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Quick Overview

The video demonstrates how to make a refreshing, crisp, and appetizing cold dish using pickled radish and celery, seasoned with garlic, soy sauce, vinegar, and chili sauce, which tastes better the next day and aids digestion.

Key Points: The dish involves pickling radish first by salting and sugaring it for one hour to draw out moisture. Celery is blanched in boiling water seasoned with salt and oil for one minute until it turns green, then immediately drained. The prepared radish and blanched celery are mixed with roughly chopped garlic, soy sauce (about 70g), vinegar (about 70g), and two spoonfuls of chili sauce. The recipe explicitly cautions to use less salt because the soy sauce and chili sauce are already salty. The finished salad tastes best when refrigerated and eaten the next day, as the flavor deepens over time. The final dish is described as very refreshing, crisp, appetizing, and good for digestion, pairing well with steamed buns or congee. For long-term preservation (up to three months), a capful of high-proof white liquor (baijiu) can be added to the storage container.

Context: This cooking tutorial, presented by a creator named Xiaoyun (小颖美食), shows the step-by-step process for creating a flavorful, cold, pickled vegetable appetizer combining crunchy white radish (daikon) and celery. The preparation emphasizes drawing moisture out of the radish first to ensure a crisp texture before blanching the celery and mixing the ingredients with savory and spicy seasonings.

Detailed Analysis

The video presents a tutorial for making a spicy and refreshing cold dish featuring radish and celery. First, the radish preparation involves trimming the ends, peeling it, cutting it into 1cm thick slices, and then cutting those slices into 1cm thick strips (0:08-0:24). These radish pieces are placed in a bowl, seasoned with a slightly larger-than-usual amount of salt and a spoonful of sugar (0:29-0:35), mixed well, and left to pickle for one hour to extract water (0:38). Meanwhile, the celery stalks are washed, the roots are trimmed (0:44-0:57), and then they are cut in half lengthwise to help absorb flavor (1:06-1:11) before being cut into small segments (1:14-1:17). The celery segments are blanched for one minute in boiling water that contains salt and cooking oil (1:25-1:33). Once the celery turns green, it is immediately removed and drained well (1:34-1:37). The softened, pickled radish is drained of its released water using a muslin cloth (2:05-2:13) and transferred to a clean bowl (2:17-2:19). The celery, chopped garlic (1:43-1:48), and ginger shreds (1:53-1:57) are added to the radish (2:27-2:31). The seasoning involves adding salt (with a warning to use less since other ingredients are salty), about 70g of light soy sauce, about 70g of vinegar, and two spoonfuls of chili sauce (2:33-2:44). Everything is mixed thoroughly by hand (2:46-2:52). The final dish is shown served, noted to be crisp and appetizing, and tastes even better the next day (3:15-3:34), also aiding digestion. For storage, the finished dish can be placed in an airtight container in the refrigerator, with the option to add a capful of high-proof white liquor for preservation up to three months (2:59-3:09).