Radish
How to cook Summer Dish – Spicy Radish?
Spicy RadishHow to cook Summer Dish – Spicy Radish?
Summer Dish - Spicy Radish
Radish sauce is a traditional seasonal dish in Hainan, and it is also an essential appetizer before meals.
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Portions:
Calories: 176kcal
Ingrédients
- 1000 g radish
- 150 g soy sauce
- 100 g Balsamic vinegar
- 50 g Vinegar
- 125 g white sugar
- 10 g garlic
- 10 g Dried chili
Instructions
- Prepare fresh radishes one
- Wash the radishes and peel them into slices so that the radishes are crispy. It is recommended that the thickness be 0.5 cm, because it is difficult to taste when thick, and it is soft and not crispy when thin.
- Add white sugar to the radish slices and marinate for 2 hours until the radish is out of water. Then rinse the radish slices with water and drain the water.
- Everything is ready, soak raw radish slices, balsamic vinegar, vinegar, white sugar, garlic slices, dried peppers for more than 3 hours. I believe that the fresh and sour taste has let you swallow.
Notes
1. Make radishes, radishes are the key. When selecting, freshly mined ones are the first choice, and the moisture should not be too much;
2. Before making radish paste, apply radish slices with caster sugar to make it out of the water, and the finished product is crispy enough;
3. Make sure to pickle the radish for more than 3 hours, and then let it cool in the refrigerator for 1 hour.
2. Before making radish paste, apply radish slices with caster sugar to make it out of the water, and the finished product is crispy enough;
3. Make sure to pickle the radish for more than 3 hours, and then let it cool in the refrigerator for 1 hour.
Nutrition
Apports nutritionnels
Summer Dish - Spicy Radish
Quantité par portion
Calories 176
Calories des lipides 9
% des apports journaliers*
Fat 1g2%
Lipides saturés 1g6%
Sodium 1761mg77%
Potassium 597mg17%
Carbohydrates 39g13%
Fibre 4g17%
Sucre 33g37%
Protéines 5g10%
Vitamine A 544IU11%
Vitamine C 31mg38%
Calcium 65mg7%
Fer 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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