusually crisp, this seasoning, is the secret of the crispy taste of the sauce radish!
Thinking that many people like to eat sauce radish, so Meimei sorted out this recipe, winter is the season to eat radish, friends who like it can collect it and try it!
To make sauce radish, the requirements for radish are relatively high, you must choose fresh and tender radish, now this season is the time when the radish has just been unearthed, if you want to eat the sauce radish, you have to hurry up!
As for the varieties of radish, red, white, and green can be, and if you can buy this kind of green radish, it is the best, and this fruit radish is the most suitable for making sauce radish.
If you can't buy it, you can Taobao
【Sauce radish】
Ingredients: 2 radish, 1 tablespoon sugar, appropriate amount of salt, 1 tablespoon of minced ginger and garlic, a few small red peppers
Method:
The radish is first slightly cleaned, put a spoonful of salt, knead it clean, and make the sauce radish to make it crispier with the skin.
Wash the radish and cut it in half, then in half, in quarter, into not too thin slices.
Add a tablespoon of salt. Rub directly with your hands for a few minutes until the radish slices are slightly soft and wilted, and set aside to marinate for an hour (if the radish slices are thinner, the marinating time can be slightly shortened)
The pickled radish will precipitate a large amount of water, and the juice will be poured out.
The more salt you add when marinating, the shorter the time can be, and if you are worried about being too salty, you can rinse it twice with cold boiled water.
Drain, add a spoonful of sugar and marinate for another half hour.
Generally, when we make pickles, we will not use white sugar, this practice has one more step of adding white sugar to pickle, the addition of white sugar can not only increase freshness, but also make the radish slices more crisp, if you don't like to eat sweet, the amount of white sugar is slightly reduced.
Pour the minced ginger and garlic and small red pepper rings into the radish slices.
Pour in the light soy sauce that has not been covered with radish slices, marinate for one night and you can eat!
Tips: The radish must be cut too thinly, a little thicker, although it takes a little longer to marinate, but the texture is really crispy.
When pickling, you need to use a lot of light soy sauce, don't be afraid of waste, the pickled light soy sauce can be reused, the pickled radish can be fished out after soaking for two days, and the sauce is filled with new radish slices and then soaked, the taste will become lighter after multiple soaking, and you need to add a little salt.
Editor丨Zheng Wei