Making ingredients: radish, garlic, millet, spicy, salt,

Methods and steps

1. First, prepare two fresh white radishes. After cleaning the white radish, peel it off, then cut it into pieces and put it in a bowl for later use. Add two spoonfuls of salt, stir well, and marinate the radish for 15 minutes, so that the water in the radish is completely killed.

When preparing radishes, we don't have to peel them. I don't like eating radish skin, so when preparing radish, we peeled the radish skin. Radish pickled with radish skin will taste crisper.

2. In the process of pickling radish, we need to prepare a small piece of ginger, cut it into ginger slices for later use, then prepare several cloves of garlic, cut it into garlic slices for later use, and then prepare a few millet peppers, which are cut into pepper rings for later use.

After killing the water, wash the radish twice with cold boiled water to remove the salt on the surface of the radish, and then squeeze the radish by hand to completely squeeze out the water in the radish. This step is a key step. If I treat radish like this first, that is the most important step of radish crispness.

3. Prepare a small bowl, add 8 tablespoons of white rice vinegar and 3 tablespoons of white sugar to the small bowl, then add 5 tablespoons of soy sauce and 3 tablespoons of rice vinegar to the bowl, stir well, and then add half a bowl of cold boiled water to make seasoning juice for later use. The proportion of sauce must be well controlled, and random mixing is not allowed.

Finally, just pour the prepared seasoning juice into the radish and stir well, then add all the prepared garlic, millet and ginger into the radish and stir well with the radish, then put the prepared radish in the refrigerator and marinate it for one night, and then take out the prepared sour radish for eating.

skill

1. When preparing radishes, the radishes must be disinfected with salt first. Don't omit this step.

2. Marinate the radish in the refrigerator after making it, which can make the pickled radish more delicious.

Every time we cook sour radishes at home, we can make more and keep them in the refrigerator. Even if it is preserved for half a month, it will not go bad, and the taste is still crisp and delicious.