Inner Mongolia shredded radish pickles recipe

I once went on a business trip to Inner Mongolia and had several meals at a local friend's house. Their pickled shredded radish left a deep impression on me. It is a delicious side dish. Later, my friend's mother saw that I liked it very much, so she told me her pickled shredded radish recipe. After I went home, I also pickled it several times, and my friends who had eaten it praised it. Now I have sorted out the instructions for making pickled shredded radish from Inner Mongolia and shared it with everyone. I hope everyone can eat the delicious pickled shredded radish from Inner Mongolia.

Inner Mongolia shredded radish pickles recipe

Inner Mongolia shredded radish pickles

The main ingredient used for pickled Inner Mongolian shredded radish pickles is the local specialty green radish. You can prepare four green radishes of even size, a small spoonful of salt, and a small spoonful of sugar, as well as appropriate amounts of MSG, five-spice powder, and fried sesame seeds.

Pickling steps of Inner Mongolia shredded radish pickles

1. Wash the prepared green radish with clean water and drain the water, then use a planer to plan the green radish into thin strips. Then put it in the sun for drying. When the sun is good, the radish strips can be dried in about two days.

2. Put the dried shredded green radish in a basin and add boiling water to soak it. The soaking time should be between five and ten minutes. During the soaking process, remove the dust on the surface and drain the water at the end.

3. Put the drained shredded radish in a container, then add sugar, salt, five-spice powder, MSG and other seasonings, and finally add the fried sesame seeds.

4. After adding the seasonings, mix them evenly with chopsticks, then take them out and put them into a fresh-keeping box or bag and refrigerate them. After three to four days, you can take them out and eat them. Adding an appropriate amount of sesame oil and chili oil when eating will make it more delicious.