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How to pickle pickled radish in Sichuan is delicious and crisp.
The practice of radish kimchi is to wash the white radish, scrape off the skin and cut it into 2.5 cm square pieces. After washing the shallots, cut them into 3cm long sections. Peel garlic, pat it flat and chop it into garlic paste.

Put the radish blocks into a container, sprinkle large grains of salt on the surface of the radish, stir, and pickle for about 30 minutes.

Put the radish in a hedge and control the water in the radish. Put the radish in another container, sprinkle with coarse pepper noodles and fine pepper noodles, add garlic paste, shrimp paste, pear juice, ginger juice, sugar and onion and mix well.

The prepared radish pickle can be eaten immediately, but it will taste better if it is kept in a sealed box at room temperature for one day.

1, usually most people will choose to use white radish to make this pickle. It is suggested that when buying, you should try to choose long, smooth and heavy radishes.

2. Judge whether the radish is heart-broken, and fold the radish tassel. If there is no water in the tassel, then the radish may also be heart-broken. What's more, weigh the radish with your hand, which shows that it is full of water and delicious without chaff.

3. If the salt content is not well mastered and the pickled radish is too salty, you can wash it in the water several times, but you must fully drain the water inside, and then add the seasoning to mix.

4. It is suggested that you use pears and ginger as much as possible after squeezing out juice, so as to facilitate pickling and avoid eating in Jiang Mo.

5. If it is made in summer, it can be preserved in the refrigerator after being marinated at room temperature for half a day. When taking it, please remember to use clean chopsticks (chopsticks that have not been stained with saliva) to avoid deterioration of the rest.

6. Shrimp sauce, which is often used when making Korean kimchi, is salty and has a strong seafood flavor. Some large vegetable markets or places selling Korean food seasoning are available, about 4 yuan 1 small bag.

7. If you want to eat sweet and sour radish, you can add a small amount of white vinegar, about 1 teaspoon. But the radish with vinegar is not easy to preserve, so you should eat it as soon as possible.

8. If there are no two kinds of Chili noodles, you can choose only one. The taste is not much different, but the sale will be a little different from the picture.