The radish
By VicentaLakin
"grunts for the winter, doctor's prescriptions," although i don't like white carrots, i brought them back from the vegetable market in accordance with the principle of subsistence. think of someone who looks at the sour and doesn't like the sour, make radish. i didn't think it'd taste so good when it was done
Recipe Recommendations
- Big white radish half a
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- white vinegar appropriate amount
- sweet and sour
- pickled
- several days
- simple
Steps for The radish
1
the large white radish was washed clean, the skin was cut thin (1mm or so) and the salt was introduced, so that each piece was evenly salted and salted for half an hour。
2
Pour the salt water from the pickled water, squeeze the white radish, then transfer it to the white sugar, pick it up for half an hour, squeeze the water and then use it again。
3
The pickle is finished and the water is drained and transferred to raw, white sugar, white vinegar and pure water, which is approximately 7:1.5:7. The sauce and the white radish are modulated, the white radish is flat, and the white radish is in it. Cover it and freeze it for two to three days. The amount of specific use in the sauce is adjusted to the amount of the carrot and to its own taste. I usually put the sauce in a bowl, and then I put the chopsticks on it, and then I put sugar on it, and it's too sweet, and it's just white vinegar。