How to pickle radish quickly and deliciously, how to pickle radish delicious

Spicy white radish pickling techniques.

Teach you to pickle white radish at home.

Ingredients: 2000 grams of white radish. Excipients: 500 grams of leeks, 250 grams of salt, 100 grams of chili powder, 150 grams of sugar, 1 onion, 2 garlic.

Steps: 1. Wash and drain the radish for later use.

2. Cut the radish into thick strips and put it in a clean basin without oil and water.

3. Add salt and mix well and marinate for one hour.

4. Finely chop the garlic and set aside.

5. Finely chop the onion and set aside.

6. Cut the leeks into sections for later use.

7. Pour out the water from the pickled radish, add the chopped garlic, onion and leeks and mix well.

8. Add sugar and mix well.

9. Add chili powder and mix well.

10. After mixing well, put it in a cool place and turn it twice a day, and there will be a sour taste after 7 days.

11. Finished product drawing:

First of all, to make pickled radish, you need to prepare the ingredients, prepare radish, chili, light soy sauce, dark soy sauce, vinegar, salt, and sugar. Wash the radish, then cut it into slices and place it in a container. Sprinkle the radish with salt, be sure to mix evenly, and after marinating for two hours, discard the water that oozes out of the radish.

Then add sugar and stir well, add the amount according to the radish you have prepared, then add chili, light soy sauce and dark soy sauce to put in, and then finally add vinegar to stir well. He can eat it after no more than three or four days, and he can also stir it many times halfway, and he must use clean chopsticks, not used chopsticks to avoid spoilage.

Pickled radish] Basic ingredients] green radish, salt, sugar, light soy sauce, balsamic vinegar, rock sugar, bay leaves, star anise, Sichuan pepper, ginger, millet pepper, production steps].

1.First of all, prepare a few green radish, I have a total of about three catties here, pour a little water into it, and then sprinkle some salt, and use the friction of salt to clean the surface of the radish. Do you have the habit of peeling off radishes when you eat radish?

As everyone knows, 95% of the calcium content of radish is on the skin of radishes. So it's best not to peel it, and it's better to eat it together. After scrubbing, rinse with running water, so that after cleaning, we can eat with confidence.

2.After the radish is cleaned, cut off the ends, peel off the bad skin, and then cut the radish into thin slices. It doesn't have to be cut too thinly, it's about centimeters thick.

After slicing, change the knife and cut it into strips. You don't have to cut it too finely, it's more enjoyable to eat if it's thicker, and after cutting it all, put it in a larger basin.

3.We have the amount of three catties of radish here, add 15 grams of salt, 15 grams of sugar, add salt and sugar, add salt, you can quickly kill the water in the radish. Add sugar to remove the pungent taste of the radish, and then grab it and mix it well.

Here you can grab and mix for a while, grab and mix into the radish, and there is no salt and sugar granules. Mix well and set aside to marinate for more than three hours.

4.Then add 150 grams of water, 200 grams of light soy sauce, 80 grams of balsamic vinegar, 20 grams of rock sugar, two bay leaves, two star anise, and a small handful of Sichuan peppercorns to a waterless and oil-free pot, boil the juice on high heat, stir it, let the rock sugar melt, and put it to cool for later use.

5.Next, prepare a piece of ginger, cut it into thin slices, then cut it into thin strips, prepare a handful of millet peppers, wash it and dry the water on the surface, cut it into chili rings, and finally prepare a head of garlic and cut it into garlic slices. Cut it all up and put it on a plate for later use.

6.After three hours, the radish is also pickled, and there is a lot of water out of the pickle, and it is very soft like this. We add an appropriate amount of water to it and wash the radish strips.

In this way, the pickled radish strips will not be so salty, and the taste will be more crisp and refreshing. Wash it several times and put it in gauze to squeeze out the excess water. Friends**See this, if you think my**good, just give me a thumbs up with your rich little hands, every message and like of you is the driving force for me to move forward, thank you for your support to me, squeeze it and put it in the basin.

Add the cut ingredients, add the cool juice, and finally squeeze in a few drops of lemon juice to increase the taste, and mix evenly with your hands. Grab and mix for a while to make the radish more flavorful.

7.Then prepare a waterless and oil-free glass jar, put the mixed radish strips into the jar and salute the shed, and press the radish strips into the porcelain while loading. Finally, add the seasoned sauce.

Then cover with a lid and seal and place in a cool, dry place to marinate. It will be ready to eat after two days.

Instant spicy pickled dried radish.

Ingredients: 5000 grams of fresh radish washed, cut into little finger thickness, dried radish for later use.

Excipients: 100 grams of oil, 50 grams of chili noodles, 25 grams of sesame pepper noodles, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 package of stewed meat, a little ginger, a little monosodium glutamate, 2000 grams of water.

Production method: Wash the dried radish with warm water, pour it into a pot after controlling the water, and put pepper noodles and sesame seeds on it for later use; Put the wok on the fire, pour in the oil, the fire is not too big, when the oil is hot, put in the chili noodles and stir, pour in the water after the slight discoloration, add the stewed meat, boil over high heat, add sugar and salt after the flavor, put in the appropriate amount of monosodium glutamate when turning off the heat, and then pour the soup on the washed dried radish while it is hot, and stir well. Ready to eat the next day.

Shredded salted radish. Ingredients: 1000 grams of fresh radish washed.

Excipients: 50 grams of oil, 5 dried chili peppers, 15 grams of Sichuan pepper, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, green onions, ginger, garlic, monosodium glutamate, a little soy sauce.

Method: Rub the radish into shredded radish with a rubter with a diameter of about 3mm, mix it with salt, marinate for about 30 minutes, and drizzle the water with your hands or filter cloth. Heat the oil and then put in the pepper, pepper, star anise, green onion, ginger, garlic into the pot to fry the green onion fragrance, put the fried ingredients and hot oil into the shredded radish, then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix well.

The taste is salty, sweet and slightly spicy. It was edible at the time. It tastes better after marinating for a day.

Refrigerate in the refrigerator for a week.

Appetizer pickled radish.

Ingredients: 1 white radish, appropriate amount of coriander.

Excipients: Appropriate amount of salt, 80 grams of sugar, 50 grams of vinegar, half a bowl of warm water, appropriate amount of chicken essence, appropriate amount of oil and spicy seeds.

How to make:1Peel the radish and cut it into small pieces, marinate with 3 tablespoons of salt for 21 hours. When the radish is out of the water, pour out the brine. Wash the radish strips with mineral water;

2.Put sugar in a bowl, add half a bowl of warm water to the microwave oven for 1 and a half minutes, (cook in a pot) after the sugar is dissolved, add vinegar to make a sweet and sour sauce. Pour the sweet and sour sauce into the radish strips, mix well, add a pinch of salt and chicken bouillon.

Pour oil and spicy seeds. Marinate for 4 hours and eat. Sprinkle with coriander before eating.

1], so pickled radish is the best.

[Ingredients and ingredients required]: 8 catties of white radish, salt, sugar, red pepper, ginger, garlic, light soy sauce, rice vinegar, balsamic vinegar, a little white wine, sesame oil, coriander.

The production steps are as follows:

First, clean the radish, peel off the skin, cut it into four from the middle, and cut it into thin slices.

2. After cutting, put it in a large basin, add an appropriate amount of salt and sugar, stir evenly and marinate for two hours.

3. At this time, we prepare some ingredients, cut the red pepper into rings, slice the ginger, and slice the garlic.

Fourth, there is a lot of water in the pickled radish, and the radish becomes very soft and tough.

5. Control the moisture in the radish, add the cut ingredients, red pepper rings, ginger slices, and garlic slices to it.

6. Pour in an appropriate amount of light soy sauce, rice vinegar, balsamic vinegar, and a little white wine to increase the flavor, mix evenly with your hands and marinate for two hours before eating.

7. If you make too much, you can store it in a waterless and oil-free sealed jar, and the amount of juice should not exceed the radish, so that the pickled radish will not be bad for half a year. Do not pour out the juice after eating the radish, and you can use it for a second time.

8. When eating, we can add sesame oil and coriander segments to it according to our own taste, the taste will be better, it tastes crisp and delicious, especially appetizing with rice, and friends who like it should collect it.

1. One white radish, peeled, cut into four and cut into thin slices.

2. Put 2-3 tablespoons of salt into the radish slices and mix well, marinate for half an hour to kill the water and remove the spicy.

3. Sauce: Put 25 grams of millet spicy, 15 grams of ginger slices, 15 grams of garlic slices, 50 grams of light soy sauce, 30 grams of white vinegar, 25 grams of sugar, and 100 grams of cold white boil together in a bowl and stir well. (If you can't eat spicy food, millet spicy can be reduced).

4. After the radish slices are salted, the water will come out, pour out the water, wash it with water and drain the water. Pour the sauce into the radish and stir well.

5. Pour it into the crisper and put it in the refrigerator, you can eat it after 3 hours, or you can eat it after refrigerating overnight, which is more flavorful.

Winter is the best season to eat turnips. Since ancient times, there is a saying of "winter radish race ginseng", usually whether you go to the supermarket or the vegetable market, you will see the scene of everyone grabbing radish, after all, 5 cents a pound of white radish, ** is also attractive enough. Radishes can be eaten raw and cooked, and the most common ones in my family are pickled radish.

Although many people buy radishes to take home, but because of the weak taste of radishes, they make it difficult to cook, in fact, pickled radishes and make them into appetizers, it is particularly delicious.

Usually, when many people pickle radish, they need to wait for a very long time, and the shortest time is a few hours or a few days, but the daughter-in-law's pickled radish recipe does not need to wait for a day, it can be eaten by soaking in wine, and the pickled radish made is sweet and sour, crisp and appetizing. When the daughter-in-law pickles the radish, the radish is also exquisite, it is mainly pickled with the skin of the white radish, the radish skin is relatively crisp, and its water content is not so high, it will be easier to taste.

Recipe name: [pickled radish skin] method.

Ingredients: 1 white radish, 4 spicy millet, 5 garlic cloves; 3 tablespoons of salt, 2 tablespoons of sugar, 3 tablespoons of balsamic vinegar, 4 tablespoons of mira, 1 tablespoon of soy sauce.

Production process: 1. Rinse the white radish, and then cut it into sections, this radish skin is the raw material for us to make dishes, don't cut it, the taste of the radish skin is better than the radish.

2. Cut off the radish skin, this top knife can be cut, turn the radish while cutting, it is easy to cut it all, after cutting it, cut it directly into strips.

3. Prepare a large glass bowl, put 3 tablespoons of edible salt in it, grasp it well with your hands, then marinate, marinate the excess water, and then drain the water.

4. Take another bowl, cut the millet into rings, peel the garlic cloves, just pat it flat, don't chop it, put it in the bowl after cutting.

5. Put 2 tablespoons of sugar, 3 tablespoons of balsamic vinegar, 4 tablespoons of Weijixian, 1 tablespoon of soy sauce, stir it well, then put in the pickled radish skin and start soaking.

6. When soaking, you can turn it from time to time, so that it will be more flavorful, after soaking, about 15 to 30 minutes, the radish skin will be very flavorful.

Tick tip:

1. Radish must be pickled with radish skin, which has an advantage, the taste is more crispy, the pickling time can be greatly shortened, and the moisture is not so high, which is easier to taste.

2. When cutting the radish, you should remove the skin of the radish along the radish, then cut it into strips, and then pickle it, which can also reduce the pickling time.

Precautions for pickled radish, cut the bought white radish into strips, put an appropriate amount of refined salt, wait for the white radish to kill the water, control the water dry, put the white radish into a container, put the very fresh soy sauce, not the white radish, put chicken essence, monosodium glutamate, oyster sauce. Sichuan pepper, spices, green onions, ginger and garlic. Grab and mix evenly, let it sit for two hours, sprinkle some sesame oil and eat.

Cut the radish into small pieces and put it in a container, pour boiling water into the container, blanch the radish, drain the water, add a little salt, white vinegar, sugar and millet pepper, marinate and eat.

First of all, we cut the radish into slices and put it in a container, add salt, add sweet and sour, an appropriate amount of light soy sauce, add millet spicy, then cover and marinate for one night.

Detailed steps on how to make a quick homemade pickled radish.

1. Choose a more tender white radish and slice it after washing (it will be crispy if you don't peel it, so you should wash it cleanly).

2. Sprinkle some salt on the radish slices and marinate them first, prepare garlic cloves, ginger and chili peppers and marinate them together in the radish.

3. Add half a bottle of white vinegar (about 300ml), pickled peppers, and a little sugar to marinate for 2-3 days (the soup that has been marinated once can be retained, and the next time continue to pickle radishes, it can speed up the ripening and shorten the pickling time).

Wash the radish and pour it into a jar, add edible salt, and marinate for 20 days to pickle the radish and it is ready.

Pickled turnips and pickles.

There are many ways to make pickled radish pickles, we can use dried radish and soybeans, or we can use white radish, carrot and bamboo shoots together, let's take a look at the steps:

1.The ingredients are carrots, white radish, and green bamboo shoots, and white radish must be white, not green.

2.Peel the radish and green bamboo shoots separately and cut them into square strips of about 7 mm.

3.After cutting, sprinkle with salt, stir well and marinate for 10 minutes, this is done to kill the moisture of the vegetables.

4.Clean the pot carefully with dish soap, do not let the pot contain grease, then pour in water, add millet spicy pickled peppers, and also pour some pickled pepper water.

5.Boil the water over high heat, add two small spoons of salt, one tablespoon of sugar, and then add two tablespoons of white vinegar, add sugar and white vinegar, the finished product will have a sweet and sour taste, then turn to medium heat and boil for two minutes, pour it into a basin to cool.

6.We rinse the radish strips and green bamboo shoot strips that have been marinated for 10 minutes in clean water several times, and then rinse them with live water under the water pipe for a few minutes to remove the salt on them, and then drain the water for later use.

7.Finally, pour the drained radish strips and green bamboo shoot strips into the cooled pickled pepper water, cover with plastic wrap, and marinate in the refrigerator for 12 hours.

After an hour, you can take it out and serve it on a plate, the taste is sweet and sour, crisp, and very appetizing.

Radish is a cool food, when you eat it will have a spicy taste, but also some sweet taste, it can help eliminate food and clear away heat and phlegm and detoxify the effect, can ** accumulate stomach distention, vomiting and migraine symptoms.

Radish is rich in vitamins and very rich in carbohydrates, has a high nutritional value, the content of vitamin C is higher than other fruits, and there is no oxalic acid, so it is conducive to the absorption of calcium, and the nutritional value is very high.