Korean style lettuce and double radish

Overview

This period of time was too tiring and hard, and I was busy all day long. I wanted to eat some refreshing side dishes that are also good for meals. So the first thing I thought of was Korean kimchi, which was my best choice. But now that it is spring, it is no longer suitable for making large quantities of pickles, and Chinese cabbage is not a suitable variety for pickling. This season is a good time for lettuce and radishes. In winter, I also marinate them with them. They are crispy and delicious, and they are delicious with rice. As the temperature got higher, I only made these this time and gave half of it to my classmates’ homes. My classmates were very happy~~~

Tags

• cold dishes
• home cooking
• children
• summer recipes
• banquet dishes
• lunch
• korean chili sauce
• lettuce
• white radish
• carrot
• salt

Ingredients

Steps

1. 1 Prepare relevant ingredients

   

2. 2 Peel and wash the lettuce and cut into thick strips

   

3. 3 Peel and wash the white radish and cut into thick strips

   

4. 4 Cut the carrots into thick strips for later use

   

5. 5 Cut the carrots into thick strips for later use

   

6. 6 Turn up and down and grasp evenly

   

7. 7 Marinate in a ventilated place for 24 hours

   

8. 8 Boil the water in the pot, add the pickled lettuce and radish strips in batches, blanch them quickly and remove them

   

9. 9 Set aside all the blanched lettuce and radish strips, drain and wait to cool

   

10. 10 Prepare Korean hot sauce

    

11. 11 Pour the lettuce and radish strips back into a clean enamel basin, and add an appropriate amount of Korean hot sauce

    

12. 12 Mix everything together and let it sit for a while

    

13. 13 Later put it into a clean and water-free container and seal it with a film for a week

    

14. 14 Just take out an appropriate amount when eating