How to drown sweet and sour white radish, how to pickle sweet and sour white radish

Ingredients: White radish.

Seasoning: salt, sugar, shredded chili pepper, light soy sauce, dark soy sauce, vinegar.

Method:1Clean the white radish, cut it into slices and put it in a container;

2.Sprinkle with salt and grasp it well with your hands, marinate for an hour, and then pour out the water oozing out of the radish;

3.Add about three tablespoons of sugar and stir well;

4.Sprinkle with shredded chili peppers, at least 5 spoons of light soy sauce and 1 spoonful of dark soy sauce;

5.Add about three tablespoons of vinegar and stir well;

6.You can eat it after marinating for two days, and you can stir it a few times halfway to make the taste more even;

Key points:1The purpose of sprinkling salt after slicing radish is to marinate the water in the radish, so as to remove the pungent taste of the radish, the salt does not have to be too much, but after sprinkling salt on the surface of the radish, it must be stirred evenly;

3.It can be turned several times during the two days of marinating, so that the radish on top can also better absorb the flavor.

Sweet and sour pickled radish is a cold salad with spleen appetizing, blood lipid, blood nourishing diet **, radish with appropriate salt for half an hour, squeeze out the water vigorously, and marinate it with white rice vinegar and sugar for a day. If you discharge the refrigerator, you can marinate it for a week and it is not easy to break. Especially on dog days when there is no appetite in the scorching heat, it is a very good choice to drink soup with rice.

Pickled sweet and sour radish.

Palate: sweet and sour.

Key processing technology: mixing.

Difficulty: Easy.

Common kitchen items: Other.

Eating raw white radish can clear away heat and detoxify, help urination, stop fever, cough and phlegm, sober up, and prevent cancer.

1. Clean the basket from the middle of all two sections, and then cut 1mm sheets, dry can not be broken, leave 1-2mm connection at the bottom end, cut the 10th knife in the case of disconnection, and then in the middle of all two sections.

2. Marinate the cut pieces with a small amount of salt for about 30 minutes.

3. Flush out a lot of water from the basket, and also remove the pungent taste of the basket.

4. Mix the sauce with appropriate light soy sauce, white vinegar, sugar and chicken essence.

5. Squeeze out the water from the pickled basket pieces.

6. Put the marinated basket pieces into the adjusted bowl juice to soak in flavor.

7. In the hot summer, it is very good to eat a piece of sweet and delicious pickled radish, which is eaten with porridge or with rice.

A tip for this paragraph.

1.If you like to eat chili peppers, you can put some dried chili peppers.

2.Radish skin has a lot of nutrients, and if you buy it fresh, you can take it without peeling it.

3.Leftovers can be stored in the refrigerator and refrigerator, and if you can't see the oil star, you can generally store it for a week without rotting. Remember to use a sealed utensil, or use a plastic bag to seal the bowl buckle, otherwise the refrigerator will smell of baskets.

The steps to pickle sweet and sour white radish are as follows:1. Ingredients: 1 white radish, 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 2 tablespoons of sugar, 2 grams of salt.

2. Clean the radish and cut it into thin slices.

3. Add salt to the sliced white radish and marinate for about 20 minutes to marinate the water.

4. Squeeze out the water in the white radish slices by hand, and the white radish is transparent.

5. Adjust the sweet and sour sauce, pour light soy sauce, vinegar and sugar into the bowl and stir well.

6. Pour the prepared sweet and sour sauce into the radish slices, and the juice should be submerged over the radish slices.

7. Cover with plastic wrap and marinate for 24 hours, the pickled radish slices taste particularly crisp, sweet and sour, appetizing and refreshing.

Ingredients: white radish, a pinch of salt, vinegar, paste, sugar.

Steps: 1. Wash and slice the white radish, add 2 tablespoons of salt, stir well with chopsticks, cover and marinate for 30 minutes. During the period, the water is salted and poured out two or three times;

2. Pour in boiled water and rinse off the salt. Add vinegar, sauce and sugar, add boiled water, submerge the radish skin into the water, stir well;

3. Cover the lid and leave it for a few days;

1. The utensils should be cleaned in advance, and the knives and chopsticks for cutting radishes should not be mixed with the utensils for cutting raw meat, and pay attention to food safety;

2. White radish should be white and fresh, and I personally think it is better to pickle it in winter;

3. Old vinegar can be replaced with white vinegar, depending on personal taste;

4. I have eaten some white radishes pickled in restaurants outside, and some have apple slices and lemon slices added, which will taste richer. You can also add some ginger, garlic and chili peppers;

5. The weather is not hot, this time I didn't put the refrigerator, put it in a cool place.

The pickling method of sweet and sour white radish is as follows:

1. Wash the white radish and control the water (do not remove the skin of the radish, because the skin is more crispy and chewy) and slice (do not cut too thin, too thin and not crispy to eat).

2. Put it in a glassware and marinate with salt for about 30 minutes.

<>4. After marinating for 30 minutes, a lot of water is removed, and the excess water is poured out and dried.

5. Add 10 grams of sugar and continue to marinate for about 15 minutes, repeat this step twice (that is, marinate twice with sugar) to remove the spicy and raw taste of the radish.

<>7. Mix all the seasonings well, seal the plastic wrap and put it in the refrigerator for a day before eating.

Sweet and sour radish recipe 2

1. Wash the white radish without peeling, cut it into your favorite shape, I cut the radish into sections, put it in a large basin, add an appropriate amount of salt, grasp it and marinate it for 20 minutes, and pour out the pickled water after 20 minutes of pickling.

2. Use a bottle and jar, preferably with a glass jar, put the pickled radish into the jar, then add millet pepper (millet pepper cut into sections), ginger slices, pour in white vinegar (you can also put aged vinegar), put in sugar, rock sugar, salt. Cover and soak, refrigerate for more than 24 hours and eat.

The sweet and sour pickling method of white radish is as follows1.Clean the white radish from the middle of all the two halves, then cut 1 mm of thin slices, do not cut off, leave 1-2 mm of connection at the bottom, cut the 10th knife when cutting, and then in the middle of all the two halves.

2.Marinate the cut radish pieces with a pinch of salt for about half an hour.

3.Kills out a lot of moisture from the radish while also removing the pungent flavor of the radish.

4.Mix with light soy sauce, rice vinegar, sugar and monosodium glutamate.

5.Squeeze out the radish cubes from the marinated tomato.

6.Put the pickled radish cubes into the prepared bowl juice and soak them to taste.

Here's how to pickle sweet and sour white radish:Ingredients: radish, salt, balsamic vinegar, sugar.

1. Rub the radish with salt, do not peel and cut into thin slices for later use (try to choose a tender and white radish to see the water and spirit).

2. Cut it and put it into a large deep dish, add an appropriate amount of salt and mix well and marinate for half an hour.

3. A lot of juice comes out of the pickled radish, pour out the juice, wash and drain.

4. Add an appropriate amount of sugar, balsamic vinegar, light soy sauce, mix well, and put it in the refrigerator overnight.

5. Take it out of the refrigerator and put it on a plate. (Tips: Choose a little whiter radish, which is moist and tastes better!) Put it in the refrigerator and marinate it overnight to add flavor! The radish is washed with salt, and it is more crispy to eat with the skin! Late hunger.

The sweet and sour pickling method of white radish is as follows1.Clean the white radish from the middle of all the two halves, then cut 1 mm of thin slices, do not cut off, leave 1-2 mm of connection at the bottom, cut the 10th knife when cutting, and then all the two halves in the middle.

2.Marinate the cut radish pieces with a pinch of salt for about half an hour.

3.Kills out a lot of moisture from the radish while also removing the pungent flavor of the radish.

4.Mix with light soy sauce, rice vinegar, sugar and monosodium glutamate.

5.Squeeze out the pickled radish cubes to remove the water.

6.Put the marinated radish cubes into the prepared bowl juice and soak to taste.

Here's how:Ingredients: 1 white radish, 1 red pepper, 75 grams of aged vinegar, 50 grams of rice vinegar, 35 grams of rock sugar, and an appropriate amount of cool white boiling.

Excipients: salt to taste.

Steps: 1. The main ingredients are a white radish (about 350 grams) and a red pepper.

2. Wash the radish and cut it into thin slices of about 3 mm, and cut the pepper into rings.

3. Add an appropriate amount of salt and marinate for a few hours. I started pickling at noon and it took about seven or eight hours.

4. At night, I saw some water in the basin, which was the water in the radish that was salted out, and poured out the water.

5. Wash it twice with some cool white.

6. Transfer the washed radish to a suitable fresh-keeping box, add aged vinegar and rice vinegar, pour in about 160ml of cool white boiling, you can taste the taste, and adjust the acidity according to your taste.

7. Add rock sugar, cover and steep overnight. If the room temperature is higher than 10 degrees Celsius, it is recommended to put it in the refrigerator.

8. Sweet and sour radish finished picture:

After slicing the white radish, add sugar, salt and vinegar, and marinate for one hour

Ingredients: 1 white radish.

Excipients: appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of sesame oil.

Production steps: 1. Cut the white radish into 3-4 mm slices, cutting thin or thick will affect the taste, practice has proved that this thin and thick pickled out is the most delicious.

2. Each slice is cross-cut into four pieces, no matter the size, a quarter round piece.

3. Sprinkle with salt and sugar, stir it, the amount of salt should not be too much or too little, not too salty, after all, this is not a pickle.

4. Marinate for more than an hour to remove the radish flavor and spiciness, until a lot of water comes out.

5. Pour vinegar, the amount of vinegar is not more than half of the radish is better, because if you continue to pickle, the water will not be over the radish.

6. Sprinkle with sesame oil, you can put a little more fragrant, mix well.

7. Finished product drawing.

Notes:1. White radish should be marinated in water to remove the radish flavor and spiciness.

2. It is best to eat it within a few days after pickling, and if the vinegar is soaked for a long time, it will only have a sour taste and no fragrance.