Mom has used the recipe of pickled radish for 20 years. It can be eaten on the same day. It is hot and sour and crispy.

 As the saying goes, "Eat radish in winter and ginger in summer, and the doctor prescribes prescriptions without labor." Now is the season when radishes are on the market in large quantities, fresh and cheap. The autumn and winter seasons are very dry. It is good to eat more radishes. White radishes are very rich in water content and also contain a lot of vitamin C, which can moisturize and moisturize the body. There are many ways to eat Shui Lingling white radish. My deepest impression is the pickled radish made by my mother. It is easy to eat on the same day. It is crunchy and crisp with one bite. It is a delicious appetizer, better than big fish and meat. To eat, bibimbap, noodles, and congee are all good.

I believe that many people in life prefer to eat pickled radishes, and there are many ways to pick them. Some people only add salt to pickle, others only add soy sauce to pickle, and some need to be dried and then pickled. Each has its own characteristics, but use these If it is pickled, it will take a few days or tens of days to eat. Below I will share with you the method my mother has used to pickle radish for 20 years. It does not need to be dried, it is easy to eat on the same day. The taste is crisp, refreshing and spicy. The longer the time. The more delicious, the radish slices taste crisp, refreshing and greasy. They are more popular than meat on the table. So let's take a look at how to make this delicious pickled radish slices!

[Materials]: half white radish (if you buy a smaller one, use one), 2 tablespoons of white vinegar, 3 tablespoons of light soy sauce, 20 grams of rock sugar, 4 cloves of garlic, 4 peppers

[Method]: 1. Rinse and peel the radish, cut the radish in half and divide into 4 parts (of course, you can also cut into any shape you want) and then cut the radish into razor blades, cut every three knives, Like the picture, but be careful not to cut too thick. The advantage of cutting into a blade is that it can make the marinated radish more crispy and easier to taste.

2. Put 2-3 tablespoons of salt into the radish slices, put on gloves and mix well by hand. After the radish slices are marinated with salt, water will be released. Pour out the water. This step is more important to kill the water. It is more delicious and crisp when soaked, and will remove the spicy flavor of the radish;

3. Prepare the ingredients when pickling the radish slices, slice the millet spicy into small circles, slice the fresh garlic and fresh ginger into thin slices.

4. Pour the radish with the water removed into a clean container, add garlic cloves, ginger slices and chili (you can add less chili if you are afraid of spicy), white vinegar and light soy sauce to make a sauce, pour it into the container without the radish slices; white vinegar Taste the taste for yourself after adjusting it with soy sauce. After all, everyone has a different taste, so adjust it yourself.

5. Pour white sugar or crushed rock sugar, and put it in the refrigerator for 3 hours. At this time, it can basically be taken out and eaten, but I prefer to refrigerate it overnight. The color will be darker and more delicious.

The above is how to pickled radish slices. Have you all learned it? When eating, use clean chopsticks to pick out a small bowl, the others can continue to be refrigerated, and the next time you eat. Turnip slices are not only crispy in taste, but also very tasty. The family loves it. If you have time to make it at home!

【hint】:

1. Pickling with salt is to remove the moisture in the radish, which can make the radish more delicious and crisp when soaking.

2. There are no specific dosages and grams for the three ingredients of ginger, garlic and spicy. It depends on your own taste. If you like to eat sour, add more vinegar, and if you like spicy, add more chili.