Xiancaoge private dish with wine(xian cao ge si fang cai zuo jiu xiao cai tian bu la luo bo tiao )

Xiancaoge private dish with wine

Introduction:

"Winter is coming, and suddenly I'm interested in making some pickles. What can I do? Let's start with the simplest. Mr. Miao likes spicy food, and I like sweet drops. So, we can't live up to it. Is it sweet or not? White jade radish bar ~ ~ ~ o (∩)_ ∩)O”

Production steps:

Step 1: peel a white jade radish, wash and set aside, about 300-400g;

Step 2: cut the radish into 5 cm long and 1 cm wide strips and put them into the container;

Step 3: Pickles usually use big salt. Put big salt into radish strips and sand the water in advance. Draw red strips to let parents see the contrast before and after using salt;

Step 4: close the lid, weigh the radish in the middle, and let the salt taste evenly. This is the state of the radish one hour later. The contrast with the above is not very obvious. The angle is a problem, but in fact the radish has gone down a lot;

Step 5: plan to pat garlic, reserve;

Step 6: cut the apple and set aside;

Step 7: mash the apple;

Step 8: add garlic and stir well;

Step 9: after the radish has been submerged for 2 hours, pour out the water from the pickled radish and spread the chili sauce evenly;

Step 10: add sugar;

Step 11: Sprinkle sunflower seeds. White sesame seeds are OK for good looks;

Step 12: add the seasoning evenly, let the radish taste, cover it, put it in the refrigerator, and eat it within 24-48 hours;

Materials required:

White radish: 300g

Salt: 40g

Sugar: 60g

Chili sauce: 60g

Note: 1: after putting in the salt, you can submerge the radish for a while, or 3-4 hours, so that you can get more water; 2: after putting the radish in the chili sauce, you can submerge it in the refrigerator for a while, no problem, 24-48 hours to eat;

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xian Cao Ge Si Fang Cai Zuo Jiu Xiao Cai Tian Bu La Luo Bo Tiao