Radish has an important position in China's food culture, Chen Xiaoqing once wrote an article to consider how radish and cabbage have become important vegetables on the Chinese table. Among the many vegetables, why ordinary radish can stand out, no matter rich or poor will eat, whether old or young is suitable, to become a "national vegetable", naturally there are many of its outstanding points.
First of all, the radish taste sweet, juicy and tender, and has a very high nutritional value, folk known as "October radish race ginseng" saying, "small ginseng" reputation, which is rich in carbohydrates and a variety of vitamins, the content of vitamins is 8 to 10 times that of pears, and finally radish is a cheap model, if anyone can't even afford to eat radish, that day is really impossible to live.
Every household is indispensable to the radish, cooking methods are also very many, of which pickled radish is an important kind of radish cooking, pickled radish can be eaten for a long time, appetizing and refreshing, whether it is drinking porridge or wine is excellent. The general method of pickling radish will be somewhat complicated, drying radish is also more time-consuming, my family has a good method of pickling radish, Grandma has used it for decades, I am also from snacks to large, a few hours can be pickled well, made to be fragrant and crisp, especially flavorful, the taste is not worse than the carefully pickled small dishes in the hotel, is a good pickled radish method, the method is shared with everyone.
< h1 class="pgc-h-arrow-right" > pickled radish</h1>
Ingredients required: 1 white radish, 3 millet peppers, 6 cloves of garlic, 1 small piece of ginger, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 5 spoons of sugar, 5 spoons of balsamic vinegar, a little cooking oil, salt to taste.
Step 1: Rinse the white radish, cut the skin into thumb-thick strips, peel the garlic into slices, cut the ginger into slices, and cut the millet pepper into circles and set aside.
Step 2: Put the cut radish strips into a large bowl, add 5 spices of salt, knead the salt evenly by hand, so that the salt and the radish are fully integrated, marinate for 30 minutes, and analyze the water in the radish.
Step three: squeeze out the water in the salted radish by hand, you can squeeze it several times, so that the water is fully precipitated, and the radish is crisp and crisp to see if the squeeze is clean or not.
Step 4: Add prepared ginger slices, garlic slices and millet pepper rings to the processed radish, this amount can be adjusted by itself, and the amount of garlic can be used more.
Step 5: Add 5 spoons of sugar, 5 spoons of balsamic vinegar, 4 spoons of light soy sauce, 1 spoonful of dark soy sauce, 2 spoons of hot oil poured on the garlic cloves, and finally add half a bowl of cold boiling water, knead the radish strips with your hands, and grasp a little more to make the seasoning taste faster. After grasping well, put it into a clean bottle without water and oil, the juice is also poured in, and after marinating for 3 hours, it can be eaten, and it can be stored in the refrigerator after eating, which can be stored and eaten for a long time. A crisp and crisp pickled radish is ready.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
1, pickled radish does not need to scrape off the skin, the taste of pickled radish with skin will be more crisp.
2, radish with salt will come out of the water, try to squeeze the water in the radish clean, so that the radish strips will be more crisp, the taste is faster.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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