Now is the season to eat radish, radish is rich in nutritional value, known as "small ginseng" in Chinese folk, it is rich in carbohydrates, plant protein, folic acid and a variety of vitamins, of which the content of vitamin C is 8-10 times higher than that of pears. High nutrition, but the price is very low, in the autumn and winter, it has become a regular customer at the dinner table of every household, steaming, stir-frying, stewing, cold mixing and pickling, etc., and there are many ways to eat. Today to share a crisp appetizer and rice to eat - pickled radish, from snacks to large, used more than 20 years of old recipes, every day cold no appetite, the table will put a small plate, eat several times more fragrant. Let's take a look at how to do it.
【Required ingredients】: 3 kg radish, 30 g salt, 20 g glutinous rice flour, 300 g water, 40 g chili powder, 40 g garlic, 20 g sugar, 20 g ginger, 2 g shrimp skin, a little leek, a little shallot
【Specific method】
1, 3 pounds of radish, do not need to peel after washing, the taste of radish peel is better. Slice first, then strip, and finally cut into small cubes. Add 30g of salt and marinate for more than 2 hours to kill water, and when there is time, you can marinate for 1 night.
2, pickled radish, squeeze the water hard, want to go more thoroughly, you can put it in a cloth bag, press it with a heavy object for several hours.
3, 20g glutinous rice flour, pour 300g of water and stir into a particle-free paste, pour into the pot, stir continuously over medium heat, cook until thickened and bubbly, pour out and let cool. Glutinous rice flour has a strong adhesion and can bond various spices together.
4: Finely chop ginger and garlic, add dried shrimp and mash out ginger garlic juice with garlic mortar, so that it is more flavorful. If there is no garlic mortar, it can be placed in a bowl and pounded with a rolling pin. Wash the leeks and shallots and let them dry and cut into segments.
5: Pour all the spices into the cool glutinous rice paste, stir well, marinate for 20 minutes to taste more flavorful.
6, finally put the glutinous rice paste seasoning into the radish block, grasp evenly, add the glutinous rice paste seasoning can be a good wrapper radish block, so that the pickling is faster. After doing it, you can eat it, pickle for a week and then eat better taste, put into an anhydrous and oil-free container in the refrigerated marinade, do a time can eat for more than half a month, pickled radish resistant, put on a year will not be bad.
Note: The whole process should be free of raw water and no oil, so that the taste of the pickled radish is crisp and not easy to break. Can't accept shrimp friends, can not put, shrimp rice is mainly fresh, a variety of spices can be adjusted according to personal taste, I am based on my own taste to do, come to the family relatives and friends to eat to take away a portion, each time do more to relatives and friends to eat.
Today's pickled radish sharing ends here, like to collect it first to do a little try it, think it is delicious but next time you can do a little more. Welcome friends to leave a message below the article, communicate and share with each other, thank you for reading, we will see you in the next issue, bye bye~