How to make pickled white radish and carrots, and how to make white radish?

Ingredients: 600 grams of white radish.

Excipients: a pinch of refined salt, 3 tablespoons of light soy sauce, 3 tablespoons of sugar, 2 tablespoons of rice vinegar.

1. Peel the radish.

2. Cut into thin slices, put a little salt and mix well.

3. Pour out the marinated water.

4. Add sugar and mix well and marinate for an hour.

5. It's time to squeeze out the water.

6. Put it in a small basin and add sugar, vinegar and light soy sauce.

7. Mix evenly and marinate for one day, stir and marinate thoroughly every 3 to 4 hours, and put Nahu into the refrigerator for refrigeration.

8. Marinated, it is particularly crispy, sweet and sour.

Pickled white radish eggplant quietly finished picture:

Ingredients: 1 white radish.

Excipients: 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of white vinegar, 3 tablespoons of Sichuan pepper water, a little boiled water, appropriate amount.

The practice of soaking white radish.

Cut the radish into thin slices, peel or not, I am used to eliminating the skin, and the slices should not be too thin.

Spread a layer of salt on top of the radish, turn it over and bury it, make sure that only the bottom radish can also be stained with salt, wait for 20-30 minutes, and drain the water in the container.

Prepare a glass container or porcelain, put the drained radish into the container, pour white vinegar, a little pepper water (put a few peppercorns in it), an appropriate amount of boiled water and sugar, the ratio of sugar and white vinegar can be adjusted by yourself, boiled water is best to use cool boiled, Yu Pei and then put it in the refrigerator, two days later, you can eat.

Normally, the white radish cut into cubes is boiled in water for about 20 minutes, and if you want to cook the carrot until it is soft, you can extend the time to about 30 minutes.

Ingredients: 400 grams of pork ribs, half a white radish, 50 grams of oyster mushrooms, 3 grams of salt, 5 grams of cooking wine, 2 garlic leaves, 3 slices of ginger.

1. Prepare the small pork ribs and ginger slices and wash them well.

2. Add water to the pot, pour in the small ribs, bring to a boil, and blanch. Then remove and wash.

3. Put the processed small ribs into the pot, add enough water, and add the ginger slices.

4. Pour in the cooking wine, bring to a boil over high heat, turn to low heat and simmer.

5. The pork rib soup starts to turn white. Continue to cook.

6. Prepare side dishes. Radish, oyster mushrooms, garlic leaves.

7. Peel the radish and cut it into cubes. Add to the pork rib broth and bring to a boil over high heat, reducing the heat to low.

8. Wash the oyster mushrooms and tear them into small slices.

9. When the pork ribs and radish begin to soften, add the oyster mushrooms, bring to a boil over high heat, and cook for another 1 minute.

10. Add an appropriate amount of salt to taste.

11. Remove from the pot, sprinkle with garlic leaves, and enjoy.

The radish must be dried and soaked to be crispy.

The water is useless, but after drying, it can absorb the flavor and absorb all the seasonings.

I've been doing this myself a lot.

Method. 1. Cut the radish into small pieces, sprinkle with coarse salt and leave for more than three hours, wait for the radish to become soft, filter out the water, and dry it for later use;

2. Chop apples, pears and ginger, add salt, monosodium glutamate and sugar and stir (you can taste according to your own taste), then add chili noodles and fish sauce to continue stirring;

3. Shredded carrots, my knife skills are not good. Cut the green onion into sections and set aside;

4. Take out the cooled white radish, add the shredded carrots and stir well, and then add the seasoning juice together and stir well. Then put it in the crisper and put the green onion on the top layer;

5. Wrap it in a fresh-keeping bag and seal it. Put it in the refrigerator for about four or five days;

How to make pickled radish

Steps: 1. Prepare the white radish, wash it, cut it into pieces or cut into strips, and you can set it aside.

2. Add an appropriate amount of salt, put it in the white radish, marinate for about 20 minutes, marinate a lot of water, and then pour out the water.

3 Critical! This step must not be missing! After pouring the pickled water, rinse a slice with cool boiled water, and set aside for later use.

4. Prepare an appropriate amount of ginger, minced garlic, millet pepper + wild pepper, and pour it into the white radish.

5. Add an appropriate amount of white vinegar + sugar + salt in a small bowl, stir well, and pour it into the radish with ginger, garlic, millet pepper. Stir well with your hands!

6. Finally, put it into a sealed jar, add an appropriate amount of cool white boiling, just cover it.

The radish is OK, put it in the refrigerator and refrigerate overnight, and it tastes great!

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

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.

Pickled dried radish method 1].

1.Choose carrots, white radish, green radish can be, first we wash the radish and dry the moisture on the surface, and then cut it into several cloves from the middle, or it can be cut into strips, but I think it will be better to cut it, because this can ensure that each petal has a radish skin, familiar friends should know that the radish skin is very crispy after pickling.

2.Sprinkle an appropriate amount of salt into the chopped radish, then stir well and let it marinate overnight; The next day, the pickled dried radish is fished out, spread out in the sun and exposed to six or seven dry, generally if the weather conditions are better, 3 days will be almost dry, don't dry too dry.

3.The dried radish should be rinsed with water again, and then dried again, pay attention to this time as long as the surface moisture of the dried radish can be dried, because there can be no raw water and oil when pickling, otherwise it is easy to spoil.

4.According to our local practice, the method of adding down is to fry the salt, and the operation method is to put the appropriate amount of salt and pepper and star anise into a hot pan and fry until the salt is slightly yellow, and then it is naturally cooled after the fragrance; Then pour the "Hu salt" into the dried radish, mix it evenly, and rub it several times with your hands to make the dried radish evenly covered with salt, which is conducive to even flavor when pickling.

5.Put the dried radish with good salt into the pickle jar, seal and marinate for about a month to eat, so that the pickled dried radish will not be bad for a year, when you want to eat, clean the dried radish to remove the excess salt, chop and fry with chili pepper or add chili oil, sesame oil and balsamic vinegar are very delicious.