How to marinate radish chunks, how to pickle radish chunks

Pickles with radish cubes.

1.Prepare a carrot, wash it and set aside.

You can leave the radish skin or remove it, according to your habits, but the radish with the radish skin will be crispier and more delicious when it is soaked. ）

2.Cut the washed radish into 1 cm thick slices, then cut into 1 cm wide strips, and then cut a knife from the middle and put it in a bowl for later use.

3.Put two spoonfuls of salt in the radish, mix evenly and marinate for half an hour.

Don't marinate for too long, the salt will be too flavorful, and the radish will be easy to bitter when made. ）

4.Remove the water from the pickled radish, rinse it twice with water and put it in a bowl for later use.

The main purpose of cleaning the radish here is to remove part of the salt, so that the radish will not be bitter due to too much salt. ）

5.Add a spoonful of sugar to the bowl, then add pickled pepper and pickled pepper water, then add a spoonful of white vinegar and an appropriate amount of cold white boil, stir well, put it in the refrigerator for 2 hours and serve.

Add water until it is just level with the radish. If there is no white vinegar, it can also be omitted. Pickled peppers are originally spicy, and pickled radishes will also be spicy, if you particularly like spicy family members, you can put millet spicy and pickle together.

If you want to add salt here, unless you feel that there is too little salt after using the salt pot, you must not add it, otherwise the taste will be very salty. ）

6.The radish cubes and kimchi are ready.

The kimchi produced in this way is sour and spicy, especially when eaten with rice, and the longer it is marinated, the better it tastes. ）

7.Because it's summer, it's better to put it in the refrigerator, and if it's winter, you can put it in an airtight jar and don't put it in the refrigerator.

2. Pickled peppers.

1.Prepare the green and red peppers and stir-fry them, clean them, then drain the water and chop them into minced pieces and put them in a bowl for later use.

It must be drained, otherwise it will spoil. ）

2.Add a spoonful of salt, a spoonful of sugar, a tablespoon of minced garlic and a spoonful of minced ginger to the bowl, then add a little chicken essence and a spoonful of high liquor and stir well, put it into a waterless and oil-free bottle, put it in the refrigerator to keep it fresh, and you can eat it after half a day.

Ginger can be left unput. Because ginger is left for a long time, it will make the chili taste a little bitter. The wine here can also be left out, the wine is mainly used to sterilize, so that the pepper is not perishable, and it can also improve the freshness. It is also possible to leave the refrigerator behind. ）

3.The pickled peppers are ready.

In this way, the chili pepper is particularly delicious to eat, and it can also be used to make chopped pepper fish head. ）

3. Pay special attention.

1.When eating kimchi and pickled chili powder, you must use a clean and waterless spoon or chopsticks, otherwise it is easy to make it unstable for a long time and moldy. What to eat in July

Pickled radish slices home cooking]:

Ingredients: green radish, garlic, ginger, red pepper.

Ingredients: light soy sauce, rice vinegar, sugar.

1.First, cut off the roots and tassels of the green radish, then peel off the outer skin and divide it into 4 halves, and then cut it into clipping blades.

When the first and second knives are cut, do not cut off the knife, cut off the third knife, put it in a large bowl after cutting, add three spoons of salt, stir evenly and marinate for about 30 minutes, and brake the moisture in the radish.

The skin of the radish is more spicy, and every time I eat too much, it will be spicy and my stomach will be uncomfortable, so I peel off the skin every time and then pickle, and friends who like to eat spicy taste can also not peel the skin, in fact, the skin of the radish is also very nutritious, 2While we are taking advantage of the pickled radish, we prepare a little more toppings: a handful of garlic chopped into garlic slices, a piece of ginger chopped into ginger slices for later use.

3.Prepare another bowl of sauce: add 5 tablespoons of light soy sauce, 3 tablespoons of rice vinegar, and two tablespoons of sugar to the bowl, then add 2 3 tablespoons of cold boiled water and stir to dissolve, and we will adjust the sauce of pickled radish.

Remember to add cold boiled water, not cold water, there are bacteria in the cold water, and the pickled radish is easy to spoil. The sauce made with this ratio is just the right amount of saltiness and not particularly salty.

4.Half an hour later, we can see that the radish has been pickled with a lot of water, the purpose of salted radish is to pickle the excess water in the radish to make the radish taste more crisp, and the other is to remove the pungent taste of the radish, so that the radish will not taste so spicy and spicy.

We rinse the radish several times with water to avoid the pickled radish being too salty, rinse it and then fully squeeze out the water and put it in a large bowl, then pour in the sauce we have prepared, and then add the red pepper, ginger and garlic slices and stir evenly, cover with plastic wrap, put it in the refrigerator for refrigeration, and you can eat it the next day.

The pickled radish in this way is crispy and delicious, because the pickling is simple, and a small pot can be eaten for three to five days at a time, so my family will make a pot every three or five days, especially for rice!

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

Ingredients: Ingredients: white radish, carrot, salt, garlic, ginger, white vinegar, sugar, lemon slices.

Step 1: Wash and peel the radish and cut it into strips (size according to personal preference).

Step 2: Put it in a basin, sprinkle it with salt, stir well, and marinate for 60 minutes.

Step 3: Squeeze out the pickled radish water, rinse the radish with water, and dry it for later use.

Step 4: Put the radish into a sealed oil-free glass jar, add rock sugar, garlic, ginger, lemon slices (juice) and sprinkle with salt, finally pour in white vinegar, cover with a lid and shake well, and you can eat it in half a day.

Method two. Ingredients: bay leaves.

Cinnamon, star anise, millet pepper.

Sugar, white vinegar, white radish.

Step 1: Wash the radish and cut it into thin slices for later use.

Step 2: Marinate the radish with salt for 60 minutes, remove excess water and wash with cool boiled water.

Step 3: Take a bowl and put star anise, bay leaves, cinnamon, millet pepper (millet pepper is added according to personal taste).

Step 4: The recipe for marinating the sauce is a spoonful of dark soy sauce with three spoonfuls of light soy sauce, a spoonful of sugar, and two tablespoons of white vinegar.

Step 5: Finally, pour the sauce into the radish slices and marinate for a few hours before serving.

Pickled radish cubes are made.

Steps: Ingredients: 1 white radish, 3 millet peppers, 6 cloves of garlic, 1 small piece of ginger, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 5 spoons of sugar, 5 spoons of balsamic vinegar, a little cooking oil, and an appropriate amount of salt.

Step 1: Rinse the white radish, cut the skin into pieces, peel the garlic and cut it into slices, cut the ginger into slices, and cut the millet pepper for later use.

Step 2: Put the cut radish strips into a large bowl, add 5 tablespoons of salt, knead the salt evenly with your hands, so that the salt and radish are fully integrated, marinate for 30 minutes, and bring out the water in the radish.

Step 3: Squeeze out the water in the salted radish by hand, you can squeeze it several times to let the water be fully precipitated, and the radish is crisp or not depends on whether it is squeezed clean or not.

Step 4: Add the prepared ginger slices, garlic slices and millet pepper to the processed radish, this amount can be adjusted by yourself, and the amount of garlic can be more.

Step 5: Add 5 tablespoons of sugar, 5 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of hot oil on the garlic, and finally add half a bowl of cold boiled water, knead the radish strips evenly with your hands, and grab it for a while to make the seasoning taste faster. After grasping well, put it into a clean bottle without water and oil, pour the juice into it, marinate it for 3 hours and then eat it, and if you can't finish eating, you can store it in the refrigerator, which can be stored and eaten for a long time.

A crispy and fragrant piece of pickled radish is ready.

Summary. Hello dear, this is the pickling method for your whole radish, please refer to it. 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.

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.

It is a radish pickling method.

Hello dear, this is the pickling method for your whole radish, please refer to it. 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.

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.

I hope mine can help you, I wish you a happy life, if you are satisfied with my service, please give a thumbs up, I wish you all the best!

Here's how to pickle the radish1.Wash the radish well, no need to peel it, and it is crispier with the skin! Cut into thin slices;

2.Put it in a basin, add a spoonful of salt, stir well with chopsticks, and let it marinate for more than 30 minutes, it is strongly recommended to be sure to marinate, which can remove the spicy taste of the radish;

3.During the pickling of radish, peel the ginger and cut it into small slices, cut the garlic into thin slices, and wash the millet pepper and cut it into small pieces.

4Take another small bowl and prepare to mix a bowl of sauce: 3 spoons of white vinegar, 5 spoons of light soy sauce, 2 spoons of sugar, a small half bowl of purified water, stir well and set aside!

5.Pour out the water from the pickled radish;

6.Pour in the prepared sauce and stir well with chopsticks;

7.Then add ginger, garlic and millet pepper and stir well;

8.Attach plastic wrap, put in the refrigerator overnight, and you can eat!

A complete list of ways to pickle radishes.

1. Spicy radish strips.

1. Proportion: 10 kg of white radish, kg of soy sauce, 700 grams of chili sauce, 40 grams of Sichuan pepper powder.

2. Cut the radish into strips as thick as a little finger, rinse it with water, remove the dry water, and put it into the utensil.

3. Put the soy sauce, chili sauce and pepper powder in and mix well.

4. Seal and store for 15 days before eating.

2. Spicy dried radish.

1. Proportion: 10 kg of white radish, 2 kg of soy sauce, 100 grams of chili oil, 200 grams of cooked sesame seeds, and a small amount of rapeseed oil.

2. Cut the radish into 5 cm strips, dry it for two days, add salt to the jar and marinate it for half a month, and then remove it.

3. Put it in a utensil, soak it in soy sauce for three days, and then remove it.

4. Then add chili oil, cooked sesame seeds, rapeseed oil, mix well for 7 days and eat.

3. Spiced dried radish.

1. Proportion: 10 kg of white radish, 10 kg of salt, kg of vinegar, kg of sugar, 50 grams of monosodium glutamate, 50 grams of chili noodles, 50 grams of five-spice powder.

2. Wash the radish and cut it into long strips the width of your little finger, and let it dry in the sun.

3. Put it in a container and add salt, vinegar, sugar, monosodium glutamate, chili noodles and five-spice powder.

4. Wear leather gloves and rub vigorously several times, and place for 2-3 days before eating.

Drizzle sesame oil when eating.

Fourth, spicy dried radish.

1. 10 kg of radish, diced and thumb-sized, dried in the sun.

2. When eating, take out the required amount in advance and soak it in water to soften and wash.

3. Slice the soaked radish with a knife.

4. Cut the dried chili peppers into sections and slice the garlic.

5. Put oil on the pot and fry the chili pepper and garlic slices to make the fragrance, then put the radish on medium heat and stir-fry, then add the condiments and take it out of the pot to eat.

The radish made in this way has a unique flavor to ensure that the more you eat, the more you love it.

Steps for the preparation of dried radish (shredded):

Ingredients: 400 grams of white radish, 30 grams of coriander, 30 grams of garlic leaves, 15 grams of chili powder.

First cut off the two ends of the white radish, slice it first, then cut the shredded radish, then put 15 grams of sugar in the shredded radish, stir well and marinate for 40 minutes to marinate the radish water. After pickling, the shredded radish tastes more crispy.

Then chop the garlic leaves and coriander separately, and when the marinating time is up, pour out the radish water.

Then add the dried chili peppers and stir well, then add half a spoon of salt, a spoonful of sugar, 5 grams of balsamic vinegar, 5 grams of light soy sauce, 3 grams of sesame oil, and stir well with chopsticks.

Finally, add the chopped coriander and garlic leaves, stir well, and marinate for 20 minutes, so that the sour and hot and crisp shredded radish is ready, we can store it in a glass bottle and refrigerate, take it and eat it at any time.

Radish has high nutritional value:

Radish has a lot of water, low calories, rich in thiamine, riboflavin, vitamin B6, folic acid, niacin, vitamin C and other vitamins, of which vitamin C and folic acid content is high, and contains calcium, phosphorus, potassium, sodium, iron, zinc, selenium and other mineral elements.

Different varieties of radish also have their own advantages in nutritional value: green radish has the highest content of dietary fiber, niacin, calcium and potassium; Cherry radish has the highest content of folic acid, containing micrograms per 100 grams; White radish has the highest vitamin C content, containing 16 mg per 100 grams.