The pickling method of green radish strips is sweet and sour, and the trick is crunchy

This dish is more suitable for autumn and winter use, and the production method is also very simple, which helps to eat well, that is, the practice of pickled radish, many people will use salted radish to drink porridge, so that it can be better under the rice, and the taste is also very good, sweet and sour crisp so that you have, more and more like this taste. The method, recipe and steps of pickled radish strips are all told to you, ensuring sweet and sour crunchiness!

Now is the season of radish harvest, I believe that many people will also buy some white radish for pickling in this season, many people may think that pickled radish is to mix radish strips and seasonings together, and pickle them in the jar, in fact, is it okay to do so? No, you only need to add certain skills, and the pickled radish will be very sour and delicious, and I will teach you today the method of pickling radish.

First of all, we have to prepare the green radish, then clean the radish, dry the water, and then we dry the radish, cut the radish into slices, and then cut it into strips, the width here should be slightly thicker, because when pickling, the radish will also taste more practical. After we cut the radish, we pickle it again, take a clean container, we put the radish strips in, and then add salt, rock sugar, sugar.

We put in the rest of the radish strips as well, and sprinkle them with salt, sugar, and rock sugar as in the steps above. Then put it in, white vinegar, balsamic vinegar, pickled pepper, if you like to eat spicy, you can also directly pour the pepper and juice together, and then we add some dark soy sauce, chicken essence, light soy sauce,. After we make the seasoning, we mix the chicken tips and radish strips on the top, and finally pour in the white wine and seal it.

This method of development is very simple, and it only takes two days to eat, and the radish strips developed by this method will be more sour and delicious, and it will taste more delicious, and a family with steamed buns or, in the winter season and rice, it is a very good ingredient. , This kind of thing will taste more delicious, and it won't get tired, have you learned about this production method?

There are many people who don't like to pickle some side dishes in leisure time, but the taste and texture of pickling are different, many people feel that their practice is very correct, but they can't find the wrong reason, in fact, sometimes the reason is also very simple, but they don't find the right way.

Hello, the radish pickled in this way is really delicious, sour, spicy and crispy, appetizing and rice, and it will not be bad for 3 months.

1. Green radish is the green-skinned radish in Chinese radish, and the green radish is all green except for the other parts buried in the soil, and the taste is crisp and sweet.

3. Let's start with the ingredients you need:

Green radish, homemade pickled ginger, red pepper, red Zhejiang vinegar, star anise, green peppercorns, light soy sauce, sugar.

4. Slice the green radish first and then cut the shredded radish, put the shredded radish into the salt, kill the water, stir evenly, marinate for 30 minutes to marinate the radish water. Put 1,000 grams of light soy sauce, 200 grams of red Zhejiang vinegar, a few star anise and green peppercorns in the pot, and boil over high heat.

5. After boiling to boil, add 100 grams of sugar and stir well, stir until the sugar melts, turn off the heat and let it cool for later use. After removing the stems of the red peppers, cut the shredded peppers, and the homemade pickled ginger is also shredded. Pour the chopped chili shreds and pickled ginger shreds into a basin of shredded green radish, mix well, squeeze out the water, and put them into a clean, waterless and oil-free bottle.

6. Then pour the cooled juice into the bottle, close the lid, the longer the marinating time, the more flavorful, and it will not be bad if it is refrigerated and stored for three months.

7. Green radish contains less calories and more cellulose, and it is easy to feel full after eating, which all contribute to **.

White radish pickling method 1Usually you can prepare a white radish, two dried red peppers, 50 grams of white vinegar and 30 grams of rock sugar and 6 grams of edible salt, wash the white radish and cut it into pieces of uniform size, cut the dried red pepper into minced pieces, put it in an oil-free bottle that can be sealed together with the white radish pieces, grind the rock sugar into it, and then put in the white vinegar and edible salt and mix well to seal the bottle, and it can be pickled after a day.

White radish pickling method twoThe white radish can also be dried and pickled after the pickling, the white radish can be cut into thin strips before pickling, put it in the sun until it is dry, and then put the vinegar, five-spice powder and chili powder and sugar and a small amount of liquor and other seasonings together into the pot to boil, and then pour them into the dried radish strips, mix well and put them in a cool place to pickle, ten days later can have a flavor, so that the pickled white radish can be stored for a long time as long as it is stored properly, and can be eaten all year round.

White radish pickling method threeWhite radish can usually be pickled and eaten, the pickling method is also very simple, usually you can cut the fresh white radish into slices, spread it in a small pot, put a layer of radish slices and spread a layer of salt and sugar, so repeatedly, and finally add an appropriate amount of light soy sauce and balsamic vinegar, put aside to marinate for about an hour, the white radish slices inside can be flavored, then you can take out and put it on the plate, add sesame oil to taste it directly.

As the saying goes, eat radish in winter and ginger in summer, white radish is our common vegetable, cheap and delicious, often eaten can also have the effect of clearing heat and detoxifying, so how to make white radish delicious?

A simple way to pickle white radish, you can eat it in half a day, and you can make it at home, it is simple and delicious.

Ingredients: white radish, salt, sugar, white vinegar, chopped pepper.

Method: 1. Prepare the ingredients.

2. Wash and peel the white radish, cut it in half and cut it into thin slices.

3. Marinate the sliced white radish with a little salt for 30 minutes.

4. Squeeze the radish water by hand and remove the pungent taste of the radish at the same time.

5. Add sugar, chopped pepper and white vinegar to the radish slices and stir well.

6. Seal the basin from above, or put it in a crisper box, marinate for half a day and eat.

7. Sweet and sour, slightly spicy, crisp and delicious white radish can be eaten.

8. Put it in the refrigerator to refrigerate for better taste and appetizer.

1. Peel the white radish, which can also be kept. Then cut it into strips, but don't cut the radish too thinly, or it won't have a crispy texture.

2. Sprinkle 10g of salt and stir well, marinate for about half an hour, so that the white radish is softened and dehydrated to remove the spiciness. After marinating, pour out the salt water, and if it is not too troublesome, you can wash it with cool boiled water or purified water.

3. Add millet pepper, sugar and white vinegar. The white radish that has not been cleaned in the previous step can be cleaned without adding salt, and after cleaning, just add a small spoon of salt, not too much.

4. Mix and stir well, then pour the radish into a sealed crisper or glass jar.

5. Put it in the refrigerator and store it, marinate it for a few hours and you can eat it, and the white radish will be even more delicious the next day!

Ingredients: white radish, white vinegar, sugar, salt, red pepper, garlic, ginger.

Ingredients: 2 green radish.

20 grams of salt, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 tablespoons of chili oil, 1 tablespoon of red pepper.

Method steps.

Prepare 2 green radish, these two radishes remove the head and tail.

Please click Enter a description.

Wash the radish, dry it from the surface, cut it into slices and then cut it into thick strips.

Please click Enter a description.

Add 20 grams of salt, grasp well with your hands and marinate for 2 hours.

Please click Enter a description.

Remove the red pepper seeds, wash them and cut them into shreds, and chop the garlic and ginger into minced pieces.

Please click Enter a description.

Squeeze out the pickled radish and wash it with purified water.

Please click Enter a description.

Squeeze out the shredded radish again, put it in a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of white sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 tablespoons of chili oil, and then add shredded red pepper, mix well.

Please click Enter a description.

After mixing, the shredded radish can be eaten directly, and if you can't finish it, put it in the refrigerator to refrigerate.

Please click Enter a description.

The radish pickled in this way tastes crunchy and crisp, and is perfect for serving as a porridge with rice.

Please click Enter a description.

Speaking of pickled green radish, I remember when we were young, the conditions were not very good, and every family pickled a lot of pickles, including green radish.

The pickling method is:

Wash the green radish, then from the middle of everything in half, and then put it in a large vat, sprinkle salt at the bottom of the tank, put a layer of radish, and then sprinkle a layer of salt, just like this pickled for half a month, the radish can be eaten, at this time the spicy taste of the radish has been pickled out, you can take out a piece of radish when you eat, wash it, and then cut it into shreds, and then put it in water to soak for a while, soak out the salty water inside, dry it by hand, and then put on monosodium glutamate vinegar, and the white sugar is poured with chili oil is particularly fragrant.

Ingredients for pickling green radish.

Green radish salt.

Sugar vinegar. Soy sauce and dried chilies.

Five-spice powder Sichuan peppercorns.

Preparation of pickled green radish.

Step 1: Green radish, wash the soil.

Step 2: Prepare to cut into small strips.

Step 3: I cut it about the size of my finger, because it will get thinner after the salt comes out.

Step 4: Put salt and marinate for about 2 hours to remove the moisture of the radish.

Step 5 Squeeze out the salted water vigorously, you can taste the degree of salt, if it is too salty, rinse it with water, and then squeeze the water.

Step 6: Take advantage of the sunny weather, dry in the sun, pay attention to turning, turning, because it is made in winter, you must bring it into the house at night, otherwise it will freeze.

Step 74Wash off the dust on the dried radish strips with boiling water, and squeeze out the excess water with all your might, so that the seasoning juice is delicious at the end.

Step 8 Sauce Adjustment: Salt, Sugar (1:3) Because the radish has been salted before, it has a certain saltiness and soy sauce will be added later, so I didn't put too much salt here, soy sauce:

The ratio of vinegar is 1:2, so that the pickled taste is sweet and sour, crispy, add some water appropriately, and boil the juice on fire, the purpose is to fully dissolve the salt and sugar. Cut the dried chili peppers into small pieces, add some peppercorns to them, or put peppercorn powder.

Step 9 The juice is poured into the jar, marinated for 4-5 hours and soaked in, and then put it for two more days, the taste will completely enter, because there is not much sugar at home, I added some sugar to the jar, and the sugar is also a lot.

2. Squeeze out the water with salt for half an hour, and then marinate it with sugar for half an hour to squeeze out the water 3, mix in vinegar, light soy sauce, a little sugar, salt, and chicken essence, stir well, put it in a crisper box, seal it in the refrigerator, and eat it after 4 hours.

I wish you all the best.

1. Ingredients: 5 kg of white radish, 1 kg of carrot, 50g of salt, 2 pieces of ginger, 5 cloves of garlic, 300g of white sugar, 500ml of white vinegar, 350ml of cold boiled water, appropriate amount of lemon juice.

2. Peel the white radish and carrot respectively.

3. Then wash the peeled white radish and carrot.

4. Cut the white radish and carrot into strips respectively; Add 50g of salt.

5. Massage the radish strips with the palms of your hands so that the salt evenly wraps around each radish strips.

6. Let stand and marinate for two hours, in order to marinate the water in the radish.

7. After the radish strips are marinated for two hours, use a colander to put the pickled radish strips into another basin, and keep the salted radish water!

8. Peel the garlic cloves, wash the ginger, slice and set aside.

9. Pour the weighed sugar into the basin and add a bottle (500ml) of white vinegar.

10. Pour in the cold boiled water prepared in advance.

11. Add the chopped garlic and ginger slices to the seasoning water, and pour them into the seasoning water just adjusted.

12. Add the secret** - lemon juice Lemon juice can remove the astringency and spiciness!

13. When the marinade is ready, pour it into the radish strips.

14. Stir in the radish with a colander to evenly wrap the seasoning water on each radish strip.

15. Put the white and carrots together with the seasoning juice in a glass jar that has been washed in advance.

16. Cover the lid of the glass jar, then put it in a cool place, marinate for about 5-7 days, and it will taste good.

Ingredients for pickled radish sticks: salt, 4 green radish. Steps: 1. Wash the radish and cut it into small strips.

2. Find a ** and put it on a plate to dry without adding any seasoning.

3. Choose a good weather to dry.

4. Wash off dust with water.

5. Drain the water.

6. Put chili noodles, pepper noodles, salt, sugar, light soy sauce and vinegar in a pot.

7. Rub vigorously to taste.

8. Choose a clean glass bottle, and the radish will be delicious if it is compacted and placed for two days.

The above content refers to Encyclopedia - Pickled Radish Strips.