Flavored shredded radish
raw material
200 g of carrots
seasoning
Boryeong vinegar 5 ml, wild mountain pepper water 15 ml, salt 5 g, monosodium glutamate 2 g, chicken essence 3 g, soy sauce, white sugar a little each, green onion 10 g, red oil 40 g
method
1 Wash the red-skinned radish and cut into coarse strips; cut the green onion into green onions.
2 Place the shredded radish in a pot, mix well with salt, marinate for 10 minutes and squeeze out the water to reduce the bitterness.
3 Mix wild mountain pepper water, salt, monosodium glutamate, chicken essence, sugar, Boryeong vinegar, soy sauce and red oil into a sauce, add shredded radish and mix well, sprinkle with green onions.
Crispy dried radish
40 g of dried carrots
20 grams of pickled chili peppers, 5 grams of garlic cloves, 2 grams of salt, 2 grams of monosodium glutamate, 1 gram of white sugar, 3 grams of copied soy sauce, 5 grams of green onion, 20 grams of red oil, 5 grams of sesame oil
1 Dried carrots into a pot, soak in water for 8 hours, wash the sediment after they are thorough, squeeze out the water, cut into about 5 cm long pieces for later; soak the peppers to the stems, seeds, and chop into minced; wash the garlic cloves and mash them into minced garlic; cut the green onions into green onions.
2 Put the carrots into the pot, add the minced pepper, minced garlic, salt, monosodium glutamate, white sugar, copied soy sauce, sesame oil, red oil, mix well, sprinkle with green onions, and serve.
Spicy shredded radish
300 grams of white radish, 15 grams of green pepper and red pepper
5 grams of minced chili pepper, 5 grams of minced peppercorns, 3 grams of salt, 3 grams of monosodium glutamate, 5 ml of vinegar, 50 grams of peanut oil
1 Peel and finely slice the white radish, remove the seeds and strip the green and red peppers and put them in a bowl
2 Peanut oil burned to 70% heat, pour into a bowl with minced pepper and peppercorns, that is, into sesame pepper oil, add salt, monosodium glutamate, vinegar and mix well, pour in the bowl, mix well when eating.
Dried purple radish
Salted radish 1000 g
Soy sauce, white sugar, osmanthus flowers, cooking wine, chili powder each appropriate amount
1 Cut the salted radish into long strips, blanch it in 80 ° C water, drain it, put it into the altar, soak it in soy sauce for 1 day, fish it out, soak it in new soy sauce for 2 days, turn the altar once a day.
2 Then fish out the dried radish to dry, mix the remaining spices and mix well, and seal the altar for 10 days.
TIPS
The dried radish is eaten as you like, and care not to use tools with water and oil to take the dried radish.
Spiced radish strips
1000 grams of white radish
Salt, sesame oil, balsamic vinegar, five-spice powder each appropriate amount
1 Wash the white radish, cut into long strips, dry it semi-dry, sprinkle with salt, rub it evenly by hand, put it in the altar and marinate for two days, take it out and dry until it is 80% dry, then put it into the box and sprinkle with five-spice powder, knead until soft.
2 Radish strips into the altar, place a layer of radish, sprinkle a layer of salt, compact and cover, turn the altar upside down every 1 day, and after 7 days. To serve, drizzle with sesame oil and balsamic vinegar.