Fried salted radish with green pepper and red pepper

Fried salted radish with green pepper and red pepper

Introduction:

"This is the salty radish made in the winter of 2012. It hasn't moved in the refrigerator. Today, I think of making some pickles and porridge. There are no materials left in the refrigerator, only it and a few Mexican peppers. It's very good. We don't have to eat delicacies. We just have to be satisfied with our own taste. Whether it's rice or porridge, it's absolutely cool... I would also like to mention that many children's shoes have pickled radishes and said that they have experienced blackening in the process of pickling. According to my previous experience: first, when pickling radishes, you should wash them first and then air dry them before entering the pickling process; second, do not use iodized salt, but use sea salt, which is called raw salt by Cantonese people; third, keep them dry during pickling, which is easy to do in winter Wet, it's easy to dry in summer when the sun is strong, and it's also windy in autumn. But in warm spring or rainy days, it's best to use the dryer. If there is no dryer, turn on the oven first, let the oven warm up, turn off the power, and don't let the oven heat again. Then put the pickled radish in for drying or overnight, because it's very wet in the room at that time. If there is no oven, use electricity The fan blows. In a word, don't let the radish get moldy. Let's do it separately. "

Production steps:

Step 1: soak the dried radish in clean water for a while, squeeze the water dry by hand, then put it into the water, squeeze it dry again, and repeat several times. In this way, the salt content will be greatly reduced. When changing the knife, squeeze the water dry with your hands and try the salinity with the tip of your tongue;

Step 2: cut into granules, like the strip can also be;

Step 3: remove the heart and seeds of the fresh pepper and cut it into small pieces;

Step 4: put the radish in the pot and fry it dry;

Step 5: boil, slow down, add a little salad oil, cut the dried pepper into pieces and put it into the pot, slowly force the pepper to taste, and then turn to high fire;

Step 6: immediately pour in the radish and pepper, if the radish is washed lightly, add a little salt, and then add 1 / 4 tsp sugar to seasoning, quickly stir well, and then put it out of the pot for eating.

Materials required:

Dried radish: About 100g

Dry red pepper: 2-3

Green pepper: 2-3

Salt: right amount

Sugar: right amount

Salad oil: right amount

Note: long winded: first, the salty radish should be washed before changing the knife, and it's better to soak it to avoid being too salty; second, it's better to dry the radish with medium heat before frying; third, when the dry pepper is put into the pot, it's better not to stir fry the material too much, but to turn the flavor to high fire with slow fire.

Production difficulty: ordinary

Technology: explosion

Production time: one hour

Taste: slightly spicy