White radish pickling method and ingredients, pickled white radish method

How to pickle white radish and make dried spiced radish.

Ingredients: 1 white radish, salt and allspice powder.

Appropriate amount of pepper, sesame oil and vinegar.

Method: 1. Remove the two ends of the radish and the bad skin of the skin, and leave part of the skin to be more chewy. Wash the radish and cut it into large pieces.

Cut into thick slices of about 1cm. Cut the white radish slices into 1cm thick strips. Put the radish strips in a pot, add an appropriate amount of salt (more than usual for stir-frying), grasp well with your hands, and marinate for 3 hours.

After 3 hours of pickling, the water in the radish is pickled. Squeeze the water out of the radish, and the drier the water, the better.

2. At this time, if you mix the five-spice powder directly, it is difficult to wrap it, and place the radish strips on the grate.

on, put it in a ventilated place to dry for 3-4 hours. Dry the radish strips until they bend without water. Put the dried radish strips in a pot, sprinkle with five-spice powder and pepper, the dosage depends on your taste, and you can put more if you like heavy flavors.

Grasp the radish strips vigorously with your hands, so that the five-spice powder and Sichuan pepper powder can be dissolved into the radish to better absorb the flavor.

3. If you eat it directly, the radish is not strong. Put the radish strips on the grate again and put them in a ventilated place to dry for 2 days. If the weather is not dry enough, you should dry it for 1 or 2 more days, and the specific time should be determined according to the actual situation.

Wait until the radish strips have lost most of their moisture and become shriveled. Take one in your hand, bite it to make you feel tough. If the sun is too dry, it will be very difficult to bite, so soak it in water for a while when eating.

4. Rinse with water and rub with your hands constantly. Wash the radish strips and cut them into small cubes. Pour in an appropriate amount of vinegar and sesame oil, mix well, or put some shallots.

and coriander. Pour into a plate and serve immediately.

Explanation: When making dried radish, you can make spicy, unscented, cumin-flavored, etc. according to your preference.

The pickling method of white radish is as follows:1. Wash the white radish and divide the radish into four, not too thick and not too thin.

2. Marinating the white radish in white sugar will kill a lot of water, and pour out the water.

3. Shred ginger, slice garlic and millet pepper, put it in the radish, and then add soy sauce and balsamic vinegar.

4. Stir well and let the radish soak in the soup for better flavor.

5. Cover with plastic wrap and put in the refrigerator to eat.

The pickling method of white radish is actually very simple, cut the white radish into strips, then put salt to marinate for half an hour, then wash it, and then put it in the jar, add vinegar and rock sugar.

First of all, the radish can be cut into small pieces, then left to dry in the sun for 1 2 days, and finally pickled using words.

Like a white radish, cut it into slices or strips, then put some salt to marinate the water, and then put it in some spices and marinate it directly, in general. It takes about a week to marinate and it will be ready to mature.

You can buy the ingredients directly after the radish pickling method and blending, and you can buy the ingredients directly after the white radish is salted, which is particularly convenient and simple.

The method and configuration of pickling radish I think that white radish ** can click on the Internet to check its specific pickling method and ingredient ratio, and you must pay attention to the details.

You can just use that special pickling salt and put a little vinegar on it.

The pickling method of white radish is a unique pickling method.

Carrots, sliced, dried and marinated in light soy sauce.

In terms of the configuration of the pickling method of white radish, in the case of white radish, you first cut it into shreds, put the fog barrier in the sun to dry the water, and then add some salt and oil to marinate it in it.

Pickle the white radish with salt, cut the white radish into strips later, marinate it with salt for a day, take it outside to dry, dry the white radish until it wilts, come back and soak the white radish with soy sauce sweet and sour, the taste is particularly crisp, and it is very delicious, and the rice, if you want to eat spicy when you want to do it, you can also cut a little chili oil, and the taste is very good, it is recommended that you give it a try.

Pickled white radish

Materials

2 pounds of white radish and an appropriate amount of rock sugar.

Appropriate amount of white vinegar bell pepper according to demand.

Light soy sauce 2 tablespoons garlic to taste.

Salt to tasteMethod

Step 1

Prepare a white radish, wash it, and remove the remaining water stains on the surface of the radishAllow to dry and set aside

Step 2

Prepare a pickling container, wash it, dry it and set it aside;

Step 3

Prepare an appropriate amount of bell pepper, wash and drain, cool and set aside;

Step 4

White radishCut into strips, you can cut it into slices or other shapes you like;

Step 5

Put the radish strips in a clean basin, add two tablespoons of salt and stir well, wait for the water to kill for an hour, then pour out the water that kills, wash the radish strips with cool boiled water, and drain the water as much as possible;

Step 6

Slice the bell pepper, ginger and garlic, and prepare some rock sugar;

Step 7

Pour an appropriate amount of cold white water or mineral water into the marinating container, pour in the prepared rock sugar bell pepper garlic slices ginger, then add two tablespoons of light soy sauce and three tablespoons of white vinegar, stir with clean chopsticks to melt the rock sugarYou can taste the sauce and adjust it accordingly to see which one is lacking in sweet and sour;

Step 8

Finally, put the radish strips into a pickling container, againAdd cool boiled water and cover the radish stripsCover the lid and put it in the refrigerator for a day to enjoy the deliciousness!

【Ingredients to prepare】 White radish, cucumber, ginger, millet pepper, bay leaf, garlic, cinnamon, salt, star anise, peppercorn skin.

Specific production steps] 1: Wash the white radish, control the moisture, cut it into thin thick slices, wash the cucumber to control the moisture, cut it into strips and put it together with the white radish. 10 catties of radish, add 2 taels of salt, then add 1 tael of sugar, stir well, the purpose of adding salt is to kill the water in the radish, and the purpose of adding sugar is to reduce the pungency and bitterness in the radish, marinate for 1 hour.

Don't just put salt when pickling radishes.

2: Let's boil a sauce for pickled radish, add oil to the hot pan, put the pepper skin, bay leaves, star anise and fry until fragrant, stir-fry the fragrance and pour in 500 grams of light soy sauce, 200 grams of rice vinegar, put in the ginger slices cut in advance, boil for 3 minutes on high heat, cook the fragrance of the material head, and let it cool for later use. The purpose of boiling the sauce and stir-frying it in oil can not only increase the flavor, but also lock the moisture of the radish, which is not easy to spoil.

3: The pickled white radish kills a lot of water, bends it by hand, and becomes very elastic, and this step of pickling is the key to the crispness and flavor of the radish. Then wash off the salt smell with running water, control the moisture and set aside, this step is the key to eating radish sweet and not bitter.

4: Drain the radish, put in the chopped millet pepper, garlic slices, pour in the cool seasoning sauce, stir well, put it into a waterless and oil-free container, seal and pour in an appropriate amount of high liquor, which can play a role in sterilization and antiseptic. Finally, you can eat it after sealing and marinating for 3 days, and if you want the radish to add more flavor, the time can be extended a little.

In fact, the white radish itself is very crisp and sweet, and it is delicious even if marinated for 1 hour.

I believe that many people have the habit of eating small pickles at home, especially for breakfast and dinner, with a little appetizing and delicious small pickles. Like at home, almost every meal has homemade small pickles, with a variety of types and rich tastes, and you will feel appetizing when you look at it. The following brings you the pickling method of the white radish that my family often eats in autumn, the white radish is pickled like this, as long as it is a few simple steps, it is crisp and flavorful, hydrates and goes to autumn dryness, and the appetite is also good.

The ingredients, seasonings and methods of this small pickle are very simple, just blanch the cut white radish strips in hot water and put them in cold water for later use, put them in after the sauce is adjusted, cover them with plastic wrap and refrigerate for three hours to eat! In addition, dietitian Da Qiao also pointed out that white radish has the effect of clearing heat and relieving cough and removing autumn dryness, which is especially suitable for autumn consumption. Friends who have learned may wish to do it together!

Pickled radish. by Little Fish's private room.

Ingredients: 500 grams of white radish, 5 millet peppers, 100 grams of aged vinegar, 100 grams of balsamic vinegar, 100 grams of light soy sauce, 50 grams of dark soy sauce, 30 grams of sugar, appropriate amount of water.

Cooking steps:11 radish, washed and peeled, 2

All cut into strips, 3Hot water for 3 minutes, 4Put cool water in reserve, 5

Millet spicy wash and cut into cubes, 6Marinade: aged vinegar + balsamic vinegar + light soy sauce + dark soy sauce + sugar, 7

Put all the radishes in the sauce, 8I like to eat spicy food on sprinkled millet spicy, 9Cover with plastic wrap and refrigerate for 3 hours for the best taste overnight!

Rugao specialty longevity food, Jiangsu Province edible agricultural products, long white radish, fresh vegetables 5 pounds free shipping.

Purchase. **Monthly sales 53

Cooking Tips:

1. When buying radish, you should choose a radish with white rhizomes, smooth skin, and elasticity as a whole, with green leaves. In addition, when choosing, you should weigh it in your hand, and it is better to choose the heavier weight and feel heavier. In case you get a hollow radish.

2. It is best to store radish with mud, if the indoor temperature is not too high, it can be placed in a cool and ventilated place. If the radish you buy has been washed, you can wrap it in paper and put it in a plastic bag for preservation.

3. The content of vitamin C is the largest at 3 5 cm from the top of the radish, which is easy to shredd, strip, and cook quickly. The middle section of radish contains more sugar, and the texture is crisp and tender, which can be used as a cold dish.

White radish pickling method:Ingredients: 700 grams of white radish.

Excipients: 6 grams of salt, 2 chili peppers, 30 grams of rock sugar, 50 grams of white vinegar.

Steps: 1. Prepare raw materials.

2. Wash and cut off the roots of the white radish, and do not remove the skin.

3. Change the knife into large pieces, not too small, too small will not affect the taste.

4. Put it in a sealed jar or a water-free and oil-free sealed container.

5. Chop the small red pepper and put it in a sealed jar.

6. Crush the rock sugar.

7. Sprinkle with salt.

8. Add rock sugar.

9. Pour in white vinegar.

10. Close the lid.

11. Shake well, marinate for half a day and eat, the rock sugar will slowly melt by itself, and the small particles don't care about it.

The white radish is pickled in this way, refreshing and crisp, and the method is as follows:Ingredients: Appropriate amount of rotan.

Ingredients: chili pepper, ginger, garlic, green onion, soy sauce, sugar.

1. First of all, wash the radish, peel it and cut it into strips.

2. Then put salt in the radish and leave it overnight.

3. Cut the Bichun pepper into sections, and mince the ginger and garlic.

4. Add soy sauce, chili pepper, green onion, ginger, garlic and sugar.

5. Add the radish and soy sauce sauce.

The pickling operation of white radish is as follows:Tools: white radish, salt, sugar, light soy sauce.

1. Cut the white radish into thin skins and spread the sliced white radish in a large bowl.

2. Sprinkle with a layer of salt, then spread a layer of white radish slices, sprinkle another layer of salt, repeat several times, and then let it sit for 15 minutes.

After a few minutes, pour out the water in the bowl, add a tablespoon of sugar, mix the sugar and the white radish slices evenly, and let it sit for 15 minutes.

4. After 15 minutes, squeeze out the water in the large bowl by hand, pour in two large spoons of light soy sauce, and pour in a spoonful of white vinegar. Pour into the bend friends such as boiled water, not over the white radish slices.

5. Cover with plastic wrap and put it in the refrigerator for 2 days.

Ingredients: 1-2 white radish, depending on the size of the pickled bottle, pickle as much as you want, appropriate amount of millet pepper, appropriate amount of wild pepper, envy high white rice vinegar: appropriate amount, no radish can be, 60-80 grams of rock sugar, 5-10 grams of salt.

1. Wash the radish, leave the skin, cut it into the desired size and shape, put an appropriate amount of salt and stir evenly, mix it every half an hour, mix it two or three times, pour out the water, and slightly control the water on the radish strips.

2. After the radish is drained, put it into a clean, dirty and sterile bottle, the best sealed can, and the accumulated clean canned bottle with a lid is also good.

3. After cleaning the millet pepper, use kitchen paper to glue off the surface moisture of the ruler, cut it into small circles, and put it in a jar.

4. Put in an appropriate amount of wild peppers bought in the supermarket, pour in an appropriate amount of wild pepper soup, and put them to enhance the taste.

5. Pour in the white rice vinegar, cover the radish inside, and soak the radish completely in the liquid.

6. Put in the crushed rock sugar and salt, put more in the wild pepper soup, put less salt, put less salt in the wild pepper juice, put more salt, put in the amount of salt, taste it, the saltiness is not enough to add more, but put too much at once, it is not easy to get salty.

7. Use clean, water-free and oil-free chopsticks to stir all the ingredients of pickled radish evenly, tighten the lid or seal it, and take it as you eat.

1.Wash the white radish (do not peel it) and cut it into strips, the thickness of your fingers.

Boil water and let it cool, add sugar, vinegar, I didn't calculate the proportion when I made it, you just drink it and feel sweet and sour after stirring. Then add a few sour plums.

Put the radish in the mixed water, and it is advisable to cover the radish over it. Leave it for 1-2 days and you can eat it.

When eating, mix it with sesame oil, it is very sweet and refreshing, and the taste is wonderful. It is excellent with rice and wine.

2.Pickled spicy and sour radish

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, peppercorns, and ingredients into the pot and boil with water, add monosodium glutamate and pour it into the jar after cooling, mix well with Luoyuan Youpun, turn it once a day for 15 days to become a finished product.

Hot and sour radish refers to strips

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) no hail teasing the radish strips, and then sprinkle some peppercorns, put the vat in a warm place, about 15 days or so to eat.