Steamed radish and pickled
By VicentaLakin
Every fall I get some radish dry, and last year I bought a hundred pounds of radish, and I got 70 pounds of radish, and then I eat it till spring. I've only bought 50 pounds this year, and I've cut it all dry. My son prefers radish pickles, but they're not salty, and breakfast is good for porridge, and it's softer for old people and children。
Recipe Recommendations
- dried radish 500 grams
- salt appropriate amount
- oil appropriate amount
- onion appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed radish and pickled
1
It's radishe dry
2
10 to 15 minutes dry radish
3
When the radish is dry and soft, clean it up and drain it into the container
4
Cut the flowers
5
Onion flowers in radish dry
6
I'm pouring the proper sauce
7
Put in a proper 13-smelt
8
I'm going to pour the right amount of oil
9
Water inside the steam pan and water in the container
10
It's only 15 to 20 minutes of steam in the fire
11
You can eat it when you're drySteamed radish and pickled Make Tips
Feel free to add chili if you like spicy food. After steaming, you can add MSG or chicken essence for seasoning while hot. If you prefer a heavier taste, you can add a bit more salt; I didn't add salt, so the flavor is relatively light. Soaking the dried radish for a longer time will make it softer after steaming, which is suitable for children; if you prefer a chewier texture, you can shorten the soaking time.