Sweet rakkyo
Raw materials: 10 kilograms of fresh rakkyo, 1 kilogram of refined salt, 0.3 kilograms of white wine, 0.7 kilograms of fresh red chili peppers, 4 kilograms of brown sugar.
Curing method:
1, cut off the rakkyo fibrous roots, dry, then mixed with refined salt, fresh red pepper, brown sugar, white wine, mix well
2, put into a clean and oil-free jar curing.
3, once a week with a wooden stick to turn. 1 month later, cover and seal the mud storage. 3 months later can be.
Red oil rakkyo
Materials: 400 grams of rakkyo, 30 milliliters of red oil, 3 grams of salt, 3 grams of sugar, pepper oil, garlic, monosodium glutamate (MSG)
Methods:
1, fresh rakkyo, wash, pay attention to the buds to be sent out to deal with the first, dry the water, and slice.
2. Mince the garlic and slice the rakkyo.
3, cut and put in a big bowl waiting for cold.
4, add all the seasonings and mix well cover with plastic wrap, refrigerated marinade overnight.
Tips:
1, red oil rakkyo in addition to rakkyo native choking spicy flavor, red oil also plays a very important role, can not eat spicy, more or less put a little.
2, this dish must be salted for a few more hours before serving, so that the salt can fully remove the rakkyo raw flavor.
3, summer eat cold red oil rakkyo, refreshing and not greasy.