How do you make pickled radish crispy?

Many friends left a message under my Sichuan pickles, wanting to know how the radish is crispy, the radish can't be soaked too much at a time, the time can't be soaked too long, it will slowly become soft after soaking for a long time, and if you soak it for more than half a year, you can make sour radish duck soup, want to drink sour radish duck soup, and wait patiently for the follow-up**.

There are two ways to make pickled radish crunchy:

It is to "kill water" for radish, that is, to raw water; It is the time to control the soaking radish.

The first step is to go to raw water. Radish is rich in water, up to more than 75%, and this layer of raw water also contains the jerky taste of radish. If it is soaked directly, a large amount of raw water seeps out, and the pickled radish made is not only not crisp, but also has a "bitter" taste, and the raw water will also breed bacteria and cause the radish to deteriorate acidically.

The easiest and most effective way to remove raw water from soaking radish is to "kill water" with table salt. After cutting the radish into strips, sprinkle some salt and marinate for half a day, the high concentration of salt will force out the moisture in the radish faster.

Step 2] The time of soaking radish should be controlled, and it can be eaten in 2 hours. If the time is too long, the radish will absorb too much water, and the radish will be soaked softly, and the crispy effect will not be achieved.

How to soak white radish to be crispy

Ingredients: 4 white radish, 7 tablespoons of vinegar, 20 millet spicy, 600 ml of water, ginger slices and large.

Steps. Wash and drain the radish, if the size of the radish is very large, you need to change the radish into a piece and put it in a pot for later use, and change the millet spicy knife into small segments;

Bring the prepared water to a boil and set aside to cool;

Add a small amount of salt to the radish with a modified knife and knead it evenly with your hands, then marinate for about half an hour;

Step add a small amount of sugar and white vinegar to the cooled water;

The jar that is ready to soak the white radish must be free of water, and the radish that has just been pickled must be squeezed dry and put into the jar;

Add the prepared ginger slices and millet spicy and the cold water that has just been prepared;

Hello, the method is like the clan calling Qinxia. Ingredients required: white radish, pickled pepper, Sichuan pepper, ginger, rock sugar, vinegar, salt.

1. Wash the white radish, cut the white radish into strips and put it in a container; 2. Sprinkle an appropriate amount of salt on the radish, place it in a ventilated place, marinate for 2 to 3 hours, and finally wring out the water; 3. Heat the amount of water the size of a container of pickled radish in a pot, add salt, ginger, peppercorns, rock sugar and bring to a boil, then pour in an appropriate amount of vinegar; 4. After the water cools, pour it into the container, put in an appropriate amount of pickled pepper, and then put the wrung out radish strips into the container for pickling; 5. Seal the pickled radish and store it in the refrigerator for 2 days before eating.

Ingredients: 300 grams of white radish, 5 grams of salt, 5 grams of sugar, 30 grams of white vinegar, 15 grams of chili powder.

Excipients: 5 grams of minced ginger, 5 grams of minced garlic, 7 grams of chopped green onion.

1. Peel and cut minced ginger, minced garlic, orange chop and green onion, and white radish.

2. Pour white radish and salt into the container.

3. Pour the pickled white radish into the round return container, pour in the minced ginger, minced garlic, white sugar, white vinegar and chili powder, and stir well.

4. Add chopped green onion and stir well.

5. Finally, put it on a plate, and the kimchi radish can be made to complete this thought.