How to pickle white radish, how to pickle white radish

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

It's easy. Wash the radish and cut it into strips or shreds (I like to use the kind of heartfelt radish shredded and pickled to eat), then put salt, marinate for a while, and then drain the water inside and put other seasonings to taste. If it is cut into strips, the marinating time should be a little longer, it may take about an hour to marinate, I generally shred, after ten minutes of marinating, some water will appear in it, and it's okay.

I think pickled radish needs to be peppered to be delicious, and it's the kind of chili oil, which is delicious when you put a little bit of it.

There is a kind of radish that pickles for a longer time I think is not bad, that is, cut into strips, marinate with salt for half an hour, and then put it in the sun to dry, until the surface of the radish is dry, and when it is a little wilted, it is collected and mixed with other seasonings and sealed, and put in the refrigerator. Just take a little out when you eat.

Teach you to pickle white radish strips at home.

Ingredients: 1-2 white radish, depending on the size of the pickled bottle, pickle as much as you want, appropriate amount of millet pepper, appropriate amount of wild pepper, white rice vinegar: appropriate amount, no radish can be, 60-80 grams of rock sugar, 5-10 grams of salt.

1. Wash the radish, leave the skin, cut it into the desired size and shape, put an appropriate amount of salt and stir evenly, mix it every half an hour, mix it two or three times, pour out the water, and slightly control the water on the radish strips.

2. After the radish is drained, put it into a clean, dirty and sterile bottle, the best sealed can, and the accumulated clean canned bottle with a lid is also good.

3. After cleaning the millet pepper, use kitchen paper to glue off the surface moisture, cut it into small circles, and put it in a jar.

4. Put in an appropriate amount of wild peppers bought in the supermarket, pour in an appropriate amount of wild pepper soup, and put them to enhance the taste.

5. Pour in the white rice vinegar, cover the radish inside, and soak the radish completely in the liquid.

6. Put in the crushed rock sugar and salt, put more wild pepper soup, put less salt, put less salt in wild pepper juice, put more salt, put in the amount of salt, taste it, the saltiness is not enough to add more, but put too much at once, it is not easy to get salty.

7. Use clean, water-free and oil-free chopsticks to stir all the ingredients of pickled radish evenly, tighten the lid or seal it, and take it as you eat.

Integrate love into the dishes and let the people who eat them taste happiness.

Ingredients: half a white radish, 350 grams of minced pork with three points of fat and seven points, 1 egg with traces, 100 grams of enoki mushrooms, rice wine, salt, white pepper, white sugar, garlic cloves, corn starch, light soy sauce, shallots, cooking oil, etc.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Gently fold the white radish in the middle and wrap it in the minced meat. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Fold the radish gently in the middle and wrap it in the well-mixed meat clump laughing. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Gently fold the white radish in the middle and wrap it in the minced meat. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Fold the radish gently in the middle and wrap it in the minced meat of Zheng Xin. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Gently fold the white radish in the middle and wrap it in the minced meat. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

55.Fry until both sides are slightly browned, and the front and back ends can also be slightly fried. 6.

Serve on a plate and drizzle with sauce.

How to pickle white radish strips, you can marinate them like this: 1. Peel and cut the radish into strips after washing it. 2. Put salt in the radish strips and marinate overnight.

3. After marinating, put the pickled radish strips in a clean glass bottle. 4. Cut the pepper into sections, mince the ginger and garlic. 5. Put soy sauce, chili, green onion, ginger and garlic, sugar and vinegar in the bottle.

6. Stir wide, mix evenly, seal and refrigerate for a week before eating.

Beijing radish raw material formula: 100 grams of green radish, 5 kilograms of salt, 500 grams of five-spice noodles. Pickling method:

1.Wash 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 Tiannai filial piety, take it out to dry, and turn it from time to time, put it away when it is dry until Changlun Sancheng, and put it in the tank carefully. 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.

Zhenjiang sweet and sour dried radish raw material formula: 100 grams of dried radish, 8 10 kg of salt, 300 kg of vinegar above 5 degrees, 60 kg of sugar, 600 grams of saccharin. Pickling method:

1.Choose radishes with large roots, tender flesh, beautiful appearance, and no pests and diseases. 2.

Remove the roots of the radish, wash it and dry it to remove the surface moisture and cut it in half. 3.Layer by layer the chopped radish into the jar and sprinkle the salt evenly.

4.After salting for 2 or 3 days, start pouring the jar, pour the jar twice a day, pour all the radish and juice into another jar, so that the salt will dissolve faster and the radish will be pickled. After pouring the cylinder, the cylinder is still covered with bamboo strips, pressed on the heavy stone, covered the cylinder cover, and taken out after 2 days.

Trembling finger state 5Cut the removed radish into centimeter slices for easy soaking of salt and absorption of sweet and sour liquid. 6.

Soak the sliced slices in water for 3 to 6 hours, the purpose is to drain the spicy and bitter taste in the radish, and precipitate the salt to absorb the sweet and sour solution. 7.After soaking, press to remove part of the water, and the remaining moisture is about 40%.

8.Put the pressed radish slices in the sun and dry them for 3 days to become dried radish. 9.

Put the dried radish into the jar, and then slowly pour the prepared sweet and sour liquid into the jar. The preparation method of sweet and sour liquid is to boil the vinegar first, then add white sugar and saccharin, and then dry to about 40. 10.

After pouring the sweet and sour liquid, tie the mouth of the cylinder with oiled paper, and then coat the blood material made of pig blood and lime, and it can be eaten after a period of time.

Vinegar pickled radish raw material recipe: 200 grams of long white radish, 5 grams of salt, one red pepper, 30 grams of vinegar, 5 grams of sugar, 3 grams of salt. Pickling method:

1.Peel the radish, cut it into 4 cm long segments, then stand up, cut out the cross flower on the original middle grip section, but do not cut deep, leave about centimeters at the bottom to make it not scatter. 2.

Marinate the scratched radish in salted water for 30 minutes, then remove it and shake it off, pressing out the water by hand. 3.Cut the red pepper into small pieces to form small red rings and remove the seeds.

4.Mix the vinegar, sugar and salt into a juice and soak the pickled radish in it. 5.

After the vinegar flavor has fully penetrated into the radish, place the cut red pepper rings in the center of the radish flowers to make a chrysanthemum shape.

Hope mine can help you.

1. White radish pickling method 1.

Usually you can prepare a white radish, two dried red peppers, 50 grams of white vinegar and 30 grams of rock sugar and 6 grams of edible salt, wash the white radish and cut it into pieces of uniform size, cut the dried red pepper into minced pieces, put it in an oil-free bottle that can be sealed together with the white radish pieces, grind the rock sugar into it, and then put in the white vinegar and edible salt and mix well to seal the bottle, and it can be pickled after a day.

2. White radish pickling method two.

The white radish can also be dried and pickled after the pickling, the white radish can be cut into thin strips before pickling, put it in the sun until it is dry, and then put the vinegar, five-spice powder and chili powder and sugar and a small amount of liquor and other seasonings together into the pot to boil, and then pour them into the dried radish strips, mix well and put them in a cool place to pickle, ten days later can have a flavor, so that the pickled white radish can be stored for a long time as long as it is stored properly, and can be eaten all year round.

3. White radish pickling method three.

White radish can usually be pickled and eaten, the pickling method is also very simple, usually you can cut the fresh white radish into slices, spread it in a small pot, put a layer of radish slices and spread a layer of salt and sugar, so repeatedly, and finally add an appropriate amount of light soy sauce and balsamic vinegar, put aside to marinate for about an hour, the white radish slices inside can be flavored, then you can take out and put it on the plate, add sesame oil to taste it directly.

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.

Here's how to marinate white radish:

Ingredients: 2 white radish, salt, light soy sauce, balsamic vinegar, dried chili, green chili, millet spicy, star anise, cinnamon, bay leaf, garlic.

Production steps: 1. Clean the white radish, do not need to peel it, it will be more crisp to eat with the radish skin, remove the head and tail, cut into three sections, each section is cut vertically with a few knives, and then cut a few knives horizontally, cut into small strips of uniform thickness.

2. Put the radish in a large basin after cutting the bridge key, add more salt to marinate the water in the radish, marinate for at least 6 hours, you can marinate it the night before, and you can do it early the next morning.

3. Put the pickled radish strips in clean water to wash off the salt on the surface, and then put them on the cover curtain to dry, no need to dry the radishes, as long as there is no moisture on the surface of the radish strips.

4. Prepare a head of garlic slices, cut off the millet spicy, cut off the green chili peppers, and prepare a few dried chili peppers.

5. Add two star anise, a short section of cinnamon, two bay leaves, add a bottle of light soy sauce, a little balsamic vinegar, bring to a boil and let cool.

6. After the radish strips are dried, put them in a large basin, add the prepared ingredients, plus the cold sauce, so that they can be eaten after 6 hours of pickling, and they can be stored in a sealed jar if they do more at a time, and take a little as a side dish every morning, which is really appetizing and refreshing.

The pickled radish in this way saves time and effort, crisp and refreshing, and pickles it in one day, my family will make such pickled radish several times every winter, make two large radishes at a time, and eat it up in a few days, crispy with a little spicy, with a bowl of white porridge, or a bowl of sour noodle soup, and it is full of vitality after eating all day.