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Sweet and Hot Radish with Carrots
The perfect sweet and hot radish with carrots recipe with a picture and simple step-by-step instructions.
For the radish:
- 200 g Radish, white (beer radish)
- 140 g Carrot sticks
- 20 g Salt
- 2 small Chillies, green
- 20 g Ginger threads, fresh or frozen
- 3 medium sized Cloves of garlic, fresh
For the sauce:
- 1 tbsp Sugar, white
- 2 tbsp Vinegar, brown, china
- 1 tbsp Soy sauce, light
- 2 tbsp Orange juice
For the chilli oil:
- 4 tbsp Peanut oil, refined
- 2 tbsp Chilli flakes, red, dried
Also:
- 2 tbsp Sesame oil, light
To garnish:
- 2 medium sized Tomatoes, red
- 3 Discs Radish
- 3 piece Hot peppers, red
- 2 medium sized Snake beans
- 2 medium sized Cashews
Radish and carrot:
- Wash, peel and cut the white radish and a larger carrot into pieces about 4 cm long. Cut 3 approx. 3 mm thick slices crosswise from the lower part of the radish to garnish. Halve these pieces lengthways and cut lengthways into approx. 4 mm thick slices. Cut the slices lengthways into approx. 4 mm thick sticks.
Chilies, ginger and garlic:
- Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem. Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into thin strips. Weigh and thaw frozen goods. Cap the garlic cloves at both ends, peel them and press them through a garlic press.
Snake beans and tomatoes:
- Wash the snake beans and use them for garnish. Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stalk and the grains.
Salting:
- Salt the radish and carrot sticks with the salt and let them steep for 20 minutes. In the meantime, carve flowers out of the radish slices and cut 3 thin rings from the lower end of a washed pepper and use them as the center for the flowers.
The sauce:
- Mix the ingredients for the sauce and stir until all the sugar is dissolved. Strain the sticks and rinse with water in the sieve and drain well. Mix the chillies, ginger and garlic with the pens. Add the sauce, mix briefly and arrange in a serving bowl.
The chilli oil:
- For the chilli oil, heat the oil with the chilli flakes in a small pan and fry until the flakes are dark red. Strain and drizzle the hot oil over the pins
Garnish and Serve:
- Add the garnish and serve at room temperature.
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