Food

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

Three delicious meals and four happy seasons, hello everyone! Speaking of white radish, it is a species in the genus Radish, and tissue has been cultivated for thousands of years. It has a role in clearing heat and phlegm, generating fluid to quench thirst, cooling the blood and diuretic, etc. It has a wide range of applications in the field of diet and Chinese medicine dietary therapy. Today, I want to share with you a delicious practice of white radish, which really tastes delicious and quenches your appetite for food. If you like it, come and see it!

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

[Pickled Radish]

【Basic ingredients】 white radish, garlic, millet pepper, green pepper, ginger, soy sauce, balsamic vinegar, star anise, pepper granules, salt, sugar

[Basic steps].

1. First, prepare a white radish by washing the soil on the surface with water, then take it out and control the water. Take out the peeler and peel off all the outer skin of the white radish, then cut off its head and tail. Then, use a vegetable knife to cut it into even slices about as thick as chopsticks. After cutting, change the knife and cut them into strips.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

2. Put the cut radish strips into a bowl, then, add 10 grams of salt and then 10 grams of sugar to it, put on some sex gloves, mix the radish strips with the seasoning and put them aside to marinate for 2 hours. If only salt is added for pickling, the pickled radish strips are not crisp enough, salt and sugar are added together, which will make the radish crisp and tasty.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

3. Take out a clean frying pan and turn on high heat. Then, pour in 300 grams of soy sauce, 100 grams of balsamic vinegar, 3 star anise, half a handful of pepper, 5 grams of salt and 5 grams of sugar. Then, stir with a spatula, stir until the sauce is boiled, then turn off the heat and let the sauce cool in the pot.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

4. Take out a handful of garlic, a little more. First break it into one by one and then peel the outer skin off the garlic. Garlic skin is not easy to peel, it is better to tear it from the root to the front, which is a little easier, or you can shoot the garlic and the skin will be cracked, which is even better to peel. Place the peeled garlic on the counter and cut it all into slices with a kitchen knife.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

5. Take out a few small rice peppers and put them in water first to clean the surface of the peppers, then take them out to control the water. Next, put the peppers on the counter, first use a kitchen knife to cut off their pepper tips one by one, and then cut the peppers into fine julienne strips with a diagonal knife.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

6. Prepare a green pepper, first clean the surface of the pepper with water, and then take it out to control the water. Put the pepper on the board, first use a kitchen knife to cut it off the tip of the pepper, so that the pepper seeds can also be removed. Next, cut the rest into pepper rings.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

7. Also prepare a small piece of ginger, first to be put in water, with a small brush to brush the surface of the ginger clean, and then control the water. Next, put the ginger on the board and cut them into slices first with a vegetable knife, then change the knife to cut them into fine julienne. After cutting, put all the sliced garlic, pepper, green pepper rings and shredded ginger on a plate and set aside.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

8. After two hours of marinating, the radishes are ready. Grab a handful of radish strips with your hands, squeeze out the excess water inside with force, and put them in a large bowl. Put all the seasonings you just prepared into it, then pour in the simmering sauce and mix them well with your hands.

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

9. Prepare a clean container with a lid, put the mixed radish strips inside, and pour the sauce into the container. Then, cover the lid and keep it sealed for 12 hours. When they have been pickled for 12 hours, they are ready to eat. A home-style version of pickled radish is ready. It's tasty and easy to make, so try it if you like!

The white radish my family loves to eat like this, not fried nor stewed, appetizing and refreshing and down to earth, more fragrant than meat

[Love Tips

1. pickle the radish strips with salt and sugar together, the taste will be more crisp, and the pickling time must be enough for 2 hours.

2. When simmering the sauce, it is on high heat, boiling the soy sauce and other spices quickly, soaking the star anise and other spices to get the flavor.

Today's pickled radish will be shared here, every day I will share a home-cooked food for everyone, thank you to watch, like friends to help praise, attention Oh! See you tomorrow, thanks!