Homemade Sichuan pickled radish

Homemade Sichuan pickled radish

Introduction:

"When I first came here, I sent out a homemade dried radish. How can Sichuan people eat pickled vegetables without a meal? Ha ha... Sichuan flavor, I hope you like it... "

Production steps:

Step 1: I bought three big turnips with green scalp, which were bought by Korean supermarket; super juicy and sweet; and;

Step 2: slice the radish, about the thickness of your little finger, and then cut it into strips vertically;

Step 3: put in a large sealable container; put in an appropriate amount of salt and sugar; keep turning with both hands to make the salt and sugar dissolve to a certain extent at the temperature of both hands; enter the curing stage, the ratio of salt and sugar is 1:1; close the lid, stand still for about 6-7 hours, open the lid to check the radish, soft can be bent but continuous, that means the curing is good;

Step 4: use a large piece of pure cotton cloth and put in the pickled radish strips; as shown in the figure, tie the four corners tightly with a rubber band to make a bag, and keep squeezing with both hands until you have no strength to squeeze out of the water;

Step 5: after manual extrusion, put the wrapped turnip bag into the original container, and press it with a very heavy discus to squeeze out more water; the discus is shown in the picture, I used about 50 Jin; if there is no discus, you can use barreled water or any heavy object; the time is 12 hours. The radish is wrapped under the plate

Step 6: the next day, take out the pressed dried radish and put in all the seasonings; smash the scallions and mix them together. After a while, they will smell delicious. Let's go!

Materials required:

Green radish: right amount

Shallot: how many

Salt: right amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Sea pepper: a little

Sesame oil: a little

Olive oil: a little

Soy sauce: a little

Note: 1. When putting salt and sugar, how much should be put according to personal preference; because my husband doesn't like to eat too salty, so my ratio is 1:1; if you like to have a bigger taste, you can do 2:12. On the night of pickling, you may need to wash your little hands in the middle of the night, and pour out the salt water from the container; in this way, Luo Bu Caizhen can turn it into dried radish as much as possible; or, you can press it directly in a clean sink, or put it on a flat plate with holes below, so that the water can flow away directly; 3. Put the cold mixed dried radish into a sealed fresh-keeping box, and take it out if you want; because it's pickled food, you don't have to worry too much about it going bad; 4. Because we don't eat monosodium glutamate and chicken essence; 4; So I didn't put it. If you like salty fragrance, you can put it in the right amount according to your taste;

Production difficulty: simple

Process: mixing

Production time: several days

Taste: slightly spicy