How to pickle fresh radish strips is delicious and crispy

Method 1. 1. There are different ways to pickle radish strips, you can rinse the prepared fresh radish with water when pickling radish strips, and then prepare an appropriate amount of millet pepper.

Dry the surface of the washed radish and cut it into 5 thick strips per hour, then put it in a clean container and add the prepared salt.

Mix well or marinate.

After an hour, discard the water from the pickled radish and add an appropriate amount of sugar.

Light soy sauce with rice vinegar. Then put in the prepared millet peppers, then mix them with clean chopsticks, seal them in a clean crisper or clean glass bottle and marinate, and then marinate the radish strips for 24 hours to marinate.

Method two. 1. When pickling radish strips, you need to prepare 1 2 white radish, cut it into thicker strips after washing, then add edible salt, pickle and marinate after two days, pour out the water pickled inside, and then put the radish strips in the sun to spread, and then prepare an appropriate amount of dried chili powder, garlic and ginger after it is dehydrated and wilted.

2. Peel the prepared garlic and chop it into minced garlic, chop the ginger after washing it, put them in a clean container, add the prepared chili powder and put 500 grams of light soy sauce and 200 grams of sugar and a small amount of balsamic vinegar.

and monosodium glutamate, mix them evenly to make a sauce, and then put the dried radish strips directly in the sauce to marinate, and the radish strips inside can be marinated after about a week, so that the pickled radish is not only delicious, but also has a particularly crisp taste.

Ingredients: half a white radish, sugar, white vinegar, light soy sauce, six or seven plums.

1. Wash the skin of the white radish, dry it and cut it into strips. (If you are in a hurry to eat, you can cut it into thin or thin slices).

2. Put the cut radish strips into a clean container without oil and water, spread a layer of radish strips and sprinkle a layer of sugar, the amount of sugar is estimated to be fifty or sixty grams to the naked eye. Dip each slice of radish with sugar and put in the plum.

3. After all the radish strips are sprinkled with sugar, pour in white vinegar, and pour more than four caps with the cap of white vinegar. (If you are afraid that it may be too sour, you can put some first, taste the juice the next day, and add some if you feel that it is not sour enough).

4. After the radish is pickled with water, there is no need to pour out the water, pour it into the light soy sauce, it does not need too much, the amount is enough when stir-frying, and then the lid is gently shaken from side to side to make the juice even, and put it in the refrigerator for refrigeration.

5. Taste the sweetness and acidity of the juice the next day, according to your own taste, if it is not sweet and sour enough, you can add some sugar and white vinegar appropriately, and you can eat it the next day (but slightly wait for a little spicy taste of radish), and the taste is better after two or three days.

The chef teaches you the secret method of pickling dried radish, which is fragrant and crispy, spicy and appetizing, and the method is super simple.

Cut the radish into small strips, put it in a basin, add salt and grasp it well, marinate for an hour to kill the water, dry the water, place it neatly to dry the water, add water to soak for an hour, dry the water, add chili powder, salt, pepper, pepper powder, thirteen spices, light soy sauce, sesame oil and mix well.

How to pickle fresh radish strips is delicious and crispy.

Generally speaking, there are several different ways to pickle radish strips, and there are several flavors to choose from, so some people like to eat salty, and some people prefer to eat sweet and sour, so according to the different tastes, the way of development is not the same, but most of them are to kill the water with salt first, and then squeeze out the water and add various materials to do it, and then marinate it for three days.

Wash the radish and cut it into thin slices, put it in a large basin, sprinkle a little salt, marinate for a while, during this period, boil a little boiling water, pour it into a basin to cool after the water boils, add a little salt to the water, chicken essence, white vinegar, and consume oil. Wash the pickled radish with water, put the washed radish in this bottle, pour in the seasoned sauce, seal it, and put it in the refrigerator for two hours before eating, it is sour and crunchy and not greasy.

After the radish strips are cut, add an appropriate amount of salt and white vinegar to marinate for about an hour to remove part of the bitter and astringent taste, then rinse the water drain to dry the water, and then add an appropriate amount of white vinegar, salt, chili powder, sugar, ginger slices, and marinate for a few hours to eat.

How do you pickle radish to taste good? The guy's secret radish strips are spicy and crispy, and you can eat them in two hours.

The weather needs some hors d'ordinary dishes to bibimbap, looking at everyone's favorite food should be pickled radish, this appetizing radish is the most appetizing, sour and refreshing, how can people not love it in summer?

Today I will teach you a simple recipe for pickled radish, you can eat it in half a day, you don't have to wait too long, you can usually eat it at home, isn't it great.

Stir-fried pickled radish. Ingredients Preparation:

700 grams of white radish, 6 grams of salt, 2 chili peppers, 30 grams of rock sugar, 50 grams of white vinegar Steps:

1. Wash and cut off the roots of the white radish, and the skin does not need to be removed;

2. Change the knife into large pieces, not too small, too small will not affect the taste;

3. Put it in a sealed jar or a sealed container without water or oil;

4. Chop the red pepper and put it in a sealed jar, 5. Crack the rock sugar, sprinkle with salt, and put in the rock sugar cube; Pour in white vinegar and close with a lid to seal;

6. Shake well, marinate for half a day and eat, the rock sugar will slowly melt by itself, and small particles don't care about it.

Teach you how to make pickled radish delicious and crunchy.

Fresh radish strips marinated in delicious ways:Ingredients: 1 radish, 2 tablespoons of white vinegar, 1 tablespoon of salt, 3 tablespoons of sugar, 1 tablespoon of soy sauce, 5-8 Sichuan peppercorns, 2-3 cloves of garlic, 1 tablespoon of soy sauce, 1/2 tablespoon of monosodium glutamate, 3 slices of ginger.

Steps: 1. Wash and cut the radish into finger-shaped strips.

2. Try to find a grid-like thing and put radish strips, so that it has good air permeability and shrinks quickly. If the radiator space is sufficient, put it on the radiator to bake (2-3 days) or put it in the sun (3-5 days) or if you are a local tyrant, you can also put it in the oven and use the function of air drying, which is faster. (1 day).

3. The radish will become very small after shrinking, put in various ingredients, and then put it in a sealed jar, marinate for a day, and then eat. The seasoning can be adjusted according to your own taste preferences.

Pickled radish strips are delicious and crispy:Ingredients: 1 white radish (700g), 5 chili peppers, 50g sugar, 50g white vinegar, 10g salt, 1 teaspoon of salt (later).

1. Peel and cut the white radish into strips, add 10 grams of salt and marinate for 30 minutes.

After a few minutes, discard the soup and rinse the radish strips with water.

3. Add sugar, vinegar, pepper, and a little salt, and grasp well.

4. Cover the surface of the container with plastic wrap, or directly change to a sealed container and refrigerate and marinate overnight.

5. Take as much as you eat, and seal the rest in the refrigerator for preservation.

The radish strips are so pickled, delicious and crispy:Ingredients: 1 white radish, 2 carrots, 200 grams of sugar, 200 grams of white vinegar.

Excipients: 1 tablespoon of salt, 200 grams of cold boiled water.

Steps: 1. Wash and peel the white radish and carrot.

2. Cut into thick strips.

3. Put it in a bowl, add salt, mix well, marinate and pour out the water.

4. Pour white sugar into cold boiled water, pour in white vinegar and mix well.

5. Soak the radish strips in mixed water for a day.

6. Take it out and eat it.

The delicious and crispy radish strips are pickled by peeling and washing the white radish, adding ingredients, putting it in a glass jar and sealing it.

Prepare the ingredients: white radish, red pepper, peanuts, garlic, ginger, white vinegar, and rock sugar. Peel and wash the white radish, cut into strips, add two spoons of salt, stir evenly, marinate for 10 minutes, take the alarm clock, and after marinating, wash it twice with cool boiled water and drain the water. Slice ginger, wash the peanuts, take out 2 3 rock sugars, pour them into the pot and cook for 5 minutes, remove the peanuts and let them cool.

Wash and drain the red pepper without removing the cover, then prepare a clean glass jar, and put the washed radish strips, red pepper, peanuts, and garlic into the jar in turn. Pour an appropriate amount of white vinegar into the jar, then pour the water that has just boiled the peanut rock sugar and let it cool, close the lid and seal it well. Finally, put it in the refrigerator to marinate for 24 or 36 hours, and the delicious and crispy radish strips are successfully pickled.

Tips for picking turnips

Clause. First, look at the appearance. Good radishes are uniform in size and round at the roots.

Clause. Second, look at the radish tassels. Fresh radish tassels have no yellow leaves, no rotten leaves, and no moss.

Clause. 3. Look at the epidermis. A good radish has a smooth skin and a white skin color. If the skin of the radish is oily, or there are translucent patches, it means that the radish is not fresh and it is not recommended to buy it.

Clause. Fourth, the epidermis has no cracking and bifurcation. A good radish has no cracks on the surface and forks, so it is resistant to storage and has a good taste.

Clause. Fifth, look at the size. Don't pick the largest radish when choosing a radish, a medium-sized and small radish is better, and the taste is sweet and soft.

Clause. Sixth, pay attention to the amount of demolition. For radishes of the same size, the radish is a little heavier, you can take one in each hand and weigh it.

Pickled radish strips are crispy and here's how to do it:Ingredients: 1 white radish, 3 tablespoons of sugar, 3 tablespoons of fruit vinegar or white vinegar, 1 teaspoon of chili paste, a pinch of refined 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, add all other ingredients at one time, mix well and marinate for more than 1 day (the sugar has been used with a large spoon).

4. During the period, take out the bottom crack and mix evenly to ensure that each radish is pickled.

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

Benefits of turnipsRadish is known as "little ginseng" among Chinese friends. Modern nutrition studies have shown that radish is rich in nutrients, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears.

Appetizing sweet and sour radish slices that are pickled and eaten freshly].

Ingredients]: Half a white radish, 1 small piece of ginger, half a head of garlic, a few millet peppers (can be omitted if you don't eat spicy), half a bowl of soy sauce, an appropriate amount of balsamic vinegar, and two tablespoons of sugar.

How to do it]:

1. Wash the white radish first, don't peel it if you can, and make all the radishes Qingzhen four, not too thick, not too thin, and master it yourself.

2. Marinate the white radish in white sugar for more than ten minutes, it will kill a lot of water, and pour out the water. You can try it, using white sugar to kill radish water is more delicious than using salt, and the radish that kills water tastes less ajerky and very crisp.

3. Shred ginger, slice garlic and cut millet pepper into rings, put them all into the radish, and then add soy sauce and balsamic vinegar.

4. Stir well, if you are not afraid of waste, you can add more seasonings, so that the radish can be soaked in the soup sauce for better flavor.

5. Cover with plastic wrap and put in the refrigerator for two hours before eating.

6. Whether it is eaten with porridge or steamed bread, the taste is very good, crisp and sweet and sour is very delicious, and you can't stop eating a piece.

A few words of long-winded]:

1. Again, emphasize that this recipe is freshly eaten and pickled. Eat as much as you want, eat it all in two days, don't be greedy for trouble, don't cook a lot at once and eat for many days.

2. Soy sauce is salty, so this recipe is salty.

3. The big white radish in autumn and winter is smart and cheap, eat more, not only improve the body's resistance but also prevent disease, it is simply a god-given vegetable, and the loss will be great if you don't eat it.

1. Wash the white radish, cut it into strips of the same size, put it in a container, add a little salt and a tablespoon of sugar, stir well and set aside; 2. Seal the container with plastic wrap and put it in the refrigerator for 30 minutes; 3. Take out and pour out the water in the container, then add a spoonful of sugar, two spoons of white vinegar, a little salt, a little chili sauce, a spoonful of honey, a spoonful of soy sauce, stir fully and put it in the refrigerator or a cool place to marinate for more than 24 hours. During the pickling process, stir the radish pieces with chopsticks every few hours.

Jane Fool Dan teaches you to make a good pickled radish and a small dish to eat.

Wash the radish first and cut it into long strips. Put the radish strips in a pot, sprinkle with edible salt, grasp evenly with your hands, marinate for a while, and marinate the water from the radish and pour it out. Chop the dried red pepper and put it in a pot, then pour in an appropriate amount of sesame oil and chili oil and stir well.

After stirring well, put it in an airtight container without water and oil, and let it sit overnight for better taste. <

1. Clean the radish first and cut it into long strips.

2. Put the radish strips into a basin, sprinkle with a little more edible salt, grasp it evenly with your hands, marinate it for a while, and marinate the water of the radish and pour it out, which is a key step to keep it crisp and flavorful.

3. Chop the dried red pepper and put it in the pot, in addition to enhancing the flavor also plays a good-looking role, the red and green combination will not look very monotonous, you can add more chili pepper if you like to eat spicy, and then pour in an appropriate amount of sesame oil and chili oil and stir evenly.

4. After stirring evenly, find a water-free and oil-free sealed container, glass jar or fresh-keeping box can be, there must be no water in the container, otherwise the storage time is relatively short, and it is easy to break. Put the radish strips in the container, and now I eat them except for the taste is a little light, everything else is perfect, and the taste is even better if I leave it overnight.