How to make sour radish is delicious and crispy, how to soak sour radish is crisp and sweet

Here's how to make sour radish delicious and crispy:1.First wash the white radish, remove the roots without peeling them, and then brush the surface clean.

2.Cut the white radish into thin strips of about 1 cm, or cut into thin slices, and then add an appropriate amount of salt to grasp evenly. Marinate for about 1 hour to make the radish crispier, and remember to pour out all the water after pickling.

3.While marinating the turnips, we will adjust the sauce. In a bowl, add sugar, white vinegar, white wine, Sichuan pepper, pickled pepper, and lemon slices and stir well.

4.It is easy to find one that can be sealed, and it is recommended to choose a transparent glass bottle for easy observation by novices. Then pour both the radish and kimchi juice into an airtight container.

5.Then put it in the refrigerator and marinate it for about 3 days before you can start eating.

Here's how to soak sour radish crispy and sweet:

Ingredients: white radish, salt, pickled pepper, millet spicy, ginger, garlic, rice vinegar, sugar.

Methods and steps

1. First of all, we need to prepare a white radish, a bowl of pickled peppers and a few millet spicy. The white radish needs to be cleaned, the head and tail removed, and then the skin on the surface of the radish is scraped off with a knife, and then the radish is cut into thin slices.

After the cut radish is placed in a bowl, add a spoonful of salt to it and stir it well to marinate the radish. The marinating time is controlled to about half an hour, so that the moisture in the radish can be pickled.

2. In the process of marinating the radish, we need to prepare a small piece of ginger and cut it into ginger slices for later use. After preparing a few cloves of garlic, cut them into garlic slices for later use. Millet Spicy is cut into chili rings for later use.

After the radish is marinated, it is necessary to wash the radish twice with water and drain it.

Then add a spoonful of white vinegar, a spoonful of sugar, light soy sauce to the radish, and then add an appropriate amount of pickled pepper and the best garlic slices, ginger, millet spicy.

3. Stir the radish slices and other ingredients with chopsticks, let them continue to marinate for 20 minutes, and then they can be served on a plate. If you can't eat the soaked radish in one meal, we can prepare a glass jar and put the soaked radish into it for preservation, and when you need to eat it, you only need to take it out.

Precautions

1. The radish slices must be pickled first, so that the moisture in the radish can be pickled, otherwise the radish will not be crispy.

2. Add less salt to the radish, because pickled peppers are rich in salt, and if you add too much salt, the pickled radish will taste too salty.

Cut the white radish and ginger into thin slices, add an appropriate amount of salt and marinate for half an hour, decant off the marinated soup, add an appropriate amount of sugar and white vinegar, mix well, and refrigerate for about 12 hours.

Sour radish recipe.

Ingredients: a white radish, white radish and carrot silk are mixed to make it look better;

Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, slightly dilute this sweet and sour sauce; Salt.

Method: Cut white radish strips, if you want to eat on the same day, cut into shreds, otherwise the thickness of the radish strips depends entirely on personal preferences and knife skills, there are no certain rules;

Put the shredded radish strips in a large basin, sprinkle with salt, and marinate for about 20 minutes, the finer the cut, the shorter the pickling time; Flip several times during this period;

After pickling, hold a handful of shredded radish strips with your hands, squeeze out the water in the radish like squeezing dumpling filling, put the squeezed shredded radish strips in a glass bottle, and put ginger in the bottle together, stuffed tightly;

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, while it is hot (this is the key to my family's ancestral secret recipe) Pour this sweet and sour sauce into the radish bottle, the sweet and sour sauce should be submerged over the radish strips, cover the bottle after cooling, and leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish eating. The chopsticks for taking radishes should be kept clean and free of oil stars.

Ingredients: white radish, carrot, pickled pepper, sugar, salt, white vinegar, ginger.

The steps to soak radishes are as follows:

1. First cut the white radish and carrot into small strips.

2. Shred the ginger again.

3. Stir the chopped white radish and carrot with a spoonful of salt and 2 tablespoons of sugar. Marinate for 15 minutes.

After a few minutes, put the pickled white radish, carrot and ginger into a glass bottle.

5. Cut 3 pickled peppers into small pieces (you can put them according to your taste).

6. Put the chopped pickled pepper into a glass bottle, and then add 10ml of pickled pepper water.

7. Pour in 20ml of white vinegar.

8. Close the lid and seal it and put it in the refrigerator. The pickled radish is ready and ready to eat the next day.

Vinegar pickled radish:

Ingredients: 800g of white radish, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sugar 1, wash the radish.

2. Cut into semi-circular slices.

3. Put salt in a bowl.

4. Mix well. 5. After marinating for 2 hours, pour out the water from the stain.

6. Add vinegar to the crisper box.

7. Add sugar. 8. Put the lid on and refrigerate for 24 hours.

9. Take it out and serve on a plate.

Ingredients: carrots, star anise, bay leaves, Sichuan peppercorns, salt, rock sugar, water, high liquor.

1. Wash the carrots.

2. Cut off the radish stalks.

3. Cut the radish stalks into sections.

4. Drain the carrots and radish stalks to the skin.

5. Put water in the pot.

6. Put star anise, bay leaves, Sichuan pepper, salt and rock sugar in the pot.

7. Bring the water to a boil and let it cool.

8. Cut the radish with a knife.

9. Put the chopped radish in a jar.

10. Put the water you just boiled into the jar.

11. Pour a glass of high liquor into the jar.

12. Cover the lid and put it in a cool place for two days. The pickled radish is ready.

Ingredients: 500g radish, a little salt, a little pepper, a little chicken essence, a little sugar, a little vinegar, a little light soy sauce, a little pepper oil.

Method 1Peel the white radish, cut it into thin slices, add salt, scratch soft, and marinate for 10 minutesWhen the radish comes out of the water, pour the water away.

3.Sugar, pepper, light soy sauce, vinegar, sauce.

4.Add a little peppercorn oil.

5.Pour together with the pickled radish.

6.The radish is marinated for about 15 minutes before serving.

Ingredients: 800g white radish

Excipients: appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sugar.

How to make vinegar pickled radish:

1. Wash the radish.

2. Cut into semi-circular slices.

3. Put salt in a bowl.

4. Mix well. 5. After marinating for 2 hours, pour out the water from the stain.

6. Put it in the crisper box and add the vertical potato spine hand vinegar.

7. Add sugar. 8. Put the lid on and refrigerate for 24 hours.

9. Take it out and serve on a plate.

Ingredient main

2 white radishes and 150g pickled red peppers

Excipients others

9 tablespoons of vinegar, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of Sichuan pepper.

To prepare the pickled radish with sour crisp.

Step 1

Wash the white radish.

Step 1

Cut the white radish into strips and be a moderate size. Fill the radish strips in a drainable container, sprinkle with an appropriate amount of salt, place in a ventilated place, and marinate for 2-3 hours. Finally, wring out the moisture.

Step 1

Heat the amount of water in your pickling container in a pot, add salt, ginger, peppercorns, rock sugar and bring to a boil! Graft the graft and pour in the vinegar, below is my container, put 9 spoons of vinegar.

Step 1

After the water is boiled, wait for the rock sugar to melt, turn off the heat and cool, be sure to let the boiling water cool.

Step 1

Prepare to soak Mengyu peppers (sold in supermarkets).

Step 1

Pour the cooled pepper water into the container and add an appropriate amount of pickled pepper, and importantly, pour some water from the pickled pepper into it as well. Nak.

Step 1

Then put the water-controlled radish strips into a container and marinate.

Step 1

Finally, seal the pickled radish and store it in the refrigerator for 2 days before eating.

1. Ingredients: 2 carrots, appropriate amount of spicy millet, appropriate amount of salt, appropriate amount of garlic cloves, appropriate amount of ginger, appropriate amount of rock sugar.

2. Choose sweet, crisp and juicy red radish, the sour radish sour soup made of red radish is red, and it is very appetizing to look at.

3. Wash and cut into strips, add salt, gently grasp evenly, do not force, grasp soft, although it is soft but not crispy, marinate for more than half an hour, salt should be more, during the period of time to stir twice, you can also use the radish pieces of concentrated salt water soaking, the purpose of this step is to use the radish out of the water.

4. After half an hour, take out the radish, rinse it with cool boiled water to remove most of the salt, and then eat a piece if you feel too salty, you can soak it in cool boiled water for a while.

5. Rinse it and put it in a clean bowl, adjust the marinade, the ratio of water, white vinegar and rock sugar is about 2:2:1, until the marinade is not over the radish, add the chopped millet spicy, mix well, cover the lid and let it stand for more than 4 hours, it must be refrigerated if it is hot in summer, and the water is best iced, and the room temperature can be in winter.

6. The crispy and delicious sour radish is made, and it is perfect to mix it with fragrant oil and spicy seeds.

Ingredients: half a white radish, two tablespoons of light soy sauce, two tablespoons of aged vinegar, half a tablespoon of sugar, appropriate amount of salt, two sprigs of coriander, a little sesame oil.

How to do it]:

1. First wash and scrape the skin of the large white radish and rub it into fine shreds, of course, if you have good knife skills, you can also cut it by hand.

2. Add 1 teaspoon of salt, mix well, marinate to kill the water. Be careful not to have too much salt here, otherwise the dish will be salty.

3. Marinate the radish for a short time, it will kill a lot of water, and pour the water away.

4. Wash the coriander and cut it into long sections, and put it in with light soy sauce, aged vinegar, sugar, and sesame oil.

5. Mix well, mix well, and let it marinate for about ten minutes before eating it for better taste.

Select the more tender radish, slice it after washing, it will be crisp if you don't peel it, and put in an appropriate amount of vinegar to make the radish sour, so that the sour and crisp radish will be soaked, the specific method is as follows:

Ingredients: 1 white radish, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of cold boiled water.

1. First of all, prepare the materials and put them aside for later use.

2. Choose fresh white radish, then wash and slice it, sprinkle with salt, and grasp it well with your hands.

3. Then use a kitchen knife to chop the ginger and red pepper.

4. Put the prepared ginger, red pepper, garlic, sugar, white vinegar and white radish in the basin, and grasp it with your hands.

5. Put it in a glass bottle, add an appropriate amount of water, seal it well, and put it in the refrigerator.

After a few hours, you can take it out, and the crispy and sour pickled radish is ready.