How to pickle green radish and crisp it?

Ingredients: green radish, green pepper, garlic, soy sauce, onion, pepper, sugar, liquor and salt. Practice, 1: First, wash radish and pepper, cut them into strips of the same size, sprinkle with salt and pepper, stir well and marinate for 2 hours.

2: Heat the wok, pour the soy sauce into the wok, slowly boil, turn off the fire, add sugar and mix well.

3: Pour boiling water into the pickled radish, then rub it clean, pour off the water and control the dryness.

4: Pour the cooked sauce into the radish, then add the chopped garlic and mix well with the white wine.

5: Heat another pot, add a little base oil, add pepper and chopped green onion slices, and fry over low heat until cool.

6: Pour into the radish, stir well, put it in a glass container, seal it, and marinate it at low temperature for 2-3 days.

Summary of technical points: 1: When the radish is pickled, try not to stir it directly by hand to avoid bringing in bacteria and preventing deterioration.

2. The pickled radish must be washed again, otherwise it is too salty to eat.

3. Soy sauce doesn't need to be good and expensive. What I use at home is 1 yuan 1 bag, but it must be cooked, otherwise it will taste light soy sauce.

4. The curing time should not be less than 2 days, otherwise the curing will not be complete and the curing time will not be too long. Take it out after pickling. Don't soak it in soy sauce.

Whether it is pickled radish or pickled cucumber, only putting salt is a big mistake and the most taboo. Add some pepper, so that the pickled pickles are more tasty and crisp. Be sure to add this 1 step! The sauce for pickled radish and pickles can be kept in the refrigerator for 1 year, and can be pickled at any time when you want to eat it.