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How to keep pickled radish from rotting for a long time
1. Wash the radish, remove the top and bottom, then cut it into strips the size of a little finger, put it in a clean big basin, sprinkle some sugar first, and a lot of juice will be stained in a moment. Pour radish juice into a drinking cup, and it will be fragrant and refreshing, which is many times stronger than the drinks sold in the store.

2. Sprinkle some salt on the radish strips, take them out and drain them later, lay them flat on the cover curtain and dry them in a cool and ventilated place for 1 ~ 2 days.

3. Divide the dried radish into three parts. Add some salt and monosodium glutamate to the first part to keep it salty enough to prevent corruption. Put it in a container and store it in a cool and dry place. After pickling, you can eat it directly, or you can add some oil, chopped green onion, coriander, etc. and then eat it after simple cooking.

heat a wok, add appropriate amount of oil, saute with pepper and onion, pour soy sauce to boil, turn off the fire and let it cool, then pour it into a container containing the second part of radish strips, so that the radish strips are immersed in soy sauce soup, and finally inject appropriate amount of vinegar.

Add appropriate amount of salt, sugar, monosodium glutamate and garlic purchased from the market to chop pepper, then take an apple and a pear, wash, peel, remove the core, cut them into diced, sliced or shredded, mix them evenly with radish strips, put them in a container, seal them, and take them out after 7-1 days. A sweet smell will come to your eyes and make you feel refreshed.