Pickled radish(jiang luo bo )

Pickled radish

Introduction:

"Someone said that he liked my pickled radish, asked me for a prescription, and asked my husband to learn it when he went home. "Hey, hey"

Production steps:

Step 1: wash the radish, scrape off the skin, and cut it into slices of no less than 3mm. Sprinkle with salt, mix well and marinate for one hour. At this time, radish will produce a lot of water.

Step 2: pickled radish will produce a lot of water. The volume of radish, which was originally a big pot, has been reduced by one third. Rinse the salt water and control the moisture.

Step 3: Sprinkle the dried radish with sugar, mix well and marinate for another hour.

Step 4: rinse the pickled radish, control the moisture, and the radish treatment process is completed. The two pickling steps are to remove the pungent taste of radish.

Step 5: in the porcelain bowl, add soy sauce, white vinegar, sugar and cold water in the ratio of 2:1:1:3, mix well. It can be adjusted according to personal taste.

Step 6: mix the radish into the sauce and mix well. Like spicy can add millet pepper. Wrap it in plastic wrap and put it in the refrigerator. You can eat it the next day.

Step 7: mix the radish into the sauce and mix well. Like spicy can add millet pepper. Wrap it in plastic wrap and put it in the refrigerator. You can eat it the next day.

Materials required:

Soy sauce: right amount

White vinegar: right amount

Sugar: right amount

Salt: right amount

Cold boiled water: appropriate amount

Millet pepper: 1

Sesame oil: appropriate amount

Note: the amount of salt and sugar can be a little more, don't worry about too salty or too sweet, because it needs to be washed out. The amount of seasoning depends on the size of radish, so there is no fixed amount. When eating, add a few drops of sesame oil to increase the aroma.

Production difficulty: simple

Process: salting

Production time: one day

Taste: sour and salty

Chinese PinYin : Jiang Luo Bo