When I was a child, the most delicious grandmother's hand-made pickles were green radishes. (Unfortunately, my sisters are not consistent with my impressions. I am not satisfied with this disharmony. Later, my aunt confirmed that it was my hallucination. This pickle is indeed eaten, but it is not the taste of childhood... I cried for a while...) Zhanqing green big green radish (when it was not popular, what is the radish), washed and cut into thick strips of small fingers, first use salt to kill water (this step I am special 2B forgot, oh I went to ...), and then went through the sun, simmered soft, mixed seasoning, looking for an oil-free container, and then waited quietly. When it is marinated, Grandma will use a dry chopstick to clip out a small bowl, pour a small stream of old vinegar, a few drops of small sesame oil, well, mix and eat. Don't look at it now, I will drool. When I was young, I couldn't eat it so much. I just didn't eat it. I just went to eat it subconsciously, and I didn't have a rare thing. It seems that many things are the same as eating in this poor life. When you have a bulge in your pocket, you can eat whatever you want, and the unforgettable taste in your memory truly reflects your taste gene. For children, there is no such thing as “waiting”. Anyway, for the extent to which the grandmother eats in this tank of pickles, the child’s pickling is a no-concept. That is not the case? I only know that for a long time, there will always be radishes with porridge and dry food on the dinner table, even if there are other kinds of pickles, such as the pickled cucumbers, and the grandmother’s aunts. Amaranth flowers - young women and young women use pears, apples, cowpeas, cucumbers and other methods in the cauliflower. In the late 1980s and early 1990s, the materials were still scarce. In the end, we are trying to enrich our taste memory. Even with all the above-mentioned dishes, I still stubbornly stick to the memories of the green radish, so that the first time I pickle the pickles, I will not hesitate to decide. Do this. Loading enough, back to the topic, how to pickle the green radish. The meaning of this sentence is, if you want to blurt out "I rely on how I do this kind of thing", then do not look at the text, just follow my picture, if you don't want to, read the text carefully.
A green radish, cough, in fact, I shared two. Wash and peel, let it lie on the chopping board, lie down and lie vertically.
Is it a slice of the knife from the middle, or first cut the waist and cut a thick slice after a knife... Mom, you want to ask this? !
See no, cut, of course, you don't have to be like me... I am free...
This is to show you the side profile. According to the mainstream view, this is a bit close to the thickness of the cube sugar. If you don't like the water, the taste is a little bit more brittle. You can divide it into two.
The second is forced. First of all, [should be salted first, killing excess water to make it dry quickly], I forgot it. Secondly, my starting point is that there are too many cats at home, and it is really uncomfortable to find myself on the floor. I should take advantage of the heating and hot, use the radiator to dry the radish, then I think, the heating can not be directly contacted, I have to give it a layer! So I forced the radish strips neatly in the fresh-keeping bag, tightly rolled up, sealed, and then...
...and then I wrapped it in a layer of white paper. The starting point of this step is that the heating is so hot, directly holding the plastic, will release harmful substances, so...
...then, it’s baked.
After one night, I was happily unpacking a bag, eh? Please use the expressions and actions in the picture to apply my virtues at the time. Why is the water not only full, but also hot? Oh, I am going... I suddenly understand where I am, and if you don’t understand... you don’t want to continue watching! !
At this time, if you are my cat, you can look at the figure in the picture, squinting at me like a silly ball to open all the paper bags, then open the storage bag, transfer the radish from the bag to the paper In the bag, put it on the heating again... but also have to wait another night!
One day passed, I thought about it, how can I do it, my house is filled with the smell of radish, and the cat is not willing to come and go, what do you want? Get ready to mix the crucible container, double gloves, chili powder, pepper powder and salt!
The container is guaranteed to be free of oil and water, and the radish is thrown in.
Look at this state, can you? Sister home heating to force? This tossing... It’s not easy... poor radish...
The ratio of salt, chili powder and pepper powder is 1:2:2. It is not too much. It is more salty and salty. It is not so poor. Don't be like this.
How strong is it to stir and stir? Even if the cadres who are like the ones in Figure 3 can become soft sisters, that's it. Give you a light close-up!
Looking at the picture, is it a lot of water? Then, find a locker or similar utensils, seal it, and place it at room temperature. How long does it take? There are tutorials on the Internet for half a month, some say a week... I am this: two days... I am not really jealous! really not! I just opened the cover and glanced at it. I found that I didn’t need to continue to consume it.
Two days later, it was like this. When you smell it, Emma is the authentic taste in the mouth of the pickle! Have a taste, the taste is all in, and it’s so biting and squeaky (I’m just pulling out the silver, it’s not easy?)
When I was eating, I used to mix some balsamic vinegar and sesame oil. I didn't need to add anything else. The vinegar couldn't fold the salty taste. Don't mention the more fragrant.
So far, the process of pickled pickles is over, although the middle 2B has passed, the cycle does not meet the list opened online (I can't control you if you say it!), but... 'That is better than nothing!' ”
1. The radish is crispy and raw, and even if it is marinated into dried radish, it will not be delicious. 2, just mix the seasoning into the radish, you can taste it, it will be slightly salty at first, don't worry, the taste will go in a few days, the salty taste on the surface is not so powerful; 3, it is useful to kill the radish with salt in advance, and I did it again later, the effect is better.