Pickling method of sweet and sour radish, pickling method of sweet and sour radish

The sweet and sour pickling method of white radish is as follows1.Clean the white radish from the middle of all the two halves, then cut 1 mm of thin slices, do not cut off, leave 1-2 mm of connection at the bottom, cut the 10th knife when cutting, and then all the two halves in the middle.

2.Marinate the cut radish pieces with a pinch of salt for about half an hour.

3.Kills out a lot of moisture from the radish while also removing the pungent flavor of the radish.

4.Mix with light soy sauce, rice vinegar, sugar and monosodium glutamate.

5.Squeeze out the pickled radish cubes to remove the water.

6.Put the marinated radish cubes into the prepared bowl juice and soak to taste.

To prepare sweet and sour white radish slices.

Wash the white radish and millet pepper and set aside.

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Cut the white radish into large slices, one horizontally and vertically, and cut into four small fans.

Put the sliced radish in the crisper and cut the millet pepper into small rings and sprinkle it on top.

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Put the sugar and white vinegar on top and stir well. The crisper is ready to eat after four or five days with the lid on.

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Ingredients: Fresh white radish: about 600 grams.

Salt 10 grams.

50 grams of garlic cloves.

Red peppers for two.

Green peppers for two.

10 grams of ginger slices.

30 grams of water.

100 grams of white sugar (Taikoo).

Aged vinegar (East Lake) 100 grams.

Soy sauce (Chubang Delicious Fresh) 150g.

Dark soy sauce (Lee Kum Kee) 10g.

Sichuan peppercorns 2 grams (about 30 grains).

Peanut oil (Luhua) 10 grams.

To prepare pickled radish (sweet and sour crispy radish).

Wash the white radish and cut off the head and tail.

Thinly peel off the outer skin of the white radish.

Cut the white radish in half.

Peel and slice the garlic cloves.

Ginger slices. Dice green and red peppers.

White radish slices (four-in-one radish slices).

Cut into 4-in-1 radish slices, bottom attached, do not cut off.

Add 10 grams of salt and 2 grams of Sichuan peppercorns to the chopped white radish, gently stir evenly, and marinate for 40-60 minutes.

Rinse the garlic cloves, soak in clean water and set aside.

PS: This is effective in removing the smell of garlic.

Add 30 grams of water to the pot, add 100 grams of white sugar, and fry until melted.

Add 100g of aged vinegar, 150g of soy sauce, 10g of dark soy sauce, and sliced ginger.

Boil. Remove and set aside.

Add 10 grams of peanut oil to the pot, heat the oil, add the diced green chili pepper and diced red chili pepper, and stir-fry over low heat until broken.

Add the sautéed diced chili peppers to the sweet and sour sauce from step 9.

After 40-60 minutes, the white radish is marinated, at this time, the garlic cloves soaked in clean water are dried and put into the sweet and sour sauce.

Then dry the marinated radish (the water that oozes out during marinating) and put it in the sweet and sour sauce.

After letting it cool naturally, cover with plastic wrap and refrigerate overnight. It is ready to eat the next day.

Ingredients: 1 white radish.

Excipients: 3 tablespoons of sugar, 3 tablespoons of fruit vinegar or white vinegar, 1 teaspoon of chili paste, a little salt, 1 tablespoon of honey, 1 tablespoon of soy sauce, appropriate amount of wolfberry.

1. Wash the radish and cut it into strips, no need to peel it, add a tablespoon of sugar and mix well.

2. Cover with plastic wrap and put in the refrigerator for more than half an hour.

3. Pour out the excess water from the pickled radish strips.

4. Add all other ingredients at one time, mix well and marinate for more than 1 day (sugar has been used with a tablespoon).

5. During the period, take out and mix evenly from bottom to top to ensure that each radish is pickled.

6. When eating, take out a part and drizzle some marinade.

7. Take a bite and it will be crisp and appetizing.

The pickling method of sweet and sour radish is as follows:

Wash the radish and cut it into thin slices, put it in salt and marinate for about two hours, and then marinate out the water. Wring out the radish water, put the radish in an oil-free clean utensil, put the ginger slices on top, and dry celery pepper. Pour in sweet and sour water and smear the radish.

Sweet and sour water ratio: 100 grams of sugar plus 100 grams of white vinegar and 150 grams of cool white boil and stir well. Cover with a lid and seal it, put it in the refrigerator and eat it after three days of refrigeration. After three days, the sweet and sour radish will be fine.

Pickling method of sweet and sour radish:Ingredients: 2 radishes.

Excipients: 2 spoons of honey, a little rice vinegar, 2 spoons of sugar.

Steps: 1. Wash the radish.

<>3. Put sugar and honey in the container.

4. Pour an appropriate amount of mica vinegar into the honey and sugar, then add a little mineral water and stir well.

5. Put the sliced radish in and marinate for about 10 minutes, the radish slices are slightly softer, and you can eat.

6. Arrange the plate, first put the radish slices cut into triangles on the edge of the plate, so that it can look three-dimensional.

7. Put the radish slices in the middle, pour in the soup, and the dish is ready.

1. Ingredients: 10 kg of white radish, 500g of sugar, 2 bottles of white vinegar, 200g of salt, 200g of chili pepper, 200g of ginger

2. First of all, go to the market to choose a smoother white radish, it is best to choose a large one, so that it is more meaty.

3. Wash the white radish you bought, but it is lumpy.

4. Put the cut white radish into a large pot, add salt, rub evenly, and let it for about 30 minutes, there is a lot of water seeping out.

5. After marinating the white radish with salt for 30 minutes, there is a lot of water in the pot, at this time, pour the water away, pour it into the basket, and dry the water for about 30 minutes.

6. After the radish is dried, it can be put into the prepared bottle. Pour in cold boiled water, chili pepper, ginger, white vinegar and sugar.

7. After all the materials are put into the bottle, cover it with a lid, Sakura Sanji Spine Zen must be sealed, do not breathe, you can put a tape at the mouth of the basin, and then cover it.

8. Marinate for 2-3 days before you can take it out and eat.