How to make sweet and sour spicy radish, salty and seasoned
My friend handed out the salty paper he received from the countryside. How big is it? One size is the size of a child's head. I think salty is a nostalgic food that reminds me of the past. It's probably because it's food that I ate in the countryside when I was young. I saved it and made salty seasoned vegetables today. It has a unique and deep taste that is different from ordinary radishes, so it's refreshing and delicious. Of course, as the name suggests, it's really salty. Make sure to soak it in water and cook it without saltyness. If you add 2-3 spoons of vinegar when you soak the salty, you can get rid of the unique smell of the salty.
6 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Radish
    1ea
  • Vinegar
    2spoon
  • Water
  • Red pepper powder
    1spoon
  • Salt
    1spoon
  • brewed soy sauce
    1spoon
  • Sugar
    1spoon
  • Vinegar
    3spoon
  • crushed garlic
    2spoon
  • Cheongyang red pepper
    1ea
  • Sesame oil
    1spoon
  • Sesame
    little
Cooking Steps
STEP 1/5
Please wash the salty.
STEP 2/5
Cut the salty paper into 3-4mm thick slices and shred it into 5mm thick slices. The thickness and size are as you like. If it's thick, soak it in water more and take out the squeezing time.
STEP 3/5
Soak the salty in water and remove the salty. Change the water in the middle and remove the saltiness. It's good to remove the salt and season it, so I soaked it for 4-5 hours. To check the proper amount of salt, it's most accurate to taste one^^
STEP 4/5
Add 2-3 spoons of vinegar to the water that you soak at the end to get rid of the smell of the salty
STEP 5/5
Rinse the salty, drain on a sieve and mix with all the seasoning.
- When you take out the saltiness of the salty food, put vinegar in and soak it I can get rid of it.
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