Xiancao Pavilion Private Dishes (side dishes to accompany wine)--sweet and spicy radish strips

Overview

Winter is here, and I suddenly want to make some pickles. What to make, let’s start with the simplest one, so I start. Mr. Miao likes spicy food, and I like sweet ones. So, I can’t live up to it, sweet and spicy white jade radish strips~~~O(∩_∩)O

Tags

• cold dishes
• taiwanese snacks
• soothes the liver and regulates qi
• chili sauce
• white radish
• white sugar
• salt

Ingredients

Steps

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

   

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

   

3. 3 Generally, large amounts of salt are used for pickles. Large amounts of salt are put into the radish strips to remove the water in advance. The area marked with red strips allows you to more intuitively see the comparison of the radish before and after using salt;

   

4. 4 Close the lid and weigh the radish in the middle to let the salt evenly absorb the flavor. This is the state of the radish after 1 hour. The comparison with the above is not very obvious, because of the angle, but in fact the radish has indeed gone down a lot;

   

5. 5 I plan to beat it into minced garlic and keep it aside;

   

6. 6 Cut the apples into strips and set aside;

   

7. 7 Puree the apple;

   

8. 8 Add minced garlic and mix well;

   

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

   

10. 10 Add sugar;

    

11. 11 Sprinkle in sunflower seeds. For good looks, white sesame seeds are also acceptable;

    

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