Shredded radish with pepper oil

Shredded radish with pepper oil

Introduction:

"In winter, radish is better than ginseng. In autumn, radish should be filled with American ginseng! Take a white radish, cut it into shreds and mix it with cold sauce. After pickling, add pepper oil to make it fragrant. It tastes numb and refreshing

Production steps:

Step 1: radish should be short and round

Step 2: peel the plane

Step 3: cut four sides and cut silk

Step 4: add salt, mix well with chopsticks and marinate for 30 minutes

Step 5: squeeze the pickled "Stinky" water and season with sugar and salt

Step 6: cut the scallions, pile them on the shredded radish, heat the rattan pepper oil, and drizzle them

Step 7: squeeze the pickled "Stinky" water and season with sugar and salt

Materials required:

White radish: 1

Shallot: how many

Salt: right amount

Sugar: 2 teaspoons

Zanthoxylum oil: 2 teaspoons

Note: shredded radish should be crisp, tender and delicious. The salted water must be pinched clean. The more elegant can be rinsed with clean water, pinched dry and seasoned

Production difficulty: simple

Technology: fried

Production time: 10 minutes

Taste: spicy