Pickled radish -- appetizer

Pickled radish -- appetizer

Introduction:

"Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance; mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion; amylase in radish can decompose starch and fat in food and make it fully absorbed; radish contains lignin, which can improve the activity of macrophages and phagocytize cancer cells. In addition, radish contains a variety of enzymes, can decompose carcinogenic nitrosamine, has anti-cancer effect. Spring is coming, and there are more and more vegetables. Weiqing radish is not strange to everyone. It's cheap and very suitable for making appetizers. First of all, it contains less water than other varieties of radishes. It's easy to dry, and it's crispy. Now all kinds of pickles sold in supermarkets are very expensive. Small pickles are sold for meat price, but they are cheap and clean There are no additives. You can take the pickled dried radish as you like in the refrigerator. You can eat it with porridge or rice. I'm sure you'll like it. "

Production steps:

Step 1: clean the radish and gently scrape off a thin layer of skin. Keep the radish peel

Step 2: cut the root of radish and cut it into 5cm long strips.

Step 3: let it dry in the sun.

Step 4: air dry until 80% dry.

Step 5: wash the dried radish strips with boiling water to remove the floating dust.

Step 6: let go of the water and soak for a while.

Step 7: prepare the seasoning for pickled radish.

Step 8: take out the pickled radish, drain the water, add the right amount of salt, sugar, soy sauce, pepper powder, pepper powder, ginger powder, white pepper powder, stir well.

Step 9: cover with plastic film and marinate in refrigerator for two days to make it taste well.

Step 10: take out the pickled radish strips from the refrigerator, cook a spoonful of hot oil and pour it on the sesame and chili noodles.

Step 11: add proper amount of sesame oil.

Step 12: put a small spoon (1g) of monosodium glutamate, stir well, then eat it or put it in the fridge.

Step 13: eat porridge or rice. The crisp appetizer is ready. Enjoy.

Materials required:

Weiqing radish: 4

Edible oil: right amount

Salt: right amount

Sugar: right amount

Dry chili powder: appropriate amount

White Sesame: right amount

Ginger powder: right amount

Pepper powder: right amount

White pepper: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

MSG: right amount

The key to dry radish is to remove moisture. 1. 2. The dried radish should not be over exposed to the sun, otherwise it will be too dry and taste like firewood. 3. Turn the radish strips from time to time when drying to avoid being covered and affecting the taste. 4. If you do more, you can put it in a container and put it in the refrigerator. You can take it as you like.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy