White radish peel to make a cold dish, or try the sauce fragrant radish peel

1, seasoning A material: Haitian Gold Standard raw soy sauce 250 grams. 1000 grams of sugar, 800 grams of water tower 3-year-old vinegar, 30 grams of Shuangqiao monosodium glutamate, 10 grams of salt.

2, ingredients B ingredients: 50 grams of spring onion, 50 grams of coriander, 100 grams of garlic, 50 grams of celery, 100 grams of ginger, 50 grams of shredded onion, 30 safflower peppercorns, 50 fresh millet peppers (according to the place to eat spicy plus or minus).

3, fresh peel white white radish 20 pounds, wash and remove the head and tail, divided into two cut sections (20 pounds of radish, cut off the skin is about 6 pounds).

4: Cut the radish into thick slices with a 9O degree straight knife.

5, turn the cut thick slices over, the middle of the lower, the thickness of the radish skin is the same.

6: Cut the skin of the radish into 2 cm wide strips.

7: Put 30g salt on the cut radish skin and marinate well for 20 minutes to control the dry water.

8, control the dry water of the radish skin add ingredients A and B, mix well and marinate for 12 hours, during the turning of several times (red oil is good, red oil is not good radish skin color is not enough).

9: Salted radish peel to control the dry water, when serving 300 grams of radish plus 10 grams of red oil, 10 grams of paste spicy oil, 5 grams of sesame oil mix well, plate.

To prepare the chili oil paste:

1, 1 kg of salad oil heated to 180 degrees Celsius.

2, pour in the 50 grams of Henan new generation pepper segments, 10 grams of safflower peppercorns in the seasoning jar, stir well, let cool, paste pepper oil is ready.

Batch do:

5 kg of oil with 5 two pepper segments, 1 two safflower peppercorns

10 kg of oil with 1 kg of chili pepper segments, 2 two safflower peppercorns