How to get rid of the spicy taste of raw radish, how to get rid of the raw taste of pickled radish

After shredding the white radish, marinate the water with table salt, and then take out the water of the shredded radish.

Ingredients: 1 radish, half a carrot.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of olive oil, appropriate amount of coriander, appropriate amount of celery.

1. Shred the white radish.

2. Carrots and celery, shredded.

3. Put the shredded white radish in a container, add a little salt, mix well, and leave for 20 minutes to let the radish come out of the water.

4. Blanch the shredded carrots and celery and set aside.

5. Drain the water with shredded white radish, and put it together with shredded carrots and shredded celery.

6. Add salt, sugar, chicken essence and olive oil and mix well.

7. Finished product. <>

Simple way to eat white radish raw beauty food As the saying goes: eat radish in winter and ginger in summer.

White radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects. In addition, white radish is one of the best calcium supplements for the human body**.

Eating raw white radish is nutritious, crisp and refreshing, detoxifying and sobering, easy to eat, and has the best curative effect.

1. Snack eating: cut a few slices of large white radish at night and snack directly, if you are afraid of spicy, you can scrape off the skin or dip it in a little white sugar and rock sugar when cutting, crisp and slightly sweet, refreshing and throat clearing.

2. The white radish dipping sauce is crisp and refreshing. Cut the white radish into slices or strips and eat it directly with the sauce. Tender radish cherry seeds are washed, cut into segments and can also be directly dipped in sauce to eat, easy to eat, crisp and refreshing, relieve heat, sober up, and have the best therapeutic effect.

3. Eat two cold salads:

1.Rub the large white radish into fine shreds, add refined salt, white sugar, rice vinegar, and a little seasoning of sesame oil and mix it to make it crisp and refreshing.

2.Rub the large white radish into thin strips, serve with some shredded cabbage or cabbage, etc., and put refined salt, sugar, cooked sesame seeds, sesame oil and other seasonings. The taste and flavor are delicious and unique.

Fourth, burst pickled and eat: the large white radish split, if the radish is large, it can be split again, into four pieces, then cut into thin slices, add refined salt, white sugar, rice vinegar, soy sauce (put a little), stir evenly, and leave it for a day.

When eating, put in more sesame oil, crisp, sweet, salty, fragrant, exquisite taste, even the pickled soup inside is sweet and sour, relieves the heat, sobering up.

5. Pickled and eaten: The large white radish is cut into segments, and the radish cherry seeds are removed from the leaves, so the radish cherry seed stalk is required and put into a salt water basin (altar). After marinating for half a month, you can eat radish cherry stalks, take them out and cut them into cubes, which are crisp and refreshing.

After a month of pickling, you can eat the pickled radish. If you cut it into slices or shreds, you can marinate it with some refined salt soy sauce and eat it in a week.

Eating radish raw will have a spicy taste, as long as you soak it in salt water, you can effectively remove the pungency. I'm a southerner, and I'm not used to eating radishes raw, as long as the radishes are cooked, the pungent taste will disappear naturally.

When eating raw, you can shredd, add a little sugar or rock sugar and mix well.

First, first cut the radish into strips or pieces to dry a little, blanch it with boiling water, and after basking in the sun, you can put in salt, chili powder, star anise powder and other seasonings, you should not put vinegar, it is not easy to preserve, and it will change the taste. Put the pickled radish in a glass jar and put it in the refrigerator for refrigeration! When eating according to personal taste, add sesame oil, vinegar, etc.

2. Prepare a white radish, 15 grams of salt, 30 grams of spicy bean paste, 15ml of white vinegar, 10 grams of minced garlic, 10ml of sesame oil, 20 grams of sugar, and 1000ml of cold boiled water. Cut the radish into centimeter slices, add salt and marinate for 15 minutes, gently knead the pickled radish slices, squeeze out the water, put it in a basket with a net, press the weight for 8 hours, soak it in 850ml of cold boiled water, the radish slices, after pressing, knead it with the remaining cold boiled water, and then put it in the basket with eyes and press the weight for 1 hour. 150ml of cold boiled water, 30 grams of spicy bean paste, 15ml of white vinegar, 10 grams of minced garlic, 10ml of sesame oil, 20 grams of sugar, make pickle sauce, take out the radish slices, squeeze out the water, and put it in the pickle sauce for 2 days before eating.

3. Open the lid and cook to remove the taste: When cooking radish, open the lid and cook to remove the odor.

4. Blanching and deodorization method: Blanching radish before cooking can remove the odor. The spicy taste and astringency of radish are due to the fact that radish contains substances called mercaptan and myrosin, which can be converted into volatile mustard oil after blanching, which not only removes the spicy and astringent taste in the radish, but also converts part of the starch in the radish into glucose to produce a slightly sweet and umami taste.

5. Salt deodorization method: Before burning the radish, sprinkle an appropriate amount of salt on the cut radish, soak it and filter the radish juice to reduce the bitterness of the radish.

6. Vinegar deodorization method: If it is steamed and eaten radish, it can be chopped first, put into vinegar at a ratio of 300:1 and then steamed in the pot, and the peculiar smell can be eliminated.

7. Baking soda deodorization method: chop the radish, sprinkle baking soda with baking soda according to the ratio of radish: baking soda = 300:1 and mix well and cook, so that the radish will not have a peculiar smell.

You can put a few slices of garlic, a few peppercorns, and a few pickled peppers in pickled radish, so that there is no raw taste, try it!

It can be marinated in brine first, then washed and re-marinated so that there is no nasty taste.

Hello, how to remove the first place of pickled radish, more seasonings such as ginger and peppercorns, you can remove the raw taste of pickled radish, thank you!

Green radish tastes spicy, because radish contains mustard oil, as long as the radish is shredded, marinated with salt for 10 minutes, and then rinsed with water several times, it is good.

The best way to feel this is to blanch it, and whoever copies it will remove a lot of spiciness, and if you eat it raw, you don't know.

You Fu Sun He, pro method 1: baking soda radish itself has a certain peculiar smell, at this time, you can mix the cut white radish with baking soda according to the ratio of three catties of white radish with five grams of baking soda, and then fry it, and the peculiar smell can be eliminated. Method 2:

Frozen some radishes are too spicy or bitter, you can first thaw them and rinse them with cold water, and the cut white radish can also be salted with a small amount, and then wrapped in gauze and gently squeezed out the water. Method 3: Drop some vinegar in an appropriate amount of vinegar, which can also reduce the bitter and astringent taste of radish pai.

Method 4: Salt + sugar scrape off the outer skin and marinate it with salt, then squeeze out the water and marinate it with sugar for a while, which can not only remove the spicy taste but also make the taste crispy.