How to make sweet and sour radish, how to make sweet and sour radish.

The pickling method of sweet and sour radish is as follows:

Wash the radish and cut it into thin slices, put it in salt and marinate for about two hours, and then marinate out the water. Wring out the radish water, put the radish in an oil-free clean utensil, top with ginger slices and dried chilies. Pour in sweet and sour water and smear the radish.

Sweet and sour water ratio: 100 grams of sugar plus 100 grams of white vinegar and 150 grams of cool white boil and stir well. Cover with a lid and seal tightly and refrigerate for three days before serving. After three days, the sweet and sour radish will be fine.

Ingredients: 1 white radish, 1 red pepper, 75 grams of aged vinegar, 50 grams of rice vinegar, 35 grams of rock sugar, and an appropriate amount of cool white boiling.

Excipients: salt to taste.

Steps: 1. The main ingredients are a white radish (about 350 grams) and a red pepper.

2. Wash the radish and cut it into thin slices of about 3 mm, and cut the pepper into rings.

3. Add an appropriate amount of salt and marinate for a few hours. I started pickling at noon and it took about seven or eight hours.

4. At night, I saw some water in the basin, which was the water in the radish that was salted out, and poured out the water.

5. Wash it twice with some cool white.

6. Transfer the washed radish to a suitable fresh-keeping box, add aged vinegar and rice vinegar, pour in about 160ml of cool white boiling, you can taste the taste, and adjust the acidity according to your taste.

7. Add rock sugar, cover and steep overnight. If the room temperature is higher than 10 degrees Celsius, it is recommended to put it in the refrigerator.

8. Sweet and sour radish finished picture:

How to cook sweet and sour white radish.

Ingredients: white radish, salt, sugar, pickled pepper, white vinegar.

Method:1Wash the fresh white radish and cut it into thin strips of uniform size. Put it in a basin, add an appropriate amount of salt, and stir well. Wrap in plastic wrap and set aside, waiting for the radish to marinate in the water.

2.After about 4 hours, add an appropriate amount of white vinegar, sugar and chili pepper to the basin and stir well.

3.Put the stirred radish and the prepared water into a glass jar.

4.The glass jar is directly wrapped in plastic wrap and sealed, and placed in a cool position for a night.

Nutritional value of sweet and sour white radish.

The nutritional value of sweet and sour white radish is very rich, which is rich in a large amount of vitamin C, chili mustard oil, digestive enzyme starch and thiocyanide, which have a very good effect on the protection of the gastric mucosa.

According to the data, sweet and sour white radish is rich in a large amount of vitamin K substance, which can effectively resist blood coagulation, especially in the case of preventing coarse bones, the effect is particularly obvious.

Radish peel contains amylase substances that can decompose starch, which can help the body's digestive function faster, and at the same time help protect the gastrointestinal tract, reduce swelling and inflammation also has a very obvious effect.

How can white radish be eaten.

Japanese-style large root yaki.

Ingredients: white radish, vegetable oil, soy sauce, stock, shallots.

Method:1Clean the white radish, remove the skin, cut it into evenly sized white radish pieces, and cut the shallots into chopped green onions and set aside.

2.Put the prepared stock in a pot and bring to a boil over high heat.

3.Put the prepared radish in a pot and bring to a boil over medium heat.

4.Once the radish is soft, you can remove it and put it on a plate. Drizzle an appropriate amount of soy sauce over the top of the radish.

5.Add an appropriate amount of oil to the pot, and when the oil is hot, put the prepared radish into the pan and fry the radish on both sides.

6.After the fried white radish is removed, sprinkle an appropriate amount of chopped green onion on top and then it can be eaten.

Three fresh radish rolls.

Ingredients: white radish, lean pork, corn, chives, peanut oil, salt, ginger, light soy sauce, corn starch.

Method:1Clean the lean pork and cut it into minced meat. Remove the corn kernels again.

2.Put the minced meat into a basin, then add an appropriate amount of peanut oil, light soy sauce, salt, water starch and ginger and stir well.

3.After cleaning the white radish, remove the skin and cut it into thin slices. Add an appropriate amount of water to the pot, bring to a boil over high heat, put the radish slices into the pot and boil, then remove and drain the water.

4.Roll up the prepared minced meat with the boiled radish slices and place it on a plate.

5.Add an appropriate amount of water to the pot, boil over high heat, and then put the prepared radish rolls into the pot to steam.

After a few minutes, take out the steamed radish rolls, drizzle with an appropriate amount of chili, chopped green onions, and an appropriate amount of hot oil, and then serve.

The best way to eat sweet and sour radish, so that the juice is adjusted, sweet and sour, appetizing and crispy, and the whole family eats it by name.

Ingredients: 2 radish, 2 teaspoons of salt, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of sugar, 4 small chili peppers, and half a bowl of cold boiling.

1. First of all, clean the radish and cut it into slices. The radish slices should not be too thick, too thick to not be easy to taste, and not too thin, too thin and not crispy. 2 large radish, add 2 teaspoons of salt, mix well, marinate for 40 minutes to kill the moisture.

If you have white-skinned radishes at home, it will be more delicious, and it will be better than green-skinned radish.

2. After killing the water, take it out and wash it clean, wash off the salt on it, and then dry the water for later use.

3. Next, seasoning sauce, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of sugar, 4 small chili peppers, stir well. If you don't like to eat old vinegar, you can also use white vinegar.

4. Pour it into the radish, then add half a bowl of cool boiling, stir well, and be level with the radish slices. You can taste the taste of the soup, the ratio of sugar and vinegar, which can be adjusted according to the individual's acceptance of sweet and sour.

5. After stirring evenly, you can start eating, it will be better to seal and leave overnight, and it will not be bad for 1 month. This makes sweet and sour radish slices, which are sweet and sour, appetizing, crisp and delicious, and very delicious. The method is also very simple and fast, and you can eat it when you do it, so I recommend you try it.

Wash the radish well, you can also peel it, or you can take it on, according to your preference.

Then cut into thin slices, the thinner the better, I can't do knife work, it's a little thick. Hey.

Add 1-2 tablespoons of salt to the radish, mix well and marinate for 30 minutes.

When pickling radishes, there will be a lot of soup recipes, and you have to throw them all out.

Prepare some red peppers, friends who can't eat spicy peppers, you can leave them out.

Take an empty bowl, then put 3 tablespoons of sugar, 4 tablespoons of white vinegar, and red pepper into the bowl, then pour in an appropriate amount of cold boiled water (purified water is also acceptable) and stir well, and the sweet and sour water is ready.

Add some peppercorns to the sweet and sour water according to your taste.

Put the radish slices in a large bowl, pour in sweet and sour water, cover with a lid or cover with plastic wrap, and put in a cool place for 2-3 hours, it doesn't matter if the time is longer, after which it can be eaten.

Ingredients: radish, sugar, white vinegar.

Method: 1. Remove the leaves of the radish and wash it.

2. Cut into a garment knife.

3. Add sugar and white vinegar to taste and put it in the refrigerator.

4. You can eat it after half an hour, sweet and sour.

A little sigh, it turns out that radishes can also look good like this.

Pickled radishes are also nutritious because microorganisms ferment them to produce a lot of amino acids.

It's not the same as cooking directly. Freshly cooked radishes have more vitamins in them.

Method: Wash the radish first.

Cut into thin slices.

The radish is cleaned and cut into slices, and when the slices are thick, you can marinate them for a while, and if they are thin, you can marinate them for a while. Add salt to the radish slices and stir well and marinate for half an hour. After half an hour, squeeze out the water from the pickled radish and rinse off the salt on the surface with clean water.

Add sugar, vinegar, a little light soy pepper and sesame oil to the radish, stir well, let it stand for a while, and then it can be served.