The hotel's secret pickled radish method, do it once and eat it for half a month, sweet and sour, slightly spicy and crunchy, especially trouble-free

Today I will share with you a secret pickled radish method, the taste is crisp, sweet and sour, slightly spicy, and it is suitable for wine or rice.

--- [Secret pickled radish slices]---

Ingredients: 1500 grams of white radish, 30 grams of millet spicy, 50 grams of garlic, 250 grams of light soy sauce, 250 grams of aged vinegar, 125 grams of sugar, 125 grams of purified water, appropriate amount of salt.

Steps:

1. Wash the white radish and remove the head and tail, then open the four petals and cut the white radish top knife into a clip blade.

2. The so-called clamping blade is that the first two knives are not cut off, and the third knife is cut off, which has the advantage of making the white radish more flavorful, and it also does not lose the crisp taste.

3. After cutting all the white radishes into clipping blades, put them in a basin, add a teaspoon of edible salt and mix evenly to kill the excess water in the white radish and remove the ajerky taste of the white radish. The white radish must kill the water thoroughly, the time is more than 1 hour, and turn it several times during the period to let the salt evenly penetrate into the radish and make it fully out of the water.

4. During the period of killing water for the radish slices, we prepare some small ingredients, peel the garlic and cut it into garlic slices, and cut the millet spicy into small pieces.

5. Then prepare another sauce, prepare a large basin, add 250 grams of light soy sauce, 250 grams of aged vinegar, 125 grams of sugar and 125 grams of purified water, stir well, and completely dissolve the sugar.

6. After the white radish kills the water, pour out the excess water, and then squeeze the excess water in the white radish.

7. Put the dried radish into a clean sealed jar or crisper box, then pour in the seasoned sauce, then add the garlic slices and millet spicy segments, stir well, make the juice completely submerge the radish slices, cover the lid, and put it in the refrigerator for more than 24 hours before eating.

Tips:

1. The white radish must be thorough in killing water, and the excess water should be squeezed out after killing the water.

2. The ratio of sauce must be mastered, and the ratio between light soy sauce, aged vinegar, sugar, and purified water is 2:2:1:1.

3. When marinating radish slices, the sauce should be submerged over the radish slices, and if the juice is not enough, add the sauce according to the above ratio.

4. The sauce of this pickled radish slice can be reused twice.