How to soak carrots, how to cook carrots

Method: Step 1: Wash the small carrots and remove a little from both ends of the radish with a knife.

Step 2, then don't cut it, use a knife to pat it, the strength is mastered by yourself, and you don't need to use too much force to shoot it all up.

Step 3, the following is ready to adjust the sauce, the ratio of soy sauce and vinegar is best, two tablespoons of sugar, some sesame oil, and add some chicken essence to make juice.

Step 4: Pour the juice into the clapped carrots.

Red radish has many other benefits for the human body:

1.Brightens and brightens your eyes.

2. Prevent cancer.

3.Antioxidant.

4.Let** pretty.

5.Regulates immune function.

6.Prevent colds.

7.Prevention of cardiovascular disease.

8.Prevent constipation.

9.Boosts metabolism of Sichuan kimchi.

Ingredients: 250 grams of white radish and 250 grams of carrots.

Seasoning: wild pepper, salt, white sugar, liquor, spices, ginger slices, peppercorns.

Method: 1. Wash the white radish and carrot separately, drain and cut into strips.

2. Pour half of the jar of cold boiled water into the jar, then add wild pepper, salt, white sugar, liquor, ingredients, ginger slices, and peppercorns, and stir well.

3. Put the white radish strips and carrot strips into the jar evenly, cover the lid, marinate for 2-3 days and then remove them.

Radish pickles. Ingredients: 2000 grams of radish, 300 grams of mustard greens and chives.

Seasoning: salted water, glutinous rice flour, salt, garlic paste, minced ginger, anchovy sauce in sauce, shrimp paste, white sugar, chili powder. Method: 1. Peel and wash the radish, take it out after marinating it in salted water, rinse and drain and cut into pieces.

2. Wash the chives and cut them into shreds; Wash the mustard greens, marinate them in salted water, remove them, rinse and drain.

3. Pour an appropriate amount of water into the pot, put glutinous rice flour, boil into a paste, add salt to taste, take it out and let it cool, and form a glutinous rice paste.

4. Put glutinous rice paste, anchovy juice in sauce, chili powder, garlic paste, ginger, shrimp paste and white sugar in a basin, mix it to a slightly thicker and form a marinade.

5. Put radish pieces, shredded chives, mustard greens, and marinade in the jar, mix well and marinate until the flavor is absorbed, and take an appropriate amount of pickled radish mustard greens and put them on a plate.

Ingredients: carrots, celery, white radish. Seasoning:

Water (preferably mineral water), kimchi salt, ingredients (star anise), kaempfera, Sichuan pepper, dried chili, rock sugar, and liquor to taste. Method: 1. Add the water and salt prepared to make kimchi water in a clean and oil-free pot, heat to dissolve the salt, and then let it cool.

2. Add an appropriate amount of ingredients (star anise), kaempfera, Sichuan pepper, dried chili, rock sugar, and high liquor. 3. Pour the cooled brine into the glass sealed jar of Lock and Lekou, the amount of water should be in the 2 3 places of the kimchi jar, and the glass jar where Lock and Lock will breathe is very intimately marked with the "highest storage capacity line of fermented food", because in the process of pickling, gas will be generated in the sealed tank, so it can not be too full.

Process: Bubble. Taste: Sour and spicy.

Ingredients: Cooking steps:

1.In a clean, oil-free pot, add the water and salt you want to make kimchi water, heat to dissolve the salt, and let it cool.

2.Add an appropriate amount of ingredients (star anise), sannai, Sichuan pepper, dried chili, rock sugar, and high liquor.

3.Pour the cooled brine into the Lock Lock Le Kou glass sealed jar, the amount of water should be in the 2 3 places of the kimchi jar, the Lock Lock Lock breathing glass jar is very intimate marked with the highest storage capacity line of fermented food, because in the process of pickling, gas will be generated in the sealed jar, so it can not be too full.

4.Add fresh vegetables after washing and drying (be sure to dry them, preferably for a day to reduce the moisture content) and submerge them in brine.

5.Cover the lid of the glass jar that Lockle Lock breathes, place it in a cool and ventilated place, and the kimchi can be eaten after 1-2 days, and the longer the kimchi is soaked, the more sour it will become due to fermentation.

Before cooking, prepare the ingredients, an appropriate amount of red heart radish, auxiliary ingredients rock sugar, white vinegar, etc. Then wash the radish, remove its skin, and cut it into slices, preferably thinner. Soak it in water, add some salt to it, and stir well; When it is soft, take it out, pour out the water, and then put it in a clean jar or jar and add some rock sugar and white vinegar to it.

You can also add some garlic and ginger slices, stir constantly with clean chopsticks, and add some boiled water into it, preferably cold, and cover with a lid. Put it in some cool, sunless place, and after about a week, you can take it out and eat it, and it goes very well with food. When fished out, the tool must be free of salt and water, so that it will not deteriorate so easily.

When making it, you can cut it into shreds, or use a specific tool to cut it, which will be more efficient. After marinating, you can put it in the refrigerator and freeze it for about 7 hours, and the taste will be better.

There is another way, which is also delicious. First of all, prepare the ingredients, an appropriate amount of red heart radish, auxiliary ingredients such as chili, ginger, sugar, etc. Then wash the radish, remove its skin and cut it into cubes, preferably cubes of about a centimeter.

Place in a clean jar, add a little salt to it and stir well. When it softens, pour out the water, take it out again, wash it with clean water, and drain it. Then chop some garlic and seasonings, pour into the radish and stir well.

Then seal it and put it in the refrigerator to freeze it for about three days, if it's summer, you don't need to marinate it for too long, you can eat it in about three hours. When eating, sprinkle some sesame seeds, the taste will be better and the nutrition will be richer. But when doing it, you should pay attention to the fact that you don't need to put too much salt, it will be very salty, and if you eat too much, you will be prone to high blood pressure.

Steps to make carrot pickles.

Peel the carrots and cut them into strips, blanch them in salted water for a minute and wipe dry.

Kimchi juice ingredients: garlic (mashed), mustard seeds, allspice, coriander, cloves, Ceylon cinnamon, bay, dill seeds. Pour together in a pot and heat, bring to a boil and cook for two minutes, turn off the heat.

Stuff the bottle with carrots, add the bay leaves from step 2 and pour in the kimchi juice while hot.

Finally, let it cool, cover it and put it in the refrigerator, and it can be eaten the next day.

1. Stir-fried pork slices with carrots.

If you fry carrots and meat slices together, it tastes particularly fragrant, and the nutritional content will be improved a lot, and the method of stir-frying meat slices with carrots is actually very simple. First of all, prepare an appropriate amount of carrots and an appropriate amount of fresh pork, clean all the two to withstand the ruler, cut the carrots into shreds, cut the pork into slices, and then put some oil in the pot, pour the two into it and stir-fry after burning, stir-fry evenly, and then pour in some light soy sauce and edible salt until it is cooked.

2. Scrambled eggs with carrots.

Carrots and eggs are fried together in Lingshenchun, which is also very delicious and nutritious, and it is relatively easy to prepare, first of all, prepare an appropriate amount of fresh carrots and fresh eggs. Break the eggs in the bowl and stir well, clean the carrots and cut them into shreds, then pour the eggs into the pot and heat them, after cutting them into pieces, pour the shredded carrots into them and stir-fry them together, and then add a small amount of vinegar and salt. The scrambled eggs with carrots are very fragrant, and eating this dish will make us hungry.

3. Cold carrots.

If you don't like to fry carrots and eat them, then you can choose to eat carrots cold, cold carrots are a dish worth tasting, first prepare an appropriate amount of carrots, clean them and cut them into cubes, then soak them in salted water for half an hour, and finally take them out and put in a small amount of vinegar, stir them well. The cold carrot is particularly refreshing and has an excellent appetizing effect.

Prepare raw materials;

Put a little oil in the pan, add rock sugar and stir-fry over low heat until it completely melts brown;

Add the pork belly and stir-fry, pretending to be blind until the pork belly is colored and slightly oily;

Add the ingredients and stir-fry;

Then pour in an appropriate amount of cooking wine and stir-fry;

Put in the right amount of water;

Bring to a boil over high heat, cover and reduce to small size heat and simmer for 10 minutes;

Add the carrot cubes and simmer for another 5 minutes;

Finally, add an appropriate amount of salt to taste, and then reduce the juice over high heat.

Place in a bowl and sprinkle with chopped shallots.

Pickled dried radish method 1].

1.Choose carrots, white radish, green radish can be, first we wash the radish and dry the moisture on the surface, and then cut it into several cloves from the middle, or it can be cut into strips, but I think it will be better to cut it, because this can ensure that each petal has a radish skin, familiar friends should know that the radish skin is very crispy after pickling.

2.Sprinkle an appropriate amount of salt into the chopped radish, then stir well and let it marinate overnight; The next day, the pickled dried radish is fished out, spread out in the sun and exposed to six or seven dry, generally if the weather conditions are better, 3 days will be almost dry, don't dry too dry.

3.The dried radish should be rinsed with water again, and then dried again, pay attention to this time as long as the surface moisture of the dried radish can be dried, because there can be no raw water and oil when pickling, otherwise it is easy to spoil.

4.According to our local practice, the method of adding down is to fry the salt, and the operation method is to put the appropriate amount of salt and pepper and star anise into a hot pan and fry until the salt is slightly yellow, and then it is naturally cooled after the fragrance; Then pour the "Hu salt" into the dried radish, mix it evenly, and rub it several times with your hands to make the dried radish evenly covered with salt, which is conducive to even flavor when pickling.

5.Put the dried radish with good salt into the pickle jar, seal and marinate for about a month to eat, so that the pickled dried radish will not be bad for a year, when you want to eat, clean the dried radish to remove the excess salt, chop and fry with chili pepper or add chili oil, sesame oil and balsamic vinegar are very delicious.

The radish must be dried and soaked to be crispy.

The water is useless, but after drying, it can absorb the flavor and absorb all the seasonings.

I've been doing this myself a lot.

Method. 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 (you can taste according to your own taste), then add chili noodles and fish sauce to continue stirring;

3. Shredded carrots, my knife skills are not good. Cut the green onion into sections and set aside;

4. Take out the cooled white radish, add the shredded carrots and stir well, and then add the seasoning juice together and stir well. Then put it in the crisper and put the green onion on the top layer;

5. Wrap it in a fresh-keeping bag and seal it. Put it in the refrigerator for about four or five days;

How to make pickled radish

Steps: 1. Prepare the white radish, wash it, cut it into pieces or cut into strips, and you can set it aside.

2. Add an appropriate amount of salt, put it in the white radish, marinate for about 20 minutes, marinate a lot of water, and then pour out the water.

3 Critical! This step must not be missing! After pouring the pickled water, rinse a slice with cool boiled water, and set aside for later use.

4. Prepare an appropriate amount of ginger, minced garlic, millet pepper + wild pepper, and pour it into the white radish.

5. Add an appropriate amount of white vinegar + sugar + salt in a small bowl, stir well, and pour it into the radish with ginger, garlic, millet pepper. Stir well with your hands!

6. Finally, put it into a sealed jar, add an appropriate amount of cool white boiling, just cover it.

The radish is OK, put it in the refrigerator and refrigerate overnight, and it tastes great!

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

【How to make pickled radish】——Sour, spicy, crispy, simple to make.

Ingredients]: 1000g white radish

Ingredients: 150g pickled pepper, 7 spicy millet, 10g Sichuan pepper, 100g ginger

Seasoning]: 30g of sugar, 100g of white vinegar, salt, high wine.

Other materials]: Appropriate amount of cold boiled water, a glass jar.

Production steps] [processing of white radish]: clean the white radish, then cut the white radish into 1cm wide, about 3cm long strips and put it on a plate, then add a little salt to the radish and stir evenly and marinate for 45 minutes, so that the water in the radish is analyzed, and then the pickled water is poured out.

Preparation]: Boil a pot of boiling water in advance and then let it cool for later use, ginger and millet spicy clean and drain the water, cut the ginger into ginger slices, millet spicy chopped for later use, clean the glass jar, and then drain the water for later use, the above materials can not touch the grease, drain the raw water.

White radish soaking]: Pickle the white radish to remove the water and put it in a glass jar, then add pickled pepper, millet spicy, sugar, white vinegar, a small amount of salt, a small amount of high wine, and then add cold boiled water, the amount of boiling water can be soaked in white radish, after all the materials are added, use clean chopsticks to stir the seasoning evenly, and then seal the glass jar and put it in the refrigerator to soak for two days.

Completed]: Take out the white radish after soaking it for two days, and then use clean chopsticks to pick out the pickled radish and eat it, and the remaining kimchi water to avoid touching raw water and grease, and then seal it up.