Refreshing Pickled Radish Skins

Name: Refreshing Pickled Radish Skins
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some radish; Some ginger; Some Sugar; Some salt; Some Umami Soy Sauce; Some Soy sauce; Some honey; Some White vinegar; Some sesame oil

by Manxiang Hut

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Now it’s time to eat radish. The radish meat is used to stew the sirloin, and the radish skins are used to marinate and serve with porridge. When I was able to eat some spicy before, I added minced garlic and pickled peppers. The taste was super refreshing. Alas, It's a pity that you can't eat spicy now, you can only discard the pickled peppers, and it is highly recommended to add it to the spicy cheese. However, there are losses and gains. I used to make spicy ones, and my son didn’t touch them. Now it’s not spicy anymore. I ate a few sticks for him that morning and shouted that it was delicious. This is considered a "get"! "

Ingredients

Some Radish
Some Ginger
Some Sugar
Some Salt
Some Umami Soy Sauce
Some Soy Sauce
Some Honey
Some White Vinegar
Some Sesame Oil

Refreshing Pickled Radish Skins

1. A radish is cut in half into two sections, one section is erected and the skin is cut off as shown in the figure, with a layer of meat on the skin, which tastes better than just the skin.

2. Cut off all the radish skins one by one.

3. Take a slice of radish peel and cut into vertical lines, but don't cut it off. This way the radish peel is easy to taste, I have tried the uncut pattern, the taste is slower.

4. Cut into small pieces again.

5. First add a spoonful of sugar and mix well to marinate the water.

6. Add an appropriate amount of salt and mix well to marinate the water. After the water is poured, add an appropriate amount of salt to marinate, and then pour out the excess water after the water is discharged. (Note that this is salted twice. The total time is about half a day or one night. It is best to put it in the refrigerator.)

7. Add appropriate amount of shredded ginger, fresh soy sauce, white vinegar, a few drops of dark soy sauce (don't put it if you don't like dark ones), and a spoonful of honey, mix well and put in the refrigerator for more than ten hours. (If you like spicy food, you can add pickled peppers and add some pickled pepper water)

8. Pour an appropriate amount of sesame oil and mix well before eating, or add sesame oil and refrigerate for a few hours.

Tips:
1. Leave some meat on the radish when cutting the skin.

2. It is best to salt it twice.

3. It is best to use honey, which tastes good.

4. During the marinating process, it tastes faster and has better flavor when refrigerated.