Is there any other ingredient for old vinegar peanuts?

Hot and sour radish. Materials.

1 white radish.

Carrot 1 pcs.

Chaotian red pepper 15 pieces.

5 slices of ginger.

2 teaspoons salt.

Flavor: 3 tbsp sugar.

6 tablespoons white vinegar.

Water 500ml

Pickled hot and sour radish - the recipe for summer hors d'oeuvres.

Peel the fresh white radish and carrot, slice the ginger, wash and drain the red pepper and set aside.

Cut the white radish and carrot into thick strips.

Place in a clean basin with two teaspoons of salt.

Mix well with your hands and let marinate for 20 minutes.

Fill the pot with 500ml of water, add sugar and boil until the water boils, and the sugar dissolves.

Pour in the white vinegar and mix well, and let the boiled sweet and sour water cool.

Use a knife to cut the red pepper on the side, and there is a slit to make it easy to taste.

After 20 minutes, the carrots begin to marinate out of the water, grasp the radish strips with your hands and drain the water. The purpose of this is to remove the raw and astringent taste of the radish.

Take two sealable lockboxes or other containers (not iron) and add sliced ginger, red pepper and radish strips.

Pour in the cooled sweet and sour water, covering all the ingredients.

Cover and seal and refrigerate for 3 days before serving.

Miso pickled tofu.

Ingredients: Stone-ground tofu 1 piece.

White miso to taste.

Izakaya side dish】 The recipe of miso pickled tofu.

I have been buying this kind of stone-ground tofu, which has a strong bean aroma and should be a variety with a little less water content than old tofu northern tofu.

If you can buy it, you can use it directly, or you can buy old tofu and press it with a heavy object to remove the water

Cut the tofu into thick slices, seal it thickly with white miso, and refrigerate it for 24 hours or more.

You can probably find an airtight container and spread a layer of slightly thicker white miso, then put sliced tofu in it, and then paste a layer of white miso