免開火，白蘿蔔只能煮湯？白蘿蔔多種吃法，公開醬汁配方 輕鬆完成 (上集)。Easy recipes for Daikon, popular Vietnamese side dishes(Ep.1) скачать в хорошем качестве

免開火，白蘿蔔只能煮湯？白蘿蔔多種吃法，公開醬汁配方 輕鬆完成 (上集)。Easy recipes for Daikon, popular Vietnamese side dishes(Ep.1)

材料與方法/ingredients and steps： 100g 切絲白蘿蔔/ 4 oz shredded Japanese or Korean Daikon 50g 切絲胡蘿蔔/ 1.5 oz shredded carrots 50g 切絲小黃瓜/ 1.5 oz shredded cucumber 4支 香菜（少許)/ 4 stems of cilantro (some) 2-3 個蒜，切成蒜末/ 2-3 cloves of garlic, minced 2小匙 青檸檬汁/ 2 tsp lime juice 1大匙 白糖 （或二砂)/ 1 tbsp granulated sugar or cane sugar 1小匙 魚露/ 1 tsp fish sauce 均勻混合，一小時後可上菜/ Mix well. Serve after 1 hour. 200g 切絲白蘿蔔/ 7 oz shredded Japanese or Korean Daikon 4支 香菜/ 4 stems of cilantro (some) 2-3 個蒜，切成蒜末/ 2-3 cloves of garlic, minced 2小匙 青檸檬汁/ 2 tsp lime juice 2大匙 白糖 （或二砂)/ 2 tbsp granulated sugar or cane sugar 0.5小匙 鹽/ 0.5 tsp salt 均勻混合，一小時後可上菜/ Mix well. serve after 1 hour. 150g 白蘿蔔， 切成小塊狀，比骰子大一點的尺寸/ 5 oz diced Japanese or Korean Daikon, bigger than the size of a regular dice 2 個梅子綠茶茶包，可使用自己喜歡的茶香味，用一杯熱水泡茶，待涼備用 2個梅子，放入熱水茶包杯，待涼備用/ Make a cup of hot tea with 2 plum-flavored green tea bags（ you may choose your preferred flavored tea instead ) and 2 preserved plums. Wait until the pickling liquid (plum-flavored tea) gets cool for later use. 3 大匙 白糖 （或二砂），放入熱水茶包杯，待涼備用/ 3 tbsp granulated sugar or cane sugar, put it into hot pickling liquid (plum-flavored tea). Wait until it gets cool for later use. 將白蘿蔔放入已處理乾淨的空瓶中，將待涼備用的茶汁連同梅子一起倒入瓶中，茶包不需放入，醃漬醬汁需淹過白蘿蔔（若需要，可以加開水），蓋上瓶蓋後，放入冰箱，靜置一天後可上菜/ Place diced Japanese or Korean Daikon into a clean jar. Pour the cup of pickling liquid (plum-flavored tea) into the jar. Pickling liquid must cover all the Daikon dices (Add some drinking water if needed). Put the lid on. Store it in the fridge. Serve after 1 day of pickling. 200g 白蘿蔔， 切成小塊狀，比骰子大一點的尺寸/ 7 oz diced Japanese or Korean Daikon, bigger than the size of a regular dice 5小匙 青檸檬汁/ 5 tsp lime juice 3 大匙 白糖 （或二砂)/ 3 tbsp granulated sugar or cane sugar 1大匙 薑黃粉/ 1 tbsp turmeric powder 2顆 丁香/ 2 pieces clove 將白蘿蔔放入已處理乾淨的空瓶中。將檸檬汁，白糖，薑黃粉，在另一容器攪半均勻，倒入瓶中，醃漬醬汁需淹過白蘿蔔（若需要，可以加開水），最後放上2顆丁香，蓋上瓶蓋後，放入冰箱，靜置一天後可上菜/Place diced Japanese or Korean Daikon into a clean jar. Make a mixture of lime juice, sugar, and turmeric in a cup and pour the mixture into the jar. Pickling liquid (mixture) must cover all the Daikon (Add some drinking water if needed). Put the lid on. Store it in the fridge. Serve after 1 day of pickling. 200g 白蘿蔔細條 （約莫0.5-0.7 cm)/ 5 oz Japanese or Korean Daikon stick ( ¼ “ thick) 2片 西芹 （約莫50g)，切成與白蘿蔔一樣長短粗細/ 2 stems of celery. Cut the celery stems to the same size as the Japanese or Korean Daikon sticks. 1/4根 胡蘿蔔 （約莫50g)，切成細絲，比白蘿蔔細/ 1 medium-sized carrot (about 1.5 oz). Cut the carrot into a thinner size than Daikon and celery. 50g 木耳,切成與白蘿蔔一樣長短粗細，川燙2分鐘後，撈起，待涼備用/ 1.5 oz wood ear. Cut the wood ear to the same size as Daikon. Cook the wood ear in boiling water for 1-2 mins. Drain the wood ear. Wait until the wood ear gets cool for later use. 30g 薑，切成細絲，儘量切細/ 1 oz shredded Ginger 2大匙 中式傳統芝麻醬 （若無中式傳統芝麻醬，可用Tahini替代)/ 2 tbsp tradition Chinese-style sesame paste (If tradition Chinese-style sesame is not available, Tahini is the alternative). 1大匙 麻油（或香油）/1 tbsp sesame oil 1大匙 白糖 （或二砂/ 1 tbsp granulated sugar or cane sugar 2大匙 白醋 （或米醋)/ 2 tbsp distilled vinegar (or rice vinegar) 1小匙 烹大師鰹魚粉/ 1 tsp Hondashi powder 170g 優格(柑橘或檸檬口味)/ 6 oz yogurt (citrus or lime flavor) 6大匙 開水/ 6 tbsp drinking water 準備一個攪拌盆，放入芝麻醬，麻油，白糖，白醋，烹大師鰹魚粉，優格，開水，均勻調 勻後，倒入所有食材，混合均勻，待所有食材包裹住醬汁，1-2小時後可上菜/ In a mixing bowl, mix sesame paste, sesame oil, sugar, vinegar, Hondashi powder, yogurt, and drinking water. Blend in all the other ingredients and stir the sauce to get on all the ingredients evenly. Serve after 1-2 hours. 溫馨小提醒/friendly reminding：所有食材拌入醬汁前，不能有水/All ingredients must be kept dry before mixing with sauce.