How to make pickled radish, how to make homemade pickled radish?

Pickled radish is a home-cooked dish made with radish. Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

Raw material. 1 white radish, 1 carrot, 1/2 apple and 1/2 pear, 2 green onions, chili flakes, ginger, fish sauce.

Method 11: Cut the white radish into small pieces, sprinkle with coarse salt and leave it for more than three hours, wait for the white 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;

Method 2: Wash the radish, then find a place to dry, and leave it for about 3 days, the purpose is to make the radish as little water as possible, so that it is delicious. (Some people peel the skin, some people don't like to peel the skin, I like to eat it with the skin, it is refreshing).

Then cut the dried radish into 3-4 small pieces, and define the shape according to your preference, and do not force it.

Find a basin, sprinkle a handful of coarse salt, rub it with your hands, turn the radish for 5 minutes, and leave it there to marinate for 2 hours.

Then introduce the cold boiled water into another soaked tank, remember that the tank can not have grease, it must not be clean, and there can be no raw water in it, and the introduction is cold boiled water, not tap water.

Then put the kneaded radish in the mesh jar, put in some chili peppers, white vinegar, and a few more handfuls of coarse salt (other seasonings can be added in an appropriate amount according to personal taste).

Seal it with a lid, and after 1 month, the soaked radish is ready to be taken out and eaten, and it tastes good.

Radish is familiar to everyone, it has been cultivated in ancient times in our country, and it is a vegetable that we often eat in winter. Radish is very delicious whether it is fried and eaten, boiled in soup and drunk, or pickled. In addition to its good taste, radish is also rich in carbohydrates and vitamins.

Eating radish often can enhance the body's immunity, promote gastrointestinal peristalsis, help the discharge of waste products in the body, and can also reduce blood lipids, soften blood vessels, stabilize blood pressure and other benefits.

Pickled radish. Although there are many benefits to eating radish, it is impossible to cook it at every meal, but there is a method that can make us never get tired of eating it, that is, pickled radish, the soaked radish tastes crisp and delicious, as a side dish for every meal is the most appetizing, especially like to drink porridge to have some pickled radish, it is really delicious. The method of pickling radish is simple, but many people do not taste good, this is because they have not mastered the correct way to make it, so how to make delicious radish!

Today, I will share with you the recipe of pickled radish that the restaurant master has used for 40 years.

Pickled radish. Step 1: We first prepare the required ingredients, 500g of white radish, 15g of ginger, 5g of millet pepper, 25g of rock sugar, 3g of Sichuan pepper, 15g of pickled pepper, 250ml of rice vinegar, 200ml of water, 5g of salt.

Step 2: Rinse the radish with water, then cut off the roots of the radish partially, and finally cut the radish into long strips of uniform size. Note that in order to increase the taste of the radish, the skin of the radish does not need to be peeled off, as long as it is cleaned.

Put the cut radish strips into a clean basin, add an appropriate amount of edible salt, stir well with chopsticks, and marinate for about half an hour.

Pickled radish. Step 3: When marinating the radish strips, slice the ginger, cut the pickled pepper in half, boil it in water and let it cool for later use.

Note that in order to ensure successful marinating, the water cannot be used raw water, it must be boiled. When the radish is finished, discard the water from which the radish was pickled.

Pickled radish. Step 4: Prepare a clean, water-free and oil-free glass container, add an appropriate amount of rock sugar, rice vinegar and cold white boil, then shake the bottle by hand, mix these seasonings evenly, and then put ginger slices, pickled peppers and radish strips into the container, and then sprinkle a little pepper on it, and finally seal the container and marinate for about 2 hours before eating.

Usually put it in the refrigerator and take it out with clean chopsticks when you eat it.

Pickled radish. Now you know how to make pickled radish, as long as you master this recipe, you can ensure that the soaked radish is crispy and flavorful. If you like it, you can try it at home, and you will definitely not be disappointed.

Prepare the ingredients: half a white radish, 1 small piece of ginger, 3 cloves of garlic, 3 millet peppers (you can leave it out if you are afraid of spicy).

How to make it:

1. Wash and peel the white radish, cut it into 2 mm thick slices, put it in a bowl, add 1 tablespoon of salt, mix well and marinate for 10 minutes, kill the water. (Try to cut the radish skin as thin as possible, so that it is easy to absorb the flavor).

2. When marinating the radish, cut the ginger and garlic into thin slices, and cut the millet pepper into small pieces.

3. After the radish is marinated for 10 minutes, pour out the marinated water. (The radish is marinated before soaking to remove the ajerky taste of the radish and has a crisper texture.) ）

4. Put ginger, garlic and millet pepper into the pickled radish, add 2 tablespoons of light soy sauce, 5 tablespoons of white vinegar and 1 teaspoon of sugar.

5. Mix well, cover with plastic wrap and soak for 2 hours before eating, sour, spicy and crispy, appetizing and rice. If you like it, try it now!

Tips: 1. Make pickled radish, soak it with the skin, the taste is more crisp, and the nutrition is richer, but now in a special period, in order to prevent bacteria, it is recommended that you peel off the radish skin before soaking, which is safe and hygienic, and you can eat it with confidence.

2. Before soaking the radish, marinate it with salt for 10 minutes to kill the water, and then pour out the pickled water, which can reduce the jerky taste of the radish, and the soaked radish has a sweet, crisp and refreshing taste, which is delicious.

3. After the radish is salted, taste the saltiness first, if it is too salty, rinse it with cold boiled water first, and then add other seasonings to soak together.

4. Put the soaked radish in the refrigerator and seal it, and take it as you eat, and it will not be bad for a month.

How to make homemade pickled radish? Come and get it

Ingredients: 1 white radish, 7 pickled peppers, 1 carrot, 20 peppercorns.

Excipients: 3 teaspoons salt, 50 grams of white vinegar, 20 grams of sugar.

1. First of all, peel and wash the white radish and carrot.

2. Cut into strips, put 2 teaspoons of salt, grasp well with your hands until there are no salt grains, and leave for half an hour to one hour.

3. Chop the pickled pepper and put it according to personal taste, and put a few more if you like spicy.

4. Pickled radish has a lot of water, pour it out directly, put the pickled pepper, sugar, white vinegar, and peppercorn into the basin, pour some of the soup from the canned pickled pepper, and then put 1 teaspoon of salt, stir well.

5. Put it in a sealed bottle, refrigerate it for one day, and you can eat it the next day.

6. The finished product is as follows.

Pickled radish. Ingredients: White radish, dried chilies.

Seasoning: rice vinegar, rock sugar, salt.

1. Prepare 2 white radish, weighing about 400 grams, to choose the juice enough, so that it tastes crisp, white radish does not need to be cleaned, scrape off the skin, cut into square pieces, radish as little as possible to touch the tap water, raw water will cause radish deterioration.

2. After cutting into square pieces, put them into a dry basin, add 1 tablespoon of salt, grasp and mix evenly, let stand for 30 minutes, pickle the water in the radish, and remove the bitter and astringent taste of the radish.

3. When the time is up, you can control the water to take a look, the cleaner the radish moisture is killed, the more crisp it will be to eat, pour out the excess water, and then grab the radish separately.

4. Rinse twice with purified water, why not use tap water? Because there are many impurities and bacteria in tap water, which is not conducive to long-term storage of radish, it is recommended to wash it with cool white to wash off the salt on the surface of the radish, and then try to control the moisture again.

5. Prepare a waterless and oil-free dry bottle and jar, put the radish pieces in turn, arrange it reasonably, and spread the entire bottle, and then put 5 pieces of rock sugar, 6. If you love chili peppers, you can put 3 dried chili peppers.

7. Pour rice vinegar into the radish until the radish is submerged, then seal the lid, put it in the refrigerator and refrigerate overnight, and you can eat it the next day.

8. The radish soaked in this way is crisp and sweet, appetizing and eating, every time you eat, you can scoop out a small bowl with a spoon, and you are not afraid of getting tired of big fish and meat, and you have a good appetite for breakfast every day.

Summary of tips. 1. Before and after the processing of the radish, try not to touch the tap water, the tap water is not filtered and there are dirty things, which is not conducive to the later preservation of the radish, and it can be washed with pure water or cool white water.

2. Radish kills clean water, which is the key to crisp taste, and this step must be in place.

3. You can eat it on the same day, generally more than 12 hours.

The preparation of pickled radish is as follows:Ingredients: radish skin, two radish skins, six chili peppers or pickled peppers, half a cup of light soy sauce, 1 3 cups of aged vinegar, 1 3 cups of rock sugar or sugar, half a cup of brine juice, a little chicken powder, 1 cup of water.

1. Prepare to make the skin of the radish cake.

2. Grab the radish skin with salt, wash it and dry it.

3. Cut the millet pepper and finger pepper into small grains, put all the seasonings into the pot and boil, and let cool.

4. When the water is cold, put the radish slices in it and soak it, put it in the refrigerator, and soak it for one night before eating.

5. Start eating.

Summary. Hello, the method of soaking radish is as follows: 1 cut the radish into thin slices, peel or not, I am used to eliminating the skin, the slice can not be too thin 2 spread a layer of salt on the radish, turn it over, make sure that the bottom radish can also be stained with salt, wait for 20-30 minutes, drain the water in the container 3 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 boiled with cold white, and then put in the refrigerator to refrigerate, two days later you can eat cold dishes that are not delicious in winter, I always like everyone to get together to eat hot pot or something, easy to get on fire and accumulate food, white radish can be appetizing, and clear the lungs, and it is simple to make, the key is to eat refreshingly, it is the best choice for cold dishes in winter!

How to make the way to soak radish.

Hello, the method of soaking radish is as follows: 1 cut the radish into thin slices, peel or not, I am used to eliminating the skin, the slice can not be too thin 2 spread a layer of salt on the radish, turn it over, make sure that the bottom radish can also be stained with salt, wait for 20-30 minutes, drain the water in the container 3 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 boiled with cold white, and then put in the refrigerator to refrigerate, two days later you can eat cold dishes that are not delicious in winter, I always like everyone to get together to eat hot pot or something, easy to get on fire and accumulate food, white radish can be appetizing, and clear the lungs, and it is simple to make, the key is to eat refreshingly, it is the best choice for cold dishes in winter!

1. Reduce the ordering of takeout Now life is becoming more and more convenient, many people stay at home and like to order takeout at home, but takeout can't eat more, all kinds of links will affect food, so eating less takeout is healthier. 2. Avoid going to restaurants often Don't always ask friends out to eat, or the family likes to eat out, this is very bad, the food outside tastes really good, and you can't eat it often, after all, it's not as healthy as your own cooking. 3. Don't want big fish and big meat Now the standard of living has gone up, eating is not only to fill the stomach, many people have begun to delicacies from the mountains and seas, big fish and meat, which is actually wrong, and a light diet is a healthy performance.

4. Eat a balanced diet, eat with meat and vegetables must be balanced, not picky eaters, and with meat and vegetables, vegetarian eating alone is not nutritious, eating meat alone is too greasy, so it is healthy to eat with a balanced diet. 5. Do it yourself, if you have the conditions, try to grow some organic vegetables by yourself, and the food you grow yourself is more assured and healthier, and you can also cultivate your sentiment by growing your own vegetables.

Introduction to pickled radish Method:

Pickled sweet radish. Raw material formula: 2 kg of white radish, 500 grams of old garlic brine (refers to the old brine soaked in garlic), 600 grams of new brine, 500 grams of premium white soy sauce, 300 grams of first-grade vinegar, 400 grams of yellow sand brown sugar, 250 grams of sugar, 50 grams of salt, 60 grams of dried red pepper, 20 grams of white wine, 20 grams of mash juice, 1 spice bag (1 gram of star anise, vanilla, cardamom, 2 grams of Sichuan pepper, 7 grams of mushroom).

1. Choose a large, fresh and non-hollow white round root radish, remove the stems, roots and whiskers, wash them, drain the water, cut them into 3 cm thick slices one by one, mix well with salt and marinate them in a pot for 3 days, remove them, and drain the astringent water.

2. Mix the ingredients evenly into the jar, put in the radish slices and spice packets, cover the altar cover, mix the water along the altar, and soak for 1 month. After entering the altar, the altar should be turned over once about half a month to make it taste evenly. If you need to store it for a long time, you can soak the whole radish.

Product features Crisp, sweet, slightly salty, dark yellow. It can be stored for more than 100 days.

Sour radish raw materials: white radish or carrot, I recommend you to use carrots, because the meat inside is red and looks good, and there is still appetite, two or three slices of ginger, an appropriate amount of sweet and sour, mainly depends on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, slightly dilute this sweet and sour juice and salt.

Method: 1. Slice the carrot (white), if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;

2. Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period;

3. After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly;

4. Use a small pot to mix water, sugar, and vinegar, boil, stir while cooking, and make the sugar completely melt, at this time you can taste whether it is too sour or too sweet, after boiling, pour the sweet and sour sauce into the radish bottle while it is hot, the sweet and sour sauce should not be over the radish strips, cover the bottle after cooling, and place it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish it.