How to pickle white radishHow to pickle, how to pickle white radish?

Preparation of pickled white radish.

2.Take out a portion of the chopped white radish, put it in a container, arrange it neatly, and then add the appropriate amount.

salt, and then take a portion of the radish and put it on top of the first layer, add the right amount of salt, and repeat until you finish taking the radish.

3Find a clean stone or other heavy object and press it on its surface, take it out after about 20 minutes, and pour out the water.

5.Add an appropriate amount of saccharin to it, mix and stir for 20 minutes, then squeeze out the water in the utensils, add an appropriate amount of light soy sauce and an appropriate amount of cool.

6.Add cool boiled water to it, no need to soak the surface.

7.Cover with a lid and serve at room temperature for about a day.

Pickled spicy and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

Hot and sour radish strips.

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) do not pass the radish strips, and then sprinkle some peppercorns, put the large vat in a warm place, about 15 days or so edible

Spicy white radish pickling techniques.

Teach you to pickle white radish strips at home.

Radishes, I believe there are countless ways to say it, steaming, stir-frying, frying, frying, cooking, etc., but today Xiao Dong wants to share with you a very simple method, no steaming, no frying, no frying, no frying, crisp and refreshing, no matter when you eat it is very appetizing.

Pickled radish] - crisp and refreshing, sour and spicy appetizing, healthy and oil-free, simple to make, home-cooked food.

Ingredients: White radish, green chili, red chili, garlic, salt, sugar, light soy sauce, dark soy sauce.

Specific production steps] ——

1. Handle the radish: first clean the radish, then remove the head and tail of the white radish, do not peel it. Cut the radish into slices.

2. Radish water: We put the cut radish in a pot, then put a spoonful of salt and a spoonful of sugar in it, stir well, and stir the water for about an hour.

4. Pickled radish: We will treat the pickled radish with chopsticks, then put the chopped garlic and chili pepper in the water-soaked radish, then put two spoons of salt, put a spoonful of sugar, then put in light soy sauce, and then some dark soy sauce to color, and then stir it well.

5. Refrigeration: We will mix the radish evenly and put it in the refrigerator, and refrigerate it overnight before eating.

Well, such a simple and appetizing side dish is ready, and it is very delicious whether it is a side dish or an accompaniment to the drink.

Pickled radish of "you ask me to answer"] —

1. Why do you need to boil the water in advance of pickled radish?

Answer: The water in the radish is relatively large, easy to get out of the water, so before pickling the radish must be pickled to remove excess water, so that the pickled radish is easier to taste, the taste is very delicious, generally we are making radish vegetables when it is best to remove the excess water in the radish first, so that the radish is crisp and tastes good.

2. What kind of radish does pickled radish generally choose to pickle and have a better taste?

Answer: Radish generally we choose fresh white radish is better, green radish is more spicy, and carrot taste is sweeter, white radish taste crisp not spicy or sweet, the taste of the side dish is very good, if you like other flavors, you can also use carrot and green radish. Moreover, there are many ways to marinate white radish, and we can try different methods at home to change the taste, so that it tastes more delicious with rice and wine.

3. Should the radish be peeled?

Answer: If it is a fresh radish, it is recommended to clean it, and then remove the head and tail, do not peel it, the radish has a crisp taste, the radish skin is relatively strong, and it is more refreshing and delicious to eat with the radish skin, so it is not recommended to peel the skin.

Cooking Tips]:

1. If the radish is easy to stick to the knife when cutting the radish, you can stick a small radish piece on the knife, so that the cut radish does not stick to the knife.

2. Put less sugar when boiling water and pickling radish, so that the pickled taste is better and more delicious.

3. Don't add too much salt when pickling radish, because light soy sauce contains salt.

4. When pickling radish, the amount of chili pepper should be added according to personal taste.

Pickling method: 1Wash the green radish to remove the fibrous roots, cut the fir into thick strips, and then put it in a jar, put a layer of green radish and sprinkle a layer of salt.

2.Pour the jar once every other day and rub the radish strips with your hands to expel the spicy smell.

After the day, take it out to dry, and turn it from time to time, put it away when it is dry, and put it in the tank.

4.Stir the spiced noodles into the radish strips, then press the radish strips firmly and press the heavy stones on top.

5.After that, remove the heavy stone every day, continue to press the radish strips, and it will be ready after 7 days.

When pickling radish pickles, it can be pickled into dried radish, the method is to remove the water after cleaning the radish, and then cut it into a finger-sized strip, put the salt and pickle for a day, remove the water, and then put it in the sun to dry in the air, and then add fragrant soy sauce and chili noodles and other raw materials to mix evenly, pickle together, and after three to five days, you can take it in, and you can take it off immediately when you love to eat.

Wash the white radish, peel and slice it, and put it in the crisper box. Prepare all ingredients. Chop the pickled peppers in the "millet spicy" with scissors. Pour all the ingredients into the crisper and mix well with the white radish, cover and marinate for 2 to 4 hours. Marinate and serve.

White radish pickling method:Ingredients: 700 grams of white radish.

Excipients: 6 grams of salt, 2 chili peppers, 30 grams of rock sugar, 50 grams of white vinegar.

Steps: 1. Prepare raw materials.

2. Wash and cut off the roots of the white radish, and do not remove the skin.

3. Change the knife into large pieces, not too small, too small will not affect the taste.

4. Put it in a sealed jar or a water-free and oil-free sealed container.

5. Chop the small red pepper and put it in a sealed jar.

6. Crush the rock sugar.

7. Sprinkle with salt.

8. Add rock sugar.

9. Pour in white vinegar.

10. Close the lid.

11. Shake well, marinate for half a day and eat, the rock sugar will slowly melt by itself, and the small particles don't care about it.

The pickling method of white radish is as follows:1. Wash the white radish and divide the radish into four, not too thick and not too thin.

2. Marinating the white radish in white sugar will kill a lot of water, and pour out the water.

3. Shred ginger, slice garlic and millet pepper, put it in the radish, and then add soy sauce and balsamic vinegar.

4. Stir well and let the radish soak in the soup for better flavor.

5. Cover with plastic wrap and put in the refrigerator to eat.

<>1. Pickled hot and sour white radish needs to be prepared fresh, three white radish, a piece of ginger, 15 Chaotian peppers, white vinegar and sugar, each with an appropriate amount of preparation, in addition, but also prepare an appropriate amount of water and a large glass bottle.

2. Wash the prepared fresh white radish with water, remove the skin, and then cut it into long strips. Put the sliced radish strips in a large bowl, add the prepared salt, grasp and marinate with your hands, and the marinating time should be about a short time.

3. Cut the prepared chili pepper from the middle, then cut all the prepared ginger into slices, put the water in a pot and boil, add sugar and white vinegar and cook for ten minutes.

4. After taking out the pickled white radish, drain the water, put it in the prepared glass bottle, then put in the cut ginger slices and chili peppers, and finally pour in the boiled sauce, mix thoroughly, and seal the pickling for 3 to 5 days after the vertical bureau, and the sour and hot white radish can be pickled.

【White radish soaked in vinegar】

Ingredients: 1/2 white radish.

Excipients: salt, 3 tablespoons balsamic vinegar, 3 tablespoons of flavor, 1 tablespoon of sugar.

2. The washed white radish must keep its skin in **, so that the crisp taste will be better, the hardness will be just right, and it will not become soft after pickling.

3. Put 2 tablespoons of edible salt in the bowl, grasp it well with your hands, and marinate it for about 15 minutes, then you can directly take it out and drain all the water.

4. After draining, you can wash it with water, or you can directly go to the next step, put in 3 spoons of balsamic vinegar, then add 3 spoons of flavor, 1 spoon of sugar, and stir it well.

5. Marinate for about 30 minutes, you can make it completely flavorful, at this time a very simple cold dish, vinegar soaked white radish is made.

1. When pickling radish, the skin can be retained, as long as it is washed clean enough, in fact, the taste of the radish skin is very good, and it tastes relatively crisp.

2. White radish is an ingredient with strong adsorption capacity, but the premise is to drain its water and then soak it in other sauces, so that it is more flavorful.

Summary. How to pickle white radish Hello dear. Method 1

After washing the radish, cut the skin into 3mm thick slices, not too thin. −2.Marinate for 30 minutes with 2 teaspoons of salt, then decant the brine.

3.Marinate for another 1 tablespoon of sugar for 30 minutes, then decant the water. −4.

Serve with marinade. 10 tablespoons light soy sauce, 2 tablespoons sugar, 1 tablespoon balsamic vinegar mix with 300ml of water, bring to a boil and let cool to room temperature. −5.

Pour the marinated sauce into a ceramic jar, then add the decanted radish slices and cover tightly to marinate. Ready to serve after two days. −

How to pickle white radish.

How to pickle white radish Hello dear. Method 1After washing the radish, cut the skin into 3mm thick slices, not too thin.

2.Marinate for 30 minutes with 2 teaspoons of salt, then decant the brine. −3.

Marinate for another 1 tablespoon of sugar for 30 minutes, then decant the water. −4.Serve with marinade.

10 tablespoons light soy sauce, 2 tablespoons sugar, 1 tablespoon balsamic vinegar mix with 300ml of water, bring to a boil and let cool to room temperature. −5.Pour the marinated sauce into a ceramic jar, then add the decanted radish slices and cover tightly to marinate.

Ready to serve after two days. −

That's all for "how to pickle white radish", I hope it will be helpful <>< you

Ingredients: 1 white radish.

A bowl of white vinegar.

Sugar: 1/2 catty, 5 chili peppers.

The sweet and sour spicy and spicy radish strips are made.

A group photo of all materials.

Wash the white radish and cut off the thin skin on the outside, leaving the inner skin, which is super crispy!! Then cut it into the size of a small tail finger, or cut into slices, not too thin, thicker and crispy!

Rub your body with salt, marinate for 20 minutes, and pour off the brine.

Put white sugar! Put white vinegar! Super demanding, you can boil the white vinegar first and let it cool and pour it into the white radish.

Put the chili pepper at the end! Tighten the bottle, close the lid and marinate for one night, pooo Let's eat! The oil-free and water-free bottle can be stored for a week.

The only ingredient: a few large white radish.

The only seasoning: salt.

Method: 1. Wash the radish, drain the water, and peel off some pimples slightly, but you don't need to peel it, the sour radish with skin can be crispy!

2. Then cut it into small pieces about the thickness of your thumb, put it in a large basin, sprinkle with some salt, mix well, and leave it for a while.

3. After about an hour or two, the radish will pickle some water, and we will put the radish in a large jar with this water.

4. Close the lid and leave it for about a week. During this period, the radish will continue to come out of the water, and you can use clean and oil-free chopsticks to turn it properly so that they can enjoy the moisture of the pickled water evenly. If you like to eat spicy sour radish, you can also add a few chili peppers to soak together.

You can eat it after a week, no need to put vinegar, it turns sour on its own, it is very crispy, and the parts with the skin are particularly crispy!

It can be eaten as is, or it can be used to cook dishes with other ingredients.

Ingredients. 1 white radish.

2 scoops sugar.

6 scoops white vinegar.

Light soy sauce 5 scoops.

Millet pepper to taste.

Garlic to taste. Ginger to taste.

Method steps.

White radish cleaned well.

Cut off the head and tail and divide into four strips.

Cut the radish with a razor blade and cut it with about four knives.

When cutting, it is thinner to make it easier to absorb the flavor.

After cutting, add an appropriate amount of salt.

Marinate for about 30 minutes.

Millet spicy chopped.

Ginger slices. Dice the garlic.

Add 6 tablespoons of white vinegar.

Add 5 scoops of light soy sauce.

Add 2 tablespoons of sugar.

Add an appropriate amount of warm water.

Stir and wait until the sugar melts.

Pour out the juice of the turnips.

Pour in the sauce. Stir with chopsticks.

Cover with plastic wrap.

Refrigerate overnight.

First, wash the white radish and cut it into strips. Salt on top. Yang Zhi. About two hours. Then wash the salt water and dry it. Then put on the seasonings, green onions, ginger, garlic, monosodium glutamate, cooking wine, and so on. Marinate for 3 to 5 days. It is ready to use.