The temperature in the past two days seemed to have taken a through train, soaring directly from 20 degrees to 30 degrees. It was completely a summer scene. The fluttering dresses of beautiful women could be seen everywhere on the street. While it was eye-catching, it made me worry. Take off my heavy clothes, where should I hide my meat? Losing weight cannot be slowed down. Be more vegetarian and eat less meat. Start with this dish of radishes.
The first time I ever tasted this radish was when I went to Yangcheng Lake to eat crabs with a friend from afar. After eating a lot of delicious food, the sweet, sour and crisp taste of this radish made me fall in love with it all of a sudden. After asking for advice on how to do it, this dish became a frequent visitor at home, and I felt that we cooked it even better!
Sweet and sour radish
By LloydJacobs
Recipe Recommendations
- edible oil appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- sweet and sour
- fresh
- half an hour
- simple
Steps for Sweet and sour radish
1
Cut off the fibrous roots and tips of the small carrot, wash them thoroughly, and drain off the water.
2
Use a knife to cut the radish into slices without cutting it through.
3
Place the chopped radish on a plate, sprinkle with salt, press it a little, and marinate for about 30 minutes.
4
Pour away the marinated radish juice. The marinated radish should be soft at this time. Chop the ginger and garlic, mix with white sugar, vinegar, soy sauce, and chicken essence, and stir well. (Depending on your personal taste, see whether more salt is needed)
5
Heat the pan with oil, saute the pepper until fragrant, pick out the pepper, and pour the hot oil on the mixed radish.