Korean spicy radish

Korean spicy radish

Introduction:

"In autumn, turnips from all over the world are also on the market. In autumn, turnips have a lot of water and a little bit of sweet and spicy flavor..."

Production steps:

The first step: do not remove radish peel, the essence of radish is in radish peel ~ ~ ha ha
simple way is to brush the steel ball with the home brush to wash it again.

Step 2: cut the radish into pieces, about 2 cm square will do. < br > the cut radish is mixed with sugar, and then sprinkled with salt, and then placed for about 30 minutes.

Step 3: put ginger, garlic, onion, shrimp sauce and other materials into the blender to break.

Step 4: put the crushed seasoning and chili noodles into the container and stir ~ ~ the ginger seasoning is finished.

Step 5: take out the pickled radish and drain it.

Step 6: mix well with the prepared sauce.

Step 7: finally, cut the sesame and shallot into sections and put them in for a while ~ ~ < br > the crisp spicy radish is finished.

Step 8: you can eat it directly after preparation, but if you leave it at room temperature for about 6 hours, the accompanying radish will naturally ferment. In this way, the taste of radish will become sweet and sour ~ ~ more memorable.

Materials required:

Radish: one

Xiao Cong: one

Salt: 50g

Sugar: 30g

Fine chili noodles: one cup

Garlic: one head

Ginger: 1 liang

Shrimp sauce: a spoonful

Onion: half

Sesame: right amount

Note: when cooking, there is a secret, you can remember ~ ~ put the sweet seasoning first, then the salty, sour, fragrant seasoning

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: sweet and sour