Compared with other radishes, white radish tastes spicy and many friends don't like it, but white radish is a very suitable vegetable for autumn and winter. There is an old saying that eating radish in winter and ginger in summer doesn't require a doctor's prescription. Eating white radish in autumn and winter is good for your health.
Next, I would like to share with you a secret recipe for pickling shredded radish, which was learned from a chef and is also the specialty of the hotel. It sells well, tastes crisp, sweet and sour, and is very suitable for drinking or eating. I believe many friends have eaten this kind of pickled radish slices in hotels, but they don't know how to make them. You are very lucky today. Remember to cook for your family often after learning! Ingredients: 2 white radishes 1500g, millet spicy 30g, pickled pepper 40g+ half a bowl of pickled pepper water, white vinegar 100g, sugar 150g, salt 20g, and cold boiled water. Step: 1. First, we cut off the head and tail of the washed white radish, and then cut the radish into three sections. 2. Cut each radish into thick slices, and then cut the thick slices into strips. 3. After cutting, put it in a bowl, add two spoonfuls of salt, and then stir it evenly to kill the excess water in the radish and remove the astringency in the radish. The water killing of white radish must be thorough, at least 1 hour.
4. Next, prepare millet and pickled pepper, and cut the circle. Pickled peppers and pickled pepper water are essential soul mates for making pickled peppers and radish strips. You can add or subtract according to your own taste. 5. It's time. Let's have a look. The radish just salted a lot of water. Let's throw it away. 6. Wash the radish several times to remove the spicy taste of the radish, and then drain the water for later use. 7. Then, pour the dried radish into a bowl, pour the pickled pepper water, then pour the chopped millet pepper and pickled pepper, add 2g of salt, 50g of white sugar 100g, add white vinegar100g, stir well, and then pour boiling water until the radish is covered. 8. Finally, we cover it with plastic wrap and marinate it like this for two hours before eating. Of course, the longer the pickling time, the better. Pickled radish is sour and sweet, very crisp, especially delicious, and it is especially simple and convenient to make.
Tip: 1, the white radish must be completely de-enzymed, and washed several times after de-enzyming to remove the spicy taste. 2, the proportion of juice must be mastered, 2 grams of salt, rice vinegar 100 grams, sugar 150, cold boiled water pickled radish 3, pickled radish juice can be used twice.