A refreshing dish in summer

A refreshing dish in summer

Introduction:

"The people of Chongqing, Sichuan are especially good at making all kinds of pickles, or food or seasoning. Every family has several pickle jars, which are filled with all kinds of pickles. I'm afraid there are very few Sichuan people who don't have pickle jars at home. The radish tassel in my hometown is actually a water radish that hasn't grown up yet. It's about the size of a finger. It's sold with the radish tassel. Stir fried radish with spicy paste is a small pickle loved by the people in my hometown. After a short time of pickling, it is stir fried. The radish tassel processed in this way is crisp and refreshing, super delicious. No matter which season comes on a plate, let a person appetite big open, absolutely is a good companion. Yantai's water radish is on the market in spring. I remember when I first came here, I mistakenly thought that the water radish here is the same as my hometown's, which is produced in summer. When I went to buy pickled radish in August, I found that there is no radish in the market There are no pure radish tassels to sell here. When they are sold, the radishes will grow to be the biggest. But it doesn't matter. As long as they are radishes and carry some tassels, they will be processed according to the rules. It's just that the proportion of materials is different, but the taste is not discounted. "

Production steps:

Materials required:

Radish tassel: right amount

Garlic seedling: 1 root

Peanut oil: right amount

Dry red pepper: 3-5

Sichuan prickly ash: a little

MSG: a little

matters needing attention:

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy