The practice of vinegared radish is complete, and the practice of vinegared radish slices

250 grams of small radish, wash the radish, slice and crush, and soak it with an appropriate amount of sugar, vinegar, salt, sesame oil, etc. It is suitable for abdominal distension and loss of appetite. [1]

Raw material formula: 100 grams of dried radish, 8 grams of salt, 10 kilograms of vinegar above 5 degrees, 300 kilograms of sugar, 60 kilograms of saccharin.

Method 1. 1.Choose radishes with large roots, tender flesh, beautiful appearance, and no pests and diseases.

A total of 16 photos. Specialty sweet and sour radish.

2.Remove the roots of the radish, wash it and dry it to remove the surface moisture and cut it in half.

3.Layer by layer the chopped radish into the jar and sprinkle the salt evenly.

4.After salting for 2 or 3 days, start pouring the jar, pour the jar twice a day, pour all the radish and juice into another jar, so that the salt will dissolve faster and the radish will be pickled. After pouring the cylinder, the cylinder is still covered with bamboo strips, pressed on the heavy stone, covered the cylinder cover, and taken out after 2 days.

5.Cut the removed radish into centimeter slices for easy soaking of salt and absorption of sweet and sour liquid.

6.Soak the cut slices in water for 3 6 hours to remove the spicy and bitter taste in the radish, and precipitate the salt to facilitate the absorption of sweet and sour liquid.

7.After soaking, press to remove part of the water, and the remaining moisture is about 40%.

8.Put the pressed radish slices in the sun and dry them for 3 days to become dried radish.

9.Put the dried radish into the jar, and then slowly pour the prepared sweet and sour liquid into the jar. The preparation method of sweet and sour liquid is to boil the vinegar first, then add white sugar and saccharin, and then dry to about 40.

10.After pouring the sweet and sour liquid, tie the mouth of the cylinder with oiled paper, and then coat the blood material made of pig blood and lime, and it can be eaten after a period of time.

Product features: The color is fresh and dark brown, the taste is vinegar sweet, there is a vinegar aroma, and it is generally made in autumn!

Practice 2. Materials.

1 white radish (about 700 grams), 5 grams of salt, 180 grams of sugar, 150 grams of balsamic vinegar.

Method. 1[2].Clean the white radish, cut it in half horizontally with the skin, and then cut it into thin slices, taking care not to cut it off (in order to avoid over-exertion, you can pillow a chopstick on each side, so that it will not be cut off), cut it after each six or seven cuts, and then cut it in half.

A total of 18 photos. Assorted sweet and sour radish.

2.Marinate the cut radish pieces with 5 grams of salt for half an hour, decant the water, and then marinate with 30 grams of sugar for about 1 hour.

3.The radish will precipitate a lot of water, and this step will also remove the pungent taste of the radish and decant the precipitated water.

4.Prepare a bowl, pour in 150 grams of sugar and 150 grams of balsamic vinegar and stir vigorously.

5.Pour the sweet and sour sauce into the marinated radish cubes, put it in the refrigerator and refrigerate overnight before eating.

Method three. Material.

White radish about 800 grams.

30 grams of sugar, 30 grams of light soy sauce, 30 grams of Zhenjiang balsamic vinegar. [3]

2.Cut into small slices.

3.Pour vinegar, sugar and light soy sauce at one time, stir once every half an hour, a total of four times, you can put it in the refrigerator, and the next day you will see that the water has flooded the radish, and you can do it.

As the saying goes, eat radish in winter, eat ginger in summer, eat more radish in autumn and winter, can be beneficial to human health, sweet and sour radish is a classic side dish, quick to make, sweet and sour taste, suitable for all ages, the production method is also relatively simple, please take a look at the specific steps, ingredients.

2 white radish.

Salt, sugar, aged vinegar to taste.

Method steps.

White radish has more water, crisp taste, it is suitable for making sweet and sour radish, wash the white radish, cut it into slices, the size of the slice is according to your preferences, the thickness is about centimeters, the radish slices are put into a clean bowl, add an appropriate amount of salt to pickle, pickling can make the radish taste more fresh and crisp, and can also remove excess water, after pickling for 1 2 hours, the radish comes out of a lot of water, hold the water of the dried radish by hand, prepare a clean and oil-free bottle, put the aged vinegar and sugar in the bottle according to the ratio of 1:1, You can also adjust the ratio of sugar and vinegar according to your own preferences, if you like to eat salty, you can also add some salt, stir evenly with clean chopsticks, the amount of sweet and sour is only half a bottle is enough, because you also need to put in the radish, put the pickled radish slices into the bottle, the vinegar sauce should not be over the radish, cover the lid tightly, put it in a cool and ventilated place, it will taste after 1 2 days, it can be eaten, the taste is crisp and sweet, even children love to eat, radish has the effect of appetizing and dissipating gas to help digestion, this small dish is still a health dish.

A small summary. 1.White radish has more moisture and crisp taste, it is suitable for making sweet and sour radish, wash the white radish, cut it into slices, the size of the slice is according to your preference, the thickness is about centimeters, 2

Put the radish slices in a clean bowl and marinate with an appropriate amount of salt, which can make the radish taste more crisp and crispy, and can also remove excess water, 3After marinating for 1 2 hours, the radish comes out with a lot of water, use your hands to dry the water of the radish, 4Prepare a clean, oil-free bottle and press 1:

Put the aged vinegar and sugar in the ratio of 1, stir well with clean chopsticks, and the amount of sweet and sour is only half a bottle is enough, because you also need to put in radish, 5Put the pickled radish slices into the bottle, the aged vinegar sauce should not pass the radish, cover the lid tightly, put it in a cool and ventilated place, it will taste after 1 2 days, it can be eaten, the taste is crisp and sweet, even children love to eat, radish has the effect of appetizing and dispersing gas to help digestion, this small dish is still a health dish.

Sweet and sour radish peel.

Eat radish in winter and ginger in summer, no need for a doctor to prescribe medicine, it is still very beneficial to eat more radish in winter, under normal circumstances, I use radish skin to make cold dishes, and the meat part is good for soup, braised food. Simple. Mix.

Sweet and sour. Three hours.

Ingredients. 1 radish root.

Accessories. 30 grams of sugar.

30 grams of vinegar. Salt to taste.

30 grams of boiled water.

Steps to make sweet and sour radish peel.

1.Prepare a radish.

2.Brush the skin with a brush first, and then use a fruit knife to dig out the dented part.

3.Cut into small pieces so that it is easier to peel the radish.

4.Use a fruit knife against the skin to peel off the radish.

5.Then change to cut into small pieces, add a little salt and marinate for half an hour.

6.Try to squeeze the water out of the radish peel as much as possible.

7.Add sweet and sour sauce to soak, the ratio of sugar:vinegar:boiled water is 1:1:1Personally, it feels just right.

8.It tastes better when refrigerated in an airtight refrigerator for a day.

9.Sweet and sour appetizing sweet and sour radish peel will do.

1.The recessed area in the epidermis is not easy to dispose of, and it is easy to hide bacteria, parasites, etc., so dig up the safety point.

2.The taste will be better after soaking the soup vinaigrette for a day, at least 2 hours or more.

Rice vinegar, light soy sauce, dark soy sauce, oyster sauce, salt.

Method: Cut the white radish in half vertically and cut it in half.

Slice the white radish and cut it every 5 knives.

In a large bowl, pour in a tablespoon of light soy sauce, a small half spoon of dark soy sauce, add a spoonful of sugar, a spoonful of vinegar, half a spoon of oyster sauce, and stir well.

Add the chopped white radish and mix well with your hands.

Marinate the radish slices for 15 minutes, then the radish will become softened with some moisture.

Turn over the radish slices again and let the radish slices soak and marinate for another 15 minutes.

Once marinated, it can be eaten, and the radish is easier to absorb after being cut into slices.

What are the nutritional values of white radish?

1. White radish contains amylase.

We all know that amylase is a substance necessary for our human digestion, so regular consumption of white radish can effectively promote people's digestion for indigestion.

It has a certain relieving effect, and of course it can also ventilate our stomach and strengthen our appetite.

2. White radish also contains a lot of vitamins.

If you want to be healthy and strengthen your immunity, the most indispensable thing is vitamins, there are many types of vitamins, and white radish happens to be rich in vitamin A, which is an important vitamin in vitamin Suoqisu

and vitamin C, it can be seen that eating more white radish will balance the vitamins in the body and improve immunity.

The home-cooked method of pickling radish in sweet and sour is simple, refreshing and greasy, and my family pickles a big bowl every week.

First of all, cut the radish into thin slices, put the cut radish in a pot and sprinkle it with salt, you can remove the spicy taste of the radish, marinate for half an hour and pour out the excess water. Add some ginger, garlic and chili peppers to the pot, a spoonful of light soy sauce, a spoonful of white vinegar, and then add a small amount of white sugar to enhance the freshness, and finally add an appropriate amount of water, marinate for a few hours and then eat.

First clean the radish, then put it in a pot to blanch the water and then take it out, then put it in the jar, add an appropriate amount of vinegar to the jar, seal the salt again, and store it in a cool and dry place.

The preparation of vinegared radish is relatively simple. Prepare fresh radish and cut it into strips, then add rock sugar, millet pepper, appropriate amount of vinegar, and marinate for two hours.

Method steps.

1 6 step by step reading.

Wash the white radish, cut it and set it aside (it is said that the Taihu white radish is the best to pickle) Put the cut radish strips into a basin, add salt, marinate for about 10 minutes, then rinse and drain.

Cut the excipients and set aside.

Place the radish sticks and trimmings in the jar.

Add vinegar, sugar, and salt (you can taste it).

Finally, seal the cans and place them in a cool place for seven days (put them in the refrigerator when it is hot). I don't need too much vinegar, I'm a little too much, about 1/3 is fine.

It is best to put vegetable peppers, red peppers are delicious and good-looking, and there are fewer accessories. Hope it helps, hope, thank you!!

How to cook white vinegar radish? Slice the radish, buy a handful of salt and wash it, add ginger and garlic, millet spicy white vinegar light soy sauce, sugar and water to the radish, stir evenly and refrigerate.

1. First of all, take two large white radish, the current radish is very cheap, two are only five cents a piece, and use a knife to scrape off the old skin of the radish (everyone should remember to scrape it off, not cut it off) and then clean it.

2. After the radish is cleaned, split it in half, and then cut it into a clamping blade (the clamping blade is to cut two knives first, do not cut off the bottom, and then cut it off with the third knife) after all the cuts are put into the basin, add a handful of edible salt and mix evenly, put it here to marinate for half an hour, and sand the water.

3. Use pickled radish to prepare a little red pepper, ginger slices, garlic slices during this period, cut them all and put them in a large bowl, then add 1 bowl of sugar, 1 bowl of white vinegar, 2 bowls of light soy sauce, and then add a little bit of monosodium glutamate to enhance the flavor, and then pour it into most of the bowl of cold white open and stir evenly and put it for later use.

4. Half an hour later, this radish has a lot of water, pour out the water and then pour it into a basin of water to soak for five minutes, and then take it out, put it in a steaming cloth, dry it with water, put the dried radish into a large bowl, the big bowl must not be stained with raw water and oil, so that it can be stored for a longer time, and then stir evenly and then buckle the lid and put it in the refrigerator to marinate overnight.

5. The taste of pickled radish is sweet and sour, crisp and refreshing, very delicious and appetizing (this sugar and vinegar can be increased or decreased according to personal taste).