How do you make pickled radish delicious? How to pickle radishes

Ingredients. <>

Radishes. 3 pcs.

Accessories. Sugar to taste.

Salt to taste. Sichuan peppercorns to taste.

2 star anise. Chili oil to taste.

Preparation of salted radish.

Prepare the ingredients.

After washing, cut off both ends and the broken area.

Throw away what you don't need.

Cut the radish in half and cut it into small pieces.

<> sprinkle with a layer of sugar.

Sprinkle with a thin layer of salt.

Layer on top of radishes.

Sprinkle with salt, sugar, and radish layer by layer.

Keep stacking like this, and finally finish all the turnips.

Under the dual action of salt and sugar, the radish quickly comes out of the water.

Stir it, put in an appropriate amount of Sichuan pepper and 2 star anise Let it be overnight, add an appropriate amount of sesame oil and homemade chili oil, and it can accompany rice.

Crisp and appetizing, sweet and sour radish pickling method!

Hello, I am happy to answer your food questions, radish is a very good vegetable, eating more radish helps digestion. Now let's talk about how to make pickled radish. First of all, we buy a few better radish, clean them, cut them into long strips of uniform size, then put the radishes in a basin, sprinkle them with salt, and let the radishes marinate for a while, so that the spicy taste can also be removed, and then wash the radishes with water.

Place on a grate to dry and then mix the sauce. Put vinegar, soy sauce, oil, light soy sauce cooking wine, green onions, ginger and garlic in the basin, put in the pepper season, star anise, cinnamon, bay leaves, and then put the radish into a waterless and oil-free container, pour the juice into the container, seal the mouth well, and you can eat it in about a week, and it tastes crisp and refreshing. Here's a little bit of advice from me personally, I hope it can help you.

In fact, it's really simple, you just follow the online tutorial to do it, it's not as complicated as you think.

Pickled radish method

Ingredients: 1000 grams of radish, appropriate amount of garlic, appropriate amount of Thai pepper, and soy sauce.

300 grams, Shanxi old vinegar.

300 grams, 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, remove the head and tail, and cut it into strips.

Or cut into slices, that is, cut 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 cutting board, cut it into the first two knives without cutting it, and the third knife to cut off, the advantage of this is that it can make the radish more flavorful and crispy.

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 process 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 water control treatment of the radish slices. 5. Prepare 50 grams of garlic and cut into garlic slices, wash and cut 50 grams of chili peppers into small pieces.

6. Prepare a clean basin and add 300 grams of soy sauce, 300 grams of aged vinegar and 150 grams of sugar to the basin.

and 150 grams of purified water, 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.

Pickling radish is mainly about seasoning, sealing and control of pickling time.

If you want to do a good job, you must first sharpen your tools, so the jar of pickled radish is very important.

Tools: A special pickle jar made of pottery, the unglazed one is called a tile jar, and the glazed one is more beautiful. The mouth of the altar is protruding, and there is a concave tray (i.e., a sink, which can hold water) around the mouth of the altar, and the jar that can be sealed by buckling the bowl can make the kimchi accelerate the fermentation in the absence of oxygen and produce a large amount of lactic acid.

When making kimchi, fill the tray next to it with water to seal the jar to prevent air from entering. If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.

There are usually two types of kimchi:

One is diving kimchi,The reason for the diving kimchi is that the dish is soaked in the jar and quickly taken out and eaten. Usually, the assorted kimchi in Sichuan restaurants and the side dishes on the table before meals are of this type.

Method: First cut the white radish into thumb-sized cubes, put it in a larger basin or bucket, and put salt, white vinegar, white sugar, and a little chili powder.

Then keep shaking the container until the seasoning and radish are evenly mixed, taste the taste, and put a little more if you feel that you are missing, and you can eat it after two or three hours.

Sour, sweet and crisp white radish, will soak a lot of radish water, radish water is also sour and sweet taste, very delicious, has the effect of clearing fire,The other is to soak in the jar for a long time, and only pick it up as a condiment when cooking.

Method: Cut white radish strips, if you want to eat on the same day, cut into shreds, otherwise the thickness of the radish strips depends entirely on personal preferences and knife skills, there are no certain rules;

Put the shredded radish strips in a large basin, sprinkle with salt, and marinate for about 20 minutes, the finer the cut, the shorter the pickling time; Flip several times during this period;

After pickling, hold a handful of shredded radish strips with your hands, squeeze out the water in the radish like squeezing dumpling filling, put the squeezed shredded radish strips in a glass bottle, and put ginger in the bottle together, stuffed tightly;

Mix the water, sugar and vinegar in a small saucepan and bring to a boil, stirring while cooking until the sugar is completely melted, at this time you can taste whether it is too sour or too sweet, and after boiling, serve it hot (this is the key to the success of the radish).

Pour this sweet and sour sauce into the radish bottle, the sweet and sour sauce should be covered with radish strips, cover the bottle after cooling, and leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish it.

Pickled radishesWash the radish and cut it into slices, then marinate it with salt.

1. Clean the radish with water, and cut off the burrs and roots.

2. The washed radish should be dried in the sun or in a cool place (there is no moisture on the surface of the radish), and then cut it into a suitable size (it can be cut indiscriminately, it can also be cut into thin slices, of course, it can also be marinated whole, depending on what you like).

3. Pour the radish into a large pot and add an appropriate amount of salt and stir evenly (about 8 kg of salt per 100 kg of radish), and let it stand for one to two hours (if you like other flavors, you can also put ginger and chili).

Then put it into a clean and waterless container, the container of pickles can not be made of metal and plastic products, and must be made of ceramic anti-corrosion products. When the container is filled, a weight such as a stone is pressed on top of the radish and then sealed.

4. Generally, it takes about 15 days to eat.

The steps of cold dressing of radish are as follows:Ingredients: radish, appropriate amount of sesame oil, water, bean paste and sesame oil.

1. First of all, remove the tassels and wash the radish that is ready for Qing Tangerine.

2. Then, use a knife to pat it into strips.

3. Then, cut it into small pieces.

4. After the bad line, add it to the bean paste and sesame oil.

5. Finally, mix well and eat.

Dear, hello, the home-style pickling method of radish is as follows: 1. Wash the prepared radish and peel it and cut it into strips. 2. Place the sliced radish strips into a large enough utensil, add a spoonful of salt, and stir well with your hands.

Kuanwei 3, cover the utensils with a clever lid to prevent air leakage, marinate for half a few hours, open the lid, and drain the water in the utensils. 4. Cut the garlic, ginger and red pepper into the appropriate size and pour them into the radish. 5. Seal the radish in a jar and eat it after three days.