How to pickle the carrot in the heart, it is delicious and crispy

Teach you to make cold salad with a beautiful heart, crisp and refreshing, serve it in 2 simple steps, a must-have dish for the New Year, and then we have to make a table of chicken, duck and fish, of course, there are a lot of stir-fried dishes and cold dishes! I think when it comes to cold salad, many friends say: New Year's Day, serving a plate of cold salad is not high-grade at all, if you have this kind of thought, it is also reasonable, but the table is full of big fish and meat, and the appetite of family and friends will be reduced!

Today I bring you a good-looking and delicious salad, served on the table by the whole family's love, this is the cold salad heart beauty, taste refreshing and crisp, serve a plate of it, with big fish and big meat together, friends, family will love to eat more, teach you to make cold salad heart beauty, crisp and refreshing, simple 2 steps on the table, a must-have dish for the New Year!

Hearts beautiful radish.

Speaking of heart beauty, have you all eaten it, this is a kind of radish, the skin of the radish is green, the inside is bright rose-red, so we call it heart beauty, heart beauty tastes crispy, quite suitable for cold food, especially during the Chinese New Year, everyone has eaten a lot of greasy food, the whole person's appetite has decreased, it is better to make some refreshing food, I personally think that the heart of the beauty cut into shreds, add some sauce to stir it, so that the taste is crispy, more suitable for the appetite of the family!

Hearts beautiful radish.

Although Xinmei radish is a home-cooked dish, it is quite nutritious, containing a variety of vitamins, zinc and other nutrients, so eat more Xinmei radish, which can reduce inflammation, cough, phlegm and other effects! During the Chinese New Year, you can buy a few more carrots and give them to your family to eat.

Hearts beautiful radish.

First of all, peel off the skin of the radish, rub the radish into shreds (or cut into shreds) with a grater, soak it in water for 5 minutes and then cut the coriander into sections, wash the peanuts in advance, drain the water on the surface, and then stir-fry in the oil pan until the skin is cracked and let it cool for later use.

Hearts beautiful radish.

Next, take out the radish, control the moisture first, put the radish in a bowl, add cooled peanuts, sugar, white vinegar, and coriander and stir well, so that you can put it on a plate and eat.

Hearts beautiful radish.

Things to look out for:

First: Peel the carrot first, then cut it into shreds (it is also possible to rub it into shreds with a rubbing board), and then soak it in water for a while, so that the taste of the radish will be more crisp.

Second: Peanuts can't be used directly, they should be fried in an oil pan first, so that the peanuts taste full of fragrance.

Third: Put all the ingredients in a basin, add some sugar, white vinegar to taste, and garnish with coriander, so that a plate of crisp and refreshing shredded carrots is ready.

The above is the practice of the beautiful radish in your heart, have you all learned it, in fact, the radish is crunchy in taste, and there are no spices in it, it is refreshing and appetizing to eat! Heart radish is a kind of home-cooked dish, use it to make a cold dish, suitable for the appetite of the whole family, the heart of the radish classic way to eat, simple mix, crisp and refreshing, the whole family loves to eat.

The white radish after the frost is the best time of the year, when you meet fresh white radish, everyone buys some, usually cold dressing, stir-frying, soup is good, but the most classic way is to pickle and eat. I believe that many friends have also eaten pickled radish strips in the hotel, the taste is crisp, sweet and sour, slightly spicy, and it is particularly appetizing to eat, whether it is a good side dish with wine or rice.

I also like to eat pickled radish strips very much, and I learned the recipe of this dish from a hotel chef, and it turns out that the seemingly complex pickled radish strips are very simple to make. The key is that this pickled radish is made without adding a little salt, which is completely different from the salty pickle that tastes salty, sweet and sour, slightly spicy, and crunchy.

The following will share with you the specific method of this pickled radish, if you like it, remember to collect it, and have time to make it for your family!

【Pickled radish strips】--

Ingredients: 2000 grams of white radish, 50 grams of garlic, 20 grams of millet spicy, 500 grams of light soy sauce, 500 grams of aged vinegar, 250 grams of sugar, 250 grams of purified water.

2. Put all the cut radish strips in a large container, add about 30 grams of sugar, stir evenly, kill water for the radish, and the time to kill the water is about 3 hours, during which it should be turned 2-3 times, so that the sugar can fully penetrate into the radish and make it fully out of the water.

3. After the white radish kills the water, squeeze the water dry by hand, and control the moisture for later use.

4. Wash the millet spicy and cut it into small pieces, cut the garlic into garlic slices and put it in a basin, add 500 grams of light soy sauce, 500 grams of aged vinegar, 250 grams of sugar and 250 grams of purified water, stir with a spoon to completely dissolve the sugar.

5. Prepare a clean, water-free and oil-free container, put the radish strips with dry moisture into the container, fill them until they are about eight minutes full, and then pour the seasoned sauce into the container, the juice should completely submerge the radish strips, cover the lid, and place in the refrigerator for 24 hours before eating.

The texture of this radish strip is particularly crisp and the taste is also very unique, so if you like it, you must try it!

Tips: 1. Cut the radish into irregular strips, which not only tastes better, but also tastes faster when pickled.

2. Radish killing water must be thorough, and steps such as squeezing water and water control must be done.

3. The ratio of pickled radish strips, light soy sauce, aged vinegar, sugar, and purified water 2:2:1:1, must be mastered, and the amount of garlic and millet spicy can be adjusted by yourself.

Teach stupid you pickled radish to be delicious and crispy, and the crack and bright method is wide.

Ingredients: 1 white radish, 1 carrot, 5 slices of ginger.

Excipients: 2 tsp salt, 3 tbsp sugar, 6 tbsp white vinegar, 500ml water.

1. Peel the white radish and carrot as shown in the figure below.

2. Cut the white radish and carrot into thick strips respectively, as shown in the figure below.

3. Put it in a clean basin and put in 2 teaspoons of salt, as shown in the picture below.

4. Mix well by hand, let it marinate for 20 minutes, marinate the radish out of the water, and drain the water, as shown in the figure below.

5. Fill the pot with water, add sugar and boil until the water boils, as shown in the figure below.

6. Melt the sugar, as shown in the figure below.

7. Pour in the white vinegar and mix well, as shown in the figure below.

8. Let the boiled sweet and sour water cool, as shown in the figure below.

9. Put the radish strips into a container and put in the ginger slices, as shown in the picture below.

10. Pour in the cooled sweet and sour water, and the amount of water covers all the ingredients, as shown in the figure below.

11. Cover and seal and refrigerate for 3 days before eating, as shown in the figure below.

12. Finished pickled radish picture, as shown in the figure below.

Radish contains a variety of trace elements that can induce the human body to produce interferon, which is of great significance for preventing and fighting cancer. The B vitamins and minerals such as potassium and magnesium in the radish can promote gastrointestinal peristalsis and help to eliminate waste products from the body.

As the saying goes, "Eat radish in winter, ginger in summer". Radish has a very high status in the minds of ordinary people. White radish is inexpensive and good, and no matter which method is used, it will allow people to fully enjoy the delicious food.

In addition to stir-frying vegetables and making soup, I often use white radish kimchi. Pickled radish is crispy and delicious, and what I want to share with you is the method of pickling radishes, which my mother taught me to make. I don't have to wait ten days and half a month.

I can eat on the same day. It is recommended that you learn how to pickle radishes. Whether it's an appetizer or a porridge dish, it's a good choice.

Below, I will share with you in detail how to make pickled radishes for your family to enjoy.

Pickled radish method: Spare ingredients: 1 radish, 1 millet, 4 garlic cloves, 2 tablespoons of sugar, 3 tablespoons of white vinegar, 1 ginger, 3 pickled peppers, 3 tablespoons of pickled pepper water, appropriate amount of salt;

Production process: The first step is to prepare all the raw materials. After the white radish is washed, peel off the skin of the radish and cut it into thin slices, the thinner the better. Place the chopped white radish in a container, add a tablespoon of salt and stir well;

The second step is to marinate the radish slices for 30 minutes. After the radish slices are pickled, you will find that there is a lot of water in the container. At this point, you need to pour out the water and wait for use. 1 small slice of ginger, wash and cut into slices. Peel the garlic and cut into slices;

The third step is to prepare three or five pickled peppers. Remove the remaining roots and cut them into rounds. After washing, remove the roots and cut into rounds. Put the ginger and garlic slices, chili rings, white vinegar, sugar, salt, pickled pepper water and radish slices in a container;

The fourth step is to stir well with chopsticks and make a vertical guess so that each slice of radish can be fully mixed with seasoning water. Soak the seasoning water in the radish slices and pour in half a bowl of purified water. If pure water is not available, it needs to be replaced with cold boiled water;

Step 5: After stirring well again, put the container with the radish slices in the crisper and refrigerate them together. After about 4 hours, you can take it out and enjoy it. It is very crisp and tasty.

Summary: Eating radish properly in winter is good for your health. White radish is rich in nutrients and helps to moisten the lungs and dissolve phlegm.

In addition, white radish can tolerate many cooking methods such as frying, steaming, and boiling. You can choose different ways to make it according to your preference, especially this kimchi radish, we can't miss this learning. My mom has been using this method for many years and it works very well.

As long as we master the little tricks, the radish will be crispy and delicious. If you learn kimchi radish, you won't have to go out to buy kimchi hoops in the future, and you will feel more comfortable making kimchi and eating kimchi by yourself.

Cooking tips: 1 Radish should be cut into thin slices, the thinner the better. The thinner the radish slices, the easier it is to soak in the sauce. This shortens the pickling time. In a very short time, the radish will become very crispy and tasty;

2. After slicing the radish, add an appropriate amount of salt in advance and marinate it for a while to drive away the water in the radish. On the one hand, it can make the radish more crispy, and on the other hand, it helps to remove the astringency of the radish itself;

Three. It is best to use pure water. If you don't need to use cold boiled water, you can't use raw water. Otherwise, people with a bad stomach will have ***. The radish slices mixed with the juice need to be refrigerated in the refrigerator for at least 4 hours so that the radish is more delicious.

Wash the white radish, slice, each slice is cut into four split rent equal parts, the cut radish slices are placed in a ventilated place to dry and seep, the surface of the dried radish will be wrinkled, and the amount will be reduced a lot. Take a pot, pour in soy sauce and vinegar, add white sugar, heat and stir until the sugar is completely dissolved, then let it cool.

Step 2: Mix with minced ginger, minced garlic (you can have more, I used half a bowl), 2 tablespoons of sugar, 2 tablespoons of chopped pepper, 1 tablespoon of chili powder, 2 tablespoons of salt (add according to taste) and radish slices.

Step 3; Next, prepare a water-free and oil-free glass jar. The advantage of glass jars is that you can observe the state of pickling at any time without opening the lid. The glass jar must be rinsed with hot water in advance and dried naturally, otherwise the pickled radish will change its flavor.

When pickling turnips, it is wrong to pickle them directly. To put the radish in the sun to a semi-dry state, and then to pickle, pay attention to this small step, the pickled radish is more crisp and crisp, directly pickled, the water rich in the radish will be pickled out, affecting the taste, semi-dry radish can absorb the taste of other ingredients, while keeping it crisp. In this way, the pickled radish is the most delicious.

In autumn and winter, radishes are on the market in large quantities, and my family always pickles a large vat. **Cheap and affordable, when eating, come to a small plate, super meal. It can also be stored for a long time, and it is more delicious than big fish and meat.

Hello dear! Here are some delicious and easy-to-make ways to make pickled radish

Please refer to the reference, I hope it will be helpful to you

I'll introduce this to you first, and it's suitable for beginners.

Delicious and appetizing

Pickled radish] material rolling quietly material:

White radish, sugar, a little monosodium glutamate, light soy sauce, dark soy sauce, rice wine, salt.

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

Make a homemade sauce: 2 tbsp light soy sauce, 1/2 tbsp rice wine, 3 4 tbsp sugar, 1 2 tsp dark soy sauce, stir well. Note that no container used can contain water.

Blow dried radish in the sauce, cover with plastic wrap and seal it in the refrigerator, and serve it after a day.

Note: Although the production process is simple, the large base slag must be careful not to have water (especially raw water), otherwise the material will deteriorate in the process of pickling. There is a very simple way, at 1 time, the radish is washed and cooled with boiling water and salt, then washed again, and then air-dried.

The standard of drying is that there is no moisture on the surface of the radish.

The sauce can be adjusted according to personal taste, so the seasoning ratio in 2 can be adjusted according to taste.

In addition, I recommend a Korean-style manufacturing method.

If you like spicy food, this is the best choice

Ingredients: 1 white radish, a pinch of salt, an appropriate amount of green onion, 1 small piece of ginger, 4 cloves of garlic, an appropriate amount of Korean chili paste, an appropriate amount of sugar, an appropriate amount of shredded pear, an appropriate amount of chili powder, 2 tsp fish sauce.

Method: Wash and peel the white radish, cut it into small pieces of 1 cm square, put it in a container, add a little salt and stir evenly, then marinate the water to soften the diced radish, pour out the pickled water, wash off the salt with water, and drain. The marinating time is about 1 hour.

Eat it as a simple salad, and you don't have to marinate it for so long, as long as the radish is marinated in water. Don't put too much salt in it, so as not to make it bitter.

Slice the shallots; Ginger and garlic should also be chopped.

At this time, the radish and pickled seasoning are ready, just mix them, add the pickled white radish to the seasoning and stir evenly, put it in the safety box, and then put it in the refrigerator for 3 days to eat, in summer, put it in the refrigerator and marinate for 2 hours to eat. (You can sprinkle some sesame seeds before eating).

ps: Reference network.

If you have any questions, please keep me going.

Hi I hope to help dear.