Usually, when we pickle dried turnips and pickles, we usually go through three processes: drying, salting and storing. Today, I share a method of spicy diced radish and pickles. Radish can be eaten in two days without drying. It has a unique flavor such as fresh, spicy, fragrant and sweet, and it is crisp and simple to eat. You also learn this method and make it for your family. Here's how to share it:
Materials required for spicy diced radish: 2 green radishes, 2 tablespoons Chili powder, appropriate amount of salt, 2 tablespoons glutinous rice flour, garlic 1 head, ginger 1 block, sugar 1 spoon,
Practice steps:
1. Cut the roots, whiskers and stems of the green radish with a knife, and then wash the radish with a brush.
2. Cut the radish into thick slices, then into strips, and finally into dices.
3. Put the diced radish into the pot, add 2 tablespoons of salt, mix well and marinate for 2 hours.
4. After the time is up, take out the diced radish, drain the water, put the diced radish into a net bag, or wrap it with gauze. Put the net bag with diced radish in the drain basket, fill the small pot with water, press it on the net bag, and leave it for 1 night. The step of making diced radish pickles is indispensable, so that the pickled diced radish has less water, chewy head and good taste.
5. When the time comes, take down the basin. At this time, the volume of diced radish has been reduced by more than half, and there is not much water in the diced radish. Take out the diced radish and put it in the basin for later use.
6. Chop the garlic and ginger, put the glutinous rice flour in a large bowl, add water, stir well, and there is no pimple in the water, so that the glutinous rice flour melts in the water.
7. Pour the stirred glutinous rice water into the pot, heat it with low fire, stir the soup with a spoon to prevent the bottom from pasting, and heat it until the soup is sticky. After being picked up with a spoon, it can flow down smoothly and coherently.
8. Turn off the fire, while it is hot, add Chili powder and chopped Chili, stir well, scald the Chili, which can remove the taste of raw Chili, make it taste better, and let the soup out to cool.
9. Add salt, sugar, minced garlic and Jiang Mo and mix well. In this way, the sauce of pickled radish diced is prepared. Leave it for half an hour to fully blend the flavors of the seasoning.
10. Put the prepared sauce into the diced radish and mix well.
1 1. Put the mixed diced radish into a bottle or a fresh-keeping box and store it in the refrigerator. You can eat it the next day. Put it in the refrigerator and take it with you.
Tip: If you don't have green radish, you can use both white radish and carrot. Cut the diced radish, marinate it, and then put a heavy load on it for one night. The pickled diced radish has less water, is crisp, chewy and tastes good.