The pickling method of pickled radish in white vinegar, the method of pickling white vinegar radish

How to marinate radish in white vinegar:

1. Clean the white radish from all the middle halves, then cut 1 mm of thin slices, do not cut off, leave 1-2 mm of connection at the bottom, cut off when the 10th knife, and then cut all the two halves in the middle. 2 Marinate the sliced radish pieces with a pinch of salt for about half an hour. 3. Kill a lot of water from the radish, and at the same time remove the pungent taste of the radish4. Mix with an appropriate amount of light soy sauce, rice vinegar, sugar and monosodium glutamate to make a juice.

5Squeeze out the pickled radish cubes. 6. Put the marinated radish cubes into the prepared bowl juice and soak to taste.

1. Radish contains interferon that can induce the human body to produce interferon.

of a variety of trace elements.

It can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer.

2. B vitamins in radish.

and minerals such as potassium and magnesium can promote the stomach and intestines.

Peristalls, which helps in the elimination of waste products from the body.

3. Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease.

Arteriosclerosis, gallstones.

and other diseases. 4. Radish is still a traditional Chinese medicine, which is good in nature and sweet in taste, which can eliminate stagnation and phlegm.

Clear away heat, lower qi and detoxify.

Wash and peel the radish, (some people like not to peel, because the radish with the skin is more crispy) cut into the shape and size you like and put it in a ceramic vegetable pot or glass vegetable pot, add an appropriate amount of salt, and gently knead until the radish can touch a little salt, (after adding salt, the radish will ooze excess water to make the radish more crisp.) Set it aside for about an hour or so, and when the excess water comes out, just pour it out. Melt the rock sugar into sugar water with hot water, and add an appropriate amount of white vinegar to make an ace-sugar solution after cooling (with moderate sweetness and sourness, if you like spicy food, you can add some dried chili powder appropriately.

Put the radish in a glass jar with a vinegar sugar solution, close the lid of the glass bottle, and eat it the next day...

Ingredients. White radish.

Two. Accessories.

Brew a bottle of glutinous rice white vinegar.

Rock sugar to taste. Salt to taste.

Pepper powder to taste.

The practice of soaking radish in white vinegar.

1Wash the radish and cut it into your favorite shape and size, the radish can be peeled or not peeled, and the radish with the skin is more refreshing.

2Add a little salt to let the excess water seep out, generally speaking, after an hour or two.

3. Appropriate amount of rock sugar, boil it with boiling water and put it aside to cool, add white vinegar to make it taste to your liking, and put the mixed white vinegar rock sugar solution in a glass bottle for later use.

5 soaked for a night or so to eat, sweet and sour and spicy, appetizing.

First of all, we need to prepare a white radish, a few millet peppers, some sugar, more salt than usual, and vinegar.

Wash the greens and cut them into long strips about the thickness of your index finger with a knife, which is about the same length as your index finger. Cut the millet pepper into small chili segments, and then chop it into chili flakes, in order to make the millet pepper evenly stick to the white radish strips, if you don't like to eat too spicy, you can just cut the millet pepper into small pieces, skip the step of chopping into chili flakes.

Next, sprinkle salt on the radish strips, and then massage the daikon strips to let the salt fully contact the daikon strips until the moisture in the daikon radish is forced out and the radish is no longer so hard.

After doing the above step, let the processed white radish strips sit for 30 minutes. After 30 minutes, rinse the radish with water, put it in a clean container, and put the chopped chili flakes into the radish. Then, sprinkle the sugar and pour the white vinegar into it, and the amount of white vinegar only needs to be just below the white radish in the container.

You can also use white vinegar here, and you can also use ordinary aged vinegar, and the use of white vinegar is regarded as maintaining the original color of the white radish, in order to make it more beautiful.

Once all the ingredients have been added, you can put a few more lemon slices on top of the daikon radish, or if you don't have them, you can leave them out. Finally, cover the entire container with plastic wrap and place it on the refrigerator's refrigeration function, and you can take it out and eat it after an hour. If you can't finish eating, you must rewrap it and put it back in the refrigerator, otherwise it will be particularly easy to spoil.

Kiss the radish can be pickled in white vinegar Oh 1, white vinegar pickled radish when pickling to prepare 1 2 fresh white radish, but also to prepare 300 grams of white vinegar, and then prepare an appropriate amount of salt and pepper, as well as bay leaves and rock sugar, but also to prepare an appropriate amount of liquor, in addition to prepare a large crisper or a large clean glass bottle. 2. Peel off the skin of the prepared white radish, cut off the ends and rinse with water. Then cut the radish from the middle, then cut it into uniform strips, then put it in a basin, add an appropriate amount of edible salt and mix thoroughly, then marinate for four or five hours, remove the pickled water, and then wash off the salt on its surface with water.

3. Finally, take an appropriate amount of sugar and put it in the white radish strips, mix them with your hands and marinate them for half an hour, and then put them into a ready, clean glass bottle. Then add an appropriate amount of purified water, sugar into the prepared white vinegar, bay leaves and white wine, as well as edible salt and Chaotian pepper, and put in the prepared rock sugar. 4. Seal the bottle mouth after mixing well with clean chopsticks, and then put it in a cool and ventilated place for fermentation, and after it is fermented, the white vinegar pickled radish can really be pickled.

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The sweet and sour should be boiled in advance, the radish should be cut into clip blades, and salted for half an hour. Use your hands to remove excess water. Put it in a container, add good sweet and sour water and soak it for three days before eating.

Hello, if you soak white radish, wash it, then dry it, add a little sugar, add a little white vinegar, and then pickle the bubble, and you can eat it in about two or three hours.

After the radish is cleaned, cut into small strips, then add sugar and vinegar, add an appropriate amount of salt and marinate for a day, and it is ready to eat.

If you want to soak the radish yourself with sugar, you should first cut the radish into strips, marinate it with salt to remove the excess water, and then use sweet and sour to do it.

Salt the radish for half an hour, then squeeze out the water and add a small amount of light soy sauce, vinegar and salt.

1. Soak radish in white vinegar.

1. Wash the white radish.

2. With a clean knife, peel off about 1 or so of the skin and dry it (the surface moisture is dried out, don't become a dried radish).

3. Put the radish skin in a bowl, add salt and white vinegar and knead. Wash the kneaded radish skin with cool boiled water.

4. Wash the fresh peppers, dry them with a towel and chop them, peel and chop the garlic.

5. Soak the crushed pepper in boiling water, wait for the water to cool, add crushed garlic, aged vinegar, salt, a small amount of rock sugar, chicken essence, and radish in 4, put it in a sealed box and cover it, and put it in the refrigerator for 8 hours before eating.

Second, the home-cooked practice of soaking radish in white vinegar.

Ingredients Ingredients: two white radish;

Excipients: a bottle of brewed glutinous rice white vinegar, an appropriate amount of rock sugar, an appropriate amount of salt, and an appropriate amount of chili powder.

Method: 1 Wash the radish and cut it into your favorite shape and size, the radish can be peeled or not peeled, the peeled radish is more refreshing.

2Add a little salt to let the excess water seep out, generally speaking, after an hour or two.

3 Appropriate amount of rock sugar, boil with boiling water, put aside to cool, add white vinegar to make your favorite taste, and put the mixed white vinegar rock sugar solution in a glass bottle for later use.

5 soaked for a night or so to eat, sweet and sour and spicy, appetizing.

The radish is washed, dried, cut into cubes or strips, lightly salted in salt, put in a container, added with white vinegar, and salted with sugar.

Ingredients: 1000g of white radish, 1 bottle of white vinegar.

Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of red pepper, appropriate amount of cold boiled water 1, wash and peel white radish.

2. Cut the white radish into slices.

3. Add an appropriate amount of salt and marinate for 15 minutes.

4. Pour out the excess radish water and wash it with water several times.

5. Add an appropriate amount of vinegar.

6. Add an appropriate amount of cold boiled water.

7. Pour a little water into the milk pot to melt the rock sugar and let it cool.

8. Pour the rock sugar water into the white radish.

9. Pour in the chopped red pepper and soak overnight.

The pickling method of white vinegar pickled radish is relatively simple, first of all, the radish is cleaned and cut into strips of one centimeter square or half a centimeter thick, pickled with salt for two hours, the white vinegar is heated in a clean container, after boiling, turn to low heat and add an appropriate amount of rock sugar, the rock sugar can be turned off when it melts, and after cooling, add less than peppercorns and a handful of garlic cloves, and the pickled radish is dried and put into a clean glass container and pour the dried white vinegar into the dried white vinegar to soak all the radishes, seal the mouth of the altar, the taste is the best in about seven days, and the white vinegar must be stewed. One is sterilization and disinfection to prevent white mold, add rock sugar to neutralize acetic acid to make radish more crisp, delicious rice can also be mixed with big oil and meat to relieve greasy, pay special attention to a little pickled radish container can not be stained with oil, and then can not bring in tap water, otherwise the taste will be discounted and deteriorate.