How to make soybean and radish pickles?

Pickles are a kind of food that only Chinese people like to eat. Many foreigners go crazy after eating Chinese pickles. They can't help but sigh that there are people in the world who like pickles so much. Pickles are simply too salty. In fact, although pickles are indeed very salty when eaten directly, they will not feel that way if they are paired with some delicious dishes or staple foods. So, how to make soybean and radish pickles?

1. Fermented soybean and radish pickles need to be pickled for two weeks.

2. How to make fermented soybean and radish pickles:

1. Wash and cook soybeans;

2. Cut the dried radish into dices or strips;

3. Stir evenly with the soybeans, add soy sauce, salt, soybean oil, sesame seeds, and chili according to your taste.

4. Stir it evenly and put it into a jar to marinate for two weeks before eating.

3. Soybean, commonly known as soybean. Soybean is an annual herb of the genus Glycine max in the Fabaceae family. It is native to China and is cultivated throughout China and is also widely cultivated around the world. Soybean is one of China's important food crops with a 5,000-year cultivation history. It was called "shu" in ancient times. Northeast China is the main producing area. It is a crop whose seeds are rich in plant protein. Soybeans are most commonly used to make various soy products, extract soybean oil, brew soy sauce and extract protein.

4. Radish, a biennial or annual herb of the genus Radish in the family Cruciferae. The roots of radish are eaten as vegetables; the seeds, fresh roots, dried roots and leaves are all used as medicine. The seeds help digestion and reduce phlegm, the fresh roots quench thirst and aid digestion, the dried roots promote bowel movements, the leaves treat initial dysentery and prevent dysentery, and the seeds are used for industrial oil extraction and for food.

Storage method

Dried radish pickles are rich in nutrients, high in soluble solids and low in acid. They are easily infected by microorganisms (bacteria, yeasts and molds) and cause deterioration and rot. The salt content of pickled radish is low and cannot inhibit the growth of all microorganisms. To preserve pickled radish for a long time, it must be isolated from the air to prevent the harm of aerobic microorganisms and oxidation to reduce V

Loss of itC and other biochemical changes. During the pickling process, it is necessary to consciously utilize some beneficial microorganisms for fermentation to give the product a good flavor.

Salt sealing method

Put the pickled radish into a jar or pool and compact it layer by layer. Cover it with edible plastic film, then spread dry salt on the film to seal it to isolate it from the air and prevent oxidation, which can effectively inhibit the growth of harmful bacteria.

Sealing the jar

First, wash and dry the jar, disinfect it with steam or salt water and alcohol, then put the dried radish pickles into the jar and compact them layer by layer, and add fried salt to seal it. Seal the mouth of the jar with kraft paper coated with alkaline water to prevent it from being breathable and store it in a cool and ventilated place.

Flip the altar seal

Put the pickled radish into a clean jar, compact it, seal the jar mouth with lotus leaves, turn the jar upside down, and seal the jar mouth with brine mixed with wood ash. This will allow the gas produced by fermentation in the jar to escape from the inside and outside of the jar, while the air outside the jar cannot enter. This method can prevent the pickled radish from getting moldy and spoiling.