Hot and sour white radish tips, how to make sour and hot white radish

Ingredients]: white radish, sugar, rock sugar, light soy sauce, rice vinegar, salt, garlic, millet pepper, ginger.

Production process]:

1. First of all, go to the farmer's market to pick a few fresh large radish, clean them, first remove their head and tail ends (no need to peel them, otherwise they will not taste crispy enough), and then change them into thick slices of about 1 yuan coin, and put them in a pot for later use.

2. Then, put an appropriate amount of white sugar in the basin, (without salt), the purpose of using it is to make the pickled radishes, not only not bitter, but also very crispy to eat, after they are fully grasped and mixed evenly, put aside to marinate for 10 minutes for later use, after killing the juice, it will not taste very sweet, please rest assured to use it boldly.

3. Taking advantage of the gap in pickled radish, let's prepare a bowl of spicy sauce, first put an appropriate amount (about 200 grams each) of garlic cloves, millet pepper, and ginger slices in the bowl, under normal circumstances, their ratio is 1:1:1, and you can also reduce the amount according to your personal taste.

4. Then, add an appropriate amount (300 grams) of light soy sauce, 300 grams of rice vinegar, 20 grams of salt, and 15 grams of rock sugar to the bowl (to bitter and spicy, mainly to neutralize, be sure to stir them until they are completely melted), stir them well, and set them aside for later use.

5. Finally, pour out all the pickled water, drain the water, then pour in the pre-adjusted sauce, mix well, and then put them into the container to be sealed - canned bottles (to ensure that the inside is oil-free, water-free), after the lid is closed, sealed and stored for 4-5 hours, it can be eaten, and the effect of refrigeration is better, which is very convenient for both food.

1. When pickling radish kimchi, do not slice them too thinly, otherwise, the taste will be too heavy, easy to soften, and then lose the crisp texture.

2. In addition, the container for storing hot and sour radish is also very important, and everyone usually likes to use a glass container with a lid, which is more suitable for short-term storage.

First of all, we prepare the ingredients: white radish, carrot, cherry radish, light soy sauce, sesame oil, Sichuan pepper oil, sugar, salt, Sichuan pepper, dried red pepper, cooked white sesame seeds. The main ingredients are white radish, carrots and cherry baby radishes just to enrich the color. If you don't like it, you can leave it alone.

Now we're in the production phase:

Peel the white radish and carrot and cut it into finger-sized pieces, and the cherry radish is not peeled and diced;

Put the radish in a dry and oil-free container, sprinkle in an appropriate amount of salt and marinate for about 20 to 30 minutes, and pour out the pickled water;

Add an appropriate amount of sesame oil and pepper oil to the cold pan to make an appropriate amount of chili flakes and peppercorns, and fry them over low heat until fragrant.

Pour the fragrant ingredients into the radish and pour the vinegar, sugar, and light soy sauce over the radish as well.

After mixing the radish and the sauce well, put it into a sealed plastic bag, drain the excess air and put it in the refrigerator to marinate;

After marinating overnight, take it out, add a little fried white sesame seeds and sesame oil, stir and serve.

Hot and sour white radish recipe

Ingredients: white radish, millet spicy, salt, vinegar, sugar, chicken essence.

Steps: 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.

Detailed introduction of the practice of sour and hot radish Cuisine and efficacy: home-cooked recipes Recipes for regulating qi appetizing recipes for strengthening the spleen Anti-cancer and anti-cancer recipes.

Taste: sour and spicy Craft: Ingredients for stir-fried hot and sour radish: Ingredients: 300 grams of white radish.

Excipients: 100 grams of magnolia slices, 40 grams of shiitake mushrooms (fresh).

Seasoning: 20 grams of soy sauce, 25 grams of vinegar, 2 grams of monosodium glutamate, 10 grams of chili pepper (red, sharp), 3 grams of ginger, 3 grams of starch (corn), 5 grams of vegetable oil, 3 grams of sesame oil Teach you how to make hot and sour radish, how to make hot and sour radish to be delicious 1Wash and peel the radish and cut it into hob pieces;

2.After soaking the shiitake mushrooms in warm water, wash them, remove impurities, slice them, wash and slice the magnolia slices; Finely chop the ginger and set aside;

3.Put water in the pot to boil, blanch the white radish pieces until they are broken, take them into clean water, soak them for 1 hour, control the water after removing them, put them in a plate, and set aside;

4.Put the wok on the fire, put vegetable oil, heat, put the ginger in the pot, put in the chili pepper, stir-fry the mushroom slices, magnolia slices, white radish pieces, stir-fry a few times, cook soy sauce, vinegar, add a little water, simmer over low heat after boiling, add monosodium glutamate, thicken with wet starch, pour in sesame oil and fry well, and put it on a plate. Tip - Food Restraint:

White radish: White radish should not be eaten with ginseng and American ginseng.

<> "Hot and sour white radish.

Ingredients: white radish, minced garlic, coriander, method:

Spoon minced garlic + 1 tablespoon of white sesame seeds + 1 tablespoon of spicy Shenheng pepper noodles (if you like spicy, you can put more) + half a spoon of sugar, a little salt + pour on Sichuan pepper and make oil and mix well + 2 tablespoons of light soy sauce + 2 tablespoons of vinegar and mix well for later use.

2.Rub the carrots into shreds, add a little salt and marinate for a while, kill the water, marinate the blind shredded radish, dry the excess water and put it in a pot, add coriander segments, pour the juice and mix well.

Pickling method of sweet and sour white radish:Ingredients: 1 white radish, 5 pickled peppers, 50 ml of rice vinegar, 20 ml of pickled pepper water, 2 tablespoons of sugar.

1. Prepare the required ingredients.

2. Wash the white radish, rub it on the surface with salt, rinse and drain.

3. Cut the white radish with the skin into strips, the radish skin will have a crispier taste after pickling, try not to peel it.

4. Add 2 tablespoons of edible salt, throw the radish strips evenly, and rub them several times with your hands to let the salt penetrate the inside of the radish as much as possible and squeeze out the excess water of the radish.

5. Replace it with a larger basin, which can be easily rubbed and used evenly.

6. The radish strips ooze water, slowly become soft, rinse with water, and drain the water.

7. Finely chop the pickled peppers.

8. Pour the pickled pepper water into the basin together with the pickled pepper pieces.

9. Add radish strips and pour in rice vinegar (edible white vinegar or apple cider vinegar is acceptable).

10. Pour in the sugar and stir well.

11. Add a small amount of whole pickled pepper, stir well, marinate for about 10 minutes, and mix well before eating.

12. Finished product picture of sweet and sour pickled radish.

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 pieces, then cut them into thick slices and then cut them into thumb-sized strips and place them in a larger bowl.

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.

As follows:

Ingredients: 1 radish, 100 grams of pickled pepper, 3 tablespoons of sugar, 3 tablespoons of white vinegar.

1. Wash the radish vertical lead with clean water, then peel and cut into strips for later use.

2. Prepare a clean container with no water, and then put the cut radish strips into the container.

3. Add pickled peppers to the radish, add 3 tablespoons of sugar, 3 tablespoons of white vinegar, and mix well.

4. Cover the stuffy cover, marinate in a cool place to taste, and it can be eaten the next day.

1.Wash the radish and peel off the skin, use a melon peel knife to peel the radish piece by piece into a pot, then sprinkle with an appropriate amount of salt, about a small half spoon, depending on how salty you like, and marinate it for 15 to 30 minutes.

2.Wash with water bubbles to wash away the salty taste, scoop up the radish slices with your hands and press them tightly to remove some water. Then pour in an appropriate amount of white vinegar and stir to increase the acidity, and after 30 minutes, add an appropriate amount of sugar.

Preparation of sour white radish

Sour radish sea fungus duck soup.

Ingredients] 1 duck, 1 sour white radish, 2 carrots, 20 grams of dried kelp, 10 grams of sea fungus, 6 pickled peppers, 3 slices of ginger, 2 green onions, a little wolfberry, 10 grams of cooking wine, 10 grams of white vinegar, 10 grams of sugar, 15 grams of salt.

Method] 1. Peel and wash the carrots and sour white radish, and cut them into long strips about 5cm long and 1cm wide.

2. Put the chopped carrots and sour white radishes into a bowl, add salt and mix well, marinate for 30 minutes, and skim off the excess brine.

3. Cut the pickled pepper into small pieces and add them to the bowl, add sugar and white vinegar, cover with plastic wrap and marinate for 2 hours. (In summer, keep it in the refrigerator.) Radishes pickled in this method can be used to make soup in a short period of time, and can also be used as a snack to accompany a meal. ）

4. Cut the duck into large pieces and wash them, soak the kelp knot and sea fungus and set aside.

5. Pour an appropriate amount of water into the pot, put in the duck pieces, add cooking wine, cook until the foam overflows, remove the duck pieces and rinse them well. The fishy smell of duck meat is large, so be sure to blanch it with water in advance to remove the fishy smell and fat of the duck meat itself.

6. Put the blanched duck pieces in the casserole, pour in the water that has not been used for the ingredients, add ginger slices, green onions, and wolfberries, and bring to a boil over high heat. It is best to put enough water at one time, and refilling the water halfway will affect the taste. If you like a fragrant taste, you can put more duck meat, and if you like a lighter taste, you can put more vegetables and a bone-in duck leg.

7. Turn the heat to low, cover the pot and simmer for about 2 hours, and cook until the duck meat can be poked through with chopsticks.

8. Add the pickled sour radish, soaked kelp knots and sea fungus, and simmer over medium heat for about 30 minutes. (Depending on the saltiness of the soup, add salt as appropriate.) ）

9. A mouthful of soup, a mouthful of meat, and a pair of smooth sour radish with chopsticks, accompanied by a bowl of moist and glutinous rice, is really comfortable.

2. Of course, the old duck soup has to choose the old duck, so that it is easier to remove the fishy smell of the duck, and the duck is generally more than one year old.

1. Prepare a pottery jar that can be filled with hinged leaf water, wash it, and the capacity should be 10 liters.

2. Prepare about 2 liters of rice soup and 5 liters of cold boiled water.

3. Pour the rice soup and cold boiled water into the jar, add an appropriate amount of salt and sugar, and add garlic and garlic sticks according to your preference.

4. Cut the radish into centimeter-thick slices (if the radish is small, you can put it whole), wash it with cold boiled water and put it in the jar (local red-skinned radish is better).

5. Add water to the hinged leaves, and then cover the jar lid (to avoid breathing and causing the acid water to change its flavor and shape), and after 4-5 days, the radish slices will be light red, take it out, add an appropriate amount of monosodium glutamate and chili pepper, and then add an appropriate amount of salt and sugar according to your own preferences.

In addition, vegetables such as knife buckets, radish petioles, and green vegetable petioles can also be put into the jar.

Remember!! Do not add raw water to prevent the sour water from changing its flavor and making the sour water salivate.

Hello, dear I am happy to answer for you, the answer to how to make shredded sour radish with white radish is as follows: when pickling shredded sour radish, you need to prepare a fresh white radish, about 400 to 500 grams, vinegar, cooking oil and edible salt. Wash off the prepared fresh radish with water and remove the roots.

2. Cut the washed white radish into thin strips, then put it in a bowl and add edible salt to mix it evenly and marinate it, and after two hours of pickling, Qing Pei Chop will pour out the pickled water, and then squeeze out the water in the shredded radish by hand and put it in a bowl. 3. Put the prepared cooking oil into the pot and heat it up, put in a few peppercorns, fry the aroma, then remove the peppercorns, pour the fried peppercorn oil directly into the pickled white radish shreds, and eat it after mixing.