Appetizer: Raphanus sativus(kai wei xiao cai la hua luo bo )

Appetizer: Raphanus sativus

Introduction:

"Raphanus sativus is a common dish, which is beautiful, crisp, spicy, sour, sweet, refreshing and refreshing. The method of spicy radish is very simple, and it is easy to store. It won't deteriorate or change color for more than a year under normal temperature, and the more you put it, the better the taste. "

Production steps:

Step 1: wash and remove both ends of white radish, and slightly clean the part with roots.

Step 2: clamp with chopsticks, slice the knife and chopsticks into 45 degrees evenly.

Step 3: slice in the same way.

Step 4: Sprinkle coarse salt, rub well with hands, salt more than 4 hours.

The fifth step: wash the salt and wash the salt, then add the Baijiu, white vinegar, sugar and chili noodles.

Step 6: finally, put some chopped peppers in the refrigerator and refrigerate them. You can eat them after one day, and they taste better after three days.

Materials required:

White radish: 1

Sugar: 2 teaspoons

White vinegar: 3 teaspoons

Crude salt: 50g

Chili noodles: 5g

Chopped pepper: right amount

Baijiu: 1 scoops

Note: white radish to choose slender, the smaller the better. Pepper vinegar can be used according to personal preference.

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: medium spicy

Chinese PinYin : Kai Wei Xiao Cai La Hua Luo Bo