How to make stir fried radish with pickles, the practice of radish pickles

Ingredients: 2 radish pickles, 4 green onions, 5 slices of ginger, 3 tablespoons of corn oil, appropriate amount of peppercorns. Small stir-fried radish pickles to make step 11Turnip pickles cut into thin strips.

Step 22 of the preparation of small fried radish picklesWash the shredded radish and pickles three times in water to remove the salt.

Small stir-fried radish pickles to prepare step 33Slice the green onion and slice the ginger.

Stir-fried radish pickles in step 44Preheat the wok and add the corn oil.

Stir-fried radish pickles in step 55Heat the oil and stir-fry the ginger slices and green onions until fragrant.

Step 66 of the preparation of small fried radish picklesAdd the peppercorns and stir-fry until fragrant.

The preparation of small fried radish pickles step 77Stir-fry green onions, ginger and peppercorns until fragrant.

Small stir-fried radish pickles to make step 88After the green onion, ginger and Sichuan pepper are fragrant, add the pickle strips and stir-fry.

Step 99 of the preparation of small fried radish picklesThe process of stir-frying is not to add a drop of water, or to keep stir-frying, the process of stir-frying will be a lot, but not burned, it is the process of water evaporation, until the water is gone, and the dried pickles are also fried.

Ingredients: Appropriate amount of white radish Appropriate amount of pickles.

Seasoning: Oil to taste.

Preparation of stir-fried radish with pickles:

1. Peel the radish, wash it and slice it.

2. Cut the pickles slightly short.

3. Stir-fry the radish in a frying pan.

4. Pour in the pickles and stir-fry together.

5. Add some water and continue to cook.

6. Remove from the pan and put on a plate.

Specialties of stir-fried radish with pickles:

Salty and sour rice.

Ingredient breakdown. Ingredients.

Turnips to taste. Accessories.

Pickles to taste. Ingredient.

Oil to taste. Salty and umami taste.

Stir-fry process. Ten minutes takes time.

Easy difficulty. Steps to make stir-fried radish with pickles.

Peel the radish, wash and slice.

Pickles are slightly shortened.

Remove from the pan and fry the radish.

Pour in the pickles and sauté together.

Add some water and continue to sauté.

Remove from pan and serve.

Tips. Pickles are already salty, so there is no need to add salt.

Ingredients: Appropriate amount of dried radish, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of cooked white sesame seeds.

The steps are as follows: 1. Some sun-dried radish, these dried radishes are selected from slender fresh radishes and dried in sunny weather.

2. Put the dried radish in a pot, soak it in water for half a day, and wash it.

3. The soaked dried radish has become soft, tear the radish into small pieces, wash it again, and control the dry water.

4. Put the radish in a pot, add five-spice powder, salt, light soy sauce, balsamic vinegar and sugar and marinate for 1 hour.

5. Add an appropriate amount of white ripe sesame seeds and mix well.

6. Put the mixed radish in the crisper box.

7. After covering, put it in the refrigerator for 2 days, and take it out to be a pickle for breakfast.

Method: 1. Wash the radish, first cut it into chopstick-thick slices, and then cut it into chopstick-thick strips, hang it on cotton thread, and dry it in a ventilated place.

2. Wash off the dust with warm boiled water, squeeze out the water, and shake it off; Add salt and a little white wine and mix well, then mix with chili noodles, pepper noodles (if you are afraid of numbness, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle them directly when eating), a little sesame oil and mix well, and put it into the clay pottery jar (it must be filled and compacted by hand).

3. Seal the mouth of the altar with plastic wrap (use several more layers) and cotton thread, and cover the altar lid; Put it in a cool place for 10 days.

The real method must be inverted: after the can is compacted, the bamboo strip is stuck in the mouth of the can (when it is turned upside down, the dish will not loosen), and the sealed can mouth is turned upside down in a water dish (to avoid air ingress). Nowadays, there are very few people who pour cans, and the same is true for kimchi jars.

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.

Here's how to make dried radish pickles:

1. Wash the radish, first cut it into slices along the length, then cut it into strips thinner than your fingers, put it in a basin, add salt and mix well and marinate for two hours;

2. The dried radish pickled in water becomes slightly wilted, pour out the salted water, and wash the dried radish twice with water;

3. Wash the dried radish and dry the water;

4. Dry the radish in the sun or put it on the radiator;

5. Boil a pot of boiling water, blanch the radish, pick up the semi-dry one, and soak it for a while if it is a little more dry.

Eat as much as you want, and dry the rest directly;

6. Dry the blanched radish, drain the water, dry the surface moisture if possible, and dry it with kitchen paper if you can't wait;

7. Cut into small cubes, the smaller ones are more flavorful;

8. Put the chili noodles according to the degree of spicy food, splash the chili noodles with hot oil, and mix the spicy seeds directly if there is a good oil at home, if it is an ordinary chili noodles, you can add a little pepper powder and white sesame seeds, and the spicy seeds can be cooled and set aside;

9. Pour the dried radish into the basin of oil and spicy seeds, mix well, add a small spoon of sugar, if you use the fruit radish itself, the radish itself is sweet and not spicy, you can not put sugar, add two spoons of vinegar, the amount of vinegar is also according to your own taste, do not like to eat sour vinegar can also taste salty, the taste is salty and sweet, and the salt is added when it is light. Mix well and eat!

The production of dried radish pickles is generally carried out around the winter solstice, and it has to go through three processes: "drying, pickling, and hiding". Sun-dried radish, a unique flavored vegetable, is rich in B vitamins and has a higher iron content than other foods except enoki. The selection of materials is exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, crisp and refreshing, and there is a different flavor to eat.

Ingredients: pickled radish, onion, coriander, dried tofu, chopped green onion, minced garlic, chicken essence, sugar.

Method 1: Wash and shred onions, coriander, dried tofu, and put pickled radishes in a bowl;

2. Add chili oil, chopped green onion, minced garlic, chicken essence and sugar and mix well.

Ingredients: white radish, salt, light soy sauce, ginger, garlic, chili.

Step 1: Cut the radish into finger-thick strips, add salt, stir evenly and marinate for a day, and pour out the pickled water. Radish strips were exposed to the sun for two days. After losing most of the water, put it in a container, shred the chili pepper and ginger, and slice the garlic and mix well.

Step 2: Add light soy sauce to a boil, add a small amount of white wine after boiling, and let it cool. Pour in the dried radish, mix well, and put in a bottle. You can eat it in two days. Eat with porridge and eat with special rice. I just mixed it well, and it can be eaten after two days of flavoring.

Boil the soy sauce, salt, and a small amount of vinegar to a boil, let it cool, then add it to the dried radish and stir so that each piece of dried radish can be contaminated with the sauce. Marinate like this for a day to make it a pickle. Then sprinkle the special five-spice powder and chili flakes into the dried radish and stir them by hand until they are well combined.

Peel and cut the radish into strips, put it in a clean stall, pour in vinegar, light soy sauce, salt, sugar, an appropriate amount of white wine, chili noodles, and marinate it overnight, which is very refreshing and greasy.

<> (1) Materials:

2 pounds of white radish, salt, sugar, rice vinegar, Guizhou chopped chili sauce, wild pepper.

2) Method: 1Peel and cut the radish into sections, then cut it into cubes and blanch it in boiling water, not too long.

2.Finally, change the knife and cut it into slices (pay attention to not cutting it in the middle, because this step is carried out after the radish has been blanched, so it is relatively easy to cut), then soak the cut radish in cold water and pick it up, then put in a small amount of salt and marinate it for half an hour and then rinse it off with water.

3.Then add sugar, rice vinegar (you can also use white vinegar), chopped pepper paste, wild pepper, then stir well, and finally put the mixed radish into the prepared utensils (I found a plastic sugar box from Hsu Fu Chi) cover the lid and put it in the refrigerator, it will taste good to eat tomorrow.

(3) Features:

The taste is sour, sweet, spicy and fragrant.

4) Note: Radishes, which are abundant in autumn, are refreshing and crunchy, making them perfect for making kimchi. In addition, it is better to choose a slender type of white radish, and the skin should not be too thick.

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.