How to pickle salted radish, how to pickle salted radish

Dried radish is so delicious, do you know how to make it?

Radish is a common vegetable in China, and it is cheap, especially the white radish, this radish has a high yield, low requirements for planting, easy to take care of, from sowing seeds to harvesting, it only takes about 4-5 months, this white radish can be made into a lot of delicious dishes, today I will share with you a simple way to dry the radish.

In the countryside, there are families who grow vegetables, basically will plant some radish, especially white radish, white radish can be eaten for a long time when dried radish, and it tastes very good.

The method of drying dried radish is very simple, wash the radish, then put it in water and boil it until it is half-cooked, scoop it up and put it in a dustpan to dry the water, and then cut the whole radish, so that it is convenient to put salt and pickle it at night, in our rural area to make dried radish is to pick it back in the morning, and you can put it out to dry when the sun is out at noon, and it will be taken back in the evening and coated with salt on the radish, each radish must be coated evenly, and then put it in a clay pot or glass jar to seal it, Wait until the next morning and then put it out to dry, and then take it back in the evening and put the salt into the tank and seal it, and then take it out to dry in the morning, and apply the salt for two days in a row.

If you want to keep it for more than a few years, you have to dry it for about half a month, you need to put firewood to bake it on rainy days, you can't let the dried radish become moldy, the dried pineapple needs to be put into the tank for preservation, the longer the dried radish is preserved, the better the dried radish is preserved in some families in our rural areas for more than five years, these dried radishes will turn black, do not affect the food, and the taste will be more crisp and delicious.

Raw dried radish can be eaten on the fourth day, and dried radish that is not completely dried can be cut into small pieces and fried with chili pepper, which is very appetizing both for rice and porridge.

Tips: Radish can not be boiled until fully cooked and then taken to dry, otherwise it will be wormed, put salt and pickle twice, to the evening of the third day to take it back and do not need to put salt and salted into the tank, you can directly let it stay on the dustpan, dry enough radish for more than a week remember to put it in the tank and seal it.

Ingredients for pickling radish (zero failure) quickly.

White radish, half a salt, a spoonful of sugar, more spoons of millet pepper, 1-2 white vinegar, some.

Quick pickled radish (zero failure) practice steps.

Step 1space

Cut the radish into strips and put it in a pot.

Step 2space

Pour water and white vinegar into a pot in a ratio of 2:1 to drown the radish, add 1 tablespoon of salt, several tablespoons of white sugar (according to their respective proportions, I put 7-8 tablespoons of white sugar), and then turn on medium heat, the small boiling is bubbling, immediately turn off the heat and cool. After turning off the heat, you can taste it, and if you feel too sour, you can add white sugar.

Step 3space

Step 4space

Pour it in, close the lid tightly, put it in the refrigerator for 2-3 days and serve.

Pickled radish is a flavorful side dish. The trick is to grasp the marinating time and the selection of ingredients, and the pickling technique is also very important. Pickled radishes should wait until after the frost falls, and the pickled radishes at this time have no bitter taste and will not be hollow.

1. Hot and sour dried radish.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

2. Shredded salted radish.

Ingredients: 1000 grams of fresh radish washed.

Excipients: 50 grams of oil, 5 dried chili peppers, 15 grams of Sichuan pepper, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, green onions, ginger, garlic, monosodium glutamate, a little soy sauce.

Method: Rub the radish into shredded radish with a rubter with a diameter of about 3mm, mix it with salt, marinate for about 30 minutes, and drizzle the water with your hands or filter cloth. Heat the oil and then put in the pepper, pepper, star anise, green onion, ginger, garlic into the pot to fry the green onion fragrance, put the fried ingredients and hot oil into the shredded radish, then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix well.

The taste is salty, sweet and slightly spicy. It was edible at the time. It tastes better after marinating for a day.

Refrigerate in the refrigerator for a week.

The radish is home-grown, pluck a few early in the morning, wash it and cut it into shreds, put salt and pepper sauce and vinegar.

Ingredients: white radish, millet spicy, pickled pepper, sugar, white vinegar.

1 white radish strips.

Do not peel the white radish, wash it directly; Wait for the epidermis to dry and cut into strips.

Marinate for 2 hours.

Put the sliced radish strips in a bowl, add two teaspoons of salt, grasp well with your hands, and let them marinate for about an hour.

3 Slice millet spicy and pickled peppers.

Millet spicy and pickled peppers are cut into separate sections, and as for how much chili pepper to put in can be added according to personal taste. 4 Pour out the water from the pickled radish, add two tablespoons of sugar, three tablespoons of white vinegar, and then put the chopped chili peppers together in a bowl and stir well.

5 Pour it cold and boil.

Pour in the cool boiled, and the water will not cover the white radish.

6 Cover with plastic wrap.

Cover with a layer of plastic wrap and marinate for about 3 hours before you eat (the longer you marinate, the more flavorful it will be). Or pour into an airtight jar and refrigerate.

Cover with a layer of plastic wrap and marinate for about 3 hours before you eat (the longer you marinate, the more flavorful it will be). Or pour into an airtight jar and refrigerate.

Wash the white radish and cut it into strips, soak it with salt for half a day, not too salty, and turn it frequently.

Remove the water, wash it with clean water, and soak it for a while if it is too salty.

Add white vinegar, sugar, and monosodium glutamate.

White vinegar is sold in supermarkets, and there are both edible ones that need to be added to the instructions. As for the clean water, it is best to cool and boil.

The key is that this dish should be mixed less, and it is best to mix and eat it freshly.

1.First cut the radish into strips of about five centimeters, prepare a pot of boiling water, after the radish is cut, take it to boiling water and blanch it again, drain it to drain the water, and if the weather is good, take it to the sun until the skin is tough and almost completely dehydrated.

2.After drying, take the radish strips back into the container, mix the salt, monosodium glutamate, pepper noodles, chili noodles and radish strips according to the taste, put them in a glass jar or other containers, and seal them.

3.Depending on your patience, you can eat it at any time after marinating, and of course, it tastes better after five to seven days of marinating.

Ingredients: 5 kinds.

6 pounds of white radish.

4 pounds of green radish.

1 pound of pepper and half a pound of ginger.

7 cloves of garlic. 3 kinds of excipients.

3 bags of soy sauce, 250g salt, 50g monosodium glutamate

Cooking steps: 12 steps.

Step 1 Salted radish Preparation Step:1

Wash the white radish and cut into strips.

Step 2 Salted radish Preparation step:2

The green radish is also cleaned and cut into strips, and the green radish has less moisture.

Step 3 Salted radish Preparation Step:3

Sprinkle with salt and mix well to marinate for 3 hours.

Step 4 Salted radish Preparation Step:4

Green peppers, ginger, and garlic are peeled and cleaned, and dried in water.

Step 5 Salted radish Preparation Step:5

The pickled radish is wrung out in a sand cloth wrap and placed on a breathable plate to dry in a sunny place Step 6 Salted radish Preparation Step 6: 6

Wilting is fine.

Step 7 Salted radish Preparation Step: 7

Shred the ginger, slice the garlic and shred the pepper.

Step 8 Salted radish Preparation step:8

Put the white radish in a container, and then add the ginger shreds, garlic slices, and shredded pepper Step 9 Salted radish Step 9 Preparation step: 9

Pour in sugar, monosodium glutamate, soy sauce.

Step 10 Salted radish Preparation step:10

Mix well and marinate for 2 3 days before eating, turning a few times in the middle to marinate more evenly Step 11

Steps to prepare salted radish: 11

Marinate for 3 days and eat.

Step 12 Salted radish Preparation step:12

Store in bottles.

TipsWhite radish has a lot of moisture, green radish has little moisture, and it can be wilted, now in this season, the weather is sometimes not very good, about 1 2 days, those who are willing to eat ginger can put more, eat some ginger is also very appetizing, put it in a bottle, you can put it for a long time, and take it as you eat.

Here's how to make pickled salted radish:Ingredients: 1 white radish, 1 carrot, 2 green and red peppers, 1 small piece of ginger, appropriate amount of vinegar, half of sweet and sour, appropriate amount of salt.

Steps: 1. Wash the radish and set aside.

2. Slice the radish and marinate it with an appropriate amount of salt for 10 minutes.

3. Marinate the water, squeeze out the water and set aside.

<>5. Put the prepared ingredients together.

6. Then add an appropriate amount of sugar, light soy sauce, vinegar, monosodium glutamate, stir and marinate for 12 hours before eating.

7. The sour and crunchy pickled radish can be eaten, and it is also a good appetizer.

First, the production steps.

1. Ingredients: radish, salt, sugar, light soy sauce, dark soy sauce, chili noodles.

2. Remove the two ends of the fresh radish and wash it clean, because you don't need to peel it, so you must wash the soil, especially some radishes have a lot of pits, be sure to wash them, and then cut them into evenly sized radish strips.

3. Put the cut radish strips into the pot, add an appropriate amount of salt, stir well, marinate for two hours, and we will see that there is a lot of water in the pickled radish strips.

4. Drain the radish strips, try to drain the water a little bit, so that it is easy to dry, put the drained radish strips on a clean mat and put them under the sun to dry for one to two days.

5. If the weather is good, one day will be fine, and if the weather is bad, it will take two days, you can grab the radish strips with your hands, which are a little soft, obviously much smaller than the original, and much lighter, you can do it.

6. Put the dried radish in a pot, scald it with boiling water, then squeeze out the water, put it in a ventilated place to dry the water, dry the radish and put it in the basin after drying the water, add salt, sugar, light soy sauce, dark soy sauce and chili noodles and stir well.

7. Prepare a clean container, no water and no oil, put the stirred radish strips in, seal it well, take it as you eat, it will not be bad for half a year, add sesame oil, five-spice powder, etc. and stir evenly when you eat.

Tips. 1. It is best not to peel the pickled radishes, the salted radishes with the skin are more crispy, and the radish strips should not be cut too finely, because they will shrink a lot after drying.

2. The radish strips should be salted and the water is pickled out, which is not only easy to dry, but also tastes more crispy.

3. The container for pickling salted radish must be waterless and oil-free, and it is best to scald it with boiling water and dry it before use, so that it is not easy to spoil when pickling salted radish. Summary: Spicy and crispy salted radish is pickled, very delicious, appetizing rice, used with steamed buns, porridge is very good, I especially like to use it to clip steamed bread, it is really delicious, the method of pickling salted radish is also very simple, to choose fresh radish, radish to pickle with skin, the radish is first salted with salt water to get out of the water, dry it and then pickle, so that the pickled salted radish is spicy and crispy, appetizing and eating.

Pickled radish in sauce:

Preparation materials: 500g white radish, appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of liquor, appropriate amount of ginger, appropriate amount of Sichuan pepper.

1. Cut the white radish into strips.

2. Marinate with salt for 2 hours.

3. Squeeze the water to cool for half a day.

4. Put it in a container.

5. Pour the soy sauce.

6. Then to liquor.

7. Put peppercorns.

8. Remove the ginger slices and put them in a container.

9. Marinate for 2 days.

10. You can take it out and eat it.

Authentic salted radish pickling method:

Method. First, pickled radish first to remove water, radish will be cut into thin slices, the shape is arbitrary, sprinkled with white sugar and marinated for ten minutes can kill a lot of water, during the pickling process we cut ginger shreds, garlic slices, millet pepper into rings, all put into the pickled radish, add soy sauce, balsamic vinegar to taste, add vinegar to soak the radish in the soup, cover with plastic wrap and put it in the refrigerator for 2 hours to eat.

Method 2: Spiced shredded radish is also a common radish pickle, when pickling, you need to choose fresh green radish, 3 to 4, salt, sugar, monosodium glutamate and five-spice powder and cooked sesame seeds, each in moderation to prepare some. Wash the prepared green radish with water, cut it into thin strips and dry it in the sun.

Soak the dried shredded radish in boiling water for five minutes, take it out after washing, remove the water, then add sugar, salt, monosodium glutamate and five-spice powder, mix the cooked sesame seeds thoroughly, marinate for 3 to 5 days in the future, take out an appropriate amount and add sesame oil to taste when you want to eat.