The radish
By VicentaLakin
Remember, a colleague gave me a little bit of what I guessed it was made of, when it felt sore, sour, sweet, a little salty. I'm not so sure. It's not until three times that we know it's radish. Our colleague's father is the chef of a major restaurant. It was only at my repeated request that I received a small note with a very simple recipe in more than 20 words, based on which I did a few times and finally received the approval of relatives and friends around me, which was widely regarded as a very good dish. I've been looking for a lot of information lately and I haven't found a specific approach to this dish, so let's just say it's my own, and I hope my friends like it。
Recipe Recommendations
- little radish of 4
- oil a little
- salt 1 teaspoon
- dried chili of 2
- rice vinegar 4 tablespoons
- sugar 4 tablespoons
- green onion a little
- sweet and sour
- fried
- several hours
- ordinary
Steps for The radish
1
Squeeze your head and get rid of the extra carrots。
2
Put a chopstick on it, cut the radish into a tulip, starting with a tilt angle between 45 and 60 degrees. And then flip the top cut。
3
It's a knife cut。
4
Put a spoonful of salt salt in the container, flip it from time to time and make it for about two hours。
5
It's pickled after the look。
6
It's squeezed radish water and dried radish。
7
To facilitate processing and meals, a carrot is cut in three。
8
Burn the oil in the pot, heat it up in the pepperoni and burn it on the onion and then pour it into the carrot。
9
Four spoons of rice vinegar, four spoons of sugar, a little sauce。
10
The radish will be cooked for about three or four minutes, and a little more juice will be left in the pot, and then the radish will be poured on it。The radish Make Tips
One, the radish must be picked up so that it can be processed and eaten in the mouth. It's a hot dish, but it's cool, it's cool, it's cool, it's put in the fridge, it's really good to eat when it's out of the fridge。