Radish

Name: Radish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Small carrot; a little oil; 1 tsp salt; 2 pcs Dried chili; 4 tablespoons Rice vinegar; 4 tablespoons Sugar; a little chopped green onion

by Layman

4.7 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

I remember that a colleague only gave me a small bite and asked me to guess what it was made of. The feeling at the time was crunchy, sour, sweet, slightly spicy and a little salty. Guess the east and guess the west is not right. After repeated questioning, I learned that it was made by Xiaoluo and it was called Suiyi Radish. (This has happened decades ago) The father of a colleague is the head chef of a big restaurant. Because of curiosity and love to eat, I got a small note with more than 20 words written on it after repeated requests. It is based on this recipe that I have done it many times and finally got the relatives and relatives around me. With the approval of friends, it is generally considered that this is a very good dish. Recently, I have checked a lot of relevant information and have not found the specific method of this dish. It is my own research and development, I hope you will like it. "

Ingredients

4 Small Carrot
a little Oil

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1 tsp Salt

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2 pcs Dried Chili
4 tablespoons Rice Vinegar
4 tablespoons Sugar

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a little Chopped Green Onion

Radish

1. Chop the head and tail to remove the extra beard.

2. Put a chopstick on it, and cut the radish into a coat-like shape, first at an angle of 45-60 degrees. Then turn it over and cut with a knife.

3. This is cut with a top knife.

4. Sprinkle a spoonful of salt in a container for marinating, turning it over from time to time, and marinate for about two hours.

5. This is how it looks after marinating.

6. This is the squeezed radish water and the squeezed radish.

7. In order to facilitate processing and dining, cut a radish into three sections.

8. Sit in a pot and pour the oil, add the chili to fragrant first, then add the chopped green onion to fragrant, and finally pour the radish.

9. Add 4 tablespoons of rice vinegar, 4 tablespoons of sugar, and a little soy sauce during the stir-frying.

10. Stir-fry for about 3 or 4 minutes, the radishes will be cooked, leave some remaining juice in the pot, put the radishes on a plate and then pour the remaining juice on top.

Tips:
1. The radish must be marinated in place, so that it will be crispy in the mouth after processing.

2. This is a hot dish, but it should be eaten cold. After cooking it, let it cool, put it in the refrigerator, and wait until it is taken out of the refrigerator to eat it. That feeling is really refreshing.