话梅腌黄瓜白萝卜 Pickled Japanese Cucumber and Daikon with Preserved Plum
用料：
小青瓜 1/2个 （80克）
白萝卜 1/2 个（300克）
小青瓜 1/2个 （80克）
白萝卜 1/2 个（300克）
细盐 1/4茶匙
腌汁：
话梅 3个
醋 80毫升
水 80毫升
细砂糖 60克
指天椒 1条
细盐 1/2茶匙
方法：
1. 把白萝卜削皮、去头尾，切成薄片。
2. 小青瓜去头尾，研磨出汁，切掉薄片，对半切开，挖出瓢，切成段。
3. 加入一点盐巴，拌一拌放大概 10 分钟，让它出水，使好入味。
4. 指天椒切薄片。
5. 把 [ 醃汁 ]调味料倒入锅中加热至沸腾，即灭火放凉。
6. 加入盐巴的白萝卜和小青瓜，重复挤出多余的水分，倒掉。
话梅 3个
醋 80毫升
水 80毫升
细砂糖 60克
指天椒 1条
细盐 1/2茶匙
方法：
1. 把白萝卜削皮、去头尾，切成薄片。
2. 小青瓜去头尾，研磨出汁，切掉薄片，对半切开，挖出瓢，切成段。
3. 加入一点盐巴，拌一拌放大概 10 分钟，让它出水，使好入味。
4. 指天椒切薄片。
5. 把 [ 醃汁 ]调味料倒入锅中加热至沸腾，即灭火放凉。
6. 加入盐巴的白萝卜和小青瓜，重复挤出多余的水分，倒掉。
7. 均匀浇上调好的腌汁混合均匀。
8. 放大概 10-15 分钟后即可食用。
9. 也可裝入保鲜盒冷藏，次日享用。
9. 也可裝入保鲜盒冷藏，次日享用。
Pickled Japanese Cucumber and Daikon with Preserved Plum
Pickled Japanese Cucumber and Daikon with Preserved Plum, a delightful dish I tasted at a Korean-style restaurant. It's refreshing and appetizing, and I couldn't find a similar recipe online. So, based on the flavors and textures I experienced, I created a similar taste that is simple and incredibly delicious. If you enjoy sour and sweet appetizers, you should definitely give it a try!
Ingredients:
1/2 Japanese cucumber (about 80 grams)
1/2 Daikon (about 300 grams)
1/4 teaspoon fine salt
Pickling Sauce:
1/2 Daikon (about 300 grams)
1/4 teaspoon fine salt
Pickling Sauce:
3 preserved plums
80 milliliters vinegar
80 milliliters water
60 grams caster sugar
1 Bird's Eye Chili
1/2 teaspoon fine salt
Instructions:
80 milliliters vinegar
80 milliliters water
60 grams caster sugar
1 Bird's Eye Chili
1/2 teaspoon fine salt
Instructions:
1. Peel and remove the ends of the daikon, then slice it thinly.
2. Remove the ends of the cucumber, grate it to extract the juice, and remove the thin slices attached. Cut the cucumber in half lengthwise, scoop out the seeds, and then cut it into segments.
3. Add a small amount of salt, mix thoroughly, and allow it to rest for approximately 10 minutes. This will help release some moisture and enhance its ability to absorb flavors later on.
4. Slice the Bird's Eye chili thinly.
5. In a saucepan, heat the ingredients for the pickling sauce until it boils, then turn off the heat and let it cool.
6. Squeeze out excess water from the salted daikon and Japanese cucumber, and discard the water.
7. Pour the completely cooled prepared pickling sauce over the daikon and Japanese cucumber, mix well to coat everything evenly.
8. Let it sit for about 10-15 minutes before serving.
9. You can store the pickled dish in an airtight container in the refrigerator and enjoy the appetizer on the next day.
Enjoy your delicious homemade pickled Japanese cucumber and daikon with preserved plum!
2. Remove the ends of the cucumber, grate it to extract the juice, and remove the thin slices attached. Cut the cucumber in half lengthwise, scoop out the seeds, and then cut it into segments.
3. Add a small amount of salt, mix thoroughly, and allow it to rest for approximately 10 minutes. This will help release some moisture and enhance its ability to absorb flavors later on.
4. Slice the Bird's Eye chili thinly.
5. In a saucepan, heat the ingredients for the pickling sauce until it boils, then turn off the heat and let it cool.
6. Squeeze out excess water from the salted daikon and Japanese cucumber, and discard the water.
7. Pour the completely cooled prepared pickling sauce over the daikon and Japanese cucumber, mix well to coat everything evenly.
8. Let it sit for about 10-15 minutes before serving.
9. You can store the pickled dish in an airtight container in the refrigerator and enjoy the appetizer on the next day.
Enjoy your delicious homemade pickled Japanese cucumber and daikon with preserved plum!
现在天气热，是该动手来一碟腌渍小菜。
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