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Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

author：Sister Tong's food diary

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

Radishes are cheap, so the audience is very wide, especially the elderly, who like to stock up on some radishes to eat. I also like it, but I don't eat it directly after I buy it, I feel bitter when I fry it, I still prefer croquettes, or pickled radishes, and I don't want to cook in the morning, so I warm up a steamed bun and eat it together.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

Instead of going out to buy a bunch of pickles with additives, it is better to make them at home, without any additives, and eat them with more confidence. When it comes to pickled radish, everyone feels that it is very simple and easy to pickle, but in fact, I want to tell everyone that when pickling radish, don't use salt to kill water!

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

Most people are mistaken, and they can actually eat it when they are salted, and they don't feel that there is anything wrong. But let's try to change to this 1 - white sugar, pickled radish, it will be more crisp, more flavorful, and the taste is soft, not particularly bad.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

【Pickled radish】

Ingredients: radish, ginger and garlic, spicy millet, light soy sauce, white vinegar, salt, sugar

1. After the radish is washed, cut into slices, it is best not to cut them one by one, and the pickled radish should be clamped with a blade every 3 pieces, and put it in a bowl after cutting.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

2. Put an appropriate amount of sugar on the inside, 1 or 2 spoons are OK, don't use salt anymore, replace it with white sugar to be more crisp, and the taste is softer and more unpleasant. Marinate for about 30 minutes, after which we cut the ginger, garlic, and millet spicy and set aside.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

3. Then we prepare a small bowl, and put 3 tablespoons of white vinegar, 5 tablespoons of light soy sauce, 1 tablespoon of sugar, and 1 tablespoon of salt into it.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

4. After the seasoning is added, then bring an appropriate amount of water, which can ensure that the radish slices are not over, and set aside after the mixture is even. When the radish is pickled, a lot of water appears in it, at this time we pour out all the water, and then squeeze the radish to squeeze out the water.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

5. After that, pour the chopped ginger and garlic and millet spicy into the bowl with radish together, as well as the stirred sauce, pour it into it together, stir it fully with clean chopsticks, stir it evenly, do not eat it directly, it is best to cover it with a layer of plastic wrap, and put it in the refrigerator for 1 night before eating, so that it can be more flavorful, sweet and sour and crispy.

Pickled radish, don't use salt to kill water, replace it with this 1, crisp and flavorful, soft and unpleasant

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