hot and sour appetizer radish


hot and sour appetizer radish
hot and sour appetizer radish

The coral-pink radish slices are translucent and juicy, their juices shimmering and clear. The initial crispness is refreshing, followed by a burst of sour and spicy flavors, mingled with the aroma of garlic. The subtle spiciness is tempered by a sweet aftertaste, making the food even more appetizing with every chew. Enjoy it with porridge for breakfast, instantly refreshing the light dish; with rice for lunch, it dispels the greasy, everyday air; as a dinner snack, it awakens tired taste buds; and as an appetizer at banquets, its vibrant presentation and crisp texture instantly capture the eye. It's a flavorful surprise that complements every meal, season after season.

Ingredients

Steps

  1. Preparing the radish: Wash the radish thoroughly. If the skin looks fresh and smooth, leave it on (it's crispier with the skin on). My skin was wind-dried, so I peeled it. Then, cut the radish in half and into pieces about the thickness of two coins. Wash again, drain, and set aside.
    Preparing the radish: Wash the radish thoroughly. If the skin looks fresh and smooth, leave it on (it's crispier with the skin on). My skin was wind-dried, so I peeled it. Then, cut the radish in half and into pieces about the thickness of two coins. Wash again, drain, and set aside. Preparing the radish: Wash the radish thoroughly. If the skin looks fresh and smooth, leave it on (it's crispier with the skin on). My skin was wind-dried, so I peeled it. Then, cut the radish in half and into pieces about the thickness of two coins. Wash again, drain, and set aside. Preparing the radish: Wash the radish thoroughly. If the skin looks fresh and smooth, leave it on (it's crispier with the skin on). My skin was wind-dried, so I peeled it. Then, cut the radish in half and into pieces about the thickness of two coins. Wash again, drain, and set aside.
  2. Marinate and Drain: Find a clean container and pour the drained radish into it. Add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well with your hands, and marinate for about 15 minutes to allow the radish to release moisture.
    Marinate and Drain: Find a clean container and pour the drained radish into it. Add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well with your hands, and marinate for about 15 minutes to allow the radish to release moisture. Marinate and Drain: Find a clean container and pour the drained radish into it. Add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well with your hands, and marinate for about 15 minutes to allow the radish to release moisture. Marinate and Drain: Find a clean container and pour the drained radish into it. Add 1.5 tablespoons of salt and 1 tablespoon of sugar, mix well with your hands, and marinate for about 15 minutes to allow the radish to release moisture.
  3. Prepare the ingredients: While the radish is pickling, dice the green and red Erjingtiao chilies, mince the pickled peppers, shred the ginger, and flatten and mince the garlic. Set aside.
    Prepare the ingredients: While the radish is pickling, dice the green and red Erjingtiao chilies, mince the pickled peppers, shred the ginger, and flatten and mince the garlic. Set aside. Prepare the ingredients: While the radish is pickling, dice the green and red Erjingtiao chilies, mince the pickled peppers, shred the ginger, and flatten and mince the garlic. Set aside. Prepare the ingredients: While the radish is pickling, dice the green and red Erjingtiao chilies, mince the pickled peppers, shred the ginger, and flatten and mince the garlic. Set aside.
  4. Washing the radish: Rinse the pickled radish several times in water to remove excess salt and astringency, then squeeze thoroughly to remove any excess water.
    Washing the radish: Rinse the pickled radish several times in water to remove excess salt and astringency, then squeeze thoroughly to remove any excess water. Washing the radish: Rinse the pickled radish several times in water to remove excess salt and astringency, then squeeze thoroughly to remove any excess water. Washing the radish: Rinse the pickled radish several times in water to remove excess salt and astringency, then squeeze thoroughly to remove any excess water.
  5. Mix and season (avoid using any oil): In another container, add the drained radish, chopped chili peppers, shredded ginger, minced garlic, salt, and rock sugar. Finally, add red wine vinegar, 1 teaspoon chicken bouillon, and drinking water. Mix well with your hands, cover, and marinate for at least 3 hours (I usually make it the night before and eat it the next day). It's crispy, sour, and spicy, perfect with porridge or rice!
    Mix and season (avoid using any oil): In another container, add the drained radish, chopped chili peppers, shredded ginger, minced garlic, salt, and rock sugar. Finally, add red wine vinegar, 1 teaspoon chicken bouillon, and drinking water. Mix well with your hands, cover, and marinate for at least 3 hours (I usually make it the night before and eat it the next day). It's crispy, sour, and spicy, perfect with porridge or rice! Mix and season (avoid using any oil): In another container, add the drained radish, chopped chili peppers, shredded ginger, minced garlic, salt, and rock sugar. Finally, add red wine vinegar, 1 teaspoon chicken bouillon, and drinking water. Mix well with your hands, cover, and marinate for at least 3 hours (I usually make it the night before and eat it the next day). It's crispy, sour, and spicy, perfect with porridge or rice! Mix and season (avoid using any oil): In another container, add the drained radish, chopped chili peppers, shredded ginger, minced garlic, salt, and rock sugar. Finally, add red wine vinegar, 1 teaspoon chicken bouillon, and drinking water. Mix well with your hands, cover, and marinate for at least 3 hours (I usually make it the night before and eat it the next day). It's crispy, sour, and spicy, perfect with porridge or rice!
Languages
scharf-saure Vorspeise Rettich - Deutsch (German) version
hot and sour appetizer radish - English version
aperitivo agridulce de rábano - Española (Spanish) version
apéritif aigre-doux radis - Français (French) version
hidangan pembuka asam pedas lobak - Bahasa Indonesia (Indonesian) version
antipasto piccante agrodolce ravanello - Italiana (Italian) version
酸辣な前菜大根 - 日本語 (Japanese) version
매콤달콤 애피타이저 무 - 한국인 (Korean) version
อาหารเรียกน้ำย่อยรสเปรี้ยวเผ็ด หัวไชเท้า - แบบไทย (Thai) version
酸辣開胃跳水羅卜 - 香港繁體中文 (Traditional Chinese - Hong Kong) version