Now that all the radishes in the field are ripe, white radishes are very popular with everyone. The fields in Xiaodong's hometown and neighboring villages are all planted with white radishes. During the autumn harvest, most of the white radishes have been loaded on trucks and transported to other places, and some of them have been discarded in the ground because the purchase price is too low and uneconomical.

Now white radish is 1 kg in our place, which is very cheap, but it is more expensive in supermarkets in urban areas. Speaking of radish, I believe there are countless sayings, such as steaming, frying, frying, boiling, etc., but today Xiao Dong wants to share with you a very simple method, which is crisp and refreshing without steaming, frying and frying, whenever you eat it.

-Pickled radish.-Crispy, sour and spicy, appetizing, healthy and oil-free, simple, home-cooked.

Ingredients: white radish, green pepper, red pepper, garlic, salt, sugar, soy sauce, soy sauce.

-Specific production steps-

1, radish treatment: clean the radish first, then remove the head and tail of the white radish without peeling. Slice the radish

2, radish water: We put the cut radish in the basin, then put a spoonful of salt and a spoonful of sugar into it, stir well, and water for about an hour.

3, cut side dishes: we prepare some green and red peppers, like spicy can prepare more, and then prepare a few garlic, and then cut the green and red peppers and cut the garlic into pieces.

4. Pickled radish: We treat the pickled radish with chopsticks, then put the chopped garlic and pepper in the cooked radish, add two spoonfuls of salt and one spoonful of sugar, then add soy sauce, color it with some soy sauce, and then stir well.

5. Refrigeration: We will put the evenly stirred radish in the refrigerator for one night and eat it.

Well, such a simple and appetizing side dish is ready, which is very delicious both as a side dish and as an appetizer.

-"You Ask Me and Answer" in "Pickled Radish"-

1. Why should pickled radish be watered in advance?

Answer: The water content of radish is relatively large, and it is easy to get out of water. Therefore, before pickling radish, the radish must be pickled to remove excess water, so that the pickled radish is easier to taste and tastes very delicious. Generally, when we cook radish dishes, it is best to remove the excess water in the radish first, so that the radish made is crisp and refreshing.

2. Pickled radish What kind of radish is generally delicious?

A: Generally speaking, we choose fresh white radish, green radish is spicy and carrot is sweet. White radish tastes crisp, neither spicy nor sweet, and the side dishes are very good. If you like other flavors, you can also use carrots and carrots together. And there are many ways to pickle white radish. We can try different methods at home to change the taste and make it more delicious with food and wine.

3. Do you want to peel radish?

Answer: If it is fresh radish, it is recommended to clean it, and then go from head to tail without peeling it. Radish tastes crisp, radish skin is firm, and radish skin tastes more refreshing and delicious. Peeling is not recommended.

Cooking skills:

1, if it is easy to stick to the knife when cutting radish, you can stick a small radish block on the knife so that the cut radish will not stick to the knife.

2. Put less sugar when washing water and pickling radish, so that the pickled radish tastes better and more delicious.

3. Don't add too much salt when pickling radish, because soy sauce contains salt.

4. When pickled radish, the amount of pepper should be added according to personal taste.