How to make ripe radish sour, delicious and crisp?
1, aged radish acid, you need to prepare a white radish, a piece of ginger and garlic, appropriate amount of millet and pepper, in addition to soy sauce, old vinegar, sugar and boiled water, and appropriate amount of edible salt. Wash the prepared white radish with clear water and cut off both ends. When choosing white radish, you must choose tender radish.
2. Cut the washed radish from the middle and then cut it from the middle, and then cut it into pieces of about 0.5 cm. Prepare a clean plate, put the radish slices into the clean plate, and then add a proper amount of edible salt to mix and pickle. Pickling for about half an hour, taking out and draining water can remove the spicy taste of white radish and make the pickled radish more crisp.
3. After the white radish is pickled, take it out and rinse it with clear water, then control the water to dry, then prepare a clean bowl, add the prepared vinegar soy sauce, white sugar and cold water, and stir it to make juice. Prepare a lot of garlic peeled and cut into garlic slices. Wash ginger and cut into garlic slices. Put them with millet and pepper and white radish.
4. Pour the prepared juice directly into the white radish, stir it evenly with clean chopsticks, then tighten the lid of the glass bottle or fresh-keeping box and put it in the refrigerator for 5 days. At this time, the aged radish acid inside has been marinated and can be eaten directly after being taken out.
The above introduces the pickling methods and skills of mature radish acid, and also lets you know the steps of pickling mature radish acid, which can let you know how to make mature radish acid fragrant and crisp, and you will do it yourself as soon as you learn. I believe everyone can make delicious and crisp ripe radish acid.