1, here is 5 kg of radish, head and tail removed, washed and dried to dry the moisture on the epidermis.
2, cut into 2 cm wide dices, or cut into strips, when cutting radish, make sure that the chopping board and kitchen knife are water-free and oil-free, so that the pickled radish will not rot.
3. Put the cut radish into a water-free and oil-free basin, add 100g salt and shake well.
Cover the radish with a big plate, then press a pot of water and marinate it for one night.
5. Taste the salty taste of pickled radish. If the salinity is just right, there is no need to water it. If it is too salty, you should filter it with cold boiled water to neutralize the salty taste.
6. Because pickled radish produces a lot of water, put a leaky basket in the container and put the radish in the leaky basket to control the water for half an hour.
7. Next, prepare the ingredients, put 600ml of water in the pot, add 70 g of glutinous rice flour, stir into a paste, stir evenly, then turn to medium heat and stir while cooking.
8. Turn off the fire when the pot bubbles and let it cool for later use.
9. Prepare an onion, a pear, an apple, a proper amount of ginger and a proper amount of garlic.
10, after washing, dry the water, peel and cut pears and apples, and chop ginger and garlic.
1 1. Put the materials into a cooking machine and squeeze them into a paste, then pour them into the cool glutinous rice paste.
12, add100g fine pepper noodles, add100g sugar, and stir all the materials evenly.
13, and then pour it into the radish with good water control.
14, grab all the materials and mix them evenly.
15, put in a sealed tank without water or oil. It's winter now, so it can be preserved at room temperature. If the temperature is high, it needs to be stored in the refrigerator. After pickling, you can eat them one by one, so that the pickled radish will not go bad even for half a year, and it is delicious.
List of ingredients: 5 kg of radish, 0/00g of salt/kloc, 0/00g of fine pepper noodles, 0/00g of sugar/kloc, 1 onion, 1 pear, 1 apple, appropriate amount of ginger and appropriate amount of garlic.
Cooking skills:
After the radish is washed, the moisture on the epidermis must be dried. When making, knives, chopping boards, pots and sealed cans must be used without water and oil, so that the pickled radish will not go bad.
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