The steps are as follows:
1. Wash radish, cut off both sides, and do not peel it. It should be noted that radish should not be peeled, otherwise the taste will be much worse, and the taste of pickled radish with skin will be more crisp.
2, radish diced, love to eat radish strips, put it in a clean basin, add a spoonful of salt, 2 tablespoons of sugar, stir evenly by hand, marinate for 2 hours. Many people only kill water with salt for radish. I think we should use sugar and salt. There is more sugar than salt, so radish tastes more crisp and delicious, and the taste is not too salty.
3. Adjust the sauce of pickled radish, add soy sauce, rice vinegar, old rock sugar, salt, pepper, star anise, fragrant leaves and ginger slices into the pot, boil and stew 1min, turn off the fire and let cool.
4. The ratio of soy sauce, rice vinegar, old rock sugar and salt is 2:2: 1:0.5. Just put 200 grams of soy sauce into a catty of radish, and the seasoning juice should be adjusted according to this ratio.
5. After the radish is pickled, wash off the excess seasoning with warm water, squeeze out the water by hand, and put it in a basin for later use. Wash the millet and pepper and cut into rings. Slice ginger and garlic.
6. Prepare a water-free and oil-free container, pour radish slices, millet spicy and green peppers, add garlic cloves and ginger slices, then add cold seasoning juice, and mix well with clean wooden chopsticks. Finally, add a proper amount of high-alcohol wine, cover it, and marinate it in the refrigerator for half a day, and the pickled radish will be finished.
7. You can put it in a glass bottle with a lid and put it in the refrigerator for eating. It won't be bad to enlarge it for half a year.
Method summary 1. Radish can't kill water with salt, but with white sugar and salt, which will increase the delicious and crisp taste.
2, all food, CNC blades, utensils can not have cold water, must be dried after cleaning, so that pickled radish will not change qualitatively.
3, the seasoning juice should be boiled, which can eliminate the raw taste and is not easy to breed bacteria.
4. Adding high alcohol can preserve the freshness, and the pickled radish tastes better and has a long shelf life.