Refreshing pickled radish skin(shuang kou yan luo bo pi )

Refreshing pickled radish skin

Introduction:

"Now it's time to eat radish. The meat of radish is used to stew beef brisket, and the skin of radish is used to marinate it with porridge. When I used to have some spicy food, I added minced garlic and pickled peppers. It's delicious. Alas, it's a pity that I can't eat spicy now. I can only discard pickled peppers. If I can eat spicy cheese, I strongly recommend it. But there are also gains and losses. In the past, I made spicy food, but my son didn't touch it. Now it's not spicy. I gave him some in the morning and cried out that it was delicious. Is this a "get" ha

Production steps:

Step 1: cut a radish in half into two sections, one section erect as shown in the picture, cut off the skin with a layer of meat on the skin, taste better than the skin alone.

Step 2: cut off the peels in turn.

Step 3: take a slice of radish skin and cut it into vertical lines, but don't cut it off. This radish skin is easy to taste, I have tried not to cut lines, taste slower.

Step 4: cut into small pieces.

Step 5: first add a spoonful of sugar, mix well and marinate.

Step 6: add the right amount of salt, mix well and marinate the water, pour out the water, then add the right amount of salt, and then pour out the excess water. (note that it takes about half a day or one night to marinate twice. It's better to put it in the refrigerator.)

Step 7: add appropriate amount of shredded ginger, fresh soy sauce, white vinegar, a few drops of soy sauce (do not like dark color), a spoonful of honey, mix well and refrigerate for more than ten hours. (for spicy food, you can add pickled pepper and some pickled pepper water)

Step 8: drizzle with sesame oil and mix well, or add sesame oil and refrigerate for a few hours.

Materials required:

Radish: right amount

Ginger: moderate

Sugar: right amount

Salt: right amount

Fresh soy sauce: right amount

Old style: moderate

Honey: right amount

White vinegar: right amount

Sesame oil: appropriate amount

Note: 1, radish skin to leave some meat on top. 2. It's best to marinate twice. 3. Best honey, good taste. 4. During the curing process, it tastes fast and has better flavor.

Production difficulty: simple

Technology: seasoning

Production time: one day

Taste: sour and salty

Chinese PinYin : Shuang Kou Yan Luo Bo Pi