During the Spring Festival, the big fish and big meat on the table are indispensable, and it is inevitable to eat big fish and meat, which will inevitably increase the burden on the stomach and intestines, after all, these meat ingredients are more difficult to digest. Today Xiaobian will share with you a pickling method of crispy radish, the taste is sour, sweet and slightly spicy, the taste is crunchy, whether it is as a cold dish before the meal or as a side dish, the appetizer is a very good choice.
The recipe of this secret crispy sauce radish, Xiaobian is learned from a hotel chef friend, this dish is the signature dish in the hotel, sales have been particularly good, taste and texture have been favored by diners, and this recipe friends generally do not spread. The sauce radish recipe in the hotel, the seasonings used are more, many spices are not common at home, after getting this recipe, Xiaobian has made some improvements, and finally found a sauce radish recipe ratio suitable for family production; the following Xiaobian will share the specific method and detailed recipe ratio of the family version of sauce radish to everyone.
During the Spring Festival, learning to pickle a jar of sauce radish for the family to eat, appetizing and degreasing, is definitely particularly popular.
<h1>【Secret sauce radish】</h1>
Ingredients: 1000 grams of white radish, a few cloves of garlic, millet spicy to taste, 20 grams of salt, 150 grams of soy sauce, 150 grams of aged vinegar, 75 grams of sugar, 75 grams of cold white. To make sauce radish, you have to choose fresh radish, fresh and tender, full of water radish, so that the taste of the sauce radish will be much better; if you buy a "bran heart radish", the taste of the sauce radish will be very poor.
Procedure steps:
1, the white radish with water rinsed, and then the head and tail removed, if the radish skin is relatively clean, you can not remove, because the taste of the radish skin is very crisp; the white radish first cut into 5 cm long segments, and then change the knife into 1 cm thick radish slices, and finally cut into irregular radish strips.
2, put the cut radish strips in the pot, add 20 grams of edible salt, stir evenly, so that the surface of each radish strip is stained with salt, let stand for 2 hours, kill the excess water in the radish.
3: Prepare an appropriate amount of garlic and cut into garlic slices, and wash and cut into small pieces with millet. The amount of garlic and millet spicy is increased or decreased according to your taste.
4: Next, make a sauce, add 150 grams of soy sauce, 150 grams of aged vinegar, 75 grams of sugar and 75 grams of cold white, stir well, and dissolve the sugar.
5: Rinse the radish strips that have killed the water several times with cold boiling water, wash off the salt on the surface of the radish strips and squeeze the water dry.
6: Put the radish strips into a clean pickle jar after controlling the moisture, then add the cut garlic slices and millet spicy segments, and finally pour the prepared sauce into the pickle jar so that the sauce is completely past the radish strips.
7: Put the pickle jar in the refrigerator for more than 12 hours, and the radish strips can be eaten after the flavor is fully in.
Tips:
1, make this sauce radish, radish strips must be enough time to kill water, to kill the water in the radish strips fully, radish can absorb the taste of the sauce faster.
2, kill the water of the radish should be cleaned with cool white, do not use tap water, otherwise it will affect the shelf life of the sauce radish.
3, the ratio of the juice, soy sauce, aged vinegar, sugar, cold white ratio of 2:2:1:1.
I am a small crispy meat, if you like my article, remember to collect, like, forward Oh! If you have any comments and suggestions, you can leave a comment below!