Inheriting mother's craft -- pickled shredded radish(chuan cheng ma ma de shou yi yan luo bo si )

Inheriting mother's craft -- pickled shredded radish

Introduction:

"Some time ago, when I went to the supermarket, I saw whole bags of radishes for sale, which cost 9 yuan and is estimated to be 20 jin. It's so cheap. I couldn't help buying a bag. My mother asked me what I was going to do when I bought so many radishes. In fact, when I saw that bag of radishes, I already thought about what I could do. I said," dry some radishes, wrap steamed buns when it's cold, pickle some shredded radishes, and eat porridge in the morning How about the small dishes? "My mother said straight, well, it's good, but I haven't pickled shredded radish. I still have to learn from my mother. My mother said simply and happily. In fact, many people in my hometown used to like drying dried radish. When they were short of vegetables, they used hot water to soak their hair and stir fry the meat together or make steamed buns. I still prefer to eat steamed buns. Now that my living conditions are better and my family grows fewer and fewer. It's not expensive to buy Dried radish. I can see that there are fewer and fewer dried radishes. I always want to learn how to make pickled shredded radish with my mother As a result, the red radish is as big as a fist. After drying part of the dried radish and marinating a little shredded radish, a bag of radishes is almost gone. "

Production steps:

Step 1: remove the roots, leaves and wash the radish.

Step 2: cut into about half a millimeter thick silk, choose a sunny day to spread out for a day.

Step 3: sun until there is no water on the surface of shredded radish, and then half dry.

Step 4: add salt and rub hard.

Step 5: until there is a small amount of water on the surface of shredded radish.

Step 6: put it in a clean, oil-free and waterless tank, put it one layer at a time, press it one layer at a time, and then put it one layer at a time.

Step 7: seal it with plastic wrap and keep it for about 2-3 weeks.

Materials required:

Carrot: 5 jin

Salt: 100g

Note: 1, drying is the key, not too dry, too dry products will be difficult to chew, almost dry skin can be. 2. Try to choose the time when the sun drying day is almost.

Production difficulty: ordinary

Process: salting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chuan Cheng Ma Ma De Shou Yi Yan Luo Bo Si