How to pickle the pickled radish in the hotel and how to make it delicious and crisp.

1, crisp radish 10 kg, salt, fresh wild red pepper, cinnamon, soy sauce, Shanxi aged vinegar (aged for three years) 150ml, Shanghai white vinegar 150ml, Haitian soy sauce 150ml, half a catty of rock sugar.

2, white radish, washed and dried.

3. Cut the radish skin into slightly thicker strips with a knife.

4. Then change the knife into an oblique square about one inch.

5, put the radish skin into the water and quickly scald it, it won't be too bitter, and it tastes like radish. Put it into a clean and oil-free stainless steel basin, and add a proper amount of salt and sugar for curing. Take a clean stone, or press a pot of water on it to let the bitter water come out, and take out the pickled radish skin after about four hours (be careful not to wash it again, otherwise it will not be crisp).

6, pickled radish skin, take it out to dry, semi-dry, you can try it, it will be almost crisp, if the wind is better, it will take two or three hours.

7. While pickling radish skin, put the ingredients such as soy sauce, white vinegar, mature vinegar, Vista soy sauce, bright red wild pepper, ice cubes, cinnamon, fragrant leaves, etc. into a small stainless steel basin, boil with high fire, then turn to low heat until the crystal sugar is completely dissolved, and then cool.

8. After the radish skin is half dry (don't touch the water or wash the radish skin), put it in a clean, oil-free glass bottle and put it in half a bottle.

9. Slowly pour the juice into the bottle with a funnel, completely soak the radish skin in the juice, and tighten the bottle cap.

10, you can eat it in the refrigerator for about 15 days.