How to make sweet and sour white radish, how to make sweet and sour white radish delicious

A few simple steps to teach you how to make delicious sweet and sour shredded radish.

Sweet and sour white radish].

Ingredients] 610 grams of white radish.

Excipients] 3 tablespoons sugar, 2 tablespoons salt, 3 tablespoons sweet and sour peppers, 4 dried chilies.

Method] 1Wash the white radish, remove the roots and tails and set aside.

2.Slice the radish into thin slices and salted for 1 hour.

3.Put the rice vinegar, sugar, salt, and dried chili peppers in a container, mix with a little water and boil to cool.

4.Squeeze the pickled radish dry.

5.Place the radish in the boiled marinade and marinate for more than 2 hours. Eat as you go.

People are easy to cough on fire, should eat more white radish, there is a gas to eliminate food, moisten the lungs and expectoration, and the effect of relieving cough, use it to make a cough salad, sweet and sour white radish, crisp and refreshing, eat some radish every three or five times, and the front cover is comfortable. This dish is a bit spicy, and for people with a bad stomach, it is best to eat less. It has the effect of promoting the secretion of gastrointestinal juice and can make the stomach and intestines reach a good condition.

White radish is rich in nutrition, rich in protein, vitamin B, vitamin C, calcium, iron, sodium, phosphorus and other nutrients. If you eat some white radish regularly, you can clean up the intestinal garbage, and you can also supplement various nutrients, which has a certain effect on improving physical fitness, and you can eat it often.

1. Cutting type: After peeling, you want to look good and cut it into a "striped shirt" with the same size and length; It should be easy to absorb the flavor and cut into slices;

2. Soak salt: Put the cut radish in a pot, sprinkle with a little more salt, mix well with your hands, and let the radish come out of the water (bitter water, the green and astringent taste of the radish is all here);

3. Squeeze the juice: squeeze out the water, soak in water, squeeze out again, and repeat several times so that the radish does not have a "bitter taste".

4. Pickling: Sugar, salt (a little), vinegar, water, chili pepper (see if you eat spicy) Mix well, soak the radish in the pickle ruler and bright juice, put it in the "Lingkuan freezer" for 30-40 minutes, take it out (make the radish crispy), and then put it in the "refrigerated" marinade for a day to eat (slice it for half a day to eat).

Materials. 1000 grams of white radish.

Salt 20 grams.

Sugar 140 grams.

White vinegar 210 grams.

Millet pepper 20 grams.

Garlic 2 cloves jujubes.

Steps. 1. Wash and peel the white radish and cut it into small squares (1) 2, (2) 3, put in salt and mix evenly and marinate for an hour (1) 4, (2) 5, prepare sweet and sour water: pour water + sugar into the pot, turn off the heat and pour in the white stool macro vinegar salt (standby) after boiling

6. Pour out the marinated water.

7. Pour it into the cool white and wash it again.

8. Drain the radish cubes and put them in a clean glass container.

9. Add the millet spicy and garlic slices (1) prepared in advance

10. Pour in the sugar bend and cover the ingredients.

11. Seal and refrigerate for more than one day before eating.

1. Cutting type: After peeling, you want to look good and cut it into "strips" of the same size and length; It should be easy to absorb the flavor and cut into slices;

2. Soak salt: Put the cut radish in a pot, sprinkle with a little more salt, mix well with your hands, and let the radish come out of the water (bitter water, the green and astringent taste of the radish is all here);

3. Squeeze the juice: squeeze out the water, soak in water, squeeze out again, and repeat several times so that the radish does not have a "bitter taste".

4. Pickling: sugar, salt (a little), vinegar, water, chili pepper (see if you eat spicy) mix well, soak the radish in the marinade, put it in the "freezer" for 30-40 minutes, take it out (make the radish crispy), and put it in the "refrigerated" marinade for a day to eat (slice it for half a day to eat).

Basic introduction.

250 grams of small radish, wash the radish, slice and crush, and soak it with an appropriate amount of sugar, vinegar, salt, sesame oil, etc. It is suitable for abdominal distension and appetite sweet and sour radish.

Weak. Raw material formula: 100 grams of dried radish, 8 grams of salt, 10 kilograms of vinegar above 5 degrees, 300 kilograms of sugar, 60 kilograms of saccharin.

How to make this paragraph.

Assorted sweet and sour radish (18 photos) 1Choose radishes with large roots, tender flesh, beautiful appearance, and no pests and diseases. 2.

Remove the roots of the radish, wash it and dry it to remove the surface moisture and cut it in half. 3.Layer by layer the chopped radish into the jar and sprinkle the salt evenly.

4.After salting for 2 or 3 days, start pouring the jar, pour the jar twice a day, pour all the radish and juice into another jar, so that the salt will dissolve faster and the radish will be pickled. After pouring the cylinder, the cylinder is still covered with bamboo strips, pressed on the heavy stone, covered the cylinder cover, and taken out after 2 days.

5.Cut the removed radish into centimeter slices for easy soaking of salt and absorption of sweet and sour liquid. 6.

Soak the cut slices in water for 3 6 hours to remove the spicy and bitter taste in the radish, and precipitate the salt to facilitate the absorption of sweet and sour liquid. 7.After soaking, press to remove part of the water, and the remaining moisture is about 40%.

8.Put the pressed radish slices in the sun and dry them for 3 days to become dried radish. 9.

Put the dried radish into the jar, and then slowly pour the prepared sweet and sour liquid into the jar. The preparation method of sweet and sour liquid is to boil the vinegar first, then add white sugar and saccharin, and then dry to about 40. Specialty sweet and sour radish (16 photos) 10

After pouring the sweet and sour liquid, tie the mouth of the cylinder with oiled paper, and then coat the blood material made of pig blood and lime, and it can be eaten after a period of time. Product features: fresh dark brown color, sweet vinegar taste, vinegar aroma, generally made in autumn.