Korean spicy radish(han shi la luo bo )

Korean spicy radish

Introduction:

"With the rest of the pickled cabbage sauce, made a little spicy radish, taste the same good. Moreover, radish doesn't need fermentation. It can be enjoyed after half a day of pickling. It doesn't have to wait a week to taste like hot cabbage. "

Production steps:

Step 1: prepare materials.

Step 2: wash the white radish, cut it into slices, put it into a pot, and marinate it with salt for 20 minutes.

Step 3: mix 50g of glutinous rice flour with 450g of clean water, cook over low heat to make a paste.

Step 4: cut the apple and pear into pieces; cut the garlic and ginger into pieces; put all the materials into the blender and beat them into mud; wash the leeks and cut them into sections.

Step 5: add puree, cool glutinous rice paste, fish sauce, shrimp sauce, sugar, salt and leek into the chili noodle and mix well.

Step 6: use chopsticks to clip a piece of radish, put it into the sauce, and wrap it evenly.

Step 7: marinate for half a day.

Materials required:

White radish: 1

Shrimp sauce: right amount

Leeks: a handful

Ginger: 5 pieces

Pear: 1

Apple: 1

Glutinous rice flour: 50g

Chili noodles: 150g

Garlic: one head

Sugar: 2 tbsp

Fish sauce: three teaspoons

Note: 1, no shrimp sauce can be used instead of shrimp. 2. When cooking glutinous rice flour paste, mix it with cold water first, and keep stirring when cooking to prevent the bottom of the paste. 3. Fish sauce is sold in large supermarkets, which can guarantee the flavor of spicy radish. It is suggested that fish sauce is indispensable. If you can't buy it, you can not put it.

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : Han Shi La Luo Bo