Jishou Vinegar Radish [Hunan Jishou Specialty]

What is Jishou Vinegar Carrot? Authentic specialty of Jishou, Hunan: Jishou Vinegar Radish

Summary:Do you want to know what Jishou Vinegar Radish is? This article is a detailed introduction toHunan Jishou specialty - Jishou Vinegar Radish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jishou Vinegar Radish. The full text takes about 6 minutes to read, mainly including the basic introduction of Jishou Vinegar Radish and its nutritional value? What are the product characteristics of Jishou vinegar radish? The production method of Jishou vinegar radish, etc

Introduction to Jishou Vinegar Radish

Jishou Vinegar Radish is not a radish soaked in vinegar, but a red radish soaked in a special sour water. This sour water is an exclusive secret recipe that cannot be casually shared with others; So, in the entire Xiangxi region, there may be only a few households whose vinegar radishes are very delicious. This radish must be a carrot. Cut the radish into thin pieces, put them in sour water overnight, and you can eat them the next day. You can't soak it for too long, otherwise it won't taste good. And another very important thing is: oil chili. Generally, chili peppers from other places are ground into powder using machines. But the chili peppers in Jishou are manually ground into powder using a stone mortar; Drizzle with boiling oil and add some seasonings. Mmm... it's super delicious. Adding two things together is what makes it delicious

1. Enhancing the body's immune function: Carrots are rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance

2. Help digestion: Mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and aid digestion

3. Assist in nutrient absorption: Starch enzymes in carrots can break down starch and fat in food, allowing them to be fully absorbed

Method for making Jishou vinegar radish

Ingredients: One white radish, mix the white radish with carrot shreds/strips to make it look better; Two or three slices of ginger, appropriate amount of sweet and sour, mainly depending on the size of the radish you use. The ratio of sweet and sour is about 2:1, then add two or three spoons of water and dilute the sweet and sour juice slightly; Salt

Recipe:

Cut the white radish into strips. If you want to eat it on the same day, cut it into shreds. Otherwise, the thickness of the radish strips depends entirely on personal preferences and cutting skills, and there is no fixed rule

Place the sliced radish strips/shreds in a large bowl, sprinkle salt, and marinate for about 20 minutes. The finer the cut, the shorter the marinate time; How many times should it be flipped during this period

After marinating, grab a handful of shredded radish with your hand and squeeze out the water from the radish like squeezing dumpling filling. Place the squeezed shredded radish in a glass bottle, along with ginger, and seal it tightly

Mix water, sugar, and vinegar in a small pot, bring to a boil, stir while cooking until the sugar is completely melted. You can taste if it is too sour or too sweet. After boiling, pour the sweet and sour juice into a radish bottle while it is still hot. The juice should cover the radish strips, let it cool, and then cover the bottle cap. Let it sit at room temperature for a day, and you can eat it. If you can't finish it, put it in the refrigerator. The chopsticks used to pick up carrots should be kept clean and free from oil stains

Put an appropriate amount of dried fragrant leaves and Sichuan peppercorns into the dried chili peppers, and mash them into flour, the finer the better. Add an appropriate amount of sesame, preferably white sesame. Then pour the freshly cooked vegetable oil onto the surface of the chili, mix well while pouring, and when there is no dry chili surface, pour a little more cooked vegetable oil on top, preferably 0.5-1 cm above the surface of the chili. Next, we'll wait for the chili sauce to be harvested After the vegetable oil on top of the chili cools down, the fragrant oil chili will be ready