Basic introduction

250g radish, washed, sliced and crushed, soaked in proper amount of sugar, vinegar, salt and sesame oil. Suitable for bloating and sweet and sour radish with appetite.

Dull. Raw material formula: dried radish 100g salt 8 ~ 10kg vinegar above 5 degrees, 300kg sugar, 60kg saccharin, 600g.

manufacturing method

1. Choose radish with root fertilizer, fresh and tender meat, beautiful appearance and no pests and diseases. 2. Rooting radish, washing, drying, removing surface moisture, and cutting in half. 3. Put the cut radish into the jar layer by layer and sprinkle with salt evenly. 4. After curing for 2-3 days, start to pour the radish and juice into another vat twice a day, so that the salt can be dissolved quickly and the radish can be cured evenly. After the cylinder falls down, the cylinder is still covered with a bamboo cover, heavy stones are pressed on it, the cylinder head is covered, and it is taken out two days later. 5. Cut the radish into slices of 1.5 cm, which is convenient for soaking and salting out and absorbing the sweet and sour liquid. 6. Soak the slices in clear water for 3-6 hours, so as to discharge the pungent and bitter taste of radish and precipitate the salt, which is beneficial to absorb the sweet and sour solution. 7. After soaking, squeeze to remove some water, and the remaining water is about 40%. 8. Put the pressed radish slices in the sun for 3 days to become dried radish. 9. Put the dried radish into the jar, and then slowly pour the prepared sweet and sour liquid into the jar. The preparation method of sweet and sour liquid is to boil vinegar first, then add sugar and saccharin, and then air it to about 40℃. 10. Pour the sweet and sour liquid, tie the jar mouth with oil paper, and then coat it with blood material made of pig blood and lime, and you can eat it later. Product features: bright dark brown color, sweet taste, vinegar fragrance, generally made in autumn.