1, the white radish washed and cut into strips, the shape of the shape of about 10cm long, 1cm wide, placed on the balcony spread out to dry;
2, the weather is generally good for 2-3 days, cloudy days should be sunshine about a week;
3, the good radish put in a clean pot sprinkled with salt and rubbed back and forth by hand to ensure that all the radish to make sure that the weight is not too high, and to ensure that all the radish is not too high. /p>
3, drying good radish strips in a clean pot sprinkled with salt and rubbed back and forth with your hands to ensure that all the radish strips can be coated with salt, and then press the radish strips with your hands to compact and press the radish strips and then leave them in the shade for a day. The next day will be the radish strips again with the hands of kneading scratch again, and then cut the ginger into the radish strips, the radish strips into the washed and dried altar, with the bamboo tablets placed horizontally and vertically after the compaction;
4, will be cleaned pebbles pressed on the bamboo tablets, and then add cool water, the water amount did not exceed the stone;
5, will be the altar of the lid cover, the lid around the can be poured into the water a little water as a water seal!
6, put the altar in a cool place for 15 days sour turnip strips are ready to eat when the turnip strips out of some rinse and spare;
7, add a little oil in the pot;
8, oil hot add chili peppers, star anise and peppercorns stirred out of the flavor;
9, turnip strips poured into the pot and stir-frying for two seconds on the fast pan can be eaten.
Hints:
1, radish strips must be dried before you can start to wipe the salt, so that the radish treated with less water, pickled taste more crisp;
2, pickled radish strips salt is the key to the production of sour radish strips is the ratio of salt accounted for the sun-dried radish strips of the total weight of 7% -8%; production of salty radish strips of the ratio is the ratio of salt accounted for the sun-dried radish strips of the total weight of 10;
2, pickled radish strips salt is the key to the production of sour radish strips is the proportion of salt accounted for the sun-dried radish strips of the total weight of 10;
3, hand rubbing radish strips is to make the salt can be evenly spread on the surface of the radish strips, one is the flavor and the other is dehydration;
4, radish strips do not deteriorate the fundamental elements of the radish strips is to use a heavy weight to press the radish strips, if you can find a large piece of pebbles is the best, if not, in order to ensure that the radish strips can be pressed tightly, looking for some bamboo, cleaned in the middle of the cut in two, and then The shape of horizontal and vertical staggered into a fence placed on top of the radish, to avoid floating radish, and then use pebbles on top of the radish, which will ensure that the radish pressed tightly solid.
5, the last thing to say is that pickles must not be in a hurry, time is a strong guarantee of success, the general winter pickled radish strips need half a month, of course, in order to wait for the delicious is worth it.
6, pickled radish strips how to eat is benevolent wisdom, you like to eat so you can, in order to ensure that the radish strips crispy so stir-fry two so that the oil evenly wrapped around the radish strips can be immediately out of the pan, do not fry, or radish strips will become soft and not crispy.
This way to make the hot and sour turnip strips super rice it