How to pickle green radish pickles deliciously, how to pickle radish pickles delicious

Pickled radish] 1First of all, we prepare an appropriate amount of peanuts, soak them in water for more than 2 hours, a green radish, and use a steel wool ball to brush the mud and sand on the radish skin, and the radish is pickled with the skin to eat more crisp.

2.Then break the radish into several halves, cut the radish into slices and put it in a basin, add 30 grams of salt, grasp it with your hands and marinate it for an hour to kill the water in the radish.

3.Then put the soaked peanuts into the pot and boil them, about 3 minutes to cook, don't cook for too long, the peanuts are easy to become soft and not crisp to eat.

4.Prepare a small bowl and add a few bay leaves, two cinnamon leaves, two star anise, a pinch of green peppercorns, and a few dried chilies.

5.After the pot is hot, pour the spices into it and stir-fry over low heat for a while, pay attention to the low heat, if the fire is too big, it is easy to fry the spices, add 20 grams of light soy sauce and 20 grams of balsamic vinegar after smelling the fragrance of the material, then pour in an appropriate amount of water and put a few grains of rock sugar, add a little dark soy sauce to stir the color evenly, turn to low heat and boil for 3 minutes after the fire boils, boil out the fragrance of the sauce, and then pour out the marinade and put it aside to cool for later use.

5.Prepare a handful of millet peppers, wash them and cut them into sections with an oblique knife, cut the garlic into slices, and cut the ginger into diamond-shaped slices and put them together for later use.

6.At this time, the radish is also pickled, we drain out the water inside, put the radish into the cotton cloth, and squeeze out the radish juice inside, so that the radish is easier to absorb the juice and taste.

7.Then put the radish slices into the basin, pour in ginger and garlic, millet pepper and peanuts, fully grasp it with your hands, seal and marinate it with plastic wrap for 24 hours before eating, turn the radish over during the pickling period, so that the taste is more uniform, if you want to store it for a long time, you can pour some high liquor in it, if you do it in summer, it is best to keep it in the refrigerator to avoid spoilage.

Technical Points:1The radish must be fully marinated with water, so that the water will not come out when marinating, and it is easier to absorb the juice and taste.

2.After soaking the peanuts for 2 hours, cook them for two or three minutes, don't cook them for too long, otherwise they won't be crisp enough.

Preparation of green radish pickles.

Ingredients: 2 green radish.

Vinegar spoon. Grams of salt.

Light soy sauce. Garlic cloves.

Sliced ginger. Spoon of soy sauce.

Dried chili peppers 3 to 4 pcs.

Half a lemon.

Preparation of green radish pickles.

Wash the two green radishes and cut them into slightly thicker slices, then cut into strips. Sprinkle salt and marinate for 20 minutes to squeeze out the water. Pour a little oil into the pot, stir-fry the enlarged ingredients, fragrant slices, Sichuan pepper, dried chili peppers, etc., add light soy sauce, vinegar, and sugar, and turn off the heat. Allow to cool the sautéed sauce. Be sure to dry the ...... thoroughly

Wash the green radish and cut it into strips, kill the water with salt, wash and control the dry water and put it in a pot, cut the ginger and garlic into minced pieces, put in salt, monosodium glutamate, sugar, oyster sauce, cooked sesame seeds and mix well to eat, a refreshing small pickle is made.

Cut the green radish into strips, marinate it with salt for ten minutes, remove the water from the pickled green radish, wash it with water to remove the spicy taste of the radish, and then use salt chicken essence monosodium glutamate, add a little white vinegar to sprinkle, and put a little green onion on it, so that the pickled green radish is very crisp and very delicious.

How to pickle pickled vegetables with green radish? If you pick the green radish and pickle it, you pull it back from the ground, or buy it from the stall, wash it, wash it, and then slice it, and then don't cut it into too big because it is not easy to dry, and then put it on the windowsill to dry it, dry the water, and then smear the salt on it, let it smoke for a night, and the water in it will almost dry, and then put it on the balcony to raise for a few days, so that the radish is crisp and delicious.

pickled green radish].

Ingredients: 4 green radish, 5 millet peppers, 1 garlic, 1 piece of ginger, salt, soy sauce, dark soy sauce, rice vinegar, Sichuan pepper, and appropriate amount of sesame oil.

Steps] 1Wash the green radish and dry it until there is no raw water on the surface.

2.Cut the green radish into strips and set aside.

3.Put the sliced green radish strips in a large clean basin, sprinkle 2 tablespoons of salt into it, grasp it with your hands, and marinate for a day until it comes out of the water.

4.Pour out the marinated water and squeeze as much water out of the radish strips as you can with your hands. Put the squeezed radish strips in a large clean basin and set aside.

5.Wash and dry the garlic minced, slice the ginger and cut the millet pepper into rings. These are added according to personal taste, and if you like it light, it doesn't matter if you don't let it go.

6.Place the ingredients cut from step 5 on top of the green radish.

7.Mix a sauce in a clean bowl, dark soy sauce, extremely fresh, rice vinegar, and Sichuan peppercorns. If the marinade is large, it is recommended to bring the sauce to a boil and let it dry, then pour it into the radish.

For a few pickled radishes like mine, you may be able to eat them in a few days, and you don't need to boil them. Stir to combine.

8.Put the radish strips mixed with the sauce in an airtight jar and refrigerate them for a day to taste and serve.

9.When eating, pour a few drops of sesame oil and stir well.

Soak the radish pickles in dried radish, add salt, monosodium glutamate, seafood soy sauce, aged vinegar, chili noodles, sesame seeds, and add green onions, ginger and peppercorns.

In this way, the pickled radish pickles are crispy and delicious, and they are better than the ones bought.

The radish is home-grown, pluck a few early in the morning, wash it and cut it into shreds, put salt and pepper sauce and vinegar.

Cut the radish into strips and wash it, add salt, soy sauce, cooking wine, soy sauce, and cover with chili peppers.

Pickled radish strips in sauce:Ingredients: 2500g radish, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of sugar, and a little liquor.

1. Wash the radish, cut it into square strips of one to two centimeters, and sprinkle with an appropriate amount of salt to marinate the water.

2. Take out the radish strips to cool and dry, this is a green radish.

3. This is white radish, but the moisture of white radish can be larger, and the more slowly it is sunburned, the larger the radish, the more moisture.

4. The volume of the sun-dried soft radish should be less than half or one-third of the fresh radish.

5. Put the dried radish strips in the container.

6. Cut the ginger and garlic into slices.

7. Put the chopped ginger and garlic in a container.

8. Pour half of the soy sauce and half of the flavor and half of the flavor and the amount should be the same as the radish strips.

9. Pour in two more tablespoons of sugar and a little white wine.

10. Stir up and down with chopsticks, marinate for a day and a night before eating.

11. a finished product.

01 Choose an appropriate amount of fresh green radish, wash it with water, remove the head and tail of the green radish, remove part of the skin of the radish if there is a part of the skin that is not easy to clean, wash it and set aside.

02 Cut the washed radish into strips or pieces according to your preference, I choose to cut strips here, sprinkle an appropriate amount of salt after cutting to remove part of the water of the radish, cut it and sprinkle salt to control the water and set aside.

03 After the radish is controlled by water, put it outside to dry, it is best to use a breathable gauze, place it in a ventilated place, generally dry it for a day, and turn it frequently in the middle, so that the cut radish strips can be evenly dried as shown in the figure.

04 The radish strips look slightly dry, and if they are too dry, they will taste harder, put the dried green radish into a container, add an appropriate amount of chili noodles, stir the five-spice powder evenly, and take out the appropriate amount and add balsamic vinegar, sesame oil, and soy sauce when eating.

Steps:

Method 1: Pickled radish can not be peeled, this skin is pickled out is delicious and crisp, clean the radish, remove the head and tail, and then cut it from the middle, and then change the knife to cut into about three centimeters of radish segments; Put it in a basin, add three tablespoons of salt, choose salt according to the amount of radish, make sure that each radish is contaminated with salt, marinate for an hour, and pour out all the water in the radish.

Find a breathable mesh sieve, place the radish neatly in the sieve, put it in a cool and ventilated place, and dry it, which will take about two or three days; After the dried radish is dried, put it into a basin, then prepare five-spice powder and chili powder, mix the two together, choose a ratio of two to one in the wok to heat it first, and then put the seasoning into the pot to fry until it is fragrant, let it cool naturally, and then put the dried radish into the material to stir evenly; At this time, find a clean sealed bag, put the dried radish in the sealed bag, tie the mouth tightly and store it in the refrigerator to store it, and take it out directly from it when eating, which is very delicious.

Method 2: Clean a few Chaotian peppers and dry them, and cut them into small pieces after the water is all dry; Clean a green radish and remove the skin, then cut the green radish into 2 cm thick slices, put the cut green radish into a small pot, and then add an appropriate amount of edible salt to the small pot, stir it for about half an hour.

After the green radish is pickled in water, gently squeeze it with your hands to remove the water in the basin, then stir the chili pepper, white vinegar and sugar, and then marinate it for two to three hours; After the green radish is pickled, put it in a clean crisper or airtight jar.

Method 3: Remove the sediment from the green radish and rinse it well; Cut off the head and tail of the radish and cut it into long strips; Put the cut radish strips in a jar, sprinkle with salt, mix well, and marinate for a day; Mix the rice vinaigrette and add the peppercorns and chili peppers. Pour out the water from the pickled radish, dry the radish strips, and put them in the prepared juice; After the radish has tasted, you can refrigerate it and put it in the refrigerator, and then take it out and eat it when you want to eat it.

As follows:

Ingredients: 2 green radish, 20 grams of salt, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 tablespoons of chili oil, 1 appropriate amount of red pepper.

1. Prepare 2 green radish, these two radishes remove the head and tail.

2. Clean the radish, wipe the water on the surface, cut it into slices, and then cut it into thick shreds.

3. Add 20 grams of salt and marinate for 2 hours.

4. Remove the red pepper seeds, wash them, cut them into shreds, and chop the garlic and ginger into minced pieces.

5. Squeeze out the pickled radish and wash it with pure water.

6. Squeeze out the shredded radish again, put it in a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of white sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 tablespoons of chili oil, and then put shredded red pepper, mix well.

7. After mixing, the shredded radish can be eaten directly, and if you can't finish it, put it in the refrigerator to refrigerate.

8. The pickled radish tastes crunchy, crisp and refreshing, and it is the most suitable for rice with porridge.

Ingredients: Appropriate amount of white radish (small).Seasoning: appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, appropriate amount of five-spice powder.

Steps:1Start by preparing the fine white radish.

2.Then pluck off a portion of the radish and wash it.

3.Then boil a pot of salted water, put an appropriate amount of star anise peppercorns and cook to taste.

4.Then soak the radish in salted water for a day.

5.Then place the radish on the windowsill to dry.

6.Knead the sesame seeds into the dried radish, just grind the fried sesame seeds with a rolling pin to make the powder.

7.After the dried radish, sprinkle a lot of five-spice powder and sesame powder, and knead both into the radish like kneading dough.

White radish pickled pickle pickling method:

Ingredients: 1 large white radish, 2 garlic reels, appropriate amount of millet pepper, about 30 peppercorns, 1 tablespoon of rice vinegar, appropriate amount of salt, 1 tablespoon of light soy sauce, appropriate amount of sugar (rock sugar is also OK), and a small spoon of soy sauce.

Steps: 1. Cut the radish into strips, grasp it well with salt and marinate for 5-6 hours.

2. Pour out the salted radish water, rinse it with water, pinch the water, cut the millet pepper into sections, and put the garlic slices and radish together.

3. Put a spoon for rice, a tablespoon of light soy sauce, a tablespoon of rice vinegar, a small spoon of colored soy sauce, salt and sugar, because there is light soy sauce and a little salt, not too salty.

4. Mix evenly, marinate for two hours, mix a few more times in the middle, and stir more to make it more flavorful.

5. After two hours, take out the ingredients and set aside the juice.

6. Pour some oil into the pot, grab some peppercorns and fry the flavor of peppercorns over low heat, pour the juice of the pickled vegetables into it and boil, then turn to the lowest heat and boil for ten minutes, let it cool (it must be cooled thoroughly). Then pour the cooled juice into the radish cabbage, stir evenly, marinate again for two hours, if you don't need to bother, you can repeat the previous step.

7. You can eat it directly after two hours.