Raw material formula: dried radish100g salt 8 ~10kg vinegar above 5 degrees 300kg sugar 60kg saccharin 600g.
Practice 1 editing
1. Choose radish with fat root, fresh and tender meat, beautiful appearance and no pests and diseases.
Special sweet and sour radish
Special sweet and sour radish (16)
2. Root the radish, wash it, dry it in the sun, remove the surface moisture, and cut it in half.
3. Put the cut radish into the jar layer by layer and sprinkle with salt evenly.
4. After 2-3 days of salting, start to pour the vat twice a day, and pour all the radishes and juice into another vat, so that the salt can be dissolved quickly and the radishes can be marinated evenly. After the cylinder is inverted, the cylinder is still covered with a bamboo cover, heavy stones are pressed, the cylinder cover is covered, and it is taken out after 2 days.
5. Cut the radish into slices of 1.5 cm, which is convenient for soaking and salting out and absorbing sweet and sour liquid.
6. Soak the sliced slices in clear water for 3-6 hours, in order to discharge the spicy and bitter taste in the radish and precipitate the salt, which is beneficial to absorb the sweet and sour liquid.
7. After soaking, squeeze to remove part of water, and the remaining water is about 40%.
8. Put the pressed radish slices in the sun for 3 days to become dried radish.
9. Put the dried radish into the jar, and then slowly pour the prepared sweet and sour liquid into the jar. The preparation method of sweet and sour liquid is to boil vinegar first, then add sugar and saccharin, and then air it to about 40℃.
10. After pouring the sweet and sour liquid, tie the jar mouth with oil paper, and then apply the blood material made of pig blood and lime, which can be eaten after a while.
Product features: bright dark brown in color, sweet in taste and fragrant with vinegar, which is usually made in autumn!
Practice 2 editing
material
White radish 1 root (about 700g), salt 5g, sugar180g, balsamic vinegar150g.
method of work
1 [2]. Clean the white radish, cut it in half horizontally with the skin, and then slice it, taking care not to cut it (to avoid overexertion, you can put a chopstick on each side, so it won't be cut off), cut it every six or seven times, and then cut it in half in the middle.
All kinds of sweet and sour radishes
All kinds of sweet and sour radishes (18)
2. Marinate the cut radish pieces with 5g salt for half an hour, drain the water, and then marinate with 30g sugar 1 hour.
3. Radish will precipitate a lot of water, and this step can also remove the spicy taste of radish and decant the precipitated water.
4. Prepare a bowl, pour in150g sugar and150g balsamic vinegar, and stir well.
5. Pour the sweet and sour juice into the pickled radish and put it in the refrigerator for one night to eat.