Pickled radish(pao luo bo )

Pickled radish

Introduction:

"I went to the supermarket a few days ago and saw carrots one by one. I thought of the pickled carrots my mother had made before. They were very delicious, so I bought two of them to try."

Production steps:

Step 1: prepare all the ingredients: carrot, sweet pepper, ginger, Chinese prickly ash, sorghum wine, red vinegar, rock sugar, salt and water.

Step 2: first boil the water, put the salt in to dissolve, and wait for the boiling water to cool.

Step 3: cut carrot and sweet pepper, slice ginger.

Step 4: put radish and sweet pepper into the sealed box. (because there are only two people to eat, I didn't buy a pickle jar. If there are too many people, I'd better use a pickle jar.)

Step 5: add salt, pepper, ginger.

Step 6: add wine, vinegar and rock sugar, pour in the cold brine, cover the sealed box, and put it in a cool and ventilated place. You can eat it after 3 days.

Step 7: 3 days later, use chopsticks to clip out, delicious and good-looking, sweet with a little sour.

Materials required:

Carrot: 400g

Sweet pepper: 40g

Ginger: 12g

Chinese prickly ash: 4G

Sorghum wine: 20g

Red vinegar: 80g

Rock sugar: 200g

Salt: 20g

Water: 800g

Note: 1, the best pickle pepper is raw pepper, the kind with leaves. 2. No oil or raw water should be used for making pickles.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Pao Luo Bo