How to make fried sour radish and how to fry sour radish

Ingredients. Pickled radish to taste.

Accessories. Oil to taste.

Sugar to taste. Pixian bean paste to taste.

Steps to fry sour radish.

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1.Sour radish.

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2.After washing, cut into small cubes.

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3.Put peppercorns in hot oil, and stir-fry in Pixian bean paste.

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4.Pour the radish, add two tablespoons of sugar and a little light soy sauce. Just stir-fry and sprinkle the chicken essence.

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5.Appetizers with small pickles.

Sour radish. I don't like boiled white radish, so I made my own pickled sour radish, an appetizer.

Process: Pickled. Taste: Sweet and sour.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Wash the radish, cut it into strips or slices (personal preference), then sprinkle with an appropriate amount of salt and stir well, and let it sit for 30 minutes to remove the spiciness of the radish.

After a few minutes, pour out the water from the pickled radish with salt, ps: If you put too much salt, it is recommended to wash it with water before proceeding to the next step. After pouring the water, sprinkle with sugar, stir evenly and let it sit for 30 minutes, and then pour out the marinated water after 30 minutes, and then continue to sprinkle the sugar for 30 minutes.

3.Mix the soup here. Pour half a bowl of cold boiled water, add 7 tablespoons of vinegar, ps:

If you like acid, you can add more and put in 2 and a half tablespoons of sugar. Cut a small chili pepper and put it in and stir well, and then put the pickled and dehydrated white radish into it, and put it in the jar together, ps: The soup inside must be pickled to the radish.

Cover it, seal it and put it in the refrigerator The next day you can eat it directly, sweet and sour and appetizing.

Cooking Tip: Put away.

In the Spring Festival, you will eat a lot of fish and meat, and if you eat too much, you will feel very tired, and your appetite will decrease, and more seriously, you will be afraid of looking at the meat, what should you do? Hakka Xiaoding recommends a particularly simple recipe, delicious and appetizing, cleansing the intestines and relieving greasy, and healthy fried sour radish. This dish is delicious and beautiful, and it will be more popular to entertain guests during the Spring Festival!

Ingredients: 1 white radish (2 catties).

Method: 1. Peel off the skin of the white radish, cut it into thin slices, put it in a basin, add 2 grams of salt, mix well, and marinate for a while.

2. When the white radish slices are marinated and soft, grab out the water and pour it out. Add 2 tablespoons of white vinegar and mix well and marinate for more than 30 minutes.

3. Put a little oil in the pot, pour in the pickled white radish slices and stir-fry for 5 minutes, then turn off the heat and serve on the plate.

Tips: 1. If you are afraid of acid, add some sugar when pickling, and the taste will be sweet and sour. In fact, after the radish slices are dehydrated, they are marinated without white vinegar and fried directly.

3. When marinating, salt has been added, and there is no need to put salt when stir-frying.

4. As the saying goes"Eat radish in winter and ginger in summer, and don't work for doctors to prescribe medicine"Eat some white radish in winter to clear the stomach and intestines, moisturize the lungs and intestines, and prevent fire, colds and coughs.

Simple and delicious, appetizing and greasy fried sour radish is ready. Eat so much meat during the Spring Festival, let's hurry up and make it.

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Ingredients: Half a root of white radish and reed radish.

Half a bag of crystal powder.

Pork a little.

Two cloves of garlic.

Light soy sauce a little.

A pinch of sugar.

White vinegar about a quarter bottle.

Salt and essence of chicken to taste.

Preparation of fried noodles with sour radish.

Wash the large white radish first and cut it in half. Cut into shredded radish, add a pinch of salt and stir well, and let stand for half an hour.

When the radish comes out of the water, pour out the water and squeeze out the remaining water from the radish at the same time. Add sugar, vinegar and cold boiled water to the sauce. The scale is 1:

1:1, I personally recommend more vinegar, and you can also add some pickled peppers and the like, the taste will be better. After that, put it in the refrigerator and let it sit overnight.

After soaking the sour radish overnight, you can start stir-frying! First of all, pour the crystal powder into boiling water and scald, take it out after three or four minutes about eight layers are cooked, cool it with cold water, and set aside. Finely chop the garlic and shred the pork and set aside.

When the pot is hot, add the cool oil and add the garlic and stir-fry until fragrant. Pour in the shredded meat and stir-fry, then you can put in the shredded sour radish, try not to bring the juice. After cooking, add crystal powder, and continue to copy the soy sauce.

It is recommended to add a little water and a little sugar, and a little soup hall juice is best. Finally, salt, chicken essence to taste. Out of the pot!

Sour radish pickling method of sour radish fried noodles:

Prepare a clean jar and dry it first. Wash the radish to be pickled and dry it. It is better to prepare a few mustard greens and also wash and dry, in order to press the radish for use.

Then boil the water, pour it into the jar, add salt and stir it to dissolve, and it becomes salt water. The amount of salt is added according to the amount of water and the amount of radish to be put in, and there is a personal preference, but it is generally about 5% of the case! I have never weighed my pickles by the feeling of my hands.

Then put the radish in the salted water in the jar and submerge, because the radish will come to the surface, so press the radish with mustard greens, and use the washed pebbles.

Hold down to prevent radish from leaking out.

Then seal the jar, and after a month, it will be a sour and crunchy turnip.

It is better to choose crisp and tender carrots for pickled radishes, and only tender ones are crispy. Generally, it is marinated around November, and the taste is below 15 degrees Celsius.

time. The pickled sour radish flesh is pink and bright and lead discolored, very crisp and slightly sour, take it out and wash it and you can eat it directly, it is sour and crisp and very satisfying. You can also cut it into slices and shreds to stir-fry, add dry pepper and garlic cloves to the oil pan and stir-fry until fragrant, add and stir-fry, and it is ready.

If there are slices of sour radish fried with bacon, it is really a delicacy, appetizing and delicious.

Stir-fried sour radish preparation

Vegetarian stir-fried shredded sour radish.

Steps: 1. Ingredients: 300 grams of sour white radish, 15 grams of coriander, 30 grams of chili oil, 4 grams of sesame oil, 10 grams of soy sauce, 15 grams of sugar, 1 gram of monosodium glutamate, 10 grams of ginger, 25 grams of green garlic, and a little refined salt.

2. Wash the radish, peel it, cut it into 5 cm long and centimeter square shreds, add a little refined salt and mix well, marinate for 5 minutes, and squeeze out the water; Wash the green garlic and cut it into 3 cm long thick strips; Peel and wash the ginger and cut into thin strips; Wash the parsley and cut into sections.

3. Put shredded radish, ginger, green garlic and coriander into a pot, add soy sauce, sugar, monosodium glutamate, sesame oil and chili oil, mix well, and put it on a plate.

Nutritional value of sour radish.

Eating sour radish has many benefits for the body, rich in vitamins and trace elements can supplement the lack of substances in the body, so as to achieve the effect of strengthening the body; It has an appetizing effect, and it can cause saliva secretion when it is an acidic food;

Eating sour radish regularly can also help the human body digest and promote gastrointestinal peristalsis, which in turn helps the body to discharge waste; It also helps to soften blood vessels. There are many benefits but can not be eaten for a long time, long-term consumption will cause damage to the body and stomach, but also pay attention to the baby can not eat, you can eat sour radish after meals to promote digestion, but also induce the body to produce trace elements and minerals to enhance human immunity.

This is a quick sour radish method, rock sugar mainly plays a crispy role in it, wild pepper is sour and spicy appetizing, and red Zhejiang vinegar is colored.

Sour radish is delicious fried in the following method:

Ingredients: beef, sour radish, pickled pepper, ginger.

Excipients: garlic, shallots, oyster sauce, light soy sauce, steamed fish soy sauce, dark soy sauce, sugar, cooking wine, starch, onion, cooking oil.

1. Add the cut beef to light soy sauce, dark soy sauce, steamed fish soy sauce, oyster sauce, sugar, cooking wine, starch and mix evenly, and set aside.

2. Add the bottom oil to the pot and heat it to 7% over high heat. Add the prepared beef and quickly slide it and stir-fry for 30 seconds until half raw.

3. Add the bottom oil to the pot again, and Bu Liang heat it over high heat until it becomes 7%. Add the garlic, minced ginger, onion and pickled pepper, stir-fry quickly for 30 seconds and stir-fry until fragrant.

4. Add the sour radish, continue to stir-fry over high heat for 1 minute. Add the pre-oiled half-raw beef and stir-fry for 30 seconds.

5. Turn off the heat at this time, then add the old type or wide soy saucer, stir-fry evenly, and remove directly from the pot.

The ingredients to be prepared are: diamond-shaped slices of radish, sliced meat, sliced chili peppers, chopped pesto, sliced garlic, salt, light soy sauce, chicken essence, oil, starch.

Step 2: How to deal with the radish.

Pour the chopped radish into a larger bowl, add half a spoonful of salt, grasp the radish with your hands, grab it a few more times, and marinate for ten minutes. During the salting process, some water is killed, and then the salt is washed with clean water, and then the water is squeezed dry with both hands and set aside.

Step 3: How to marinate the meat.

The meat slices should also be marinated, add a small amount of salt, a small amount of chicken essence, a spoonful of light soy sauce, a spoonful of oil, a tablespoon of starch, and stir well. The marinated meat is more delicious and flavorful.

Step 4: Stir-fry the radish.

Put a small amount of oil in the pot, add garlic slices and radish, fry the radish a little, fry the water a little dry, add a small amount of salt to enhance the flavor, don't fry for too long, you can get out of the pot for a minute at most.

Step 5: Stir-fry the meat.

Step 6: Season to taste.

Pour the radish, chili pepper and garlic into it, stir-fry it evenly with the meat slices, add a little light soy sauce to color and enhance the flavor, add a little chicken essence to enhance the freshness before starting the pot, then add water starch to thicken, stir-fry evenly and you can start the pot.

1. Ingredients: appropriate amount of sour radish, appropriate amount of daylily, appropriate amount of millet pepper, appropriate amount of dried chili pepper, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of chicken essence.

2. Soak the daylily in water for half an hour.

3. Cut the sour radish and ginger into strips.

4. Cut the millet pepper into rings.

5. The meat can be cut into strips with fresh pork, and the fatty bacon I use here is put on the bottom of the pot with the end of the pot, and the meat, ginger, and dried chili peppers are fried together over low heat.

6. When the water is almost dry, add the daylily. Stir-fry over high heat until oily.

7. Add the sour radish strips and stir-fry over high heat.

8. Put in the millet pepper chicken essence light soy sauce on low heat to taste, and fry the dark color to get out of the pot.

The preparation of stir-fried pork skin with sour radish is as follows:Ingredients: 300 grams of sour radish, 200 grams of braised pork skin.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of garlic sprouts, 5 grams of light soy sauce.

Steps: 1. Prepare all the ingredients.

2. Shred the sour radish.

3. Cut the millet pepper into rings, mince the ginger, wash and cut the garlic seedlings into sections.

4. Cut the braised pork skin into strips.

5. Heat the pan with cold oil, add the meat skin and stir-fry.

6. Add minced ginger and millet pepper.

7. Stir-fry with fresh salt for a while.

8. Add sour radish and stir-fry evenly.

9. Add garlic sprouts.

10. Add chicken essence.

11. Stir-fry out of the pan.

Roasted eggs with radish.

Ingredients used: a green radish, a preserved egg; Green onion, dried chili, light soy sauce, dark soy sauce, sugar, salt, chicken broth mix, oyster sauce.

1. Peel and cut the radish into hob pieces, the radish is easier to absorb the juice when peeled, and the taste will be better than the stove, but the nutrition will also lose a part.

2. Boil water in a pot, add a little salt, pour the radish into the boil and boil for 3 minutes, remove the water and set aside.

3. Add a little oil to the wok, and Li Qiao put the green onions and dried chili peppers into the pot and stir-fry them to create a fragrant fragrance.

4. Pour the blanched radish and diced preserved eggs into the pot and stir-fry over medium heat for about 3 minutes.

5. Add an appropriate amount of light soy sauce and stir-fry evenly, and add a small amount of dark soy sauce to color.

6. Add hot water that has not covered the radish, add a small amount of sugar and salt to taste, and simmer for about 15 minutes. When the soup is almost dry, add a little oyster sauce and some chicken broth according to personal taste, continue to cook for 1 minute, and then remove from the pot and serve.

Before cooking, prepare the ingredients, an appropriate amount of shiitake mushrooms, fungus, carrots, and accessories such as onions, garlic, ginger, etc. Wash them, cut the shiitake mushrooms and carrots into slices, soak the fungus in water, it is best to soak it one night in advance, take it out again on the second day, and then tear it into shreds. Chop up the accessories and set aside.

Then put water into the pot, put the shiitake mushrooms in it, and remove them after they are half-cooked. Then put the oil into the pot, and when it is hot, put the fungus in it and stir-fry evenly. Then chop the seasoning, put it in the pot, when the fragrance comes out, put the carrots and shiitake mushrooms in it, fry evenly, after it is cooked, add a little salt, mix evenly, and you can serve it out and eat.

After soaking the fungus, be sure to drain the water and put it in the pot again, otherwise the oil will be splashed. Shiitake mushrooms are put in after the stove is bent because it is easy to cook, and if it is fried for too long, it will lose a lot of nutrients and the taste is not good.

There is another method that is also delicious, before cooking, you should also prepare the ingredients, an appropriate amount of carrots, black fungus, shiitake mushrooms, seasoning light soy sauce, cooking wine, vinegar, sugar, starch, etc. Then wash all the ingredients, soak the shiitake mushrooms and fungus in water for about a day, and cut them into shreds. The two ingredients should be more even, then add some sugar, starch and soy sauce to a clean bowl and stir well.

Then put the oil into the pot, and when it is hot, put the mushrooms and fungus in it and stir-fry evenly. About three minutes, put in the carrots, continue to fry it, pour some soy sauce and water, fry evenly, cover the lid, about three minutes, after cooking, you can serve it out and eat, it is very delicious, the taste is very good, and it goes well with rice.

The best match for radish is mutton, so radish stewed mutton is the best food in Shizhou, the specific method is to cut the radish into pieces, mutton with mutton thigh meat, also cut into pieces, blanch with water, blanch the blood, put oil at the bottom of the pot, put in green onions, a little ginger soy sauce, and then put in the mutton, and then into the radish pieces, fry at the same time, and then pour into the boiled water to stew very old He Yao Zhong or so, so that the radish is best to shoot and eat,