Making ingredients radish, white vinegar, sugar, millet pepper, salt

Methods and Steps

1, first of all, we need to prepare the white radish, clean it, and peel the skin of the radish, and then turn the radish into a small section, and then the radish into a moderately thin slices of a large slice, and then stacked together and cut into a small long strip. After cutting the radish, you need to prepare a large bowl, then put the radish into the bowl, and add two tablespoons of salt to the radish, use your hands to mix it evenly, and then let the radish marinate for 15 minutes.

2, in the process of pickling the radish, to prepare the millet pepper will be cleaned, and cut into chili pepper rings into a small dish spare, and then prepare the iron pot, add a bowl of white vinegar to the iron pot, and turn on the fire will be white vinegar boil, white vinegar is completely boiled, need to be poured into the bowl again, and then cooled. The cooled white vinegar, if used to pickle the radish, will make the pickled radish taste more sour, and can also improve the preservation time of the radish.

3, take out the radish after pickling, and pour out the water when pickling radish, and then prepare a clean glass bottle without water and oil, and put the prepared radish into the bottle, and then add 20 grams of sugar to the radish, as well as prepared white vinegar and millet chili pepper rings, all add to the glass bottle, and cover the lid to shake it evenly, and finally just put the prepared radish into the refrigerator, and then put it into the refrigerator, and then put it into the refrigerator. Finally, just put the radish into the refrigerator for one night, and then you can pour out the radish for serving.

Tips

1, before refrigerating the radish, the radish must first be pickled, so that the spicy flavor of the radish can be effectively removed, so that the pickled radish taste more crisp.

2, ready white vinegar, remember to boil it and then cooled, and not to pour white vinegar directly into the radish, radish pickling, this production method is very wrong, otherwise the taste of radish will become particularly acidic, not good at all.

3, in the preparation of glass bottles, must be sterilized glass bottles, so that the glass bottles are in a state of no water and no oil.

4, prepared pickled radish, put it into a large refrigerator for refrigeration, can make the radish pickled faster.