Spicy radish(shuang kou xiao xian cai ma la luo bo gan )

Spicy radish

Introduction:

"Spicy radish is a seasonal pickle. Every year, you have to buy about 50 Jin of radish to be pickled into dried radish. If you buy this kind of green radish in Weifang, the whole radish has 8-9 points, and its skin and flesh are green. This kind of radish tastes good. It's crispy, not spicy, and a little sweet. Usually you can eat a large part of it raw, and it's better to pickle it into dried radish. When it comes to winter, buy radish, marinate it, dry it and store it in a cool and ventilated place. It's very convenient to mix it at any time. Make enough to eat for a week at a time, which also avoids the possibility of waste. Raw materials: Weifang green radish sun salt mixing seasoning: homemade pepper noodles, pepper noodles, salt flavor Damei soy sauce A. wash radish and control the water content; B. cut into long strips of pencil thickness; C. put the cut radish strips in a container without oil and water; D. sprinkle with sun salt; e. mix by hand to make the salt evenly spread in the radish Put it in the container for more than 10 hours to make sure that it is thoroughly salted. Put the pickled radish in the sun and turn it once a day. Dry it for 8 minutes in about 3 days. Put it in the bag and store it in a cool place. 1. Wash the dried radish in water for several times, and then soak it in pure water to make it soft It will take about an hour. 2. Try to squeeze the water as dry as possible. It's better to use men on the stage at this time. 3. Roll the dried radish, pull it loose, add the seasoning pepper powder, appropriate amount of salt and pepper noodles, and add appropriate amount of fresh soy sauce to taste. 4. Wear disposable gloves, stir them up and down to make them taste good, and add whatever you want until you get the right taste. Put the dried radish in a sealed can and keep it in the refrigerator. You can eat it for about a week each time. You can do it as you like. It's not easy to break. 　　　　　　　　”

Production steps:

Step 1: wash radish and control the water content

Step 2: cut into long strips of pencil thickness, put the cut radish strips in a container without oil and water, and sprinkle with sun salt

Step 3: mix by hand to spread the salt evenly in the radish

Step 4: put it in the container for more than 10 hours to make sure it is thoroughly cured

Step 5: put the pickled radish stand flat in the sun and turn it once a day

Step 6: dry for 8 minutes in about 3 days

Step 7: put it in a bag and store it in a cool place

Step 8: wash the dried radish in water for several times, then soften it with pure water, and it can be soaked by hand. The process takes about 1 hour.

Step 9: squeeze the water as dry as you can. It's better to use men at this time.

Step 10: roll the dried radish, pull it loose, add the seasoning pepper powder, appropriate amount of salt and pepper noodles.

Step 11: add the right amount of soy sauce to taste.

Step 12: wear disposable gloves, stir them up and down to make them taste good, and add whatever you want until you get the right taste.

Step 13: put the dried radish in a sealed can and keep it in the refrigerator. You can eat it for about a week each time. You can do it as you like, so it's not easy to break.

Materials required:

Green radish: 10 jin

Salt: 200g

Pepper powder: right amount

Chili powder: appropriate amount

Delicious soy sauce: right amount

Note: the amount of salt is about 10 jin radish 200 grams of salt. I want to taste the water. If it's not salty enough, I need to add salt. I can make it salty, because some salt will be lost if I soak it later. In order not to let the dew get wet, we should move the radish back to the room every night and take it out in the morning. When drying radish, you should pay attention to the weather forecast. You should choose sunny days for several consecutive days. Otherwise, if you can't quickly dry radish, it will become moldy and deteriorated.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Shuang Kou Xiao Xian Cai Ma La Luo Bo Gan