Shredded radish with cold sauce
Overview
The weather is getting hotter and hotter, and you often feel like you have no appetite. At this time, a plate of refreshing side dishes is very necessary. A few days ago, I made shredded radish with cold sauce, which was unanimously liked by my family. The white rice porridge was finished before it cooled down. I had half a daikon left over from cooking the pork rib soup yesterday, so I mixed it again. It was really delicious and definitely worth a try. The crispy shredded radish is a little sour, a little spicy, and a little sweet. The more you eat, the more delicious it becomes. Making shredded pickled radish is very simple. You just need to cut it into shreds, marinate it, and then season it slightly. The most important thing is that I put a little private chili sauce. During the cold salad season, as long as you, like Shi Xin, like spicy food, then this bottle of hot sauce is absolutely versatile whether it is mixed with vegetables, mixed with rice, mixed with noodles...
Tags
Ingredients
Steps
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Prepare the ingredients: white radish, millet pepper, ginger, garlic cloves, chives, coriander, and private hot sauce.
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Clean the white radish and cut it into shreds. You don’t need to make them too thin because they need to be pickled.
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Add a small spoonful of salt, mix well and marinate for half an hour. Then pour out the juice, add a small spoonful of sugar, mix well and marinate for half an hour.
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Then squeeze out the water properly with your hands.
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Chop millet pepper, ginger, garlic, chives, and coriander separately.
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Add two tablespoons of light soy sauce and a little sugar to the pickled shredded radish.
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Use chopsticks to stir evenly.
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Add a spoonful of private house hot sauce, the amount of sauce is based on personal preference.
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Add ginger, garlic, scallions, and coriander stalks, then heat oil in a pan until it smokes, and pour over the spices.
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Finally add green onions, mix well and serve.
