Spicy dried radish
Introduction:
"Crispy, spicy!"
Production steps:
Step 1: 1. Wash the radish, cut it into thick chopsticks, then cut it into thick chopsticks, hang it on the cotton thread, and dry it in a ventilated place for 4 or 5 days.
The second step: 2, wash the dust with warm boiling water, squeeze the water and shake it off; add salt and a little Baijiu, mix it well, then add pepper noodles, pepper noodles (if you are afraid of numb flavor, use a small amount of pepper), sesame (also be sprinkled directly while feeding), a little sesame oil and evenly, and put it into the clay pot (to be filled with hand compacted).
Step 3: 3. Seal the mouth of the jar with fresh-keeping film (use more layers) and cotton thread, cover the jar, and put it in a cool place for 10 days.
Materials required:
Radish: right amount
Salt: right amount
Chinese prickly ash noodles: right amount
Hot pepper noodles: right amount
Sesame oil: appropriate amount
Sesame: right amount
Baijiu: moderate amount
Sugar: right amount
Note: the most important method is to pour the pot: after the pot is filled and compacted, stick the bamboo bar in the mouth of the pot (when it is inverted, the dish will not be loose), and put the sealed pot in a water pan (to avoid air). Nowadays, people seldom pour cans, and so do pickle jars.
Production difficulty: simple
Process: salting
Production time: several days
Taste: spicy
Chinese PinYin : Ma La Luo Bo Gan
Spicy dried radish
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