How to make the hotel version of pickled radish?

The pickled radish in the hotel is not only beautiful, but also delicious. Its cost is less than 10 yuan, but it can be sold for tens of yuan, thanks to its beautiful appearance and delicious taste. Today, we will talk about the sauce formula and practice of pickled radish. You can also make a tall pickled radish after reading it. When you are greasy, you can come to a dish to appetize and relieve boredom, and you can also enjoy a face when you entertain guests.

The practice of the hotel version of pickled radish: 1, prepare two white radishes (about 1200g). Pickled radishes made of radish skins have the most crisp taste, so thoroughly clean the appearance of radishes, cut off some at both ends after washing, because the bitter taste at both ends of radishes is the heaviest, and then cut off the skins at the four sides of white radishes.

2. Tilt the knife 45 degrees, cut the radish skin into 0.5 cm thick radish slices, and try to cut the radish slices into even slices, so that the taste will be more even after pickling.

3. Put the sliced radish skin into a bowl, add 20g of salt to kill water, and then gently stir by hand. Don't scrape the radish slices too hard. The main purpose of this is to remove the bitterness of white radish and make radish taste smoother. Stir as much as possible, so that each radish can be evenly stained with salt to kill radish water, and then let stand 1 hour.

4. When pickling white radish, you can prepare some ingredients, prepare 3 pieces of garlic, cut 5 millet peppers into small circles, and fry 3 dried peppers into small pieces for later use. The amount of millet spicy and dried pepper can be increased or decreased according to your own taste.

5. Next, you can make a sauce marinade. First, add 500 grams of clear water to the pot, cut the pepper segments, a little pepper, 1 star anise, 3 fragrant leaves and 2 licorice, and then boil for 6 minutes on high fire to make all the ingredients smell boiling and melt into the water.

6. After the fragrance is boiled, you can turn off the fire first, pour the cooked sauce into a larger container, add 50g white sugar and 10g salt when the water temperature is high, stir for several times, let the white sugar and salt melt, and then naturally cool. You must wait until it is completely cooled before proceeding to the next step.

7. After the sauce is completely cooled, the seasoning step can be carried out. First, the millet pepper rings and garlic slices were poured into the brine, and then 6 pickled peppers, 50g pickled pepper water, 45g white vinegar, 30g aged vinegar,10g light soy sauce and 60g light soy sauce were added to make a delicious sauce.

8. The pickled radish skin has killed a lot of water and become very soft. Squeeze out the water in the radish skin slightly with your hands and grips, so that the radish skin can better absorb the flavor of the sauce. Put the pressed radish skin into the brine, stir it a few times, and press it again to make the radish fully soaked in the sauce.

9. Then seal it with plastic wrap and let the radish slices slowly absorb the sauce. If possible, you can put it in the refrigerator 10 hour or more. If you are not in a hurry, it is best to marinate for more than 3 days. The longer you soak, the more delicious the radish slices will be.

10, pickled radish slices can be put into the shape of flowers. First put them in a circle, then put them in a circle facing the gap, then put a layer of garlic slices and millet pepper in the circle, and then put them in a circle. That's it. Make radish slices into three-dimensional flowers and decorate them with some other colors at last.

In this way, beautiful and delicious kimchi flowers were born, so kimchi flowers are crispy, slightly spicy in sweet and sour, and especially delicious for appetizing. Hurry up and learn!