How do you pickle radish strips to make them crispy? How to pickle white radish strips is delicious

Eating pickled radish in our daily diet can help increase appetite. Don't always put salt in pickled radish, today I will teach you a new way to eat, no oil or sun, simple and fast, crisp and refreshing, spicy and delicious and rice. It's easy to make, just look at it, let's see how it's done.

How to make pickled radish strips is more crispy

Ingredients: white radish, sugar, a little monosodium glutamate, light soy sauce, dark soy sauce, rice wine, salt.

Method. 1. Wash and peel the white radish and cut it into strips, blow dry and set aside.

2. Make a homemade sauce: 2 tablespoons light soy sauce, half a tablespoon rice wine, 3 4 tablespoons sugar, 1 2 teaspoons dark soy sauce, stir well. Note that no container used can contain water.

3. Put the dried radish into the sauce, cover with plastic wrap and seal it in the refrigerator, and it can be eaten after one day.

【Tips】

1. When pickling radish, add salt, you can quickly kill the water in the radish. Adding sugar can remove the pungent flavor of the radish.

2. Add an appropriate amount of water and wash the radish strips. In this way, the pickled radish strips will not be so salty, and the taste will be more crisp and refreshing.

Ingredients: 1 white radish, 7 pickled peppers, 1 carrot, 20 peppercorns.

Excipients: 3 teaspoons salt, 50 grams of white vinegar, 20 grams of sugar.

1. First of all, peel and wash the white radish and carrot.

2. Cut into strips, put 2 teaspoons of salt, grasp well with your hands until there are no salt grains, and leave for half an hour to one hour.

3. Chop the pickled pepper and put it according to personal taste, and put a few more if you like spicy.

4. Pickled radish has a lot of water, pour it out directly, put the pickled pepper, sugar, white vinegar, and peppercorn into the basin, pour some of the soup from the canned pickled pepper, and then put 1 teaspoon of salt, stir well.

5. Put it in a sealed bottle, refrigerate it for one day, and you can eat it the next day.

6. The finished product is as follows.

Pickled radish is a common appetizer made from common white radish. Although white radish ** is cheap, it has a unique charm when made into pickled food. Because many people have no appetite in summer, they use some pickled radish to appetize, and if it is accompanied by a bowl of white porridge, it is simply a must-have delicacy in summer.

So, what is the method of pickling white radish strips?

Ingredients: Appropriate amount of white radish, appropriate amount of plum, appropriate amount of white vinegar, appropriate amount of sugar, appropriate amount of light soy sauce.

Steps: 1.Collection: Half a white radish, sugar, white vinegar, light soy sauce, six or seven plums.

2.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).

3.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.

4.After all the radish strips were sprinkled with sugar, I poured in white vinegar, and poured more than four caps with the white vinegar bottle cap. (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).

5.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 to refrigerate.

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

Tips for how to pickle radish strips.

Choose a container that can be sealed or with a lid, preferably glass or ceramic.

It is best to use boiling water to blanch for two seconds to take it out, because I feel that I don't feel at ease when I eat candied fruits now, and I don't mind if I don't mind.

Try to put the plum as close to the bottom of the container as possible, and the juice of the radish can better soak the sweet and sour taste of the plum.

During the refrigeration process, take clean chopsticks every day and turn over the top and bottom radish strips to make it easier to absorb the flavor evenly, because the juice is at the bottom.

After two or three days, the spicy taste of the radish has completely disappeared, and the sweet and sour has penetrated the inside and outside of the radish, which is extremely appetizing and refreshing.

The above is an introduction to the practice of pickled white radish strips, if you are interested, you can try to make some at home, the above methods are simple and easy to learn, I believe you can learn by taking a look. In the summer, a plate of pickled white radish strips on the table is sure to whet your appetite and help your stomach digest, so why not?

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.

Here's how:

Ingredients: 1000g green radish.

Excipients: appropriate amount of salt, 20g of light soy sauce, appropriate amount of vegetable oil, 20g of sugar, 100g of chili powder, 50g of Sichuan pepper powder, 50g of ginger powder, 50g of white sesame seeds.

Steps: 1. Ingredients: green radish.

2. Ginger powder, refined salt, 1 little sugar, chili flour, sesame seeds, Sichuan pepper powder, pepper powder, a little light soy sauce, clear oil.

3. Method: 1. Peel off the roots of the radish, wash it, cut it into strips 5 cm long and 1 cm square, and dry it until it is dry.

4. Wash the dried radish strips with boiling water to remove the floating dust on them and drain the water.

5. Add refined salt, pepper, Sichuan pepper powder, a little sugar, ginger powder, light soy sauce and marinate for 2 days (it tastes good to eat), <

6. Cover it with a certain amount, or the smell will be dissipated and dirty.

7. Heat the oil and pour it on the sesame chili noodles, mix it on the radish strips that have been marinated for 2 days, and <>

8. It should be mixed evenly, spicy and sweet, spicy and crispy, and can be used as an appetizer or snack.

Hello! The pickled radish strips are crisp and delicious, and the method is simple, so friends who like to eat them should quickly collect and make them!

Ingredients: 3 radish, 1 bowl of peanuts.

Method: 1. Clean 3 radishes, remove the head and tail, then cut them into long strips, put them in a large basin, add about 160 grams of salt (3 radishes are about 3 catties), grasp and mix with your hands until the salt melts, and put aside to marinate for 1 hour.

2. Wash 1 bowl of peanuts and pour them into clean water to soak for 1 hour, when the peanuts are slightly white, take them out and put them in the pot, add enough water, boil over medium and low heat and cook for about 25 minutes.

3. Prepare some ginger slices, green and red pepper pieces, and dried red pepper segments for later use.

4. Pour in 1 bowl of light soy sauce, 1 bowl of extremely fresh, 1 bowl of water (the ratio of water, light soy sauce and extremely fresh is 1:1:1, and the dosage is determined according to the amount of pickled radish), then add ginger slices, dried red pepper segments, Sichuan pepper, star anise, cinnamon, 1 tablespoon of sugar, turn off the heat after boiling, put it in a large bowl and let it cool naturally.

5. After the radish strips are marinated, squeeze out the water, you can put it into the gauze to squeeze it more labor-saving, completely squeeze out the water and pour it into a large basin, then add green and red pepper pieces, cool peanuts, and finally pour in the cool juice, stir evenly and cover it with plastic wrap, and you can eat it after a day.

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.