Carrots in Brown Sugar Sauce
1.
Prepare the raw white radishes. It is best to choose medium-long radishes, and round radishes need to be cut a little smaller.
2.
Wash the radish and slice it with the skin, remember not to peel it, otherwise the radish will not be crispy; the thickness of the radish slice is about 3~4ml, which is too thick and difficult to taste, too thin and not crispy.
3.
The cut radishes are mixed with sugar and marinate for 1 hour to filter out the bitter and astringent taste of the radishes. It is best to wear disposable gloves to grab the radish and sugar by hand, and then cover with plastic wrap and press it on with a heavier thing, so that the water will flow faster.
4.
Pour out the pickled radish juice after one hour, rinse with running water, and dry.
5.
6.
Add soy sauce, balsamic vinegar, brown sugar, garlic, and dried chili to the dried radishes and mix well; the sauce must be over the radish.
7.
8.
Cover the moved radish with plastic wrap and put it in the refrigerator (it can also be placed at room temperature in winter) and soak for 8 hours. I usually cook it at night and eat it the next morning. If you are not in a hurry to eat, you can soak for two more days to make it more delicious.
Tips:
The bitterness of radish is heavier. Many people can't stand the smell of raw radish; I used brown sugar instead of white sugar in this dish, because the sweetness of brown sugar will neutralize the bitterness and astringency of radishes, and the color of radishes will be brighter. Brown sugar recommends that everyone try to choose better grade brown sugar cubes when buying, the taste and color will be better.
