2. Sprinkle some salt on the radish strips, take them out and drain them later, spread them on the cover and dry them in a cool and ventilated place 1 ~ 2 days.
3. Divide the dried radish into three parts. Add some salt and monosodium glutamate to the first part to keep enough salty taste and prevent corruption. Put it in a container and store it in a cool and dry place. You can eat it directly after pickling, or you can add some oil, chopped green onion, coriander and so on. Then simply cook and eat.
Heat a wok, add an appropriate amount of oil, stir-fry with pepper and onion, pour in 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, immerse the radish strips in soy sauce soup, and finally inject an appropriate amount of vinegar.
Add a proper amount of salt, sugar, monosodium glutamate and garlic bought from the market, chop the pepper, then take an apple and a pear, wash them, peel and remove the core, cut them into cubes, slices or shreds, mix them with radish strips, put them in a container, seal them, and take them out after 7 ~ 10 days. A sweet smell will come to your nose and make you feel refreshed.
These three kinds of pickled radishes have their own merits, and they are all good food with table.
Beijing special snacks-Beijing sugar and spicy radish
Raw material formula: dried white radish 100kg white sugar 25kg vinegar 8kg Chili powder 1kg cold boiled water 13kg.
Production method:
1. Choose fresh, thin-skinned, tender and juicy radish varieties, peel off leaves, roots and old skins, and add salt after washing.
2. Cut the washed radish into thick strips with a length of 4 ~ 5cm and a width of 3cm, and put them into the jar. The bottom of the tank is paved with a layer of salt first, and then with a layer of radish strips, with a thickness of about 6 cm.
3. When curing, change the cylinder twice during the day and cure for 3 days. Before changing the cylinder, rub the radish strips by hand to make them soft. The purpose is to squeeze out radish juice, promote the rapid dissolution of salt, penetrate into radish strips and expel the spicy gas contained in radish itself.
4. fry the pickled radish strips in the sun, and turn them over frequently when drying.
5. After drying, put it in a jar, add sugar, Chili powder, vinegar and cold water, and then tamp the radish strips as tightly as possible. Finally, the radish strips are covered with fine gauze or white fine cloth, and then covered with a wooden cover, and pressed with heavy stones for 10 days to obtain the product.
Product features: light yellow color, bright red pepper powder, fresh and bright, sweet and spicy, light and salty, slightly clear aroma, crisp and tough to chew. It is best to keep it in a jar and eat it in a short time.