Steamed radish and pickled vegetables(zheng luo bo gan xian cai )

Steamed radish and pickled vegetables

Introduction:

"In autumn, people in Northeast China often cut large radishes into strips or strips, marinate them with salt and dry them in the sun or in a ventilated place. It's used to make pickles. It's also a must-have for breakfast. "

Production steps:

Step 1: dried radish (I dried it myself in autumn)

Step 2: soften with water, wash several times to remove dust

Step 3: drain the water from the washed radish, hold it a little by hand, and put it in the container

Step 4: pour in appropriate amount of salt, soy sauce, vegetable oil and scallion, and stir well

Step 5: set water in the pot and steam it

Step 6: cover, bring to a boil over high heat and steam over low heat for about 15 minutes

Step 7: after the pot in a mix can eat

Materials required:

Dried radish: 100g

Soy sauce: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Note: I soak dried radish for a long time, and the taste is soft (mainly for my son's biting). If I like to eat those with biting head, I can shorten the soaking time

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zheng Luo Bo Gan Xian Cai