Making a refreshing winter dish "pickled turnip"

Making a refreshing winter dish "pickled turnip"

Introduction:

"There are many kinds of radishes now. Today, we will use four kinds of radishes to make a jar of Sichuan assorted vegetables. There are white radish, carrot, xinlimi radish and green radish. This pickle is called "pickled turnip". The method is simple. After soaking, it can be mixed with chili oil or zanthoxylum oil, fried vegetables, pickled radish fish, etc. The specific measures are as follows; "

Production steps:

Step 1: put all kinds of radish strips into the pickle jar and compact them.

Step 2: Boil pickle soup and add salt to the water.

Step 3: add pepper, pepper and fragrant leaves to boil.

Step 4: then air it to cool thoroughly before use.

Step 5: pour the cool water into the jar.

Sixth step: then pour in a moderate amount of Baijiu, about one or two.

Seventh step: note the lid of the Baijiu lid, pour the water into the sealed tank, and change the water in the tank two times a week.

Step 8: soak the radish for about 15 days. Taste the fermented radish. It feels slightly acidic and can be eaten.

Materials required:

White radish: 600g

Green radish: 600g

XinLiMei radish: 600g

Carrot: 500g

Coarse salt for salted vegetables: 100g

Dried pepper: 10g

Zanthoxylum bungeanum: 3 G

Fragrant leaves: 4 pieces

Highly Baijiu: 50 grams

Water: moderate

Note: pickled radish characteristics; beautiful color, crisp taste, moderate acid and salt, simple and easy to do. Warm tips: 1. After cleaning and cutting the radish, it is best to air it until the skin is slightly dry. 2. To make pickled radish, you can also use cold boiled water. The method is to put radish into the jar, sprinkle with salt, pepper, pepper and fragrant leaves, and finally pour in cold boiled water. This home-made pickle "pickled turnip" with big spoon is ready for your reference!

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy