How to make sauce radish, the practice of authentic sauce radish

1.Making soy sauce yellow: Taking advantage of the high temperature in June and July, the flour is made into a bean-sized soy sauce after seven processes, such as mixing, briquetting, steaming, slicing, fermentation, drying and crushing.

2.Dry sauce: Put the sauce yellow and fresh cucumber into the tank according to the layer, burst and dry in the sun for about two months, pour the tank once in the middle, and finally the melon sauce is combined, the melon is fished out, and the sauce made is set aside.

3.Peeling processing: The carrots are selected, with an average length of 3 cm, the same thickness, and a round shape for peeling, tailing, topping, and shaping.

4.Salt clearing: add 7 kg of salt per 100 kg of carrots, stir once a day, and remove and rinse clean water after 2 days.

5.Sauce pickling: Put the salted carrots into three sauces, two sauces, and one sauce, each sauce for 12 days, stirring once a day. After the sauce is finished, remove and erase the sauce, put it in a bag and put it in a new sauce jar, and the sauce will be finished for another week.

Product features: Sauce carrot card is uniform, the meat is crisp and tender, crystal clear after cutting, it tastes salty and then sweet, sweet and slightly salty, and the flavor is endless, it is the best product in pickles. 63% water, table salt, reducing sugars, total acid, amino acid ammonia.

The method of sauce radish slices details the cuisine and efficacy: marinated pickles.

Taste: Sauce Aroma Process: Sauce.

Ingredients for making sauce radish slices:

Ingredients: 1000 grams of white radish, 1000 grams of carrots.

Seasoning: 500 grams of soy sauce, 10 grams of ginger.

Teach you how to make sauce radish slices and how to make sauce radish slices to be delicious.

1.Cut the white, carrot and ginger into slices, dry them for 23 days, mix them with soy sauce and put them in the jar.

2.The soy sauce is more than white, the carrot slices are 2 cm, and they are ready to serve after 14 days.

Tip - Food Restraint:

White radish: White radish should not be eaten with ginseng and American ginseng.

How to cook radish in sauce? After the radish is washed, it is divided into two slices, added sugar and marinated for 5 hours, then washed, and then added apple cider vinegar, rice vinegar, sugar and dark soy sauce.

I always have to make this sweet and sour and crisp Hangzhou sauce radish several times a year.

How to cook Hunan sauce radish?

Summary. 1Cut the white radish into slices (prepare 15 grams of salt and sprinkle evenly on the radish in several portions).

How to make sauce radish.

1Cut the white radish into slices (prepare 15 grams of salt and sprinkle evenly on the radish in several portions).

Step 2Find a large bowl, spread a layer of radish slices on the bottom of the bowl and sprinkle with a few grams of salt. Sprinkle with salt and cover with two layers of radish slices.

Sprinkle salt evenly, cover with two layers of radish slices, and repeat everything to make ready. Cover everything and let it sit for 15 minutes. After 15 minutes, discard the marinated water.

Step 4: Add a tablespoon of sugar, grasp well with chopsticks or hands, and marinate for another 15 minutes. After 15 minutes, pour out the marinated water again. (It is recommended to repeat this twice) 1 time is okay.

5. Wash the pickled radish slices with cold boiled water and squeeze out the water.

6Add 4 tablespoons of light soy sauce (1 tablespoon = 15ml), half a tablespoon of white vinegar (10ml), 1 small bowl of cold boiled water (200ml) to the washed radish slices

Step 7: Mix well and cover with plastic wrap. Refrigerate for 2 days and serve.

Ingredients: 1 white radish, 2 star anise, 1 small handful of Sichuan pepper, 1 small piece of cinnamon, 2 bay leaves, 150 ml light soy sauce.

Excipients: 15 grams of rock sugar.

Steps: 1. Pour the light soy sauce into a small pot, add dried chili peppers, star anise, cinnamon, bay leaves, Sichuan peppercorns, and then pour in an appropriate amount of water.

2. **, add rock sugar.

3. Bring to a boil, melt the rock sugar, turn off the heat, and set aside to cool.

4. Cut the radish with a little meat and cut it into a rectangle.

5. Pour in an appropriate amount of white sugar, grasp it well with your hands, marinate for 20 minutes, after 20 minutes, the radish will be pickled in water, and the water can be drunk.

6. After the juice is completely cooled, pour the juice into the lock box and pour in the radish skin.

7. Cover the lid and put it in the refrigerator overnight to taste better.

8. Take it out and eat it, it goes well with the food, and it is crunchy.

Gourmet ingredients. 5000 grams of fresh white radish, 50 grams of coarse salt, 800 grams of sweet paste.

Gastronomy practices. 1. Wash and drain the radish and cut it into long strips. Put it in the jar, add coarse salt and stir well, compact and marinate with stones for 2-3 days, remove the radish and drain the brine;

2. Pour out the marinade in the jar, wash the jar and wipe it dry, pour in the drained radish strips and add sweet noodle sauce and mix well. Cover the cylinder head and make the sauce for about 10 days.

Gastronomy key. The container must be clean and dry, especially when marinating with sweet sauce for the second time, and the utensils must be hygienic.

A total of 15 photos. Home-cooked side dish - sauce radish.

Practice 2. Korean sauce radish.

Ingredients: White radish.

Excipients: purified water.

Seasoning: sugar, salt, light soy sauce, white vinegar.

Korean sauce radish.

Method: 1. Half a white radish, about 2 catties in weight.

2. Do not peel the radish, it will be crispy with the skin, wash and cut into thin slices.

3. Mix and marinate the radish slices with a small half tablespoon of fine salt for half an hour to let it come out of the water.

4. After waiting for half an hour, there is a lot of water out of the radish, at this time pour out the water and squeeze it dry.

5. Add half a tablespoon of sugar, mix well and marinate for half an hour, squeeze out the water.

6. Put about 7 tablespoons of light soy sauce, 2 tablespoons of sugar, tablespoons of white vinegar, and about 7 tablespoons of purified water in the radish slices with good water, and mix well.

7. The amount of seasoning juice should be the same as that of the radish, and the radish can be basically soaked in the juice.

8. Put the seasoning juice to taste the taste, and then adjust it yourself.

9. Then close the lid and put it in the refrigerator for about two days before taking it out and eating. [1]

Food is a restraint. Radish: Radish should not be eaten with ginseng and American ginseng.

Recipe for authentic sauce radish:

Ingredients: Ingredients: 500g white radish; Excipients: appropriate amount of sugar, appropriate amount of salt, appropriate amount of white vinegar.

Method: 1. Cut half a white radish into slices.

2. Find a large bowl, spread a layer of radish slices on the bottom of the bowl, and sprinkle with a few grams of salt. After sprinkling the salt, cover with two layers of radish slices, then sprinkle salt evenly, then cover with two layers of radish slices, and repeat everything is done.

3. Cover everything and let it stand for 15 minutes. After 15 minutes, discard the marinated water.

4. Add a tablespoon of white sugar, grasp well with chopsticks or hands, and marinate for another 15 minutes. When the time is up, pour out the marinated water.

5. Wash the pickled radish slices with cold boiled water, squeeze out the water, and add 4 tablespoons of light soy sauce, half a tablespoon of white vinegar, and 1 small bowl of cold boiled water to the washed radish slices and stir well.

6. Cover with plastic wrap. Refrigerate and serve after two days.

Radish is a good and inexpensive ingredient for moisturizing and drying in autumn and winter. Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

Ingredients: 10 kg of radish, 10 kg of salt and vinegar, kg of sugar, 50 grams of monosodium glutamate, 50 grams of chili noodles and 50 grams of spiced noodles.

Production steps: Cut the radish and kaipar into strips and dry them into seventy percent dry base letters, wash them with cool boiled water, add salt, vinegar and sugar, knead them several times, and knead.

For three or four days, add monosodium glutamate, call the front and call the chili noodles, and knead the spiced noodles a few times before eating.

How do you make sauce radish absolutely oak ruined? After the radish is washed, it is divided into two slices, added to the sugar to marinate for 5 hours and prepares, and then after washing, add apple cider vinegar, rice vinegar, white sugar and dark soy sauce honey.

In the first empty year, we must always make this sweet and sour Hangzhou sauce radish a few times earlier.