Spicy dried radish(xiang la luo bo gan )

Spicy dried radish

Introduction:

Production steps:

Step 1: the appearance of green radish after drying. I've been in the sun for about four days, and I feel very dry.

Step 2: wash the dried radish with hot water several times. Squeeze the water out. Then put it in the sun.

Step 3: look, this is the dried radish after washing. This is OK.

Step 4: This is ingredient 1

Step 5: This is ingredient 1

Step 6: cool the ingredients in the pan, bring to a boil and cook for 20 minutes.

Step 7: after boiling, put in the seasoning in turn, do not put white sesame and chili sauce.

Step 8: let the water cool down and pour it into the dried radish.

Step 9: This is the dried radish soaked all night. I poured out the water. Now the dried radish has a little taste, according to their own preferences to increase the concentration of taste.

Step 10: pour the vegetable oil into the pot and add pepper. Small fire to fry out the fragrance of pepper. Turn off the fire and then put the white sesame. If you put it early, the sesame will paste.

Step 11: after the pepper oil is dried, mix it with dried radish. Finally, put your own chili sauce and sesame oil in it and smell it. It looks like ah.

Materials required:

Green radish: 10 jin

Jiang: one piece

Dried pepper: 10g

Chinese prickly ash: 10g

Star anise: 10g

Fragrant leaves: 5 pieces

Salt: 1 teaspoon

Sugar: 2 teaspoons

Vinegar: 3 teaspoons

Soy sauce: 2 teaspoons

Chicken essence: 10g

Sesame oil: 1 teaspoon

Vegetable oil: 3 teaspoons

Qingshui: 3 jin

White Sesame: 50g

Homemade chili sauce: 1 teaspoon

Note: the spoon I have here is a hot pot spoon, not a small teaspoon.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Xiang La Luo Bo Gan