How to drown white radish delicious. How to drown white radish delicious tips

Ingredients: white radish, white vinegar, salt.

The skin of the white radish is separated from the flesh. The radish skin is even more delicious. Cut out the centimeter-thick radish skin. Then some vinegar and salt. Vinegar is a little more than salt. Stir to combine. Place in a clean glass jar and seal. Then put it in the freezer compartment of the refrigerator.

Take it out and eat it after a day or two. If there is a lot of water in it, you can pour it out. Eat as much as you want. The rest can be saved like this. The radish for this is crispy. It's very good. If you like spicy, you can also put chopped chili peppers or something.

If the skin of the radish is thickly cut, there will not be much carrot meat left. It can also be done this way. But the taste will be a little worse. And the radish meat tastes faster than the skin. You can take it out and eat it after half a day.

How to make salty and sour radish?

Step 1: Prepare a container for making salty and sour radish (it can be ceramic or glass, the size can be determined according to the amount of food you eat).

Step 2: Prepare salt, sugar, wine, a pair of chopsticks, a basin, white radish and heart beauty, Step 3: Boil a pot of boiling water (set aside).

To start making: Pour boiling water into a basin, put sugar in the basin, add salt, sugar is four times more than salt, (or more does not matter) Example: four tablespoons of sugar (you can put more, according to personal taste), a tablespoon of salt, then stir with chopsticks, wait until the sugar melts, boil the water to cool and set aside.

Then, start to cut the white radish and heart beauty, cut into strips or slices, not too thick, (it is best not to exceed the thickness of a finger, because it is too thick and not easy to taste), why put it into the heart beauty? Because the beauty of the heart is red, then the white radish will become a lovely red color, and it will have an appetite to eat and be beautiful. If you like spicy taste, you can put in one or two red peppers, and green ones can also be used, so that it tastes a little spicy.

Finally, put the cut radishes into the prepared utensils, pour the cooled water in the basin into the utensils, just below the height of the radishes with an extra finger knuckle, and finally pour in some wine, the liquor does not need too much, a bottle cap is OK, its function is to make the radishes crispy.

Everything is done, done, and there are a few things to pay attention to, first, this kind of dish is the best in summer, it can be sour in a few days, and it can take about half a month in winter, and you can eat it quickly when the weather is hot. Second, seal it with a lid, and use clean chopsticks when adding radishes with chopsticks, because if there is oil on the chopsticks, the radish in one vessel will be spoiled. Third, the salty ones are similar to those mentioned above, that is, there is no need to put sugar.

Spicy white radish pickling techniques.

Teach you to pickle white radish strips at home.

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.

Hello, the most important thing in pickled radish is the choice of ingredients, to buy radish with sufficient moisture and crisp taste, after the radish is cleaned, remove the head and tail, cut the radish from the middle and then divide it into two and cut it into four equal parts.

Tips: There is no need to peel the radish when pickling, the nutritional value of the skin of the radish is not inferior to the radish itself, and the pickled radish with the skin will have a more crisp taste and taste better.

Put the radish on the cutting board and cut it into a clip blade, that is, two shallow and one deep cutting method, the first two knives are not completely cut, and the third knife is cut off. When cutting, be careful not to cut too thick, try to be even, the cut radish is not only beautiful, but also easier to taste and crispy.

If the pickled radish wants to be crisp and delicious, the most important thing is to "kill" the water in the radish, marinate the radish for at least 30 minutes after adding salt, wait for the water analysis and pour it out, squeeze the radish by hand, this step must not be too troublesome, be sure to squeeze the water, the radish will taste more crisp, and at the same time can remove the spicy taste of the radish.

Easy pickled white radish.

Ingredients: white radish, white vinegar, white sugar, closed small bottle (I used a crisper box), pickled pepper method 1, white radish cut into strips, washed and dried.

2. Place evenly in a closed small bottle, pour in white vinegar (to cover the white radish), and put in a small amount of sugar.

3. Add a few pickled peppers and put them according to your taste.

4. Close the bottle and put it in the refrigerator. You can eat it after a week, it's crunchy and sour.