Pickled radish

Overview

This is Guangxi's hometown specialty pickled radish. It is delicious eaten directly or cooked with fish. It’s a festival with lots of fish and meat. If you don’t have the appetite, you will bring a plate to the table. You will definitely eat more than anyone else. How many kilograms are made at a time? Once it is done, let it cool and seal in the refrigerator. It can be stored for more than a week.

Tags

• cold dishes
• pickles with soy sauce
• home cooking
• old man
• breakfast
• summer recipes
• white radish
• white sugar
• soy sauce

Ingredients

Steps

1. 1 Cut a white radish into 4 pieces and put it in the sun for two or three days. Try to buy smaller ones which will be more delicious. If they are exposed to the sun for two days, it will be fine. The skin will be dry and wrinkled

   

2. 2 Wash and drain the sun-dried radish and put it into a clean, oil-free pot. Ceramic or stainless steel is best

   

3. 3 Pour in soy sauce

   

4. 4 Pour in sugar

   

5. 5 Stir evenly, cover the pot and bring to a boil over medium-low heat, then turn down the heat and simmer slowly

   

6. 6 After fifteen minutes, the radish will boil out of the water. You can use a spoon to scoop out the sauce and pour it over several times

   

7. 7 If there is too much water, you can use this tong to turn it over to make all the radishes color and taste

   

8. 8 It will take a total of 1 and a half hours to simmer. After the last 20 minutes, observe the condition of the radish. If it is soft enough, pinch it open and the middle is basically colored. The color will be darker if you soak it directly in the sauce

   

9. 9 Finished product