Pickled turnip

Pickled turnip method:

Raw materials for making pickled turnip:

Fresh kohlrabi, 5000 grams; sauce, 1000 grams; salt, 125 grams; sugar, 125 grams; pepper, large material, a little; chili, 25 grams;

Processing steps of pickled turnip:

(1) Peel the turnip, wash it, drain the water, cut it into pieces with a knife.

(2) Put the sauce, refined salt, sugar, Chinese prickly ash, seasoning and shredded chilli into the pot and bring to a boil. Pour them into the pot and cool them thoroughly. Then pour the sliced turnip into the pot and mix them.

(3) Take a jar, pour the mixed pieces of turnip into the jar, seal the mouth, about 2-4 days to eat.

Characteristics of pickled turnip:

It is crisp and tender, spicy and sweet.

Pickled turnip

This dish began in the Qianlong period of the Qing Dynasty and has a history of more than 300 years. It is brown and transparent, moderately salty and sweet, crisp and delicious, with long fragrance and unique flavor. It is a local flavor dish with good quality and low price.

Introduction to menu

[raw materials] fresh kohlrabi, 5000g; sauce, 1000g; refined salt, 125g; sugar, 125g; Zanthoxylum bungeanum, Daliao, a little; shredded pepper, 25g;

Production method

(1) Peel the turnip, wash it, drain the water, cut it into pieces with a knife.

(2) Put the sauce, refined salt, sugar, Chinese prickly ash, seasoning and shredded chilli into the pot and bring to a boil. Pour them into the pot and cool them thoroughly. Then pour the sliced turnip into the pot and mix them.

(3) Take a jar, pour the mixed pieces of turnip into the jar, seal the mouth, about 2-4 days to eat.

Food features

Cuisine and efficacy: Northeast cuisine, private dish, stewed pickles, invigorating spleen and appetizer recipe technology: Sauce

Other considerations

Raw materials of pickled turnip:

Ingredient: 2500g cabbage

Accessories: beef (lean and fat) 1000g

Seasoning: 2000 g soy sauce, 10 g pepper, 10 g star anise, 11 g cinnamon, 5 g monosodium glutamate, 50 g salt, 50 g vinegar, 20 g Sugar

Method of pickled turnip:

1. Wash the turnip (cabbage), remove the residual root, tear it leaf by leaf, and marinate it for 2 hours.

2. After the pickled turnip is soft, wash it twice with water, control the moisture and put it into the jar.

3. Put soy sauce and beef into the pot, add sugar, vinegar, Chinese prickly ash, large ingredients, cinnamon, etc. while boiling, boil the beef, take out and cut it into 4cm wide pieces, and spread it on the turnip.

4. Add 500 grams of water to the boiled soup, continue to boil for 5 minutes, cool it, pour it into the jar of kohlrabi, marinate it until it's done, and press it on with a heavy weight.

5. It can be taken out after five days.

Longitude: 104.06573486

Latitude: 30.65946198