Pickled radish and coir raincoat(suo yi luo bo pao cai )

Pickled radish and coir raincoat

Introduction:

Production steps:

Step 1: raw material drawing. Radish, ginger washed completely dry, white radish I in the sun for an afternoon, pepper standby.

Step 2: slice the carrot and ginger.

Step 3: Here's how to cut coir raincoat. First take two stainless steel or unused chopsticks to hold a radish, knife and radish into a 90 degree angle, slice, do not cut. Chopsticks are used to prevent cutting.

Step 4: turn the turnip upside down and slice it with a knife at a 45 degree angle.

Step 5: cut the radish like this.

Step 6: cut all the radishes. My hands are so sore

Step 7: put water in the pan, bring to a boil, and then add rock sugar and coarse salt. (the amount of salt is salty)

Step 8: turn off the fire and add pepper.

Step 9: add ginger to cool water.

Step 10: take a container without oil and water and put the cut radish in.

Step 11: pour the salt water to cool, and the radish is almost gone. (I put too much radish on it, and then I took it off because it was too full to spill through fermentation) and then sealed with a bottle of Baijiu. After a total of 3-4 weeks, it can be eaten. (I moved into the refrigerator after four or five days.)

Materials required:

Small white radish: Several

Carrot: Half Root

Tender ginger: right amount

Zanthoxylum bungeanum: right amount

Crude salt: appropriate amount

Rock sugar: right amount

Highly Baijiu: moderate

Note: put into the dish to no oil, no water, container is the same. It's better to eat it after 3-4 weeks. It's safe.

Production difficulty: simple

Process: others

Production time: several days

Taste: sour and salty

Chinese PinYin : Suo Yi Luo Bo Pao Cai