Chinese Food
Lazy pickled radish
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By chance, Congcong learned a pickled radish with a taste similar to Sichuan pickle. This method is really super simple. It doesn't need to be pickled or fermented. Although it's not authentic, it's really very convenient. The pickled radish can be eaten the next day. It doesn't need to wait for fermentation at all. And the production process is very fast. It can be easily mastered by kitchen white or office workers. Let's take a look at the system Make a method.
Cooking ingredients
Cooking Steps
Step1:Wash the radish with water. Cut the radish into four sections longitudinally with a knife. Cut the radish into 3 mm thin sections along the section. The white radish should be fresh. It should not be hollow or lack of water. Otherwise, the pickled radish will not taste crisp.
Step2:Prepare a proper amount of millet pepper, prickly ash and ginger. Because these ingredients play the role of seasoning, you can control the amount according to your personal taste. Congcong likes spicy food. So put more millet pepper. Don't put a lot of pepper. Because the pepper will be very spicy after soaking. So put no more than ten.
Step3:Cut spicy millet into small pieces. Slice ginger for later use.
Step4:Prepare a bowl without oil and water. First pour 300 grams of white vinegar into it. Because our formula is not fermented, white vinegar plays the role of lactic acid bacteria to regulate the sour taste. Vinegar can not be used as aged vinegar or balsamic vinegar. Because white vinegar does not contain other ingredients. The purity of vinegar is very high, and there is no special taste.
Step5:Pour in the soy sauce and sugar in the white vinegar and mix well. The pickle juice is ready. The soy sauce is used to play the role of salt. Some people are used to marinate the radish with salt in advance, and then soak it with sugar and vinegar. When the radish is salted, it will lose water and crisp taste. So here we use the soy sauce instead of salt. This step is omitted. It saves time and retains the crisp taste of the radish.
Step6:Pour the pickle juice into the container. Put the radish slices into the pickle juice. Finally add millet pepper, prickly ash and ginger slices to soak for one night. You can eat them the next day.
Cooking tips:1. The radish should be fresh. Don't be hollow or lack of water. Otherwise, the pickle taste is not crisp. 2. The white vinegar in the pickle juice can't be replaced by other vinegar. It's better to choose the one without degree, because some white vinegar will be mixed with alcohol. Don't choose the one with alcohol. 3. The amount of sugar in the pickle juice must not be reduced, because the amount of vinegar is very large, and the finished product will be very sour if the pool amount is reduced. 4. The purpose of raw soy sauce is to make the taste of sugar and vinegar more distinct. Therefore, raw soy sauce does not need to be added much. Adding more will affect the color. It will be a noisy guest. But it can not be left alone. Because only the taste of sugar and vinegar radish will be very light. The finished product is not delicious. 5. Most importantly, all containers must be oil-free and water-free, especially oil-free, because oil will make pickles deteriorate and shorten the storage time. 6. Pickles are kept at room temperature for one week and refrigerated for half a month. Because they are not fermented, the shelf life is short. Because it's easy to make. You can eat it now and soak it. The pickle juice should be replaced twice. It can't be used for a long time. Cooking
