How to Make Authentic Sichuan Pickled Radish Sticks

Ingredients

White radish, sugar, monosodium glutamate (MSG), soy sauce, dark soy sauce, yellow wine, salt

Methods

1: Wash and peel white radish and cut it into strips, blow-dry it, and set aside.

2. Make a homemade sauce: 2 tbsp light soy sauce, ? tsp yellow wine, 3/4 tbsp sugar, 1/2 tsp dark soy sauce, mix well. Note that none of the containers used should have water in them.

3. Blow-dry the radish into the sauce, cover with plastic wrap and seal in the refrigerator.

Note:

The preparation process is simple, but you must be careful not to have water (especially raw water), otherwise it will spoil the ingredients during the pickling process. There is a very simple way to do this, in 1, the radish is washed and cooled in boiling water with salt and then washed again and air dried.

The criterion for drying is that there is no moisture on the surface of the radish when you touch it.

Sauces can be blended according to personal taste, so the seasoning ratios in 2 are adjustable according to taste.