Steps and precautions for making pickled radish
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Pickled radish is loved by many girls. How to make the delicious pickled radish? Come and have a look; In the cities and towns of Xiangxi, wherever there are people, there will be stalls selling pickled cabbage. No matter men, women, young or old, scholars or farmers, everyone likes to eat pickled pickled radish slices and radish stems dipped in bright red chili juice. There are many ways to pickle pickled cabbage, and each family has its own unique tricks that are not passed on to others. The well-made ones are sour and sweet, sweet and fragrant, and coupled with the spicy taste of chili, this taste can only be tasted, and it is difficult to describe... How to make pickled radish1. Wash and cut the carrot into slices (white radish is not red in color, so it is generally not used); 2. Put the chopped radish into the pot (it is best to use a tea pot so that you can fill the edge of the pot with water and seal the pot mouth). Then add rice soup and cold boiled water to soak. The pot should be placed next to a fire pit (there are basically no fire pits in cities now. If there is no fire pit, you can put it in a place with higher temperature, or put it next to the stove for cooking. In short: the temperature inside the pot must be kept at around 25℃) 3. After three to five days, the pickled radish in the jar is ready to eat. When eating, take out the pickled radish and dip it in soy sauce, spicy soy sauce, chili paste, salt and sugar. It will become pickled radish with five flavors: sour, sweet, fragrant, salty and spicy. Even without sauce, it is still sour and fragrant. After the sour radish in the jar is eaten, the remaining sour soup is the best brine for making pickled radish. Just put in raw carrot slices and it will be ready to eat after one or two nights. It is very convenient to take it whenever you want. But the water around the jar should not dry up and the temperature should be appropriate to keep the brine fresh. The more times this brine is used, the redder and tenderer the pickled radish will be, and the more delicious it will taste.Notes on how to make pickled radish:This brine must not be dipped in any oil, salt or other substances. Once dipped in, the brine will spoil. Be sure to pay attention!!! That is, the brine of the sour radish must be kept completely clean, and the utensils used to pick up the radish must be dedicated and not mixed with other utensils) |
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