Simply make Korean spicy radish

Simply make Korean spicy radish

Introduction:

"When you are tired of cooking and frying food, when you don't know what to eat, it's a good choice to simply make a spicy radish. Apart from the longer curing time, the others are very simple. In my hometown Fushun, there are many Korean people, so Korean dishes are very popular in our side. Maybe it's because in order to cater to the taste of the Han people, I don't add seafood to the Korean snacks. So I don't add seafood (such as shrimp sauce, Snowfish belly, fish sauce, etc.) to this spicy radish. If you want to eat seafood, you can add it according to your own taste when you make it

Production steps:

Step 1: select the fresh, smooth white radish with orderly arrangement of small pores on the surface; wash it, remove the whiskers, and cut it into 1.5cm cubes

Step 2: add sugar and salt (for pickling), stir well, cover with plastic film, put in the refrigerator, and marinate for about 5 hours (take a small piece, bite, if there is no white heart, it is pickled, and the pickled spicy radish has no taste of raw radish when eating.)

Step 3: in a heat-resistant small bowl, add water and glutinous rice flour and stir well

Step 4: after stirring evenly, put it into the microwave oven (600W), heat it for 10 seconds, then take it out, stir it evenly with a small spoon, heat it for 10 seconds, then take it out, stir (repeat this, about 6-7 times)

Step 5: slightly cool the glutinous rice paste, add chili powder, stir well, cover with plastic film and put into the refrigerator

Step 6: dry the pickled radish as much as possible (otherwise, there is too much water on the surface, so it's not easy to stick chili powder. I wipe it with a white cloth)

Step 7: cut water celery and shallot into 4 cm long pieces; grind garlic into mashed garlic --- set aside

Step 8: put the pickled radish, some chili powder, mashed garlic, water celery and shallot into the pot. Stir well and taste. (if you feel light, you can add salt, sugar, mashed garlic and chili powder according to your own taste)

Step 9: delicious Korean spicy radish block --- it's simply ready

Materials required:

White radish: 800g

Salt: 30g

Sugar: 40g

Water celery: a little

Shallot: a little

Chili powder: 20g

Garlic cloves: 2-3

Water: 40g (for soaking glutinous rice flour)

Glutinous rice flour: 1 small spoon (about 5g)

Note: 1. The best way to make chili powder is to soak it well one day before making hot radish. The hot radish pieces made in this way will taste good. 2。 Dry the pickled radish as much as possible (you can wipe it with a white cloth, but you can't use a towel, otherwise it's sticky). Glutinous rice paste, with heat-resistant small bowl, microwave heating, 10 seconds each time, take out stirring, heating and stirring, a total of 6-7 times (each heating for more than 10 seconds, will produce dough) 4. Pickled chili powder, do not put in all, according to their own taste a little bit to add, otherwise too spicy, -- - 5. When eating, if you think the taste is not enough, you can add mashed garlic, sugar and salt according to your own taste. ------6。 Pickle with sugar and salt, 800 grams of white radish is enough, no need to add-----

Production difficulty: simple

Process: salting

Production time: several hours

Taste: medium spicy