Crisp White Radish

Name: Crisp White Radish
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece white radish; 3 piece Small green pepper; 3 piece Small red chili; to taste Ginger slices; to taste Garlic slices; to taste Edible oil; to taste light soy sauce; to taste dark soy sauce; 1 spoon white sugar; to taste chicken essence; 5 piece mast; to taste Aromatic vinegar; to taste Roasted white sesame

Unpeeled radish fans are salted until squeaky crisp, then tinted a natural golden hue with gardenia-soaked water, a pretty old-school trick that adds color without any dye.

0 minNewHard Pickled & Preserved Mix Sour Spicy

Instructions

1
Wash the white radish without peeling it.
2
Cut the radish vertically in half. If there are more, cut 4 more slices lengthwise, keeping them connected. The 5th cut separates them into one group.
3
Sprinkle with fine salt.
4
Repeatedly turning it releases moisture.
5
Make a pot of radish water (without the spiciness).
6
Soak 5 masts in water (optional).
7
Brew yellow natural mast water.
8
Pour into the bowl.
9
Stir repeatedly until it turns evenly yellow, then pour out the mast water.
10
Slice the green onion and ginger, and chop the small green and red peppers.
11
Add slices of ginger and garlic, and small pieces of green and red peppers.
12
Add light soy sauce, dark soy sauce, fragrant vinegar, 1 spoon of sugar, and a little chicken bouillon.
13
Heat oil in a pot and pour it over, then mix evenly to marinate until flavorful.
14
Pickled crisp radish, arranged on a plate, crunchy and refreshing, with multiple flavors, very delicious (can be eaten in 2 hours).
15
Sprinkle some toasted white sesame seeds, pour in some broth, and the whole plate of white radish can be enjoyed in one evening.