Fengwu Cuisine’s Sweet and Sour Cherry Radish

Overview

The joy of cooking depends on the wisdom in the process. Food is of course important, but in the era of light cooking, what is more important than food is the state of enjoying it, such as mood, environment, background music and the person opposite. These are all very subtle factors. At the same time, cooking is like Libra who pays attention to balance, and the combination of various nutrients is also indispensable. Even the most natural ingredients at home on weekends can also encourage our determination to cook and the joy of enjoying life, and use wisdom to comfort the taste buds and stomach of the family, because sometimes love needs to be so simple.

Tags

• cold dishes
• chili oil
• garlic
• peanuts
• rice vinegar
• white sugar
• salt
• soy sauce
• water radish

Ingredients

Steps

1. 1 Peel and wash the cherry radishes, cut off the heads and tails, place the radish head down, cut into thin slices with a coir raincoat knife, then turn 180 degrees and cut again with the same knife method (you can place two chopsticks underneath to make it harder to cut)

   

2. 2 Sprinkle a little salt inside the radish (extra quantity) and pickle part of the water in the radish, so that it will taste crisper; pour out the pickling water and rinse the radish with water to wash away the salty taste; (marine for about 10 to 15 minutes. If the time is too long, the radish will produce too much water and will not taste crispy)

   

3. 3 Chop the garlic into mince, put it into a bowl, add 2 tsp soy sauce, 4 tsp rice vinegar, half a tsp salt, 2 to 3 tsp sugar, 2 tsp chili oil, etc. to make a cold salad sauce; pour it on the processed radish, mix well, and refrigerate for about 20 minutes.