Homemade pickled radish in red oil
Homemade pickled radish in red oil
Introduction:
"I always like Sichuan pickles, not only because of their attractive color, but also because they taste sour, hot and crisp, especially enjoyable! A few days ago, I made pickles from half a large white radish that I hadn't finished eating. Today, I took them out for breakfast and found that they were not as tasty as those sold outside. It turns out that there were still less peppers. But my husband calls me delicious. Maybe I'm also a person who doesn't like spicy food
Production steps:
Materials required:
Big white radish: one
Carrot: one
Dry red pepper: how many
Zanthoxylum: more than ten
Star anise: Several
Ginger: how many slices
Salt: Six teaspoons
White vinegar: right amount
Sugar: 4 teaspoons
matters needing attention:
Production difficulty: ordinary
Process: salting
Production time: several days
Taste: sweet and sour
Homemade pickled radish in red oil
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