Nanjing radish 1

12 tbsp soy sauce

6 tablespoons sugar

Salt 1 teaspoon

2 teaspoons of monosodium glutamate

8 tablespoons water

Yangzhou pickles practice?

Wash the radish, slice it, and control the moisture.

Boil all the spices in the pot, put the radish in the water and take it out quickly.

The seasoning and radish are cooled separately, and then put together in a sterile container for refrigeration, and can be eaten after one day. Of course, the longer the time, the better.

skill

Intimate little reminder:

1. The second step, blanching can remove the spicy taste of radish, and secondly, disinfection. Take it out quickly after entering the water, so as not to make the radish crispy.

It's better to cut the radish smaller and thinner, so it's easier to taste.

How to pickle Huaiyang cuisine ~ sweet and sour garlic?

Fresh garlic with mud, 13 kg. I like older (semi-dried) garlic, which is a little spicy, so that the sweet and sour juice will have a strong garlic flavor. You can scoop this juice directly when making cold salad. It's delicious. I chose a 7:3 mix of young and old.

Remove the outer skin and the middle main stem, and peel the grains without taking up space for pickling.

Repeated cleaning and drying.

Peel off the endothelium, this is the peeled skin. The peeled garlic is still 1 1 kg.

It is hard to peel garlic. Peeling and pickling are convenient for eating. No touching, no spitting. This is your experience for many years.

Vinegar should be 9℃ rice vinegar brewed from pure grain. The raw materials of vinegar are water, rice and sugar, and nothing else. Never choose rice vinegar containing preservatives and caramel color, let alone blended rice vinegar. Good health is very important! ! ! I am very repulsive to additives. Every time I go to the supermarket, I see people who buy things casually without looking at the list of raw materials, especially those with children. It hurts!

Sugar is soft white sugar with double carbon, which is easy to melt and carbonized best.

The most important thing is to use glassware, healthy!

Don't heat vinegar, sugar and salt. Raw materials with good texture will naturally melt after being stirred.

Made of Corning large glass pot (choose glassware, although it is a pot, it can also be used to store food).

Full seal covered with plastic wrap.

Cover with plastic wrap, and finally put on a convenient bag to cover the whole vessel, write the date and finish.

You can eat it in a month, and the longer you leave it, the better it tastes.

I didn't open it until the real summer, and the other half didn't open it until winter. It's delicious!

That's all that was left last year. I moved it from a big glass jar to a small bottle.

skill

Vinegar must be brewed with pure grain without any additives. The acidity of vinegar is on the label, and the content of each 100ml is clearly marked. Caramel color is a carcinogen. Try not to eat. I am a big fan of Hengshun.

Use high-grade soft white sugar for sugar. A good sugar-making process is clean without chemical extraction, and the key is facilitation.

If you like balsamic vinegar, you can change a bottle of rice vinegar, 500ml each. He Qian's three-year cellar vinegar is not bad. I sometimes put in some substitutes. You can mix rice vinegar, balsamic vinegar and cellar vinegar, which is beautiful.

Don't worry about the weight of garlic, but the juice of vinegar and sugar, as long as it can drown garlic.