Pickled sweet radish
Raw material recipe: white radish 2 kg, old garlic brine (refers to the old brine that has soaked the garlic) 500 grams, 600 grams of new brine, 500 grams of special white soy sauce, 300 grams of first-class vinegar, 400 grams of yellow granulated brown sugar, 250 grams of white sugar, 50 grams of salt, 60 grams of dried red chili peppers, 20 grams of white wine, 20 grams of mash juice, Spice package (anise, vanilla, cardamom 1 gram each, 2 grams of pepper, 7 grams of slippery mushrooms) 1
1, choose a large, tender, not hollow white round root radish, remove the tip, root, beard, wash, drain, cut into 3 cm thick slices one by one, mixed with salt into the pot to marinate for 3 days, fish out, drain astringent water.
2, the material will be evenly loaded into the altar, into the radish slices and spice packets, cover the altar lid, mixed with enough water along the altar, soak 1 month into. Into the altar after half a month or so to turn the altar once, so that it is flavored evenly. If you need to store it for a longer period of time, you can put the whole piece of radish into the bubble.
Product characteristics Crisp and tender, sweet and fragrant, slightly salty, dark yellow. Can be stored for more than 100 days.
Sour radish
Raw materials: white radish or red radish, I suggest you use red radish, because the meat inside is red color looks good, and look at the appetite, ginger two or three slices, sugar and vinegar, mainly depending on the size of the radish you use, the sugar and vinegar ratio is almost 2:1, and then add two or three tablespoons of water, a little bit of dilution of this sugar and vinegar juice, salt
Practice:
Practice:
1, the red radish, sweet and fragrant, slightly salty flavor. p>
1, carrots (white) sliced, if you want to eat the same day, cut less, otherwise the radish put on it is not good;
2, put the cut radish slices in a pot, sprinkle salt, pickle for about twenty minutes, cut the more Pu, pickling time is shorter; during the period of a few times;
3, pickled radish slices will be pickled in a glass jar, the ginger is also placed in the jar, plug tightly;
3, pickled radish slices put in a glass jar, ginger also placed in the jar, the ginger also put in the jar;
3, pickled radish slices put in a bottle, the ginger also placed in the jar, plug tightly. Inside the bottle, plug tightly;
4, with a small pot of water, sugar, vinegar mix, boil, cook while stirring, so that the sugar completely melted, then you can taste whether it is too sour or too sweet, after boiling, while hot, this sweet and sour sauce poured into the radish bottles, sweet and sour sauce should be no more than the radish strips, cooled after the lid, placed at room temperature for a day, you can eat, eat the incomplete put in the fridge