What is the preparation of fresh Chao spicy radish shredded pickles

Here's how a typical spicy radish is made.

Cutting radishes into large pieces will reduce the destruction of vitamins. With radish tassels, the taste is refreshing and delicious. The radish is first colored with chili noodles, and finally used as a sauce to mix slightly, and if the mixing is too strong, it will make the soup sticky.

Ingredients: 3 kg of radish.

Ingredients: 2 3 cups chili noodles, 2 3 cups noodle and fish liquid, 1 tbsp minced garlic, 1 tbsp minced ginger, 2 3 cups grated shrimp, 3 tbsp sugar, 2 3 cups chives.

1. Processed radish: Choose small and hard radish with fresh tassels, and remove the dried leaves and roots. Cut off the radish tassels, rinse them in running water and cut them into 2-3 cm cubes. Wash the radish tassel with water and cut it into 2-3 cm lengths, and control the water.

2. Stir: After putting radish in a large container, first put some chili noodles and turn them a few times to color. Soak the remaining chili noodles in the noodles and fish liquid for 1 hour, then put them in the radish, stir in the garlic and ginger, and finally put the shrimp puree, cut into 2 cm long chives, sugar, and radish tassels.

3. Fermentation: Put it in the refrigerator after 1-2 days at a well-ventilated room temperature, and then eat it after cooling.

If you don't like fermented foods and want to eat them fresh, you can add some apple cider vinegar to taste to make it a cold dish. However, the flavor is not as good as that of fermented spicy radish. The most important thing for Korean spicy dishes is to use a large amount of minced garlic, and there is also a large chili pepper from North Korea that is ground and powdered, which is not too spicy and has a special aroma.

The domestic chili pepper is relatively close to its flavor with Gansu Gangu spicy pepper.

Here's how to make dried radish pickles:

1. Wash the radish, first cut it into slices along the length, then cut it into strips thinner than your fingers, put it in a basin, add salt and mix well and marinate for two hours;

2. The dried radish pickled in water becomes slightly wilted, pour out the salted water, and wash the dried radish twice with water;

3. Wash the dried radish and dry the water;

4. Dry the radish in the sun or put it on the radiator;

5. Boil a pot of boiling water, blanch the radish, pick up the semi-dry one, and soak it for a while if it is a little more dry.

Eat as much as you want, and dry the rest directly;

6. Dry the blanched radish, drain the water, dry the surface moisture if possible, and dry it with kitchen paper if you can't wait;

7. Cut into small cubes, the smaller ones are more flavorful;

8. Put the chili noodles according to the degree of spicy food, splash the chili noodles with hot oil, and mix the spicy seeds directly if there is a good oil at home, if it is an ordinary chili noodles, you can add a little pepper powder and white sesame seeds, and the spicy seeds can be cooled and set aside;

9. Pour the dried radish into the basin of oil and spicy seeds, mix well, add a small spoon of sugar, if you use the fruit radish itself, the radish itself is sweet and not spicy, you can not put sugar, add two spoons of vinegar, the amount of vinegar is also according to your own taste, do not like to eat sour vinegar can also taste salty, the taste is salty and sweet, and the salt is added when it is light. Mix well and eat!

The production of dried radish pickles is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Sun-dried radish, a unique flavored vegetable, is rich in B vitamins and has a higher iron content than other foods except enoki. The selection of materials is exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, crisp and refreshing, and there is a different flavor to eat.

Sour and hot shredded radish is a traditional Han famous dish in Northeast China, which belongs to Northeast cuisine. This dish is crispy, tender, salty and fresh, slightly spicy and sweet. The main raw materials are white radish, coriander, etc.

3. Below, we will begin to introduce the ingredients that need to be lacking in reputation:

400 grams of white radish, 30 grams of coriander, 30 grams of garlic leaves, 15 grams of paprika.

4. Cut off the two ends of the white radish first, 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, and marinate the radish water. After pickling, the shredded radish tastes more crispy.

5. Finely chop the garlic leaves and coriander respectively, and pour out the radish water when the time for pickling is up.

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.

6. Finally, add the chopped coriander and garlic leaves, stir well, and marinate for 20 minutes, so that a plate of sour, hot and crisp shredded sour and hot radish is ready.

7. Radish is known in Chinese folk"Small ginseng"The good name of the city. Modern nutrition studies have shown that radish is nutritious, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears, which can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition.

Preparation of radish pickles:

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

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

Steps: 1. Peel and cut the ginger, garlic, green onion, and white radish.

2. Pour white radish into the container and salt.

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

4. Add chopped green onion and stir well.

Various practices of radish pickles:

Pickled white radish method.

1. First prepare a white radish, clean it, do not peel it, remove the front and tail of the white radish, and divide it into 3 equal parts.

2. Then cut into thin slices, every five times, before cutting off.

3. After all the pieces are cut, put them in a large bowl, add 2 tablespoons of salt, mix well with chopsticks, and marinate for 30 minutes.

4. In the process of pickling, we prepare other ingredients, cut the lemon into thin slices, pay attention to remove the seeds, otherwise it is easy to be bitter. Slice the ginger, slice the garlic, and cut the millet pepper into small pieces.

5. Then we seasoned the sauce, 6 tablespoons of light soy sauce, 4 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 2 tablespoons of sugar, an appropriate amount of chicken essence, the amount is adjusted according to your own taste, and stir well with chopsticks until the sugar melts.

6. After the radish slices are pickled, you can find that there is a lot of water in the big bowl, pour the water, pour the radish into the gauze, and squeeze out the water vigorously.

7. Put the processed radish slices into a large bowl, add the ingredients prepared before, pour in the juice, and stir well.

8. Put it in a waterless and oil-free container, seal the mouth, put it in the refrigerator and refrigerate it overnight before eating.

The pickled radish made in this way is sour and spicy and refreshing, appetizing and delicious.

2. When the sauce can be appropriately more, it is best not to have white radish, if the sauce is less, you can mix it with some cool white boil, but the amount of water must not be too much, otherwise the taste will become lighter.

3. The container for white radish must be waterless and oil-free, so that the storage time will be relatively long.

4. Generally, green radishes are spicy, carrots are sweeter, and white radishes have a crisp taste that is not spicy or sweet, which is most suitable for pickling side dishes.

Method 1. Preparation of materials.

Ingredients: 1500 grams of large white radish.

Ingredients: Homemade chopped peppers at will.

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

Steps: 1.Wash the large white radish, do not peel it, and just peel off the spots. The radish skin tastes extra crispy and refreshing, so don't waste it.

2.Cut the radish into half-inch-long sections, then cut thick slices with a knife, and then cut into thumb-thick strips and put them in a slightly larger basin.

3.Add an appropriate amount of salt and white vinegar, stir well, marinate for two or three hours, and stir once or twice halfway to let it marinate evenly and marinate the excess water.

4.After three hours, pour out the radish and drain it.

5.After the salt water is drained, pour the radish back into a large pot, add an appropriate amount of chopped chili peppers, and sprinkle with a small spoon of white sugar.

6.Stir well and the delicious and refreshing sour and spicy radish is OK.

Cooking skills. Don't put too much salt, it's basically a snack to eat, and if it's too salty, it won't taste good. Chop pepper according to your own hobby, the same is true for sugar, if you like to eat sweet oranges, put a little more, and if you don't like it, just sprinkle a little bit to enhance the flavor.

If you are not in a hurry to eat, the step of marinating with salt and vinegar can be longer, and the radish will be more flavorful and not spicy.

Practice 2. Preparation of materials.

Ingredients: 1 white radish, 1 carrot, 15 red peppers.

Excipients: 8 tablespoons white vinegar, 4 tablespoons sugar, 3 teaspoons salt, 500 ml water, 5 slices of ginger. [1]

Steps. 1.Peel the white radish and carrot and cut them into thick strips, add salt and mix well and marinate for 20 minutes to taste.

2.Put water in a boiling pot, add sugar and bring to a boil, and boil until the white sugar melts.

3.After turning off the heat, add white vinegar, mix into sweet and sour water, and let cool for later use.

4.Clean the red pepper and make a cut on the side with a knife to make it easier to absorb the flavor, and slice the ginger.

5.After pickling, the radish comes out of the water, pinch evenly, and drain the water.

6.Put the radish and carrot strips into a glass crisper, add ginger slices and red pepper, and pour sweet and sour water over the radish strips.

7.Cover the box with a lid and seal it, and leave it in the refrigerator for 2-3 days to absorb the flavor. [1]

Cooking skills. 1. Adjust the amount of sweet and sour according to the amount of radish, and the ratio of sweet and sour is 1:2;

2. Do not use iron containers for pickled foods;

3. Pickle radish strips within two days or more than 20 days to avoid nitrite poisoning;

4. The dosage of chili pepper is adjusted according to the individual's spicy degree. [1]

I'll give you a very serious recipe, and that's what I'm doing.

I can tell that this person is of Korean nationality (from my hometown of Yanji).

Spicy radish is easier to make than spicy cabbage, and it can be made on the same day. The ingredients are basically the same as the spicy cabbage, and the spicy radish is crispy and sweet, refreshing and appetizing.

Ingredients: Ingredients. 4 white radish.

Excipients: apples, 2 pears.

2 leeks. 100g

150g green onions

200g of chili flakes

50g glutinous rice flour 1 piece of ginger.

6 tablespoons of ginger powder. 3 tablespoons of sesame seeds.

10 tablespoons of sugar.

Small half bowl of fish sauce.

2 tablespoons of shrimp skin, salt to taste.

Step 1Cut the radish into cubes and put it in a container, sprinkle salt evenly, and turn it over by hand so that each radish is dipped in salt. It feels like the same amount of salt. You don't need to put too much like spicy cabbage, but not too little.

2.Hold a heavy object on top of the radish and marinate it for 2-3 hours, turning over the radish pieces in the middle to make it pickled evenly.

3.After 2-3 hours, pour out the water from the radish and wash it with water (don't wash it too many times, I washed it twice, and it doesn't taste very salty when washing).

4.I took the radish out and controlled the water, about half an hour or so, and I put it on the top of the cage drawer to control the water.

5.It's time to make the sauce and put all the ingredients in the pot.

7.After the glutinous rice porridge is cold, pour it into a basin and stir well, add the chopped leeks and shredded green onions and mix well.

8.Prepare a dry empty crisper or basin, no water and oil are allowed in the container, pour in the controlled radish pieces, pour the sauce into it and mix well. After that, if you want to eat early, put it outside for a day, and then put it in the refrigerator to refrigerate, or you can put it in the refrigerator directly.

It tastes crispy, sweet, spicy, spicy and fragrant, super delicious.

The practice of Korean radish kimchi The practice of sour and spicy radish kimchi Kimchi, known as 葅 in ancient times, refers to vegetables that have been fermented in order to facilitate long-term storage. Generally different ways to make kimchi ** (18 photos) For example, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide sufficient nutrition for the human body, but also prevent diseases such as arteriosclerosis.

China's earliest poetry collection "Book of Songs" has the verse "Zhongtian has a house, the territory has a melon is peeled is a flower, and the emperor is dedicated". Lu and melon are vegetables, and "peeling" and "菹" mean pickled processing. According to Han Xu Shen's "Shuo Wen Jie Zi", "those who have cabbage are also sauerkraut".

Book of Commerce. The description records that "if you want to make a soup, you only have salt and plum", which shows that at least 3,100 years ago in the Wuding period of the Shang Dynasty, the working people of our country can use salt to soak plum for cooking. It can be seen that the salted vegetables in China should be earlier than the Book of Songs, and should have originated in the Shang and Zhou dynasties 3,100 years ago.

Kimchi has a long history and is widely spread, almost every family can make it, everyone eats it, and even a few dishes of kimchi are served at a banquet. According to the book "Qi Min Yaoshu" by Jia Siqian of the Northern Wei Dynasty, there is a description of making kimchi, which shows that at least 1,400 years ago, there was a history of making kimchi in China. In the Qing Dynasty, the folk of southern and northern Sichuan also regarded kimchi as one of the dowries, which shows the status of kimchi in people's lives.

Spicy pickled shredded radish, delicious