In hot summer, the most comfortable thing is to drink porridge, and Yangzhou pickles are undoubtedly the best side dish with porridge. Yangzhou pickles have a history of thousands of years. Legend has it that it originated in the Han Dynasty, developed in the Tang Dynasty, flourished in the Qing Dynasty, and was listed as imperial food during the Qianlong period. There are dozens of specifications such as cucumber, Chinese cabbage, radish head, tender ginger, mixed rice and Kung Lung beard. Its production process includes four major processes: pickling, dipping, cutting and canning. The pickling process adopts the method of "secondary pickling" or "marinating". Our home-made method is simple, and the materials are easy to buy radish. Although the operation is simple, the taste is not inferior, which basically achieves the four characteristics of Yangzhou pickles: fresh, sweet, crisp and tender.

material

Nanjing radish 1, soy sauce 12, sugar 6, salt 1, monosodium glutamate 2 and water 8.

working methods

1. Wash radish, cut into pieces, and control the moisture.

2. Boil all the spices in the pot, put the radish into the water and remove it quickly.

3. The seasoning and radish are cooled separately, and then put together in a sterile container for cold storage, and can be eaten after one day. Of course, the longer the time, the better.

skill

1. The second step, blanching can remove the spicy taste of radish, and secondly, disinfection. Take it out quickly after entering the water, so as not to make the radish crispy. It's better to cut the radish smaller and thinner, so it's easier to taste.