Traditional Culture Encyclopedia - Traditional culture - How to pickle white radish pickles
How to pickle white radish pickles
White radish pickle pickling method:
Materials: white radish a big root, garlic two rolls, millet pepper moderate, pepper about thirty grains, rice vinegar 1 tablespoon, salt appropriate, soy sauce 1 tablespoon, sugar (icing sugar can also be) moderate, soy sauce a small spoon.
Steps:
1, radish cut into strips, with salt scratched marinated 5-6 hours.
2, the salt pickled radish water poured off, with water poured once, pinch dry water, the millet pepper cut into sections, sliced garlic and radish together.
3, the spoon of rice, soy sauce, rice vinegar, a tablespoon each, a small spoon of soy sauce color, salt and sugar to put in, because there is soy sauce put a little less salt not too salty.
4, mix well, marinate for two hours, mix a few more times in the middle, more turning will be more flavorful.
5, two hours later, fish out the ingredients, juice spare.
6, pour some oil in the pot, grab some pepper small fire to pepper flavor fry out, the pickle juice poured into the boil, and then turn the minimum fire roll ten minutes, cool (be sure to cool through). Then pour the cooled juice into the turnip greens inside, tossed evenly, marinated again for two hours, if not too much trouble, you can repeat the previous step.
7, two hours later you can eat directly.
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