First, the practice of hot and sour Robb
Raw materials:
White radish, carrot, cherry radish, aged vinegar, soy sauce, sesame oil, pepper oil, sugar, salt, pepper, dried red pepper and cooked white sesame. Exercise:
1, peeled white radish and carrot are cut into diced fingers, and cherry radish is cut into diced fingers;
2. Put the diced radish into a dry and oil-free container, sprinkle some salt to marinate for about 20-30 minutes, and pour out the salt water;
3. Add a proper amount of sesame oil and pepper oil to the cold pot, add a proper amount of dried pepper and pepper, and fry over low heat;
4. Pour the fried three ingredients into the radish, and pour the aged vinegar, sugar and raw materials into flavor juice and pour it on the radish;
5. Mix the radish and the sauce evenly, put it into a sealed fresh-keeping bag, and put it in the refrigerator for cold storage and pickling after exhausting excess air;
6. After pickling for one night, take out and add a little fried white sesame seeds and sesame oil and mix well.
Intimate reminder:
1, white radish is the protagonist, and a little carrot and cherry radish are just for color enhancement;
2. When pickling diced radish, the container should be clean and oil-free, and the amount of salt should not be too much, so as not to be too salty, and the pickled water should be poured out;
3, stir-fry pepper and dried Chili, the fire should be small, so as not to stir-fry the paste to produce bitterness and odor;
4. In principle, the amount of aged vinegar in the sauce can be slightly more, and the amount of soy sauce should be less to avoid being too salty, and the taste can be adjusted according to the degree you like;
5. It is better to have a ceramic pot. If not, you can also use thick fresh-keeping bags with good quality as containers. After installation, please try to exhaust the internal air.
6, put in the refrigerator will still produce water, you can shake the middle of the bag to make it more uniform;
7. In principle, it can be eaten in the refrigerator overnight, but it tastes best the next day or the third day. If you find that the taste is not enough, you can also add seasoning halfway. Please try to eat it within 1 week.
Second, the practice of white vinegar pickled pepper hot and sour J radish:
Ingredients: 1 white radish.
Accessories: pickled pepper, stamped pepper, white vinegar, white sugar, salt, white wine and fruit treasure.
Production method:
1. Wash the white radish and remove the roots.
2. Slice white radish.
3. Dry in a ventilated place 1 day.
Take a clean container, I use a small plastic bucket. Put a little cold boiled water in the bucket, add pickled pepper, stamped pepper, white wine (half bottle cap), 2 tablespoons of fruit treasure, 4 tablespoons of white sugar, half a cup of white vinegar and appropriate amount of salt, and stir well. You can increase or decrease the amount of white sugar, white vinegar, pickled pepper and stamped pepper according to your own taste. If your family doesn't like spicy food, you can put it down.
5. Soak the dried radish in cold boiled water, remove the floating dust and put it into the prepared juice.
6. Cover and put it in the refrigerator for 5 days, and you can turn it several times in the middle.
You can eat it after 7.5 days, or you can put it in a small glass jar and put it in the refrigerator for a long time.
Third, the practice of hot and sour radish in Jishou
1 .2 bottles of white vinegar, crystal sugar 1 kg (available in the supermarket), a little pepper, a little white wine, and a small jar. It is recommended to buy a transparent plastic bottle, which looks very eye-catching. Remember to keep it airtight.
2. Cut the red and white carrots into strips and throw them in. If they are not delicious in the first two days, they will be discarded. Usually it can be used in three days. Remember to throw some new ones in every day, such as fresh water, cucumbers and carrots. Cabbage root, too.
3 Chili oil, add sesame seeds. Peanuts, salt. Monosodium glutamate, etc.
4 delicious and refreshing.
Fourth, the practice of hot and sour radish
Cuisine and efficacy: home-cooked recipes, qi-regulating recipes, spleen-invigorating and appetizing recipes, anti-cancer recipes, anti-cancer recipes, and techniques: fried hot and sour radish production materials: main ingredient: white radish 300g.
Accessories: Yulan tablets 100g, fresh mushrooms 40g.
Seasoning: 20g of soy sauce, 25g of vinegar, 2g of monosodium glutamate, 0g of pepper10g (red and sharp), 3g of ginger, 3g of starch (corn), 5g of vegetable oil and 3g of sesame oil.
The practice of hot and sour radish: 1. Wash and peel the radish and cut it into hob blocks;
2. After soaking the mushrooms in warm water, wash them, remove impurities, slice them, and wash and slice them with Flos Magnoliae; Cut ginger into powder for later use;
3. Boil the water in the pot, blanch the white radish until it is broken, take it out and soak it in clean water for 1 hour, drain the water after taking it out, and put it on a plate for later use;
4. Put the wok on fire, add vegetable oil, heat it, put it in Jiang Mo wok, add pepper, stir-fry the mushroom slices, magnolia slices and radish slices a few times, cook the soy sauce and vinegar, add a little water, simmer with low fire after boiling, add monosodium glutamate and thicken with wet starch. Food is similar to white radish: white radish should not be eaten with ginseng and American ginseng.