Beijing dried radish

Raw material recipe: green radish 100 grams of salt 5 kg five spice noodles 500 grams.

Pickling method:

1. Wash the green radish to remove the roots, fir cut into thick strips, and then put into the tank, put a layer of green radish sprinkled with a layer of salt.

2. Invert the tank after every other day and rub the radish strips with your hands to expel the pungent odor.

3.3 days after taking out to dry, and turn over from time to time, sunshine to 30% dry when put away, into the tank.

4. Mix the five-spice noodles into the radish strips, and then press the radish strips solidly, with a heavy stone pressed on top.

5. Every day afterward, take down the heavy stone, and continue to press the radish strips firmly, and it will be ready after 7 days.

Zhenjiang sweet and sour dried radish?

Raw material formula: 100 grams of dried radish, 8-10 kg of table salt, 300 kg of vinegar above 5 degrees, 60 kg of sugar, 600 grams of saccharin.

Pickling method:

1. Choose the radish with plump root, tender flesh, beautiful appearance and no pests and diseases.

2. Remove the root of the radish, wash and dry, remove the surface water, cut into two halves.

3. Put the cut radish into the tank layer by layer and sprinkle salt evenly.

4. Salt pickling 2 ~ 3 days after the start of the inverted cylinder, the second daily inverted cylinder, the radish and liquid juice all poured into another cylinder, so that the salt to accelerate the dissolution of radish pickling all. After pouring the cylinder on the cylinder is still covered with gabion cover, pressure on the heavy stone, cover the cylinder cover, after 2 days after taking out.

5. The radish will be taken out and cut into 1.5 cm thin slices, easy to soak and absorb the salt and vinegar solution.

6. Soak the slices in water for 3 to 6 hours to expel the spicy and bitter taste of radish and to analyze the salt to absorb the sweet and sour liquid.

7. After soaking, press, press part of the water, the remaining water can be about 40%.

8. Put the pressed radish slices under the sun for 3 days to become dried radish.

9. Put the dried radish into the tank, and then pour the prepared sweet and sour liquid into the tank. The preparation method of the sweet and sour liquid is to boil the vinegar first, then put in the sugar and saccharin, and then dry it to about 40℃.

10. After pouring the sweet and sour liquid, tie the mouth of the tank with oil paper, and then apply the blood material made of pig's blood and lime, and you can eat it after a while.

Vinegar pickled radish

Raw material recipe: long white radish 200 grams of salt 5 grams of red pepper a vinegar 30 grams of sugar 5 grams of salt 3 grams.

Pickling method:

1. Peel the radish, cut into 4 cm long section, and then firm up, in the original section of the cross flower cut, but do not cut deep, the bottom part of the bottom left 0.3 cm or so, so that it does not fall apart.

2. Put the scored radish into brine for 30 minutes, then take it out and shake it loose, pressing out the water with your hands.

3. Cut the red chili pepper into small pieces so that it forms a small red circle and remove the seeds.

4. Make a sauce of vinegar, sugar and salt and soak the pickled radish in it.

5. When the vinegar flavor fully seeps into the radish, arrange the cut red pepper circle to the center of the radish flower, make a chrysanthemum shape can be