How to make pickled radish crisp and delicious?

food

1 white radish

2 carrots

White vinegar 100ml

Sichuan pepper

Octagonal 5g

Pickled pepper 10g

Salt10g

Sugar10g

Methods/steps

Wash the white radish, remove the roots and cut into strips for later use.

Wash carrots, remove roots and cut into strips for later use.

Put white radish strips and carrot strips on a plate and pour in appropriate amount of white vinegar.

Add pepper, star anise, pickled pepper, salt and sugar and stir well.

Marinate for 30 minutes and serve.

The second manufacturing method,

To make pure Sichuan pickled radish, we must use sand radish with high cost performance.

The total number of radishes can be determined at will, and it is best to prepare 1 to 2 radishes in advance. Besides,

Prepare a proper amount of fresh ginger and bright red pepper in advance.

Also, prepare 26 peppers and 10 grams of old rock sugar in advance, in addition to high alcohol and

Salt should be prepared in advance.

production process

1, make pure Sichuan pickled radish, and do not touch water or stick it all the time.

Oil, before making, clean all the radishes and hands, and put all

All equipment used in this department should also be cleaned and drained. Clean up radish

After that, you don't need to peel it, just peel off the radish tassels at the top.

2. Cut the solved sand basket into small pieces and put it into the pickle jar immediately.

After washing the ginger slices, cut them into small pieces and put them in the pickle jar. At this time,

To get rid of the prepared red pepper, remove the handle at the bottom and put it in.

Put it in a pickle jar, and finally add pepper and salt and its old rock sugar.

condiment

3. Add a proper amount of mineral water and immediately put it in the pickle jar, and then put the prepared

Pour pure grain wine into the pickle jar, stir it evenly with clean wooden chopsticks and put it into the pickle jar.

Cover the children and put appropriate cold water to help them seal.

Then soak it in a cool and naturally ventilated place for about two weeks.

The back is crisp and refreshing, and pickled radish can be eaten immediately.