How to pickle white radish, how to pickle white radish

Pickled radish. Ingredients: White radish,

Flavoring: brown sugar, white sugar, salt, soy sauce, aged vinegar.

1. The radish does not need to be too big, if it is a small radish, two can do, one large radish is enough, clean it, the radish skin does not need to go, it is also nutritious, wipe the surface moisture.

2. Remove the head and tail of the radish, change the knife and cut it into thin slices, half a centimeter thick, sprinkle with 3 tablespoons of salt, stir well, marinate for 1 hour, if the radish wants to be crisp, be sure to kill the water.

3. After about an hour, you can clearly see the oozing water, and pour the marinated water clean.

4. Grab the radish slices with your hands and remove the excess water.

5. After holding it, put the radish slices into the container and add a spoonful of sugar in turn.

6. Another 1 spoon of brown sugar, the spoon for eating, is this kind of ordinary spoon for eating, one level spoon is enough.

7. Pour 3 tablespoons of aged vinegar and 5 tablespoons of soy sauce, stir well, seal with a lid, need to be refrigerated in summer, room temperature in winter, marinate for 24 hours and eat.

8. The sweet and sour radish is crispy, and when you drink rice porridge and eat fritters for breakfast, you might as well come to a small plate, which is appetizing, nutritious and delicious, because there is no chili pepper, even children eat it very strongly.

How do you pickle radish with white radish? Wash the white radish. Cut into small thick strips. Marinate with salt for half an hour. Prepare chili oil and light soy sugar. The white radish is pickled and the water head is easy to use, and the head is dried. Add the seasoning and serve.

1.Turnip. Wash and cut into shreds, sprinkle with some salt, remove the water, and get the radish.

After the silk runs out of moisture.

2.Put the soy sauce. Vinegar (sugar is also acceptable, according to your taste) boil in a pot and cool, add ginger slices and garlic.

Such radish pickles are delicious.

Teach you to pickle white radish strips at home.

For white radish, you can cut it into strips, and then add salt, chicken essence, monosodium glutamate and oyster sauce to marinate it, and you can eat it after half a month.

How to marinate white radish.

1.Wash the white radish (do not peel it) and cut it into strips, the thickness of your fingers.

Boil water and let it cool, add sugar, vinegar, I didn't calculate the proportion when I made it, you just drink it and feel sweet and sour after stirring. Then add a few sour plums.

Put the radish in the mixed water, and it is advisable to cover the radish over it. Leave it for 1-2 days and you can eat it.

When eating, mix it with sesame oil, it is very sweet and refreshing, and the taste is wonderful. It is excellent with rice and wine.

2.Pickled spicy and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

Hot and sour radish strips.

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) do not pass the radish strips, and then sprinkle some peppercorns, put the large vat in a warm place, about 15 days or so edible.

Hello landlord! The pickling method of white radish, crisp and appetizing, a plate for breakfast, the taste is very beautiful p First remove the head and tail of the white radish, then peel it, cut it into slices, cut it into strips, put in salt and mix evenly, marinate for 10 minutes, cut the millet pepper into rings, put the pickled radish into another basin, put in millet pepper, chili sauce, sugar, white vinegar, grasp it with your hands and mix evenly, put it in a waterless and oil-free container, cover it, and marinate overnight.

Pickled radish pickle method

How to make it:

1.Peel the fresh white radish and carrot, slice the ginger, wash and drain the red pepper and set aside.

2.Cut the white radish and carrot into thick strips, put them in a clean basin, add two teaspoons of salt and mix well with your hands, and let them marinate for 20 minutes.

3.Pour 500ml of water into the pot, add sugar and boil until the water boils, the sugar dissolves, pour in white vinegar and mix evenly, and let the boiled sweet and sour water cool.

4.Use a knife to cut the red pepper on the side, and there is a slit to make it easy to taste.

After a few minutes, the carrots begin to marinate out of the water, so grab the radish strips with your hands and drain the water. The purpose of this is to remove the raw and astringent taste of the radish.

6.Take two sealable lockboxes or other containers (not iron) and add sliced ginger, red pepper and radish strips.

7.Pour in the cool sweet and sour water, cover all the ingredients, cover and seal and let ferment at room temperature for 2 days, and then put it in the refrigerator on ice for half a day before eating it tastes better.

Precautions. 1.The key to making this dish well, the first is to give the radish a raw ajerky taste, that is, to marinate the radish with salt and then squeeze the water out of the water thoroughly.

2.With sweet and sour water, the ratio of sugar and white vinegar to water is 1: sugar 2: white vinegar 50: water, remember to use good white vinegar instead of vinegar.

3.The temperature will affect the length of fermentation, and if the temperature is high, it will ferment at room temperature for 1-2 days, and if the temperature is low, it may be fermented at room temperature for 5-6 days.

4.Sweet and sour and refreshing, it is very suitable for side dishes before cooking in summer. On the third day, the marinated product will be softer.

There are many ways to pickle pickles with white radish, such as hot and sour radish, appetizing pickled radish, etc. Everyone's taste is different, and different methods have different preferences, among which the appetizing pickled radish method is relatively simple. How to make appetizing pickled radish:

Ingredients: 1 white radish, appropriate amount of coriander. Excipients:

Appropriate amount of salt, 70 grams of sugar, 60 grams of vinegar, half a bowl of warm water, appropriate amount of chicken essence, and appropriate amount of oil and spicy seeds. 1. Peel the radish and cut it into small slices and marinate it with 3 tablespoons of salt for 1 hour, pour out the brine after the radish comes out of the water, and wash the radish strips with mineral water. 2. Fill the bowl with sugar, add half a bowl of warm water to the microwave oven for 1 and a half minutes, (boil it in a pot) and add vinegar to make a sweet and sour sauce after the sugar is dissolved.

3. Pour the sweet and sour sauce into the radish, mix well, add a little salt and chicken essence, pour oil and spicy seeds, marinate for 4 hours and eat. Sprinkle with coriander before eating.

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.

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.