Pickled radish, a necessary appetizer on the table, how to make it sour and crisp? Pickled radish can be said to be an appetizer in every hotel or restaurant, but it has different tastes and its own characteristics. Mainly due to the simple but not simple, fine selection of materials, cool and refreshing, fresh but not greasy characteristics. Under the invisible influence, pickled radish, cucumber and pickles all have appetizing effects, which can make diners eat more and increase their income invisibly.
One: signature pickled radish
* The specific formula is: white radish 1000g, sugar 200g, lemon 100g, aged vinegar 160th, soy sauce 200g, oyster sauce 120g, spicy fresh dew 40g, green pepper 20g, millet spicy 20g and white vinegar 65430.
* Production technology: (1) First, cut the green pepper, garlic, millet and lemon. Note: when making pickles and cold dishes, the requirements for ingredients are relatively high, and they should not be bad, rotten or bitten by insects. They must be fresh, so that the kimchi is delicious. And reduce the risk of deterioration. (2) Cut the white radish into pieces, then put it into a clean container without water and oil, sprinkle a little more sugar and salt, stir well and marinate for more than three hours. Note: white radish needs to be fresh and tender, so that white radish will be crisp and delicious. Don't choose the one with big leaves, smooth and full skin, no wrinkles and dry surface. It is not recommended. Secondly, it is not recommended to use radish after cutting. This pickled radish must be oil-free all the time. If there is oil, it will easily lead to curing failure and avoid corruption and deterioration.
(3) Then mix the sauce: firstly, add oyster sauce, light soy sauce, white sugar, aged vinegar, white vinegar, spicy fresh dew and white vinegar and stir evenly until the white sugar melts, then continue to add lemon, millet, garlic and green pepper and stir evenly for later use. Note: a small amount of sugar will sink to the bottom, so it needs to be stirred evenly every two hours during the pickling process to make the taste consistent. (4) After three hours, pour out the pickled water in the white radish and rinse it with clear water. Note: the purpose of this is to force out the bitter taste in radish, make the ingredients more crisp and refreshing, and make them more tasty when pickled. (5) Pour the drained white radish into the prepared sauce, stir it evenly, cover it, put it in the refrigerator, and store it in cold storage 12 hours.
(6) decorative plate. I hope you will like this work. See you next time. (7) Pay attention to food and make life more interesting. This kind of pickle is crispy and delicious, sweet and sour and slightly spicy. Cooking is long, enjoy it quietly, and there is always a dish that warms your heart. No matter how time passes, keep the food, and beauty will always accompany you!
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