Radish sauce(luo bo gan la jiang )

Radish sauce

Introduction:

"As the saying goes," if you eat radish in winter and ginger in summer, you don't need a doctor to prescribe a prescription. " The nutritional value of radish can be seen from this, and I will not repeat it here. There are many ways to eat radish, such as stir frying, soup making and stewing. Today's radish sauce belongs to the category of stir frying. It's very good to make fresh and refreshing radish sauce by drying watery radish into dried radish, and then stir frying with various auxiliary materials. It's usually used to make porridge or noodles! "

Production steps:

Step 1: wash the white radish, remove the small whiskers (without peeling) from the radish and cut it into strips slightly thinner than the little thumb.

Step 2: find a large container, spread the cut radish in the container, spread a layer of radish, sprinkle a spoonful of salt evenly, and kill the water in the radish. Mine is a radish with three spoonfuls of salt

Step 3: after marinating for 1 hour, hold the radish in water.

Step 4: kill a radish with half a bowl of water.

Step 5: before drying radish, be sure to look at the weather in the next two days, and finally choose sunny and dry weather to dry radish. Will kill the water radish evenly spread in the sun to open the sun.

Step 6: after two days, the radish strips will turn into dried radish (the dried radish in the sun will shrink a lot, but it will be basically OK if you twist it and have toughness).

Step 7: after washing the dried radish, soak it in warm water for about 1 hour.

Step 8: soak some sea rice in warm water and control the water.

Step 9: wash 6 red peppers and remove the pedicels and seeds.

Step 10: Chop garlic.

Step 11: take out the pickled radish and hold the water slightly.

Step 12: dice the dried radish.

Step 13: dice the processed peppers.

Step 14: cut the soaked rice a little.

Step 15: put more peanut oil in the frying pan.

Step 16: after the oil is hot, add chopped pepper and minced garlic to saute until fragrant.

Step 17: stir fry the diced radish evenly after smelling the fragrance.

Step 18: add the sea rice, turn to the medium heat and stir fry until you feel the volume of radish sauce in the pot is obviously reduced. Stir fry the water in the dried radish.

Step 19: season with 2 tbsp salt, 1 tbsp sugar, 1 tbsp soy sauce and 1 tbsp soy sauce. Stir fry over low heat until the dried radish tastes good.

Step 20: after the dried radish is tasted, our dried radish chili sauce is ready. After the chili sauce is cooled, we can bottle it. Ready to eat or in the refrigerator, usually with food is a good choice.

Materials required:

White radish: 1

Haimi: right amount

Red pepper: 6

Garlic: right amount

Salt: 5 teaspoons

Raw soy sauce: 1 teaspoon

Old style: 1 spoonful

Peanut oil: right amount

Note: 1. Before drying the dried radish, you must look at the weather forecast for the next two days. It's better to dry the dried radish in sunny and dry weather. First, the drying is faster, and second, you won't worry about the mildew of the dried radish after a long time. 2. The degree of spicy sauce depends on what kind of pepper you choose. I can't eat spicy, so I choose ordinary red pepper. If you like spicy, you can change it to Chaotian pepper, and you can also increase the amount of pepper. 3. The amount of salt depends on the amount of your ingredients and the light taste. If you have a heavy mouth, you can put more salt to improve the taste. If you have a light mouth, just follow my amount. Don't worry about broken, as long as you put a little more oil when frying, more frying will fry out the water in the dried radish for a month. 4. The bottle containing chili sauce needs to be boiled with hot water in advance and then reused after natural air drying.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Luo Bo Gan La Jiang