Homemade refreshing radish pickles, how to make radish pickles

1.Wash the white radish without peeling, so that it tastes more chewy; Cut into hob pieces of about 2 cm, and the pickled radish from such a large piece of radish has a moderate taste.

2.Add two tablespoons of salt to kill the radish out of the water, and when marinated in chili peppers, it is easier to absorb the flavor and taste more refreshing. Marinate for about half an hour.

3.Time to pickle the radishesWe process the sauce used to pickle the radishes, peel the apples and pears and cut them into cubes.

4.Enlarge the chili noodles in a bowl and add water to mix the chili noodles thoroughly.

5.Add the green onion, ginger and minced garlic.

6.Add sugar and a pinch of MSG.

7.Add diced apples and pears to make the pickled radish more fragrant and crispy.

8.Stir the sauce to combine.

9.Half an hour ago, radishes pickled a lot of water.

10.Wash the pickled radish with water to prevent the taste of the salt from overshadowing the flavor of the sauce. Remove the radish and drain.

11.Add the sauce to the radish.

12.Stir well, seal with plastic wrap, put in the refrigerator to keep the freshness, and marinate for 24 hours.

Tips: 1.Choose fresh white radish, fresh radish is juicy and more crisp to eat.

2.Don't peel the radish, it tastes stronger; Cut into pieces of about 2 cm and roll to pieces, so that the flavor can be quickly absorbed when marinating. 3.

Before marinating in sauce, the radish should be killed with salt to water, so that the processed radish tastes more crisp and easier to taste when marinated. 4.Adding diced fruit to the sauce can make the pickled radish have a fruity aroma, make it more delicious, and at the same time have a more crisp texture.

Usually, everyone uses radish to stew soup, or make other dishes as an adjunct, in addition, people also like to use it to make radish pickles, characterized by crunchy and crispy, spicy and crispy, eating a few bites before a meal will make people open their appetite, both delicious and rice.

Radish pickles, in the era of material scarcity, is a small dish that every household must have, but whenever there is a radish harvest, housewives will more or less make some preparations, that salty, spicy and sweet taste, presumably it is also a taste that many people will never forget for a lifetime, now the living conditions are good, except for some rural areas are still prevalent, few people go to make it, occasionally eat 2, 3 times, it is also very comfortable, not only the production cost is low, and it is very suitable for long-term preservation.

Ingredients]: large radish (green radish or white radish), salt, chicken essence, seafood soy sauce, green and red pepper, garlic, aged vinegar, chili powder, sugar, white sesame seeds, edible oil.

Production process]:

1. First of all, go to the market to pick 1-2 fresh large radishes (green radish is preferred, followed by white radish, the former is more spicy, the latter will be more crisp and sweet), clean it, and then cut them into strips, and then put them in a pot for later use.

2. Then, pour an appropriate amount of edible salt into the basin, fully grasp and mix evenly, and then put it aside to marinate for 4-5 hours, try to "kill" the excess juice, and pour the salt water clean, and then put it in clean water, rinse it 2 or 3 times repeatedly (if you like to eat salty, wash it 1 time), dry the water, and re-put it into the basin for later use.

3. Then, add a small amount of red and green chili peppers (half of the green and red colors) to the radish strips, then 1 tablespoon of minced garlic, 1 tablespoon of seafood soy sauce (umami is better than ordinary soy sauce), 1 tablespoon of aged vinegar (if you like to eat sour spots, you can increase the amount), and a little salt, chicken essence, and sugar to adjust your mouth.

4. In addition, prepare a clean empty bowl, first put 1 spoon of chili powder and 1 spoon of white sesame seeds in it, and then pour the hot oil (salad oil is OK) that has been burned until it smokes, and after the fragrance is fried, pour it into a basin with radish.

5. Finally, mix the radish strips and other seasonings well, continue to marinate for 3 hours, the delicious and delicious radish pickles are made, the taste is crunchy and crispy, spicy and crispy, now is the time for a large number of radishes to be listed, if you are interested in it, you may wish to make some first, if you think the taste is not bad, you can boldly rest assured that the batch production.

Jin of radish strips, about 30-50 grams of salt, only after the moisture in it is fully "killed", the taste will become more and more crispy, everyone in the production, to maintain full patience, do not rush for quick success.

2. Pickled radish pickles, the radish skin does not need to be peeled off, the nutrients in it are not lower than the pulp, and at the same time, it is not only crisp and refreshing, but also not spicy.

Today, I will share with you the pickled radish that I made, which is the "signature dish" of the restaurant, and the method is simple, remember 2 details to ensure that the taste is crisp and sour and spicy. Nowadays, radishes are fresh and cheap, and if you buy them for 10 yuan and pickle them, you can eat them for 3 months, and they are very good to accompany your meal. If you like to eat it, collect it quickly.

The restaurant's signature dish - pickled radish].

Prepare fresh radish, ginger, garlic, pickled pepper, millet pepper, red pepper, light soy sauce, balsamic vinegar, salt, sugar, and chicken essence.

Method] The first step is to make pickled radish, you can use any kind of radish, the texture and taste are the same, I use white radish. After washing the white radish, do not peel it, first cut it in half, and then cut it into a clip blade, which is more crisp and flavorful.

The second step is to wash the pepper and cut it into oblique sections. Cut the ginger and garlic into large slices, you can put more garlic, and pickle the radish at the same time. Pickled peppers can not be less, to increase the flavor, there must be pickled pepper water.

Step 3: Pour the radish slices into a small basin, add an appropriate amount of salt, mix evenly with your hands, and marinate for 20 minutes.

Step 4: Prepare the sauce, pour salt, light soy sauce, balsamic vinegar and sugar into a large bowl, then pour in some cool white boil, and stir well with chopsticks. Pour the juice into the pot and bring to a boil, let cool and set aside. Add chili pepper and pickled pepper to the sauce, then pour in pickled pepper water, add ginger slices and garlic slices, add an appropriate amount of chicken essence and mix well.

Step 5: After the radish is marinated, gently squeeze out the water with your hands and don't spoil the radish slices. Then rinse well on the faucet and drain.

Step 6: Put the radish slices into the sauce, cover the lid and marinate for at least 8 hours, and the pickled radish is ready. The taste is crisp and refreshing, sour and spicy appetizing, and the thief is comfortable.

Tips] Pickled radish, each family has its own method, but whether it tastes good or not, you have to master the skill. If you want a crisp texture and flavor, you need to learn these 2 skills.

Radish uses salt to kill excess water, which is the fastest and most convenient way, and it can be done in half an hour. Another way is to dry the water, the time is relatively long, at least 3 to 5 days, so pickle radishes at home, or use salt to kill water.

Radish has an important position in China's food culture, and Chen Xiaoqing once wrote an article to examine how radish and cabbage have become important vegetables on the table of Chinese. Among the many vegetables, why ordinary radish can stand out, whether rich or poor, will be eaten, whether old or young, and become a "national vegetable", it naturally has a lot of advantages.

First of all, radish taste sweet, juicy and crisp, and has a very high nutritional value, folk known as "October radish race ginseng", "little ginseng" reputation, it is rich in carbohydrates and a variety of vitamins, the vitamin content is 8 to 10 times that of pears, and finally radish can be called a cheap model, if anyone can't even afford to eat radish, that day is really unbearable.

Turnips are indispensable in every household, and there are many cooking methods, among which pickled radish is an important one in radish cooking, pickled radish can be preserved and eaten for a long time, appetizing and refreshing, whether it is drinking porridge or wine, it is excellent. The general method of pickling radish will be a little complicated, drying dried radish is also more time-consuming, my family has a good method of pickling radish, grandma has used it for decades, I am also from a snack to a large number, a few hours can be pickled, made is also fragrant and crisp, especially tasteful, the taste is not worse than the carefully pickled side dishes in the hotel, it is a good pickled radish method, the practice is shared with everyone.

Pickled radish. Ingredients: 1 white radish, 3 millet peppers, 6 cloves of garlic, 1 small piece of ginger, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 5 spoons of sugar, 5 spoons of balsamic vinegar, a little cooking oil, appropriate amount of salt.

Step 1: Rinse the white radish, cut the skin into strips the thickness of your little thumb, peel the garlic and cut it into slices, cut the ginger into slices, and cut the millet pepper into rings for later use.

Step 2: Put the cut radish strips into a large bowl, add 5 tablespoons of salt, knead the salt evenly with your hands, fully integrate the salt and radish, marinate for 30 minutes, and analyze the water in the radish.

Step 3: Squeeze out the water in the salted radish by hand, you can squeeze it several times to let the water be fully precipitated, and the radish is crisp or not depends on whether it is squeezed clean or not.

Step 4: Add the prepared ginger slices, garlic slices and millet pepper rings to the processed radish, this amount can be adjusted by yourself, and the amount of garlic can be more.

Step 5: Add 5 tablespoons of sugar, 5 tablespoons of balsamic vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of hot oil on top of the garlic cloves, and finally add half a bowl of cold boiled water, rub and grasp the radish strips evenly with your hands. After grasping well, put it into a clean bottle without water and oil, pour the juice into it, marinate it for 3 hours and then eat it, and if you can't finish eating, you can store it in the refrigerator, which can be stored and eaten for a long time.

A fragrant and crispy pickled radish is ready.

Lao Jing said - 1. The pickled radish does not need to be scraped off, and the pickled radish with the skin will taste more crispy.

2. The radish will come out of the water after salting, try to squeeze the water in the radish clean, so that the radish strips will be more crisp and taste faster.

Here's how to make homemade refreshing radish pickles:

1. When the weather is sunny and dry, wash the radish and cut it into long strips with the skin.

2. Try to start working in the morning with pickles, and if the weather is good, it can be completed in one day without trouble. Spread out the radishes, place them in a well-ventilated place in direct sunlight, and cover them with some curtains or something to prevent them from being disturbed by flies and insects.

3. The radish is dehydrated quickly, and when it is dried at night, it is basically dried as a radish, if the temperature is not enough, it will not be dried in this form on the same day, then it will be dried for one more day, and there can not be too much moisture.

4. Use an appropriate amount of star anise, Sichuan pepper, bay leaves, and cinnamon for dry water, without too many complicated side rolling beam ingredients. Prepare for auspiciousness.

5. Boil the dry ingredients in a pot for 10 minutes, add some soy sauce and plenty of salt. The amount of salt is about 5 times the amount of fried radish, and the pickles must be salty.

6. Put the boiled water in a cool place to cool it completely, do not directly use hot water to pickle the radish, which will make the radish lose its crisp taste.

7. After the radish is dried in cold water, put it in a container, and the supercooled water is mainly to wash off the dust on the dried radish and <>

8. Pour all the boiled marinade water into the container where the dried radish is placed, pay attention to the disinfection of the bottle cap, and wipe it with high liquor.

9. After marinating in a cool place for 24 hours, the radish pickles will be pickled, pay attention to hygiene, and can be stored for a long time. It's a great way to do it in a simple and practical way.

10. Take a bite, crunchy, especially refreshing and delicious, when eating big fish and meat, put a plate of pickled vegetables next to it to adjust the taste, relieve greasy and fishy, and eat more bowls of rice.

Autumn, is the season to make pickles, every year in this season, vegetables are cheap, many northern families will pickle some pickles, used to eat in autumn and winter, among them, radish pickles are very popular, radish has the effect of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis and cough and phlegm, and the pickled radish also retains part of its nutrition.

Green radish is a kind of radish, except for the part buried in the soil, the other parts of the green radish are all green, and the taste is crisp and sweet. Pickled vegetables with green radish, the taste and texture are better than white radish, today I will share a pickle made with green radish, the secret radish strip pickle method, the traditional radish pickle production, to cut the radish into strips and dry it for a few days, this pickle method, the radish does not need to be dried, you can eat it the next day.

The pickles are simple, the recipe is detailed, the pickles are spicy and crispy, the color is green, especially under the rice, the meat is not changed, and it will not deteriorate after a long time. Here's how to make this pickle:

Spicy radish strips and pickles] Ingredients required: 2 kg of green radish, 70 grams of salt, 200 grams of salad oil, 50 grams of garlic, 5 grams of sesame pepper, 100 grams of dried chili flakes, 50 grams of chili powder, 50 grams of sugar, 50 grams of white vinegar, 10 grams of cooked sesame seeds, 5 grams of monosodium glutamate

Steps:1Cut off the head and tail of the green radish, wash it, and scrape the roots of the radish with a spatula to scrape off the roots of the radish.

2.Cut the radish into slices and then cut into strips the thickness of chopsticks.

3.Put the cut radish strips in a pot, add 70 grams of salt, mix well, marinate for 12 minutes, and marinate the water from the radish.

4.During the pickling of radish, prepare the seasoning, slice the garlic, and choose the green pepper, which has a positive hemp flavor.

5.Add 200 grams of salad oil to the pot, heat it, add the sesame pepper and dried chili flakes, stir-fry over low heat, do not use high heat, it is easy to fry the chili flakes, and fry the aroma of sesame peppers and chili flakes over low heat.

6.Turn off the heat, add cooked sesame seeds and chili powder, mix well, and the cooking oil is fried.

7.After the radish strips are marinated for a long time, put the radish strips in gauze, roll them tightly, and squeeze out the water of the radish strips vigorously. Radish strips have less moisture, are easy to absorb after pickling, are crispy to eat, and have a long shelf life.

8.Place the squeezed radish strips in a pot.

9.Add garlic slices, 50 grams of sugar, 50 grams of white vinegar, 5 grams of monosodium glutamate, and then add the fried cooking oil.

10.Bring disposable gloves, mix the seasoning and radish strips thoroughly, put them in a glass jar, or in a crisper box, put them in the refrigerator and store them in the refrigerator, take them as you eat, and you can eat them the next day, and the spicy radish strips and pickles are ready.

Tips: 1: Don't marinate the radish strips for too long, if the pickling time is too long, the radish strips are easy to be too salty.

2: After the radish strips are pickled, squeeze out the water of the radish strips. Radish strips have less moisture, are easy to absorb after pickling, are crispy to eat, and have a long shelf life.

Three: When frying spicy oil