First, the hotel version of pickled radish? Ingredients: 2 radishes, 2 garlic, ginger 1, 5 pickled peppers, appropriate amount of millet pepper, appropriate amount of red pepper, 5 tablespoons of white vinegar, 5 tablespoons of soy sauce 10, sugar, salt and monosodium glutamate.
1, clean the white radish, cut it in half, and change the knife into a clamping knife, that is, cut a knife in the middle of the radish without cutting, which is the same as the lotus root cutting method. Cut the pepper with an oblique knife and slice the garlic and ginger.
2. Put the radish slices into the basin, add 3 tablespoons of salt, knead well and marinate for 30 minutes.
3. Add 10 tablespoon of soy sauce, 5 tablespoons of white vinegar, 5 tablespoons of white sugar and half a bowl of water to the boiling pot, and then pour into the bowl.
4. Add pepper segments, pickled peppers, 5 spoonfuls of pickled pepper juice, garlic slices and ginger slices into the cooked juice, and add appropriate amount of monosodium glutamate and mix well.
5. Squeeze the pickled radish out of the water and marinate it in the juice for one night.
2. Ingredients required for fried radish pills: green radish and carrot 1 piece, egg 1 piece, appropriate amount of flour, shrimp skin 1 piece, half a spoonful of pepper powder, onion 1 piece, and appropriate amount of salt and chicken essence.
1, peeled and shredded carrots and chopped onions.
2. Add 2 tablespoons of salt to shredded green radish, marinate for 5 minutes, blanch shredded carrot until soft, remove and control water.
3. Wrap the cut shredded green radish with gauze and squeeze out the water.
4. Chop shredded green radish and shredded carrot with a knife, add 1 egg, 1 shrimp skin, half a spoonful of pepper powder, appropriate amount of salt and chicken essence and mix well.
5. Add chopped onion and flour and mix thoroughly.
6. Dig it into a ball with a spoon and fry it in an oil pan until golden brown.
Three, radish pork stuffing jiaozi? Ingredients: 1 root radish, 1 bowl of pork belly stuffing, 1 egg, 1 root onion, 1 slice of ginger, 1 slice of pepper, half root onion, 2 slices of star anise,/kloc-0.
1. Wash the radish and slice it, slice the onion, slice the onion, chop the onion, peel the ginger and mince it, and add water to the flour to knead it into dough.
2. Soak the scallion, pepper and ginger slices in warm water for 20 minutes, put the oil, ginger slices, pepper, star anise, onion slices and coriander into a wok, fry until brown, and filter off the residue.
3. Add soy sauce, soy sauce, oyster sauce, Jiang Mo, allspice powder, salt and cooking wine into the meat stuffing, stir vigorously, pour in onion, ginger and pepper water for three times, mix well, then add oil and eggs, and mix well.
Blanch the radish in a boiling pot until it can be pierced with chopsticks. After taking it out, wrap it in gauze and squeeze out the water.
5. Chop the squeezed radish with a knife, and put the radish and shallots into the meat and mix well.
6. Cut the dough into small doses, roll it into dough, wrap it in jiaozi, and cook it in a pot.