How to prepare soaked white radish?

Although the method of pickling radish seems simple, there are many people who have soaked radish at home and have wasted a bunch of ingredients in vain, so how to make delicious pickled radish! Let's explain to you, the 58-year-old uncle will teach you a trick, this is the correct way to make it, let's take a look!

How to make pickled radish].

First of all, wash all the prepared ingredients with water, such as white radish, ginger, carrots, and then cut the washed white radish into strips with a knife, preferably with uniform thickness, so that the radish will taste better, the same carrot is also cut in the same way, and ginger is cut into slices, put the cut white radish and carrot into a pot, sprinkle with an appropriate amount of salt, marinate for about 30 minutes, and then pour out the water inside, and ginger, rock sugar, pickled pepper, Put the white vinegar together in a clean bottle, pour in an appropriate amount of cool white boil, sprinkle in an appropriate amount of dried peppercorns, cover the lid, and wait for 3 hours before eating.

In fact, for the production method of pickled radish, a trick taught by the 58-year-old uncle is to put peppercorns, because it is impossible to eat the pickled radish made at one time, and the longer it is put in, its taste will be affected, in order to ensure its taste, add a little pepper to increase a little numbness, but also extend the preservation time.

Ingredients: 1 white radish.

Cayenne pepper to taste.

Sugar: Appropriate amount.

White vinegar to taste.

Salt to taste. Ginger to taste.

Method steps.

Clean the white radish, remove the head and tail, no need to peel the skin, the white radish pickled with the skin is crispy, soft and tasteless, it is not delicious.

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Put the cut white radish into the bowl, according to the method of a layer of white radish and sprinkling a layer of salt, put it layer by layer, and then throw the white radish in the bowl (that is, hold the bowl with both hands and throw it up, and after the white radish in the bowl is shaken up, it will fall back into the bowl and repeat many times), so that the salt wrapped in the white radish is more even, the pickling effect is better, and the pickling time is controlled at about 30 minutes, and the time should not be too long.

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Squeeze out the water from the pickled radish by hand (this will reduce the spiciness of the radish as much as possible), then wash it with water several times, wash the salt, drain and set aside.

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Put the drained white radish into a bowl, pour in an appropriate amount of white vinegar (if you like sour, put more white vinegar), sugar, ginger shreds, and chili peppers, stir well, and then pour in cold boiled water until the white radish is submerged (all white vinegar will be too sour, so I added cold boiled water).

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After the radish is pickled, you need to seal the bowl with plastic wrap, then put it in the refrigerator and leave it for about 2 hours before eating.

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In fact, there are many ways to pickle white radish, and I think the key to deliciousness is these three points:

1.Time control for salting white radishes.

2.The amount of salt to put in the marinade.

3.Whether to put it in the refrigerator or not.

Precautions. Do not peel the white radish.

The method of making white radish is simple and easy to learn, and it is sour and spicy and delicious, and it is an appetizer.

Ingredients: garlic, ginger, dried chilies.

Seasoning: salt, white vinegar, white sugar.

Steps: Slice the white radish, add an appropriate amount of salt to grasp well, marinate for a period of time (at least half an hour), and let the white radish come out of the water;

Garlic and ginger slices, dried chili peppers sliced:

Pour out the water from the pickled radish, add garlic slices, ginger slices, dried chili peppers, and then pour in white vinegar;

Add a small amount of white sugar and stir well;

Put it in a container and cover it, marinate it overnight or half a day, and you can eat the sour, spicy, delicious, and crispy pickled radish.

Dear, you can refer to it! Put pure water or cool white boil in the washed jar, add sea salt, hot water, rock sugar to the bowl, stir well, put 20 peppercorns in the jar, 10 grams of white wine, wild pepper, wild pepper juice, pour in sea salt rock sugar water, cut white radish strips, carrot strips, put in the side dishes and stir well, put the garlic on top, put water on the side of the altar, and place the lid for 7-10 days.

Pickled white radish we want to take out, control the moisture inside, after getting it done, we should add "it" to soak the white radish, this "it" is the pickled pepper water, the pickled pepper water is the secret of our sour and spicy refreshing, when soaking, but also add a little pickled pepper, Thai pepper, garlic slices, white vinegar, no white vinegar can also choose rice vinegar, if you particularly like to eat sour then put old vinegar, so that the acidity will be too heavy, put white vinegar and rice vinegar aftertaste will be a little sweet, salt, sugar, and finally in the road into a little cool white.

The method of soaking white radish is as follows:

1. Cut the radish into small pieces, sprinkle with coarse salt and leave for more than three hours, wait for the radish to become soft, filter out the water, and dry it for later use;

2. Chop apples, pears and ginger, add salt, monosodium glutamate and sugar and stir, then add chili noodles and fish sauce to continue stirring;

3. Shred the carrots and cut the green onions into sections for later use;

4. Take out the cooled white radish, add the shredded carrots and stir well, then add the seasoning juice together and stir well;

5. Then put it in the crisper box and put the green onion on the top layer; Wrap in a plastic bag and seal tightly. Put it in the refrigerator for about four or five days.

Ingredients: 600 grams of white radish.

Excipients: a pinch of refined salt, 3 tablespoons of light soy sauce, 3 tablespoons of sugar, 2 tablespoons of rice vinegar.

1. Peel the radish.

2. Cut into thin slices, put a little salt and mix well.

3. Pour out the marinated water.

4. Add sugar and mix well and marinate for an hour.

5. It's time to squeeze out the water.

6. Put it in a small basin and add sugar, vinegar and light soy sauce.

7. Mix evenly and marinate for one day, stir and marinate thoroughly every 3 to 4 hours, and put Nahu into the refrigerator for refrigeration.

8. Marinated, it is particularly crispy, sweet and sour.

Pickled white radish eggplant quietly finished picture:

Ingredients: 1 white radish.

Excipients: 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of white vinegar, 3 tablespoons of Sichuan pepper water, a little boiled water, appropriate amount.

The practice of soaking white radish.

Cut the radish into thin slices, peel or not, I am used to eliminating the skin, and the slices should not be too thin.

Spread a layer of salt on top of the radish, turn it over and bury it, make sure that only the bottom radish can also be stained with salt, wait for 20-30 minutes, and drain the water in the container.

Prepare a glass container or porcelain, put the drained radish into the container, pour white vinegar, a little pepper water (put a few peppercorns in it), an appropriate amount of boiled water and sugar, the ratio of sugar and white vinegar can be adjusted by yourself, boiled water is best to use cool boiled, Yu Pei and then put it in the refrigerator, two days later, you can eat.

200g of dried radish, 2 carrots, ingredients, appropriate amount of oil, production method.

1.Wash the radish without peeling, cut into strips and set aside.

2.Add salt and mix well.

3.Marinate for an hour and pack in a plastic bag.

4.You can see that the water in Figure 4 is forced out with salt.

5.Wash and dry the millet peppers and chili peppers and chop them together.

6.Chop the garlic and marinate with salt.

7.Marinate for about an hour.

8.Use a washed and dried glass jar, a layer of chili, a layer of dried radish, and a little salt to press tightly with a rolling pin, and the root jujube peel is cautious according to the change of weather, three days are about the same, and when you eat, pinch it out and mix some sesame oil.

1 bottle of chopped pepper in tea oil and 1 white radish.

Preparation method 1: Chop the hail pepper and white radish ready.

2. Peel and wash the white radish, and cut the white radish into long strips about 5cm long.

3. Put the radish in a basket and drain the water on the surface of the radish strips. (Drain overnight) 4. Put the drained radish strips into a crisper with no moisture.

5. Then pour in the chopped peppers.

6. Mix well with dry and waterless chopsticks, cover and place in a cool place.

7. After placing two stools to worship the sky, you can take it out and eat.

Preparation of pickled radish:

Ingredients for pickled radish.

1 white radish 1 tablespoon salt.

1 tablespoon dark soy sauce and 5 tablespoons light soy sauce.

3 tablespoons sugar 4 tablespoons vinegar.

3-4 dried chili peppers.

Step 1: Wash the white radish, then wait for the skin to dry while preparing the other ingredients.

Step 2: Cut the white radish into thin slices evenly, remember not to peel it here, and marinate it with the skin, so that the radish is particularly crispy.

Step 3: Cut the radish slices, add 1 tablespoon of salt, grasp well with your hands, marinate for one hour, and pour out the water after the radish has precipitated water.

Step 4: Next, start pickling the radish. The seasoning ratio is: 3 tablespoons of sugar, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of vinegar.

Step 5: If you like spicy food, you can cut dried chili peppers into shreds and put them in it.

Step 6Put the radish with the seasoning evenly into an airtight jar and refrigerate for about 3 days before use. Flip it a few times with clean chopsticks without oil and water in the middle to make the taste more even.

Step 7 pickled radish is quite delicious and goes well with a bowl of porridge and is a great breakfast choice.

【Ingredients preparation】White radish, millet pepper, ginger, garlic, light soy sauce, dark soy sauce, vinegar, sugar, salt, white wine.

Method] 1. Wash the white radish, remove it without peeling, and the skin is more crispy. After cutting, put it in a bowl, pour in the salt evenly, grab and mix a few times, and marinate quietly for an hour to kill the water in the radish.

2. During the pickling of radish, slice the garlic, slice the ginger, and cut the millet pepper into chili rings and set aside.

3. A bowl of light soy sauce, half a bowl of aged vinegar, a spoonful of sugar, and a bowl of water, pour them into the pot according to this ratio, continue to cook for a minute or two after boiling over high heat, and then pour them out to cool for later use.

4. The pickled radish will kill a lot of water, pour out the pickled water, and then wrap the radish in gauze or cage cloth and squeeze out the excess water. Then put the radish in a large bowl, pour in the cooled sauce and cut ingredients, seal it with plastic wrap or cover it, and put it in the refrigerator to marinate overnight and eat.

Sweet and sour crispy white radish pickling method - sweet and sour, crisp, delicious and greasy.

Ingredients: 1 white radish.

Ingredients: white vinegar, white sugar, wild pepper pickled pepper.

Start making] —

1. Cut the white radish into strips, add an appropriate amount of salt, evenly knead the salt on the surface of the radish strips, marinate for 10 minutes, it will kill a lot of water, and after 10 minutes, pour out the water that is resistant to burning, which can remove some of the spicy taste.

2. Put the salted white radish strips in a clean Rongfang's ware that has been cleaned and disinfected, pour in pickled pepper water, then pour in a small amount of pickled peppers, and stir with clean chopsticks.

3. Add an appropriate amount of white vinegar and sugar according to your taste. Everyone's taste is different, so you can pour it down and taste it according to your own taste, and adjust it to your favorite taste. Stir with chopsticks to mix the seasoning.

Then close the lid, seal it, and wait for two days for it to be very delicious.

Sour and spicy pickled radish - fragrant, refreshing and appetizing.

Ingredients: 1 white radish, 2 spicy millet, 3 dried chilies.

Ingredients: ginger, garlic, soy sauce, balsamic vinegar, sugar.

Start making] —

1. Cut the radish into slices, sprinkle in an appropriate amount of sugar and marinate for 1 hour, use the sugar to kill the water, and the taste of the radish will be more crisp. After marinating, discard the water from the killing.

2. Pour soy sauce, balsamic vinegar, millet spicy segments, dried chili segments, shredded ginger, garlic slices, and sugar into the processed radish, and some of them are still prepared according to their own taste. After mixing, stirring well with chopsticks, put it in a clean and sterilized container, seal and refrigerate, and it will taste good after 2 days.

The white radish pickled by these two methods has a different taste, and each is particularly delicious, so you must make it when you learn it.

Detailed introduction to the practice of sauce white radish Cuisine and efficacy: marinated pickles Taste: salty and umami Process: sauce Sauce white radish production materials: main ingredient: 5000 grams of white radish.

Seasoning: 2000 grams of soy sauce, 500 grams of salt, 5 grams of monosodium glutamate, 500 grams of sweet noodle sauce Teach you how to make sauce white radish, how to make sauce white radish to be delicious 1Wash the white radish and cut it in half.

2.Use 500 grams of salt to turn into kilograms of brine, put the cut radish in, marinate for 1 month, remove and dry most of it.

3.Boil the soy sauce and sterilize it, add the sweet noodle sauce, turn it once every 5 days, and the sauce will be ready for 20 days.

Tip - Food Restraint:

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

The method of small white radish kimchi is detailed and the cooking is not noisy Cuisine and efficacy: Korean cuisine small white radish kimchi production materials: main ingredients:

1) 50 Korean white radish 1 handful of green onion (2) 20 garlic (minced) 1 4 cups minced ginger (1) 1 cup chili paste (2) 6 cups of water 1 2 cups salt (3) sugar appropriate amount of salt 1 tablespoon water 1 2 cups Teach you how to make small white radish kimchi, how to make small white radish kimchi delicious (1) Wash the small white radish (with leaves and stems) and green onions, drain the water thoroughly, and marinate in salt water (1 2 cups of salt dissolved in 6 cups of water) for about 1 2 days. (2) Stir the minced garlic, ginger and chili sauce and mix well. (3) Wash the pickled white radish and drain it, add the ingredients of method (2) and stir it well, put it in a clean and waterless container, and then pour the seasoning (3) into it.

4) The container is covered and sealed, and it is refrigerated for about 3 5 days until it tastes, and it can be stored for about 1 2 weeks.