How to make sweet and sour radish delicious, how to make sour radish delicious

How to make pickled sweet and sour radish delicious, teach you a trick, crisp and refreshing, make it once and eat it in March.

Do you know why the sweet and sour radish in the restaurant is so crisp and refreshing? Today Meizi will teach you a little trick, simple and easy to learn, refreshing and appetizing, okay, don't talk nonsense, let's start making it.

1. First of all, take two large white radish, the current radish is very cheap, two are only five cents a piece, and use a knife to scrape off the old skin of the radish (everyone should remember to scrape it off, not cut it off) and then clean it.

2. After the radish is cleaned, split it in half, and then cut it into a clamping blade (the clamping blade is to cut two knives first, do not cut off the bottom, and then cut it off with the third knife) after all the cuts are put into the basin, add a handful of edible salt and mix evenly, put it here to marinate for half an hour, and sand the water.

3. Use pickled radish to prepare a little red pepper, ginger slices, garlic slices during this period, cut them all and put them in a large bowl, then add 1 bowl of sugar, 1 bowl of white vinegar, 2 bowls of light soy sauce, and then add a little bit of monosodium glutamate to enhance the flavor, and then pour it into most of the bowl of cold white open and stir evenly and put it for later use.

4. Half an hour later, this radish has a lot of water, pour out the water and then pour it into a basin of water to soak for five minutes, and then take it out, put it in a steaming cloth, dry it water, put the dried radish into a large bowl, the big bowl must not be stained with raw water and oil, so that it can be kept for a longer time, and then stir evenly and then buckle the lid and put it in the refrigerator to marinate overnight.

5. The taste of pickled radish is sweet and sour, crisp and refreshing, very delicious and appetizing (this sugar and vinegar can be increased or decreased according to personal taste).

6. Okay, today Meizi will share it with you here, if you think it's good, you can collect** to people in need, if you think** do not do well and need to improve, you can also leave a message to Meizi at the bottom of the screen, I will humbly accept your suggestion, we'll see you tomorrow, bye.

Sour radish is a very common delicacy in our lives, and its crisp and sweet taste can reach the bottom of the heart and make people appetize. Sour radish duck, sour radish stir-fried meat, sour radish dipped in chili pepper, are all very delicious.

A lot of people like sour radishes, but don't know how to pickle, or know how to pickle, but pickle.

It's too long to wait.

Today I will share a quick method of sour radish, the method and steps are very simple, you can eat it in two hours.

The detailed method steps will tell you:

Step 1: First prepare a fresh white radish, clean the white radish, and cut it into slices with a knife.

Cut it and put it in a pot for later use.

Step 2: Add an appropriate amount of salt to the radish, stir well with chopsticks, marinate for 15 minutes, and kill the radish water.

Step 3: After 15 minutes, wash the radish with cool white water to control the moisture.

Step 4: Put the dry radish into a large bowl, pour in white vinegar, just over the radish, add a few spoonfuls of sugar, and if you like spicy, you can get some millet spicy.

Then stir it well with chopsticks and marinate for 2 hours.

After two hours, the sour and crispy, sweet, and a little spicy sour radish can be eaten, which is particularly simple and fast.

Diet Tips:

Sour radish is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestine, weaken the toxin-producing effect of spoilage bacteria in the intestine, and help digestion, prevent constipation, prevent cell aging, reduce cholesterol, anti-tumor and other effects.

However, it should not be consumed in large quantities for a long time.

This is a quick sour radish method, rock sugar mainly plays a crispy role in it, wild pepper is sour and spicy appetizing, and red Zhejiang vinegar is colored.

The preparation of sour radish is as follows:1. First peel off the skin of the radish, then clean the radish with water, cut the radish into thin slices with a knife and put it in a bowl.

2. Put salt in a bowl, stir well and marinate for 15 minutes, after marinating, pour out the water from the radish pickle.

3. Then clean the radish with water, cut the radish into thin slices with a knife, and put it in a bowl.

4. If you feel that the white vinegar is too sour, you can pour cold water into the white vinegar.

How to make sour radish: Ingredients: white radish, refined salt, canned food bottles, table salt.

1. Wash and peel the radish. The specific method is shown in the following figure:

2. Rub into thick wires. The specific method is shown in the following figure:

3. Marinate with salt for 30 minutes. The specific method is shown in the following figure:

4. Wash the canned food and bottles to control the moisture. The specific method is shown in the following figure:

5. Wipe the inside with alcohol gauze. The specific method is shown in the following figure:

6. Put the shredded radish and the flooded water into the bottle. The specific method is shown in the following figure:

7. Seal the date and eat it after 15 days. All done. The specific method is shown in the following figure:

Sour radish is delicious

Vegetarian stir-fried shredded sour radish.

Steps: 1. Ingredients: 300 grams of sour white radish, 15 grams of coriander, 30 grams of chili oil, 4 grams of sesame oil, 10 grams of soy sauce, 15 grams of sugar, 1 gram of monosodium glutamate, 10 grams of ginger, 25 grams of green garlic, and a little refined salt.

2. Wash the radish, peel it, cut it into 5 cm long and centimeter square shreds, add a little refined salt and mix well, marinate for 5 minutes, and squeeze out the water; Wash the green garlic and cut it into 3 cm long thick strips; Peel and wash the ginger and cut into thin strips; Wash the parsley and cut into sections.

3. Put shredded radish, ginger, green garlic and coriander into a pot, add soy sauce, sugar, monosodium glutamate, sesame oil and chili oil, mix well, and put it on a plate.

Nutritional value of sour radish.

Eating sour radish has many benefits for the body, rich in vitamins and trace elements can supplement the lack of substances in the body, so as to achieve the effect of strengthening the body; It has an appetizing effect, and it can cause saliva secretion when it is an acidic food;

Eating sour radish regularly can also help the human body digest and promote gastrointestinal peristalsis, which in turn helps the body to discharge waste; It also helps to soften blood vessels. There are many benefits but can not be eaten for a long time, long-term consumption will cause damage to the body and stomach, but also pay attention to the baby can not eat, you can eat sour radish after meals to promote digestion, but also induce the body to produce trace elements and minerals to enhance human immunity.

White radish sour, used to be eaten from the beginning of the winter with radish, until the radish in the ground is pulled, there is no radish to eat, but now, there are white radishes sold all year round, you can buy it at the market or supermarket. Hurry up and buy two and come back to soak radish acid! Now I will tell you how to soak radish sour to quench your thirst.

First of all, we need to prepare white radish, rice vinegar, sugar, millet spicy.

Wash the white radish slices.

1.Marinate the sliced white radish with salt for half an hour, mainly to remove the spiciness of the white radish, and after seeing that the radish slices have become soft, marinate for another 10 minutes.

2.Wash the pickled white radish slices twice with water to remove the salty salted water. If you put too much salt, soak it in water, if you put too much salt, soak it in water, try to dilute the smoke flavor, and its practical salt-pickled white radish is just to remove the spicy taste, not to increase the salt, so there is no need to have the taste of salt.

3.Rinse the radish with water and squeeze the water dry with your hands. Don't have too much moisture. Put the drained radish into a bowl or a jar.

Cut some millet spicy, if you don't eat much spicy, put less, and if you like spicy, put more. There are many people who say that Guangxi people don't eat chili peppers, and here I want to tell you that in fact, there are many places in Guangxi that eat chili peppers, and there are also many places where they don't eat chili peppers. For example, Nanning, Wuzhou, Qinzhou, Guigang Yulin and other places basically do not eat spicy.

But Guilin in Guangxi is sure to eat chili peppers, as a Guilin native, how can I not eat spicy peppers, that is impossible.

In the last step, pour the spicy millet, rice vinegar, and white sugar into the white radish together, and soak the white radish in rice vinegar. If you can't eat white sugar, you can add a little more sugar if you don't like it, so you can add a little more sugar. It is best to marinate it for another hour, and it can be eaten after soaking for more than ten minutes, but it will still have the spicy taste of radish.

Therefore, it is recommended that it is best to soak for half an hour to more than an hour, which is the best to eat. The white radish is crisp, plus sweet and sour sweet and sour, plus the spicy taste of millet, the more you eat, the more addictive it is, and eating a few pieces of radish sour in summer is too thirst-quenching.

Why do Guangxi people like to eat sour so much? It is because of the landform of Guangxi, which belongs to the karst landform, and the water quality of Guangxi, it is also a sediment with more calcium, so many people in Guangxi will have that stone. Eat some acid in moderation, it can help to clean up these sediments.

Method 1:

Ingredients: 500 grams of radish, 10 grams of pickled pepper, 10 grams of ginger, 10 grams of garlic, 5 grams of salt, 80 grams of sugar, 500 grams of white vinegar.

How to make:1Wash the radish first, then take it to the sun for 2 hours, then cut it into strips for later use, if there is no sun, use a cloth or paper towel to dry the surface of the radish.

2.Put 5 grams of salt in the radish, stir well, marinate for 2 hours, and then remove all the water from the radish pickle.

3.Put the sugar, white vinegar, garlic, pickled pepper and ginger into the pot, boil over high heat, then put in the pickled radish, cook for 2 minutes, then let the boiled water cool, and finally put the water and radish all into the bowl, wait patiently for 2 hours, and then eat.

Method 2: Ingredients preparation: 500 grams of radish, 20 grams of pickled pepper, 3 grams of Sichuan pepper, 5 grams of dried chili, 10 grams of ginger, 700ml of vinegar, 100 grams of rock sugar.

How to make:1Clean the radish first, then cut it into 2 cm squares for later use, or cut it into strips, there is no size regulation.

2.Put the peppercorns, dried chilies, ginger, dried chilies, rock sugar, and diced radish into the white vinegar, then seal it, put it in a cool and ventilated place, and wait patiently for 5 days before eating.

Notes:1When making pickled radish, if you are ready to eat it within 2 days, you can dip it in oil and water, if it is more than two days, when eating, you must use dry chopsticks and fire spoons to pick and eat, all sour radishes will be moldy!

2.The first method of sour radish can quickly make the radish flavorful, and the second method does not need to be pickled, when soaking, you only need to put more sugar, and the pickled radish will be very delicious.

These two kinds of sour radish are very delicious, if you want to quickly make sweet and sour crisp sour radish, use the first method, if you want to eat sour radish for a long time, use the second method, the second method can be stored for a long time, and the sour radish can be stored in the refrigerator as much as possible.

1. Ingredients: fresh white and red radish, pickled pepper, millet pepper, ginger, lemonade, salt, rock sugar, white vinegar, mineral water.

2. Production steps: 1First of all, if you want to pickle the crispy sour radish, you must be strict in the selection of ingredients.

3.Cut the radish into 2 cm strips or chunks and put them in a dry bowl, add an appropriate amount of salt, stir well, and add salt. After letting it stand for a while, wait for the radish to be slightly soft and marinated to bring out some water, and pour out the excess water in the pot, 4

The next step is very important, take out the mineral water prepared in advance and wash the radish twice, wait for the salt on the radish to be cleaned, and then dry the radish and put it in a plate to dry and set aside. It is better not to use tap water.

5.You can use the time to pickle radish to prepare other seasoning ingredients, peel and shred the ginger, cut the pickled pepper and millet pepper into small circles and put them on a plate for later use, and soak the lemon slices in water.

7.Put the drained radish into a glass container, and add a few rock sugars, choose sweet but not greasy rock sugar can make the sour radish taste better, no rock sugar can also be replaced with white sugar and honey.

8.Then add an appropriate amount of lemonade to enhance the flavor of the radish, and add an appropriate amount of white vinegar, rice vinegar or fruit vinegar after the rock sugar melts, which can make the radish both sweet and sour and crisp, and do not use aged vinegar. Add the prepared shredded ginger, pickled pepper and millet pepper to the jar with the radish, stir well with chopsticks, and add the boiled water that has been boiled and cooled in advance, just over the radish.

9.Cover the seasoned kimchi radish with a lid and store it tightly in the refrigerator before taking it out and eating it after a day.

Preparation of sour radish.

Ingredients: white radish or carrot, ginger, sweet and sour water, sweet and sour sauce, salt.

Method: 1. Slice the radish for later use;

2. Put the cut radish slices in a basin, sprinkle with salt, marinate for about 20 minutes, cut the pu, the pickling time will be less, and turn it several times during the period;

3. Put the pickled radish slices and ginger together in a bottle and plug them tightly;

4. Use a small pot to mix water, sugar and vinegar, boil, stir while cooking, so that the sugar is completely melted, then 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 be submerged in the radish strips, cover the bottle after cooling, and place it at room temperature for a day, you can eat.

Ingredients: 500 grams of carrots.

Seasoning: 5 grams of salt, 5 star anise, 20 Sichuan peppercorns, 10 pickled peppers, 10 grams of white vinegar, 50 grams of water, 5 grams of sugar.

Method: 1. After the carrots are washed, wipe off the surface moisture with kitchen paper and cut them into small pieces;

2. Put the radish cubes into a bowl, add star anise, Sichuan pepper, pickled pepper, and 2 slices of ginger;

3. Pour salt and sugar, white vinegar and cool white boil (the ratio is 1:1:2:10) into another bowl and mix well.

4. Pour the mixed water into the bowl containing the radish, cover the lid and seal it, refrigerate for about 24 hours before eating, you can open the lid halfway, and turn it with waterless and oil-free chopsticks to make the radish pickled and even.