How do you make delicious and crispy radish strips?

Ingredients: a white radish, green onion, ginger, sugar, vinegar, salt, red pepper, a little monosodium glutamate. Method:

1. Cut the radish into long strips, cut the green onion into white sections, cut the ginger into thin strips, and cut the red pepper into thin strips. 2. Grasp the above materials with salt for a while, then marinate for half an hour, and then wash them several times with boiling water. 3. Then add vinegar and sugar, a little monosodium glutamate, and more sugar to the washed radish strips.

If you like extra spicy, you can also add dried red peppers. The most important point here is that the vinegar should use the brand "Shanghai Dingfeng". Because the chef said that this brand of vinegar is specially used to pickle these, and the taste is particularly good.

4. It's done in the third step, and you can start eating right away, with one word "Praise!" ”。It tastes better when you eat it the next day, of course, it is best to marinate a little less and eat it in two days, otherwise it will not taste good if it becomes crispy and soft.

The practice of boiling carrot sticks in Western style is detailed Cuisine and efficacy: home cooking recipes.

Process: Stir-fried Western-style boiled carrot strips Ingredients: Ingredients:

500 grams of carrot strips, 5 grams of refined salt, 50 grams of butter. Characteristics of Western-style boiled carrot sticks: rich frankincense, salty and pure.

Teach you how to cook Western-style boiled carrot strips, how to make Western-style boiled carrot strips to be delicious, wash and peel, and cut the root carrots into centimeter-thick and centimeter-long strips. Add cold water to the pot and bring to a boil until cooked, then drain with a colander. Heat the pot, add the butter, cook until it is hot, add the carrot strips, fine salt and stir-fry until the flavor is thorough, and put it in a container.

Marinated pickles taste: salty and umami Process: Ingredients for making radish strips in sauce and salty sauce: Ingredients: 5000 grams of radish.

Seasoning: 600 grams of soy sauce, 1500 grams of sweet noodle sauce teach you how to make salty sauce radish strips, how to make salty sauce radish strips to be delicious 1Cut the large white radish into small pieces, marinate it with 200 grams of salt, marinate it once for a day, add salt once, and marinate it repeatedly.

After the day, take it out and dry it for 2 days, then a layer of radish and a layer of sauce, put it in a jar and seal it, and it can be eaten after 7 days. Tip - Food Restraint:

Radish: Radish should not be eaten with ginseng and American ginseng.

The practice of hemp carrot strips is detailed in detail Cuisine and efficacy: home-cooked recipes Recipes for people working in low temperature environments Bright-eyed recipes.

Taste: salty and umami Process: Ingredients for fried sesame carrot strips: Ingredients: 250 grams of carrots.

Excipients: 75 grams of white sesame seeds, 100 grams of eggs, 2 grams of baking powder, 100 grams of wheat Fuqiang powder.

Seasoning: 100 grams of salad oil, 50 grams of spicy soy sauce, 4 grams of salt, 2 grams of monosodium glutamate Sesame carrot strips Characteristics: Crispy on the outside, glutinous and soft on the inside, delicious and palatable.

Teach you how to make hemp carrot strips, how to make hemp carrot strips to be delicious 1Wash and peel the carrots and cut them into strips 1 cm thick, cm wide and 5 cm long;

2.The carrot strips are slightly marinated in fine salt and gently pressed out some of the water;

3.Stir-fry in monosodium glutamate and sesame seeds until fragrant;

4.Mix 15 grams of eggs, sesame seeds, fine powder, baking powder, and salad oil into a soufflé paste;

5.Put the pot on the fire, put in the oil, and the oil temperature is 60% hot;

6.Dip the carrot strips in a layer of starch and put the souffle paste into the oil one by one;

7.Fry until set, then remove and fry again, then dip in spicy soy sauce and eat. Tips for making sesame carrot sticks: This product has a frying process, and about 1000 grams of salad oil need to be prepared. Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Ingredients: green radish, salt, canned pickles, millet pepper.

Steps:1Five or six green radishes, soak them in a basin for 10 minutes, wash them with water after 10 minutes, and control the water.

2.Cut the green radish into thin slices with a thickness of about 1 cm, and then cut it in half, put it on the clothes rack to dry or put it on the lining of the clothes to dry for 3-5 days, until the radish is dried and rolled, at this time, the radish is completely dried and volatile, and it is taken out to dry when there is sun, and it should be placed in a ventilated place to dry on rainy or cloudy days, and it can not be covered for a long time.

Dried radish. 3.Pickle dried radish, prepare a small jar or a pickle jar, clean and dry, no oil or salt in it, put in the dried radish, put in salt, millet pepper, seal it, it takes about half a month, you can open the lid and eat.

4.When eating, take it out separately, take out as much as you eat, cut it into cubes, and then put in sesame oil, chili oil and other seasonings that you like to eat. Pickled dried radish is used to eat it with porridge, stir-fried or fried rice, and it tastes particularly fragrant.

Dried radish. Tips for pickling dried radish:

1.Do not have oil when pickling the radish dry, as the radish is easy to rot during the pickling process after sticking to the oil. This refers to the knife for cutting radishes and the basin for washing radishes, and the radishes should be washed with water before pickling and placed in the sun to kill and sterilize, so that they will not rot in the process of pickling radishes.

Dried radish. 2.When pickling dried radish, first dry the radish, then put it in the jar, put in salt, stir it after adding salt, and mix the salt well, so that the pickled dried radish has a salty taste, and it is very flavorful, and it is delicious to do.

You can put a layer of dried radish and put a little salt, and then spread a layer of dried radish, so that you don't have to worry about whether the dried radish is salty, and the dried radish that has been salted must be tightened with the canned lid, not in contact with the air, placed in a cool and dry place, and avoid exposure to the sun. In half a month, the dried radish was completely pickled, and the taste was particularly crispy.

Dried radish is often used to fry rice, eaten with baked cakes or sandwiched in steamed buns, or you can marinate the dried radish when eating, making it better than the outside, you can try it yourself, and make what you want to eat.

Wash the radish first and cut it into long strips. Put the radish strips in a pot, sprinkle with edible salt, grasp evenly with your hands, marinate for a while, and marinate the water from the radish and pour it out. Chop the dried red pepper and put it in a pot, then pour in an appropriate amount of sesame oil and chili oil and stir well.

After stirring well, put it in an airtight container without water and oil, and let it sit overnight for better taste. <

1. Clean the radish first and cut it into long strips.

2. Put the radish strips into a basin, sprinkle with a little more edible salt, grasp it evenly with your hands, marinate it for a while, and marinate the water of the radish and pour it out, which is a key step to keep it crisp and flavorful.

3. Chop the dried red pepper and put it in the pot, in addition to enhancing the flavor also plays a good-looking role, the red and green combination will not look very monotonous, you can add more chili pepper if you like to eat spicy, and then pour in an appropriate amount of sesame oil and chili oil and stir evenly.

4. After stirring evenly, find a water-free and oil-free sealed container, glass jar or fresh-keeping box can be, there must be no water in the container, otherwise the storage time is relatively short, and it is easy to break. Put the radish strips in the container, and now I eat them except for the taste is a little light, everything else is perfect, and the taste is even better if I leave it overnight.

Appetizing sweet and sour radish slices that are pickled and eaten freshly].

Ingredients]: Half a white radish, 1 small piece of ginger, half a head of garlic, a few millet peppers (can be omitted if you don't eat spicy), half a bowl of soy sauce, an appropriate amount of balsamic vinegar, and two tablespoons of sugar.

How to do it]:

1. Wash the white radish first, don't peel it if you can, and make all the radishes Qingzhen four, not too thick, not too thin, and master it yourself.

2. Marinate the white radish in white sugar for more than ten minutes, it will kill a lot of water, and pour out the water. You can try it, using white sugar to kill radish water is more delicious than using salt, and the radish that kills water tastes less ajerky and very crisp.

3. Shred ginger, slice garlic and cut millet pepper into rings, put them all into the radish, and then add soy sauce and balsamic vinegar.

4. Stir well, if you are not afraid of waste, you can add more seasonings, so that the radish can be soaked in the soup sauce for better flavor.

5. Cover with plastic wrap and put in the refrigerator for two hours before eating.

6. Whether it is eaten with porridge or steamed bread, the taste is very good, crisp and sweet and sour is very delicious, and you can't stop eating a piece.

A few words of long-winded]:

1. Again, emphasize that this recipe is freshly eaten and pickled. Eat as much as you want, eat it all in two days, don't be greedy for trouble, don't cook a lot at once and eat for many days.

2. Soy sauce is salty, so this recipe is salty.

3. The big white radish in autumn and winter is smart and cheap, eat more, not only improve the body's resistance but also prevent disease, it is simply a god-given vegetable, and the loss will be great if you don't eat it.

1. Wash the white radish, cut it into strips of the same size, put it in a container, add a little salt and a tablespoon of sugar, stir well and set aside; 2. Seal the container with plastic wrap and put it in the refrigerator for 30 minutes; 3. Take out and pour out the water in the container, then add a spoonful of sugar, two spoons of white vinegar, a little salt, a little chili sauce, a spoonful of honey, a spoonful of soy sauce, stir fully and put it in the refrigerator or a cool place to marinate for more than 24 hours. During the pickling process, stir the radish pieces with chopsticks every few hours.

Jane Fool Dan teaches you to make a good pickled radish and a small dish to eat.

Pickled radish strips are crispy and here's how to do it:Ingredients: 1 white radish, 3 tablespoons of sugar, 3 tablespoons of fruit vinegar or white vinegar, 1 teaspoon of chili paste, a pinch of refined salt, 1 tablespoon of honey, 1 tablespoon of soy sauce, appropriate amount of wolfberry.

1. Wash the radish and cut it into strips, no need to peel it, add a tablespoon of sugar and mix well.

2. Cover with plastic wrap and put in the refrigerator for more than half an hour.

3. Pour out the excess water from the pickled radish strips, add all other ingredients at one time, mix well and marinate for more than 1 day (the sugar has been used with a large spoon).

4. During the period, take out the bottom crack and mix evenly to ensure that each radish is pickled.

5. When eating, take out a part and drizzle some marinade.

Benefits of turnipsRadish is known as "little ginseng" among Chinese friends. Modern nutrition studies have shown that radish is rich in nutrients, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears.

Eating pickled radish in our daily diet can help increase appetite. Don't always put salt in pickled radish, today I will teach you a new way to eat, no oil or sun, simple and fast, crisp and refreshing, spicy and delicious and rice. It's easy to make, just look at it, let's see how it's done.

How to make pickled radish strips is more crispy

Ingredients: white radish, sugar, a little monosodium glutamate, light soy sauce, dark soy sauce, rice wine, salt.

Method:1. Wash and peel the white radish and cut it into strips, blow dry and set aside.

2. Make a homemade sauce: 2 tablespoons light soy sauce, half a tablespoon rice wine, 3 4 tablespoons sugar, 1 2 teaspoons dark soy sauce, stir well. Note that no container used can contain water.

3. Put the dried radish into the sauce, cover with plastic wrap and seal it in the refrigerator, and it can be eaten after one day.

【Tips】

1. When pickling radish, add salt, you can quickly kill the water in the radish. Adding sugar can remove the pungent flavor of the radish.

2. Add an appropriate amount of water 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.

Ingredients: 1 white radish, 7 pickled peppers, 1 carrot, 20 peppercorns.

Excipients: 3 teaspoons salt, 50 grams of white vinegar, 20 grams of sugar.

1. First of all, peel and wash the white radish and carrot.

2. Cut into strips, put 2 teaspoons of salt, grasp well with your hands until there are no salt grains, and leave for half an hour to one hour.

3. Chop the pickled pepper and put it according to personal taste, and put a few more if you like spicy.

4. Pickled radish has a lot of water, pour it out directly, put the pickled pepper, sugar, white vinegar, and peppercorn into the basin, pour some of the soup from the canned pickled pepper, and then put 1 teaspoon of salt, stir well.

5. Put it in a sealed bottle, refrigerate it for one day, and you can eat it the next day.

6. The finished product is as follows.

The delicious and crispy radish strips are pickled by peeling and washing the white radish, adding ingredients, putting it in a glass jar and sealing it.

Prepare the ingredients: white radish, red pepper, peanuts, garlic, ginger, white vinegar, and rock sugar. Peel and wash the white radish, cut into strips, add two spoons of salt, stir evenly, marinate for 10 minutes, take the alarm clock, and after marinating, wash it twice with cool boiled water and drain the water. Slice ginger, wash the peanuts, take out 2 3 rock sugars, pour them into the pot and cook for 5 minutes, remove the peanuts and let them cool.

Wash and drain the red pepper without removing the cover, then prepare a clean glass jar, and put the washed radish strips, red pepper, peanuts, and garlic into the jar in turn. Pour an appropriate amount of white vinegar into the jar, then pour the water that has just boiled the peanut rock sugar and let it cool, close the lid and seal it well. Finally, put it in the refrigerator to marinate for 24 or 36 hours, and the delicious and crispy radish strips are successfully pickled.

Tips for picking turnips

Clause. First, look at the appearance. Good radishes are uniform in size and round at the roots.

Clause. Second, look at the radish tassels. Fresh radish tassels have no yellow leaves, no rotten leaves, and no moss.

Clause. 3. Look at the epidermis. A good radish has a smooth skin and a white skin color. If the skin of the radish is oily, or there are translucent patches, it means that the radish is not fresh and it is not recommended to buy it.

Clause. Fourth, the epidermis has no cracking and bifurcation. A good radish has no cracks on the surface and forks, so it is resistant to storage and has a good taste.

Clause. Fifth, look at the size. Don't pick the largest radish when choosing a radish, a medium-sized and small radish is better, and the taste is sweet and soft.

Clause. Sixth, pay attention to the amount of demolition. For radishes of the same size, the radish is a little heavier, you can take one in each hand and weigh it.