Traditional pickling method of dalai
Raw materials: dalai 10 kg, salt 500 grams, 200 grams of white wine, sugar 350 grams, 2000 grams of good soy sauce, 250 grams of ginger, 750 grams of raw peanut rice, 200 grams of garlic, 100 grams of monosodium glutamate (MSG), 250 grams of dried chili peppers, peppercorns, dai mai, each in appropriate quantities.
Preparation: clean the big head of cabbage, peeled off the skin and cut into fine silk, dry standby. Generally dry for a day can be. Raw peanut rice peeled off the outer skin. Dried chili peppers cut into segments.
Production: the dried daikonai silk with salt, sugar, ginger, raw peanut rice, garlic, monosodium glutamate (MSG), dried chili peppers, peppercorns, daikonai, mix well, loaded into glass bottles and other containers compaction, will be white wine and soy sauce poured on the top, did not exceed the daikonai can be. Then cover and seal, put in a cool ventilated place or refrigerator chilled, two days later can be eaten.
How to pickle dashi, how to pickle dashi
Spicy dashi pickling method
Raw materials: dashi 10 pounds, 8 pounds of salt, 3 pounds of oil, 3 pounds of sugar, 3 pounds of sesame, 1 pounds of chili powder, 1 pounds of thick garlic slices, ? pound of vinegar, 2 pounds of monosodium glutamate (MSG).
Preparation: wash and peel the big head of cabbage, cut into thin julienne, dry water.
Making: Pour oil into a frying pan and heat it up, put in sesame seeds and chili powder and stir-fry to get the flavor, then turn off the heat and let it cool. Finally, mix all the seasonings with the shredded daikonai, put it into a glass jar and compact it, seal it and marinate it for about 2 days.