The pickling method of red acetate sour radish, the pickling method of sour radish

Sour radish】 Preparation ingredients] radish, garlic, millet spicy, salt, method and steps].

1. First of all, we need to prepare two fresh white radish, clean the white radish, peel off the skin of the radish, and then cut the radish into slices with a knife, and put it in a bowl for later use. Add two tablespoons of salt to it, stir it well, and marinate the radish for 15 minutes to allow the water in the radish to be completely killed.

When preparing the radish, we can not peel off the radish, I am a person who does not like to eat the skin of the radish, so when preparing the radish, the skin of the radish is peeled, and the radish pickled with the skin of the radish will taste more crispy.

2. In the process of pickling radish, we need to prepare a small piece of ginger, cut it into ginger slices for later use, then prepare a few cloves of garlic, cut it into garlic slices for later use, and then prepare a few millet spicy, cut the millet spicy into chili rings for later use.

After the radish kills the water, boil it with a cool white.

Wash the radish twice, wash off the salt on the surface of the radish, and then squeeze the radish with your hands to completely squeeze out the water in the radish. This step is a crucial step, and if I use this method to process the radish first, it is the most important step for the radish to be crispy.

3. Prepare a small bowl and add white rice vinegar to the small bowl.

8 tablespoons, sugar.

Three spoons, then add 5 spoons of light soy sauce to the bowl, and three spoons of rice vinegar, stir it evenly, add a small half bowl of cold white open and stir evenly, make it into a seasoning sauce for later use, the proportion of the seasoning juice must be controlled, and it can not be mixed at will.

Finally, you only need to pour the prepared seasoning juice into the radish, stir it well, and then add the prepared garlic, millet spicy and ginger to the radish, stir it and the radish evenly, you can put the prepared radish into the refrigerator, marinate it for one night, and then take out the prepared sour radish for eating.

Tips] 1. When preparing the radish, the radish must be treated with salt first, and this step should not be omitted.

2. After making the radish, put it in the refrigerator to pickle, which can make the radish pickled more flavorful.

3. Every time we make sour radish at home, we can make more and put it in the refrigerator for preservation, even if it is placed for half a month, it will not deteriorate, and the taste is still very crispy and delicious.

1. Slice red (white) radish, if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;

2. Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period;

3. After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly;

4. Use a small pot to mix water, sugar, and vinegar, boil, stir while cooking, and make the sugar completely melt, at this time you can taste whether it is too sour or too sweet, after boiling, pour the sweet and sour sauce into the radish bottle while it is hot, the sweet and sour sauce should not be over the radish strips, cover the bottle after cooling, and place it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish it.

Ingredients: White radish or carrot, it is recommended to use carrot, because the meat inside is red and looks good, and it looks appetizing.

Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, slightly dilute this sweet and sour sauce; Salt.

Sour radish is a pickled food. Chenxi sour radish is mainly taken from the carrots produced by the two major rivers (Muzhou and Dangjiangzhou) in the Yuanshui River, after the crisp and delicious carrots are picked, they are rinsed in running water, cut into uniform thin slices, mixed with seasoning, soaked in pink sour water, taken out after one night, mixed with fragrant oil and spicy seeds, it is the famous sour radish of Chenxi.

This is a quick sour radish method, rock sugar mainly plays a crispy role in it, wild pepper is sour and spicy appetizing, and red Zhejiang vinegar is colored.

Wash and peel the large radish and set aside.

2.Cut the radish and cut it into strips.

3.Cut the celery into strips and cut off the dried peppers and set aside.

4. Put the radish strips into a large bowl, sprinkle with salt, mix well and marinate, about an hour. 5. Prepare a container of pickled radish, put cold boiled water, put white vinegar and sugar in the container and mix well to make the sugar and vinegar fuse.

6.At this time, the pickled radish is washed down with water to taste salty, and the moisture is controlled and then put into a container. 7 .Put the controlled radish in a container, add the celery and dried peppers, and it's done, put it in the refrigerator overnight, and you can eat it the next day.

How to pickle sour radish, the easiest and fastest way to pickle, you can eat it in two hours.

[Main ingredients]: 1 white radish is about 1 catty.

5) The white radish must be marinated for 24 hours after the seasoning, which will add more flavor and taste more refreshing.

Carrot pickling method 1.

1. When pickling carrots, you need to prepare fresh carrots in advance, and salt, white sugar and white rice vinegar must be prepared in advance. Then prepare a clean basin in advance.

2. Wash the baby carrot with cold water, remove the water, cut off the hairs on its surface with a knife, add salt and marinate for a day, and remove the pickled water after pickling.

3. Put the pickled carrots in a basin, add white sugar and white rice vinegar to mix evenly, and marinate in the refrigerator for three to five days.

Carrot pickling method two.

1. Usually carrots can also be eaten with pickling, and when pickling, prepare small carrots and garlic in advance, and then prepare some vinegar and sugar in advance, as well as sesame oil and its monosodium glutamate and other condiments must be prepared in advance.

2. Wash the carrots with cold water, cut off both sides with a knife, and then pat them with a knife to pat the carrots until they are scattered, but not broken.

space3, peel the garlic and make minced garlic, put vinegar and sugar and sesame oil and finally put in monosodium glutamate to adjust evenly, after obtaining the juice, immediately pour it on the small carrot to pickle, after ten minutes the small carrot can be flavored, can be served immediately, the taste is also very good.

How to make sour radish: Ingredients: white radish, refined salt, canned food bottles, table salt.

1. Wash and peel the radish. The specific method is shown in the following figure:

2. Rub into thick wires. The specific method is shown in the following figure:

3. Marinate with salt for 30 minutes. The specific method is shown in the following figure:

4. Wash the canned food and bottles to control the moisture. The specific method is shown in the following figure:

5. Wipe the inside with alcohol gauze. The specific method is shown in the following figure:

6. Put the shredded radish and the flooded water into the bottle. The specific method is shown in the following figure:

7. Seal the date and eat it after 15 days. All done. The specific method is shown in the following figure:

The pickling method of sour radish is as follows:Ingredients: 500 grams of white radish, 250 grams of white vinegar, 30 grams of millet chili, 50 grams of white sugar, 14 grams of salt.

1. Wash the white radish, do not peel it, and cut it into strips; Cut the millet pepper into pieces and set aside.

2. Add salt, stir well with chopsticks, and marinate for half an hour.

3. The pickled radish will come out of the water, so don't throw it out.

4. Add white vinegar and millet chili pepper and let stand for half an hour.

5. Finally, add white sugar and mix well.

6. Put it in a sealed box, send it to the refrigerator for refrigeration, and you can eat it the next day.

7. Acid.