Radish and pickled vegetables(luo bo xiao xian cai lao bei zi de wei dao )

Radish and pickled vegetables

Introduction:

"Eat radish in winter" is a well-known saying of northern people and a popular nutrition slogan of Jiaodong people. Every winter when you take back radishes, you have to pick out some to dry salty radishes, leave some to eat now, and then bury all the rest in the vegetable cellar to prepare for the delicious winter. These salty radishes are one of the necessary dishes for rural winter, which are dried in the oldest way. Cut the radish from the head into pieces, but the tail of the radish should not be cut off, so that it is a whole radish when drying. After the radish is cut, it should be salted for one or two days. Then it should be hung on the branches outside the house and kept in the sun until it snows. Then it should be collected and stored in the jar. It can be eaten and taken now. When you want to eat, first soak the salty radish in water, or soak it in water for about 1-2 hours (the soaking time depends on your own taste), then cut it into small pieces. If you want to eat something very Q, wash it several times more, and then mix it directly. If you want to eat something lighter, then adjust it according to your own taste, so as to ensure that you eat crispy. "

Production steps:

Step 1: main ingredient: 2 green radishes

Step 2: cut the radish into strips the thickness of your thumb

Step 3: put the radish strips into a container layer by layer, put a layer of radish and sprinkle a layer of salt, and repeat this action for one to two days

Step 4: put the pickled radish strips on the dumpling curtain and put them in a ventilated place to dry

Step 5: after drying, it can be collected and stored

Step 6: soak the dried radish in water for 1-2 hours to remove the salty taste

Step 7: then put it on the dumpling curtain for 1 day

Step 8: put the cooled dried radish into a container, add 1 tbsp fish sauce, 2 tbsp fish sauce, 2 tbsp sesame oil, 5 tbsp chili oil, 1 tbsp five spice powder, 2 tbsp scallion oil and 2 tbsp soft sugar

Step 9: stir well and serve

Materials required:

Green radish: 2

Dried radish: 200g

Salt: 500g

Fish sauce: 1 tablespoon

Fish sauce: 2 tsp

Sesame oil: 2 teaspoons

Chili oil: 5 tbsp

Five spice powder: 1 teaspoon

Onion oil: 2 tbsp

Soft sugar: 2 tablespoons

Note: 1, pickled radish, do not be afraid to use too much salt, because the salt will be part of the loss of water with the radish; 2, radish drying, put to room temperature preservation is good; 3, before eating to dry radish in water by hand scrub, and then soak for 1 hour, after soaking squeeze dry water, directly add seasoning to eat, if you want to eat more Q crispy, put the pickled radish Put it in the shade and let it dry for another day. It tastes crispy.

Production difficulty: Advanced

Process: mixing

Production time: several days

Taste: other

Chinese PinYin : Luo Bo Xiao Xian Cai Lao Bei Zi De Wei Dao