Xiancaoge Private Kitchen (side Dishes with Wine)--sweet Not Spicy Carrot Sticks

Xiancaoge Private Kitchen (side Dishes with Wine)--sweet Not Spicy Carrot Sticks

1. One white jade radish, peeled, washed, set aside, about 300-400g;

2. Cut the radish into 5 cm long and 1 cm wide radish strips and put them into the container;

3. In general, large salt is used for pickles, and large salt is put in the radish strips, and the water is sanded out in advance; the place where the red strips are drawn is to let you see the comparison before and after the radish is used with salt more intuitively;

4. Put the lid on, and you can squeeze the radish in the middle to let the salt evenly taste. This is the state of the radish after 1 hour. The comparison is not obvious with the above. The angle problem, but in fact the radish did go down a lot;

5. I plan to make it into garlic paste and set aside;

6. Cut the apple into strips and set aside;

7. Puree the apples;

8. Add the minced garlic and stir well;

9. After the radish has been submerged for 2 hours, pour the water out of the pickled radish and spread the chili sauce evenly;

10. Put sugar in

11. Sprinkle sunflower seeds, white sesame seeds can also be used to look good;

12. Evenly mix the seasoning to let the radish taste, cover the lid, put it in the refrigerator, and eat it within 24-48 hours;

Tips:

1: After adding salt, you can submerge the radish for a while, 3-4 hours, so that more water can be drained out;
2: After putting the radish into the chili sauce, it can be submerged for a while and there is no problem. Eat it for 24-48 hours;