Salt pickle recipe

Winters in northern regions are very cold, and all kinds of plants enter hibernation, so it is a luxury to be able to eat fresh vegetables in winter. Many people in the north like to pickle some vegetables themselves in the autumn, using a lot of salt to make the vegetables salty. This can slow down the spoilage of the vegetables, and they can still eat the vegetables in the winter. Let’s learn about the recipe of salted pickles.

1. Dried radish pickles

Pickled radish is a home-cooked dish made from radish. The production of dried radish is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and storing". Dried radish pickles have unique flavors such as freshness, fragrance and sweetness. The aromatic substances are mostly formed by the decomposition of protein. During the pickling process and in the ripening period, the protein in the radish is gradually decomposed into various amino acids by the action of microorganisms and the protein's own hydrolases, thus producing freshness, fragrance and sweetness.

2. Dishes Features

The production of dried radish pickles is usually carried out around the winter solstice, and requires three steps: "drying, pickling, and storing." Dried radish, a vegetable with a unique flavor, is rich in vitamin B and has a higher iron content than other foods except day lily. The ingredients are carefully selected and the processing is fine. The color is golden, the taste is delicious, the aroma is rich, and it is crispy, tender and refreshing with a unique flavor.

3. Production method

(I) Ingredients

Main ingredients: 3 radishes.

Ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of five-spice powder, appropriate amount of chili oil.

(II) Steps

1. Cut the radish into strips and dry them in the sun. If the weather is good, dry them for two days.

2. Soak the pickled radish that has been dried for two days in boiling water for a while and wash it clean;

3. Drain the water and let it cool;

4. Add dark soy sauce, five-spice powder and salt and mix well;

5. Put it in a fresh-keeping box and marinate for two days;

6. Add some chili oil when eating to make it taste better. [2]

3. Notes

When the pickled radish is being dried, if it rains, in order to avoid bacterial infection and the pieces becoming sticky, they should be immediately put back into a jar and pickled with salt. In the process of processing and pickling dried radish pickles, how to further improve the flavor of the product is mainly to give full play to the promoting effect of acid, that is, to adopt a reasonable process flow to facilitate the changes of various nutrients inside the radish. The activity of various enzymes is greatly affected by external conditions. Temperature, salt content and pH value all have an impact on enzyme activity.

4. Dos and Don’ts

Just marinate for a short time. It is not advisable to eat too much pickles that have been pickled for a long time. The amount of food is suitable for 1-2 people.