How to make vinegar soaked radish skin how to make it delicious

Ingredients: 500 grams of radish skin, auxiliary ingredients: vinegar, appropriate amount of salt, appropriate amount of sugar, appropriate steps. Step 11 of the practice of soaking radish peel in refreshing vinegarWash the small radish.

Step 22 of the recipe for soaking radish peel in refreshing vinegarPeel off the radish and make it as thick as possible.

Step 33 of the practice of soaking radish skin in refreshing vinegarSpend a day in the sun.

Step 44 of the practice of soaking radish peel in refreshing vinegarDry to a semi-dehydrated state.

Step 55 of the practice of soaking radish skin in refreshing vinegarPut it in a jar with sweet and sour sauce, and if there is a jar with soaked garlic, it tastes better to soak it in water that has been soaked in sweet garlic.

Step 66 of the practice of soaking radish skin in refreshing vinegarAdd sugar and salt to taste.

Step 77 of the recipe for soaking radish skin in refreshing vinegarAdd the aged vinegar.

The practice of soaking radish skin in refreshing vinegar step 88Let the vinegar cover the radish skin.

Step 99 of the practice of soaking radish skin in refreshing vinegarCover with a lid and seal for three days before taking it out and serving.

Ingredients. 1 radish.

Accessories. 6 chili peppers or pickled peppers 10 ml of light soy sauce.

Twenty milliliters of vinegar with a pinch of rock sugar or sugar.

Steps to soak radish peel in vinegar.

1.Wash the radish and cut it into sections, depending on how big your bowl is!

2.Cut the radish skin vertically in a circle, not too thick and not too thin.

3.Put the radish skin into a bowl and add two rock sugars, peppers, light soy sauce, vinegar, and most importantly, soak most of them in vinegar and light soy sauce, put them in the refrigerator for two days, and start eating.

Tips: Vinegar as long as you don't use blended vinegar or white vinegar.

Aged vinegar pickled radish: cut the radish into medium-thick strips, sprinkle salt and marinate for 10 minutes, pour in sweet and sour salt, chili noodles and monosodium glutamate to taste.

Ingredients: 1 fresh radish; 4 tablespoons aged vinegar; 1 tablespoon white vinegar; 2 tablespoons soy sauce; 1/2 tablespoon dark soy sauce; Sugar: Appropriate amount; Salt to taste; Cool water to taste.

1.Prepare the ingredients first.

2.Sort the radishes, cut off the heads and tails, and slice and cut the radishes into strips.

3.Marinate the radish for about 30 minutes to bring out the spicy flavor of the radish.

After a few minutes, pour out the marinated water, rinse it with some cool boiled water, and drain it clean.

5.Add some sugar to marinate for another 30 minutes, and repeat twice to marinate for 30 minutes.

6.Three times in a row, a lot of spicy water with radish pickled out.

7.Rinse again with ice water, drain and put in a glass bottle.

8.Add 4 tablespoons of aged vinegar.

9.Add the other seasonings and mix well.

10.Pour cold water into the radish just soaked.

11.Cover the crisper with a lid and refrigerate it. Take it out and mix it the next day to make it easier for the vinegar to absorb the flavor.

12.You can eat it after three days, and it will taste better if you soak it for two more days.

1.Wash the radish and cut it into semi-circular slices.

2.Salt in a bowl and stir well.

3.Marinate for 2 hours and discard the water.

4.Put it in the crisper and add vinegar and sugar.

White radish is the food we often eat in our lives, radish is not only crisp, but more importantly, it is rich in a lot of nutritional value, white radish can be eaten raw or cooked. It contains mustard oil and amylase, so it has a spicy taste, which can help digestion and increase appetite. Radish contains a certain amount of crude fiber, which can promote gastrointestinal peristalsis and facilitate bowel movements.

Aged vinegar can be appetizing, promote the secretion of saliva and gastric juice, help digestion and absorption, digestion and accumulation, aged vinegar has a good antibacterial and bactericidal effect, aged vinegar also softens blood vessels, lowers cholesterol, is a good prescription for patients with cardiovascular and cerebrovascular diseases such as hypertension, I often soak aged vinegar radish, refreshing and appetizing.

First: After washing the radish you bought, it is best not to peel it, cut it into pieces and dry it until it runs out of moisture, usually overnight; Second: Spread a bowl of boiling water to cool, pour it into the jar, and add white vinegar, the ratio of white vinegar to cold boiled water is 5:

5. Then add salt, white wine, Sichuan pepper, dried chili, rock sugar, ginger slices, garlic cloves, and finally add wild pepper; Third: Put the air-dried radish into a jar with seasoning, seal it and put it in a dark place, and you can eat it every three or four nights, if the radish is too dry, it will take a little longer. Well, it's almost enough to soak the radish according to the above steps, but it is best not to have water in the chopsticks of the radish to avoid destroying the juice of the pickled radish.

Purple pickled radish ingredients: purple cabbage, white radish, salt, sugar, fruit powder, white vinegar.

1.Peel and cut the white radish into thick slices, and cut the red cabbage into large pieces.

2.Put the sliced radish and red cabbage into a covered container, add 4 tablespoons of salt, 4 tablespoons of sugar, 4 tablespoons of fruits, 8 tablespoons of white vinegar, add an appropriate amount of cold boiled water or purified water and stir well.

3.The container is covered and placed in the refrigerator and can be eaten after 7 days. The color of the red cabbage will dissolve into the kimchi juice, dyeing the white radish a beautiful purple red. Tip: Once ready, you can keep it in the refrigerator for about a month.

Everyone is no stranger to vinegar-soaked white radish strips, whether it is in a restaurant or in a kimchi shop, it can be seen in a restaurant, the restaurant is generally a small dish given before a meal, eating some vinegar-soaked white radish strips is really very appetizing, sour and crispy very delicious and delicious! Today, our vinegar soaking strategy will teach you this vinegar soaked white radish

Prepare the ingredients. White radish, sugar, white vinegar, salt.

All of the above are in moderation).

The production process. 1.Wash the white radish, remove the skin, and cut into your favorite shape (slice or strip).

2.Sprinkle salt into the chopped radish and grasp it with your hands until the water is out.

3.Then wash the radish again with water and put it in a basin.

4.Put the white radish in a clean jar, sprinkle with a little sugar and pour in the Zilin 9° white vinegar to make sure the white vinegar is soaked in the ingredients.

5.Take plastic wrap and seal the filling, put it in the refrigerator for 1-2 days, and then take it out and eat.

The correct way to soak radish in aged vinegar is to cut the radish into medium thick strips, sprinkle salt and marinate for ten minutes, pour in a little sweet and sour salt, and monosodium glutamate in the pepper flour with water control, this is the correct way to make radish in aged vinegar.

Ingredients: 1 white radish, 2 tablespoons of vinegar, 2 tablespoons of sugar, 2 tablespoons of light soy sauce.

1. Cut the radish into slices, put a little salt and marinate for half an hour.

2. Extract the water and marinate with sugar for half an hour.

3. Pour out the water again and marinate with sugar for half an hour.

4. Pickled radish.

5. Put a spoonful of sugar.

6. Two tablespoons of white vinegar.

7. 2 scoops of light soy sauce.

8. Seven tablespoons of purified water.

9. Mix well, put in the refrigerator for two days and eat.

1. 2 red-skinned radish, appropriate amount of coriander, appropriate amount of green garlic sprouts, appropriate amount of refined salt, appropriate amount of sugar, appropriate amount of aged vinegar.

2. Cut the radish with a hob and cut off the skin of the radish, so that the cutter has some radishes, which are thicker and more crispy. Of course, it can also be cut down with a planer. Turnips need to be selected fresh turnips that are not spoiled or damaged. There are gaps in the surface layer, and the skin is not suitable for cold dressing.

3. Add a little refined salt and grasp well, marinate for 15 minutes and the radish skin will become soft. Then rinse once and squeeze dry. Adding salt can make it pickled and softened, and it can also be sterilized, and it can also remove the spicy taste.

4. Chop the coriander and green garlic. Add sugar and aged vinegar, and the ratio of sugar to vinegar is prepared according to personal preference. Mix well and serve, or you can put it in a crisper box and put it in the refrigerator overnight, and the pungent taste of the radish skin will be gone.

5. Green garlic sprouts and coriander can be arbitrary, and adding some fresh garlic sprouts or coriander also tastes good, and makes this small dish more eye-catching.

The old vinegar radish peel is prepared as follows:

the ingredients that need to be used; 1 radish, 1 garlic, 100 grams of millet spicy (increase or decrease according to personal taste), aged vinegar, 10 grams of rock sugar, steamed fish drum oil, light soy sauce.

1. Slice the radish and set aside.

2. Marinate the radish skin with salt for 30 minutes.

3. Wash and remove the pickled radish skin.

4. Pour in aged vinegar and other seasonings and stir well.

5. Marinate and infiltrate with plastic wrap on the posture, and refrigerate for one night before eating.