Refreshing pickled radish skin
Overview
Now is the time to eat radishes. The radish meat is used to stew the beef brisket, and the radish skin is marinated and served with porridge and rice. In the past, when I could still eat some spicy food, I added minced garlic and pickled peppers. But there are also gains and losses. I used to make it spicy and my son wouldn't touch it. Now it's not spicy anymore. I gave him a few sticks that morning and said they were delicious. This is considered a win!
Tags
Ingredients
Steps
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Cut a radish in half into two sections, stand one section up and cut off the skin as shown. There should be a layer of meat on the skin, which will taste better than just the skin.
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Cut off the radish skin in turn.
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Take a piece of radish skin and cut it vertically, but don't cut it off. In this way, the radish skin is easy to absorb. I have tried uncut radish skin, which absorbs the flavor more slowly.
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Then cut into small pieces.
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First add a spoonful of sugar and mix well to remove the marinated water.
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Add an appropriate amount of salt and mix well to drain out the water. After draining the water, add an appropriate amount of salt to marinate. After the water drains out, pour off the excess water. (Note that salting is used twice, and the total time is about half a day or one night. It is best to put it in the refrigerator.)
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Add appropriate amount of shredded ginger, fresh light soy sauce, white vinegar, a few drops of dark soy sauce (you can leave it out if you don’t like dark colors), a spoonful of honey, mix well and put it in the refrigerator for ten hours. (If you like spicy food, you can add pickled peppers and some pickled pepper water in this step)
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Pour an appropriate amount of sesame oil and mix well before eating, or add sesame oil and refrigerate for a few hours.
