Nourishing and Nourishing Sauced Radish
1.
Cut the white radish into thin slices, find a container of the same size, and apply a layer of radish with a layer of salt. It does not matter if it is not so uniform. It is all marinated. Don't have too much salt, just a little more than usual.
2.
Let it stand for about an hour to see if the water is pickled, pour out the water, wring out the radish, if you put too much salt in the previous step, rinse it with cold water in this step, and wring out the water again. In short, it won’t do anything. Do bad
3.
Add a small amount of white sugar to the wringed radish slices to improve the taste and remove the spicy taste of the radish. According to the taste, you need to add salt or not, then add light soy sauce, cooking wine, white vinegar and chopped millet. It is recommended to bring a disposable glove, otherwise people who are afraid of spicy will get a spicy taste on their hands, and those who taste heavy should have more light soy sauce and vinegar. You can also add some boiled water to submerge the radish, and mix half of the flavor into my picture. Can be
4.
Knead it evenly and put it in a sealed fresh-keeping box, put it in the refrigerator for more than four hours, and then take it out for consumption. Take a pair of clean chopsticks at a time, and keep it in the refrigerator for at least one week
5.
Finished product
6.
Finished product
