Pickles
By VicentaLakin
The season of white radish production in the autumn and winter, which is characterized by large head, abundant water and full and round, is more delicious than ever. A radish can be eaten in a different way, with soup, pickles, flays, etc., and for days it can be eaten with different tastes. Since learning how to pick it up, the family likes it. Every time they pick a bowl, they get addicted, they make CDs. I'm here today to share the pickles with you, and I'll eat them on the day of the pickles, and the taste of the pickles will be juicy, you'll get tired of eating big fish, and you'll be able to eat them as an appetizer before dinner
Recipe Recommendations
- white radish 1 piece
- millet spicy of 6
- ginger 20 grams
- garlic 6-merous
- cold boiled water half a bowl
- vinegar 4 tablespoons
- sugar 3 tablespoons
- soy sauce 5 tablespoons
- soy sauce 1 tablespoon
- salt 1 tablespoon
- hot and sour
- pickled
- several hours
- simple
Steps for Pickles
1
Clean up the radish, no need to go to the skins, and make the skins thinner
2
Put it in the basin, add a spoon of salt, mix it evenly with chopsticks, make it still for more than 30 minutes, and strongly recommend that it must be salted so as to remove the spicy smell of radish
3
(a) Slicing the ginger into small slices and garlic into thin slices while making the carrots
4
Take a little bowl and prepare a bowl of sauce: 3 spoons of vinegar, 5 spoons of raw, 2 spoons of sugar, half a bowl of pure water, evenly mixed
5
Pour the water from the pickled radish
6
And pour in the sauce and mix it evenly with chopsticks
7
Then you add ginger, garlic, pepper, evenly mixed
8
I'll put it in the freezer for the nightPickles Make Tips
1 If you cannot eat spicy, you may not use spicy rice; 2 or sour sweetness can also adjust the proportion of sugar and vinegar to your own taste