Chinese Food
Spicy radish
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I accidentally saw the recipe on TV. Now I share it with my kitchen friends. I can eat it in the next year, which is not only greasy but also appetizing. I have always resisted eating this kind of pickle before. I'm afraid of nitrite. Today, I'd like to give you a general introduction - generally, the production of nitrite in pickled products reaches a peak on the 9th day to the 11th day, and then it will slowly decrease. After 30 days, the nitrite is almost zero. So please take it seriously. That is to say, one day's stains and 30 days' worth eating.
Cooking ingredients
Cooking Steps
Step1:Wash radish, cut into pieces and marinate for us
Step2:Sliced garli
Step3:Apple and pear dice
Step4:Leek and shallot cut of
Step5:Chopped ginger. I rubbed it with a cheese boar
Step6:Turn off the hot water in the pot. Bring up the pot and add glutinous rice flour
Step7:Mix wel
Step8:Mix all the ingredients in i
Step9:After mixing, you can also wear disposable gloves to grasp i
Step10:Control the water content of the pickled radish. Pour it into the pot and mix well.
Step11:In a sealed, oil-free container. Serve 30 days later. If you want to eat it urgently, you can cut the radish into small pieces. Then you can eat it after marinating for one night. Of course, it doesn't taste good for 30 days.
Cooking tips:There are skills in making delicious dishes.
