Fried pickled radish skin with pepper oil

Fried pickled radish skin with pepper oil

Introduction:

"Just after winter, it's the season for a large number of radishes to go on the market in Beijing. Radishes are delicious, cheap and nutritious. Radish can be used to make many delicious seasonal dishes, white radish can be stewed in soup, red radish with less water can be used to make stuffing, and it can be used to make steamed buns or dumplings, while green radish or xinlimi radish can be eaten raw or mixed with all kinds of cold dishes. In general, there are many ways to eat. In addition to the sweet and sour shredded radish, the peeled radish skin can also be used to make a traditional Beijing dish called "fried pickled radish skin with pepper oil". It's very easy to make this dish. You just need to mix salt, pepper oil and chili oil and marinate for a while

Production steps:

Step 1: slice the cleaned radish peel into small pieces with a knife.

Step 2: Sprinkle the sliced radish skin with appropriate amount of salt and mix well.

Step 3: then put it in the container.

Step 4: deep fry pepper oil with hand spoon.

Step 5: after frying Chinese prickly ash, remove the spoon from the fire for a moment, lower the temperature slightly, and then add dried pepper to fry.

Step 6: pour the oil on the radish skin while it is hot.

Step 7: cover the container and marinate for one hour.

Materials required:

XinLiMei radish peel: 300g

Salt: 10g

Dried pepper: 5

Zanthoxylum bungeanum: right amount

Note: small dish features: beautiful color, rich pepper oil, crisp and delicious, salty and slightly spicy. Warm tips: 1. To make pickled radish skin, take some radish meat when peeling to make it look better. This dish is generally sold in restaurants with Beijing flavor. 2. Salt should be put more, generally 300 grams of radish skin put about 10 grams of salt is appropriate, because this dish is a pickle, can match porridge and other food. The traditional Beijing style dish "pickled radish skin with pepper oil" is ready for your reference!

Production difficulty: simple

Process: salting

Production time: one hour

Taste: slightly spicy