Pickling methods and ingredients for pickled radish, tips for pickling authentic radish

Hello everyone, today I want to bring a best way to eat radish in autumn, use this method to make radish, make it sweet and sour and crisp, appetizing and rice, every year after entering the autumn, I will make more, save it and eat it slowly, do you want to learn from me?

1) Today's radish delicacy is pickled radish, which is the most common way to eat in autumn, but when making pickled radish, it is also necessary to have a knack, otherwise the pickled radish made will not only not taste good, but also the taste of the radish is not good. My method of pickling radishes was taught to me by a farmer shop owner before, so let's take a look.

2) First of all, we need to prepare two large white radish, clean them, first cut them into segments, then cut the radish vertically into slices, and finally change the knife to cut into long strips. When preparing, the skin of the radish must not be removed, because the pickled radish made with the skin of the radish will have a crispier taste.

3) After cutting the radish into strips, we need to put it into a large pot, then add an appropriate amount of salt to it, grasp it and mix it evenly, and marinate it for an hour to remove the pungent taste in the radish. Here, in addition to salt, we can use salt to pickle radishes, but I personally prefer to use salt to pickle radishes, which will taste better.

4) When pickling radish, we need to prepare some garlic, slice it for later use, then prepare some millet spicy rings, and finally prepare a few pickled peppers to cut them into rings for later use. Friends who like to eat spicy, we can prepare more millet spicy, and friends who can't eat spicy can just prepare a few.

The pickling method of radish pickles, the easiest way to teach you to pickle radishes, you can do it in one day.

The pickling method of white radish is a unique pickling method.

【Secret pickled radish】

Prepare ingredients: 1000 grams of white radish, appropriate amount of garlic, appropriate amount of chili pepper, 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of sugar.

Steps: 1. To make pickled radish slices, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water and remove the head and tail, and then cut it from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the board and cut it into a clip blade as shown in the figure, the so-called clip blade is that the first two knives are not cut off, and the third knife is cut off, the advantage of this is that the radish can be more flavorful, and the taste is more crisp.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the radish slices for water control. 5. Prepare 50 grams of garlic and cut them into garlic slices, wash and cut 50 grams of Thai peppers into small pieces.

6. Prepare a clean basin, add 300 grams of soy sauce, 300 grams of Shanxi aged vinegar, 150 grams of white sugar and 150 grams of purified water to the basin, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture to control the moisture, stir evenly with chopsticks, so that the juice does not pass the radish slices, cover the lid, and put it in the refrigerator for 24 hours before eating.

1. You need to wash the radish, then remove the head and tail and cut it into thick round slices, and then cut the round slices into strips connected together, and smear each slice with salt, the salt must be spread more evenly, but not too much.

Pickling for one night can force out the water in the radish, and then put it in a ventilated place, preferably in a sunny place to dry, so that the pickled radish will be crispy, and the taste will be very good, and then cut the dried radish into your favorite size, and add an appropriate amount of chili powder, pepper powder and five-spice powder according to your taste.

Then put on gloves, rub vigorously, this step is to better taste, then pour an appropriate amount of light soy sauce into it, improve the taste, and finally drop in an appropriate amount of liquor, which can increase the flavor and keep fresh, cut some chopped green onions in it, heat it with hot oil, and then stir evenly, put it in the fresh-keeping box, and refrigerate it in the refrigerator overnight to eat.

Hello answer, I have seen your question and am sorting out the answer, please wait for a while Hello, I have seen your question and am sorting out the answer, please wait for a while When pickling radish strips, you need to prepare fresh white radish and an appropriate amount of white vinegar and edible salt, in addition to chili pepper and sugar, and then prepare a clean glass bottle.

Step 1: Put the green radish in clean water, rinse the soil and drain the water, and then use a knife to cut the radish into strips. To make the dried radish taste more crispy, there is no need to peel it here.

Then put the cut radish strips into a basin, add an appropriate amount of salt to the pot, massage the dried radish evenly with your hands, and marinate it for about half an hour, so that you can get the water out of the radish. Step 2: Pour out the precipitated water, take out the clean barbed wire, place the radish strips neatly on the barbed wire, and dry them in the sun.

Depending on the size of the sun, it is enough to dry it until it is 70% dry, and then put the dried radish strips in a bowl. Step 3: Pour the prepared paprika and peppercorn powder into a bowl, stir well with chopsticks, then pour a spoonful of peanut oil into the pot and heat it over fire.

When the pan is smoking, divide the heated peanut oil into two halves and pour into a bowl. Finally, add a little soy sauce, sugar and white sesame seeds, stir with chopsticks and marinate for a day. If the radish is placed directly in the sun, then the dried radish will not only have a flavor but also prolong the drying time, so it is better to use salt to dissolve the moisture in the radish.

Pickling methods and topping tips for pickled radish:

Ingredients: 20 kg of green radish, appropriate amount of ginger, 4 garlic cloves, 8 taels of salt, appropriate amount of chili powder, appropriate amount of five-spice powder, 10 ml of soy sauce, appropriate amount of oil, 4 grams of brown sugar.

1. Wash the green radish and cut it into thick strips to control the water, and then put it into the big water tank in the countryside, put a layer of radish, sprinkle a layer of salt, and so on.

2. After drying, the radish will be stained with dust, do not pour out the salty water in the large water tank of pickled radish Shine, put the radish in the salt water to remove the dust, take out the radish and put it at home to dry the surface moisture of the spring dry, and then add chili noodles, five-spice powder, and minced ginger to the radish and mix well and compact it into the container to seal.

3. You can eat it after half a month, pick it up and eat it directly as a pickle, the taste is very good, and the more delicious way is to chop the dried radish and prepare minced garlic to cook.

4. Pour oil into the pot, add minced garlic and stir-fry until fragrant, add dried radish and stir-fry.

5. Add soy sauce and brown sugar to taste, stir-fry to taste, the taste is delicious and invincible, eat porridge noodles, and weigh the meal!

6. You can bottle it if you fry it more at a time, and you can eat it for a week.

Here's how to marinate radish and how to make ingredients:

Ingredients: green radish, garlic, millet pepper, salt, light soy sauce, aged vinegar, cherry candy, peppercorns, star anise, bay leaves, cinnamon.

Production method: 1. Wash the radish and remove the head and tail, cut it into thin slices, put it in a large bowl, add a large spoon of salt and a little sugar and mix well, marinate for 30 minutes, rinse twice with cool boiled water, dry the water and put it in the bowl for later use.

2. Slice the garlic and cut the millet pepper into small pieces.

4. Pour the juice into a bowl, add garlic slices and millet pepper and mix well, seal it, put it in the refrigerator for 3 hours and eat!

Precautions: 1. The radish does not need to be peeled, so that it tastes crisper.

2. Adding salt and sugar to radish can effectively remove the pungent taste of radish, and it is best to use cold boiled water when cleaning.

3. The container for radish must be oil-free and water-free, sealed well, and refrigerated in the refrigerator.

The pickling method of pickled radish is as follows:

Hot and sour dried radish.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish pit and tung radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

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 in Hongzhou, when the oil is 5 hot, put in the chili noodles and stir, pour in the water after the slight discoloration, add the stewed meat, boil over high heat, put in sugar and salt after the flavor, put in the appropriate amount of monosodium glutamate when turning off the fire, and then pour the soup on the washed dried radish while it is hot, 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.

The first step is to make pickled radish, you can use any kind of radish, the texture and taste are the same, I use white radish. After washing the white radish, do not peel it, first cut it in half, and then cut it into a clip blade, which is more crisp and flavorful.

The second step is to wash the pepper and cut it into oblique sections. Cut the ginger and garlic into large slices, you can put more garlic, and pickle the radish at the same time. Pickled peppers can not be less, to increase the flavor, there must be pickled pepper water.

Step 3: Pour the radish slices into a small basin, add an appropriate amount of salt, mix evenly with your hands, and marinate for 20 minutes.

Step 4: Prepare the sauce, pour salt, light soy sauce, balsamic vinegar and sugar into a large bowl, then pour in some cool white boil, and stir well with chopsticks. Pour the juice into the pot and bring to a boil, let cool and set aside. Add chili pepper and pickled pepper to the sauce, then pour in pickled pepper water, add ginger slices and garlic slices, add an appropriate amount of chicken essence and mix well.

Step 5: After the radish is marinated, gently squeeze out the water with your hands and don't spoil the radish slices. Then rinse well on the faucet and drain.

Step 6: Put the radish slices into the sauce, cover the lid and marinate for at least 8 hours, and the pickled radish is ready. The taste is crisp and refreshing, sour and spicy appetizing, and the thief is comfortable.

Here's how to marinate turnips:Ingredients: 400g radish, 30g rock sugar, 25g ginger slices, appropriate amount of green and red peppers.

1. Remove the head of the radish and peel it.

2. Cut the peeled radish into radish strips, put it in a pot, add salt and grasp well.

3. Slice the ginger and cut the green and red peppers into sections.

4. Pour the prepared seasoning into the pot, add rock sugar and salt to bring the water to a boil.

5. Pour the cooled boiling water into the pickled radish.

6. Pour out the radish to dry and put it in a glass bottle.

7. Pour in the chopped green and red peppers, mix the sauce, and seal.