Spicy shredded radish(ma xiang luo bo si )

Spicy shredded radish

Introduction:

"It's just the right time to eat this kind of radish. It won't be there in a few days. If you're used to dipping sauce, sweet and sour sauce and burning radish, you can eat a cold dish in another way."

Production steps:

Step 1: raw materials: radish, ginger, dried pepper, pepper, sesame.

Step 2: wash the radish and cut it into filaments. After cutting, put it into a clean easy bowl and chill for a while. Cut the ginger into shreds. Cut the pepper into small pieces and set aside.

Step 3: cool the oil in a hot pot, add shredded ginger, pepper and Zanthoxylum, stir fry until fragrant.

Step 4: remove the oil residue, leaving only zanthoxylum oil.

Step 5: stir fry the raw sesame. You can do more at one time. The cooked sesame can be stored in a clean sealed container. It's convenient to eat at any time.

Step 6: if there is water in the chilled radish, pour out the water. Put the shredded radish into the plate and pour in the pepper oil.

Step 7: add vinegar. Mature vinegar, white vinegar, rice vinegar and fruit vinegar are all OK. Each kind of vinegar has different taste. White vinegar is lighter, mature vinegar is more fragrant, and fruit vinegar is sour and sweet. Put it according to your taste.

Step 8: if you don't like the spicy flavor of radish, you can add some sugar to improve the spicy flavor, and there will be no spicy flavor.

Step 9: finally, add the steamed fish drum oil, sprinkle some cooked sesame seeds, and stir with appropriate amount of salt.

Materials required:

Radish: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Steamed fish drum oil: right amount

Sesame: right amount

Vinegar: right amount

Salt: right amount

Note: zanthoxylum oil, one can do more spare, is a hot summer to do cold dishes essential goods. Similarly, chili oil, shrimp oil, can be used to mix cold dishes.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ma Xiang Luo Bo Si