Ebony Radish Slices

Name: Ebony Radish Slices
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root White radish; 8, 9, 10 Yanjin ebony; Some mineral water; 3 tablespoons White sugar; 2 tablespoons Rice vinegar; 1 tablespoon Soy sauce

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

The way to eat radish that you absolutely can't think of-sour, sweet, crisp, refreshing, clear, with a faint plum fragrance, no "radish gas" at all, served with rice, porridge, or even directly used as a snack. The entrance is amazing, absolutely Unforgettable-just a few Yanjin ebony plums, a cup of mineral water, plus sugar, vinegar, and a little soy sauce to taste; just a day's waiting..."

Ingredients

1/2 root White Radish
8, 9, 10 Yanjin Ebony
Some Mineral Water
3 tablespoons White Sugar
2 tablespoons Rice Vinegar
1 tablespoon Soy Sauce

Ebony Radish Slices

1. Wash the white radish and cut into half-moon-shaped slices with the skin;

2. Add a little salt, mix well and marinate for about 10 minutes;

3. Rinse with clean water;

4. Take it out, squeeze off the water slightly, and put it in a container;

5. Throw in a few Yanjin ebony plums;

6. Add mineral water, without radish slices;

7. Add sugar

8. Add vinegar

9. Add light soy sauce;

10. Cover the lid, shake up and down to make the seasoning even, put it in the refrigerator overnight, and serve.

Tips:
1. White radish must be delicious.

2. Both ebony and Chinese plums are fine, but they must be from Yanjin. The sweet ones are not tasty.

3. Pickle the radish slices with salt first, and then rinse them. Although the nutrition has been lost, it can remove the smell of the radish.

4. It can be marinated overnight for 3, 4, 5, or 6 days. The longer the marinating time, the more delicious it tastes. You can make more of them at a time and eat as you go. Just don't take more than a week to fear deterioration.