How to drown green radish strips, how to drown green radish

Steps] 1Wash the green radish and dry it until there is no raw water on the surface.

2.Cut the green radish into strips and set aside.

3.Put the sliced green radish strips in a large clean basin, sprinkle 2 tablespoons of salt into it, grasp it with your hands, and marinate for a day until it comes out of the water.

4.Pour out the marinated water and squeeze as much water out of the radish strips as you can with your hands. Put the squeezed radish strips in a large clean basin and set aside.

5.Wash and dry the garlic minced, slice the ginger and cut the millet pepper into rings. These are added according to personal taste, and if you like it light, it doesn't matter if you don't let it go.

6.Place the ingredients cut from step 5 on top of the green radish.

7.Mix a sauce in a clean bowl, dark soy sauce, extremely fresh, rice vinegar, and Sichuan peppercorns. If the marinade is large, it is recommended to bring the sauce to a boil and let it dry, then pour it into the radish.

For a few pickled radishes like mine, you may be able to eat them in a few days, and you don't need to boil them. Stir to combine.

8.Put the radish strips mixed with the sauce in an airtight jar and refrigerate them for a day to taste and serve.

9.When eating, pour a few drops of sesame oil and stir well.

There is a trick to quickly pickling dried radish, no need to dry it, no need to wait, my mother's 30-year-old secret recipe is better than mustard.

Eat radish in winter, eat ginger in summer, many people are annoyed when they hear radish, this winter really does not eat less radish, especially in our north, the weather has just begun to be cold, began to store radishes and cabbage, soon the New Year is approaching, the green radish at home has not been eaten yet, I have also shared with you a few times before the practice of dried radish, but some friends said, but also to dry, but waiting, it is more troublesome to operate, I will share with you today a quick pickling of dried radish, no need to dry, no need to wait, You can eat it directly on the same day when it is pickled on the same day.

In the countryside of our north, like breakfast and dinner are inseparable from porridge (that is, porridge), even if there are stir-fried vegetables at home, this plate of dried radish can not be missing, and the radish has a higher vitamin content, crisp and juicy, although the dried radish is pickled food, can not eat more, but the salt content of the pickled dried radish is not very high, but also ensures the crisp green of the radish, which is better than the dried radish, my mother has used more than 30 years to study this recipe, often given to the neighbors to eat, everyone is recognized as a good recipe, Some neighbors came to my mother for advice, and they all gave a thumbs up after learning, so they don't have to worry about how to eat radishes at home, and friends who like to eat radishes can also try this recipe!

Many people dislike this dish, a few cents and 1 catty, the vitamins are 7 times that of pears, and they are often eaten stronger than fruits in winter.

Quick pickled dried radish] Let's talk about the production steps Prepare the ingredients: 1 green radish, salt, sugar, chili oil.

1. Clean the green radish, remove the roots, do not peel it, and cut it into large strips 1 cm wide and 4 cm long for later use.

2. Pour the cut radish strips into a **, sprinkle 4-6 tablespoons of salt, and kill the radish to water (about 4 hours or so) This little skill must be mastered, mark the key points, put salt to the dried radish to kill the water, the radish water is larger, and it is difficult to marinate it directly without killing the water.

After an hour, the radish strips have killed so much water, just pour them out.

4. Prepare another cage cloth (thin white sand cloth), put the radish strips in it, squeeze the water hard, and be sure to squeeze the water dry (be sure to squeeze the water with a sand cloth, so that it will be squeezed clean).

5. Put the drained radish strips in a large bowl, pour in a spoonful of sugar first, and then pour in 1 tablespoon of chili oil (the method of chili oil will be detailed in the next article).

6. Stir well, you can eat directly, no need to put other seasonings.

Steps to pickle green (green) radish:

Ingredients: Dried radish, appropriate amount of oil and salt, 1 tablespoon sesame oil, 2 tablespoons of dried chili flakes, 1/2 tablespoon Sichuan peppercorns, 2 large ingredients, 1 tablespoon of sesame seeds, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 teaspoon of white pepper

Steps:1Dried radish is a dried radish with green radish, cut into strips and dried directly, no salt, the dried radish is washed with clean water, washed to remove the dust that falls when drying, and then soaked in clean water for about 1 hour.

2.Take out the dried radish, take out the water from the dried radish with your hands, and put it in a pot for later use.

3.Prepare the seasoning, the amount of chili powder, Sichuan pepper, spices, sesame seeds, and chili flakes should be put according to personal taste, and more spicy ones can be eaten, and less spicy ones can be eaten.

4.Add oil to the pot and heat it, fry the peppercorns and ingredients over low heat, fry the peppercorns over low heat until slightly charred, and remove the peppercorns and ingredients. Sichuan pepper and ingredients should be fried over low heat, so that the pepper flavor of Sichuan pepper can be fully fried.

5.Turn off the heat and lower the oil temperature slightly, the oil temperature is too high, it is easy to fry the chili chips, and the high key has a bitter taste. Add the ground chili pepper and sesame seeds, stir constantly, and fry the chili flakes until fragrant.

6.Pour the fried chili oil into the dried radish, then add salt, light soy sauce, sugar, and white pepper.

7.Mix well with chopsticks, put in a container with a lid, and store in a cool place or refrigerator.

The home-cooked recipe for pickled carrot strips is as follows:

1. Wash the green radish.

2. The thickness of the finger of the cut is that size, because it will become thinner after the water is put in salt.

3. Add salt if you are suspicious; Squeeze out the salted water vigorously, you can taste the degree of salt, if it is too salty, rinse it with water, and then squeeze the water.

4. Take advantage of the sunny weather, dry in the sun, pay attention to turning and turning; Because it is made in winter, you have to bring it into the house at night, otherwise it will freeze.

5. Wash the dried radish strips with boiling water to remove the floating dust on them, and squeeze the excess water out of the slag with all your might.

6. Sauce: salt, sugar (1:3) Because the radish has been salted before, it has a certain saltiness and soy sauce will be added later, so I didn't put too much salt here, soy sauce:

The ratio of vinegar is 1:2, and the taste of Qin Liangyan is sweet and sour, so add some water appropriately and light the fire to boil the juice, the purpose is to fully dissolve the salt and sugar. Cut the dried chili peppers into small pieces, add some peppercorns to them, or put peppercorn powder.

7. Pour the sauce into the jar, marinate for 4-5 hours and soak in the flavor, and then put it for two more days, and the flavor will completely enter; Add some sugar to the jar (xylitol or honey can also be added).

Ingredients for pickled radish sticks: salt, 4 green radish. Steps: 1. Wash the radish and cut it into small strips.

2. Find a ** and put it on a plate to dry without adding any seasoning.

3. Choose a good weather to dry.

4. Wash off dust with water.

5. Drain the water.

6. Put chili noodles, pepper noodles, salt, sugar, light soy sauce and vinegar in a pot.

7. Rub vigorously to taste.

8. Choose a clean glass bottle, and the radish will be delicious if it is compacted and placed for two days.

The above content refers to Encyclopedia - Pickled Radish Strips.

Ingredients for pickled radish strips: salt, 4 green radish liquids.

Steps: 1. Wash the radish and cut it into small strips.

2. Find a ** and put it on a plate to dry, without adding any seasoning base leakage.

3. Choose a good weather to dry.

4. Wash off dust with water.

5. Drain the water.

6. Put chili noodles, pepper noodles, salt, sugar, light soy sauce and vinegar in a pot.

7. Rub vigorously to taste.

8. Choose a clean glass bottle, and the radish will be delicious if it is compacted and placed for two days.

The above content refers to Encyclopedia - Pickled Radish Strips.

Pickled radish strips. Ingredients: Radish.

Method:1Prepare a few large radish, peel off the skin first, cut into sections and strips, and let them dry in the sun.

2.Then add light soy sauce, aged vinegar, the ratio of light soy sauce and aged vinegar is 1:2, put a few large ingredients, add some peppercorns, add water, boil for 5 minutes and then let cool.

3.Cut some garlic, cut some potatoes and grilled ginger, pour some chili noodles into the pot, spray the fragrance with hot oil, add salt, add some sugar, and stir well.

4.After the radish strips are dried, wash them, then put the garlic cloves and ginger shreds in the radish strips, pour in the fried chili peppers, pour the dried soup, stir and put them in a kimchi jar. Leave it on for a day and eat it.

In a few simple steps, the sweet and sour radish strips are ready, put them in a jar, and you can take them out and eat them if you want to, which is very convenient. Make a plate for the family to eat, the bibimbap is particularly fragrant, since I have it, I no longer have to worry about making rice, there are no side dishes, a plate of pickled radish strips is all done!

Summary: We must first put it in the sun to dry, so that all the moisture goes out, and it is more flavorful!

In this way, we can control the salt content of the radish strips ourselves, and there will be no more excessive salt, which is convenient and hygienic! Feel.

Pickled into a root of the carrot method steps:

Prepare fresh radish and salt for the right amount of salt, in addition to some spicy Hongli pepper powder, Sichuan pepper noodles, fennel powder and salt and other seasonings, and then prepare an appropriate amount of white sugar and some high-grade pure grain liquor.

1. Wash the prepared fresh radish with water, then put more water in the pot to boil, put the washed radish into the water, and quickly take them out after the radish skin is wrinkled.

2. Put the scalded radish in the sun, do not dry it too dry, and it is advisable to make the radish soft. It takes about two or three days to get to this extent.

3. Put the prepared chili powder, Sichuan pepper powder, fennel powder and salt and other seasonings together and mix thoroughly, then add an appropriate amount of high liquor, mix these seasonings thoroughly and set aside.

4. After taking out the radish after drying, evenly smear the seasoning on each radish, put the radish with seasoning in the jar to pickle after coating evenly, press a heavy object on it after placing it, and then seal the jar, and the radish in the jar can be flavored after two weeks.