The pickling method of white radish is sweet and sour, and how to pickle sweet and crispy white radi

First cut the white radish into small squares the size of a thumb, put it in a larger basin or bucket, put salt, white vinegar, white sugar, chili powder a little bit, and then keep shaking the container until the seasoning and the white radish are mixed evenly, taste the taste, you feel that you are worse than a little more, you can eat it after two or three hours, it is a sour, sweet and crisp white radish, will soak a lot of radish water, it is also a sour and sweet taste, very delicious, has the effect of clearing the fire, pay attention to the radish must be fresh and good, otherwise it will not be crisp, I can't soak in the water.

Method 1. 1 white radish, 1 carrot, 1/2 apple and 1/2 pear, 2 green onions, chili flakes, ginger, fish sauce.

1. Cut the radish into small pieces, sprinkle with coarse salt and leave for more than three hours, wait for the radish to become soft, filter out the water, and dry it for later use;

2. Chop apples, pears and ginger, add salt, monosodium glutamate and sugar and stir (you can taste according to your own taste), then add chili noodles and fish sauce to continue stirring;

3. Shredded carrots, my knife skills are not good. Cut the green onion into sections and set aside;

4. Take out the cooled white radish, add the shredded carrots and stir well, and then add the seasoning juice together and stir well. Then put it in the crisper and put the green onion on the top layer;

5. Wrap it in a fresh-keeping bag and seal it. Put it in the refrigerator for about four or five days;

The radish that comes from this way, the skill ensures the taste and can ensure the appearance, and it is a must-have dish for eating at home!

Method 2: 1 white radish, salt, white vinegar, sugar, chili powder.

1.Wash the white radish, do not peel it, it will taste crispier.

2.Cut the radish into strips or thin slices, I like to cut into strips, pay attention to the evenness, after cutting the radish, grab some salt and marinate for an hour.

3.After rinsing the salt with cold boiled water (to prevent odor isolation), squeeze the water by hand and dry it for an hour or two with a leaky net, so that the radish is dry, and the excess water can be removed, making it easier to absorb the flavor.

4.Swap white vinegar and sugar for your favorite sweet and sour vinegar water, and add some chili powder. If you like sour, put less sugar; I like sweet, put more sugar. It's the same with chili powder, eat more spicy ones; If you don't eat spicy food, you can put less or no spicy food; Mix the sour water according to your taste.

5.Pour the dried radish into the prepared sour water, cover it with a lid and soak it for an hour and a half, and you can taste the crisp and refreshing hot and sour radish made by yourself! After eating the sour radish, I will drink all the soaked sour water, and the taste is sweet and sour!

Ha ha. <> note 1The sour water should overflow the radish.

2.When soaking, you can use chopsticks to roll the radish halfway through to make the radish more flavorful.

The pickling method for sweet and sour radish is as follows:

Materials

1 radish of about 600 grams, 40 grams of white vinegar, 60 grams of sugar.

Appropriate amount of pickled pepper (with pickled pepper water), 8 grams of salt.

Pickling method

1. Prepare a fresh white radish, wash it, don't peel it, the pickled radish skin is very delicious.

2. Cut the white radish into radish strips and cut them into the right size according to your preference.

3. Put in 8 grams of salted white radish (600 grams of radish), control the pickling time for about 3 hours, let the water in the radish be pickled, and then pour out the pickled brine.

4. Prepare an appropriate amount of pickled pepper and pickled pepper water, add white vinegar and sugar, put in the pickled white radish, stir the water is too small, test the appropriate addition of some pickled pepper water, just over the radish.

5. Soak for 2-3 hours before eating, soak for more than 1 night to taste better, it is best to eat in 2-3 days.

Precautions

1. The seasoning here is the amount of pickled 600 grams of radish, if the amount of radish is large, add some of the various seasonings appropriately.

2. The amount of white sugar is relatively large, so you must put enough, and the key to the deliciousness of radish is here.

3. Be sure to use fresh white radish, so that it is delicious.

4. If you can't eat the pickled sweet and sour radish for the time being, you can prepare a glass jar and put the pickled radish into it for preservation, and when you need to eat it, you only need to clip it out.

The radish pickling method is crisp and sweet.

It is a kind of vegetable and fruit that is beneficial to the body's digestion and absorption, especially suitable for everyone. It can be eaten in a variety of ways, not only stir-fried, but also pickled, which will increase your appetite. It is especially good as a side dish for hot pot, and in order to ensure that the rice dumplings are pure and delicious, you need to grasp the tips of the crisp and sweet way of pickling radish.

The first thing to do is to buy some fresh baskets from the sales market and prepare them thoroughly.

The radish pickling method is crisp and sweet.

First of all, the radish must be cleaned, then dried, and the water removed, and the basket must be cut, and then the basket must be cut into strips or slices. Then put the basket into boiling water and scald, so that the bitter taste and the taste of the basket itself can be removed, and then put it in a relatively clean, oil-free vessel, then put in salt and white sugar to carry out a long-term pickling, you can choose to take a relatively clean hanging object and press it, or put a basin of water on it, and then the bitter taste of the basket goes out, and then about four hours later, the basket is scooped up.

If you want to take out the pickled basket and dry it, you can just air dry, and then prepare the pickled soup base in advance. Put the light soy sauce, vinegar, light soy sauce, and white sugar into a small basin, then turn the fire into a simmer, melt the white sugar, and then cool it. Then the radish skin is dried and put into a container without oil, and then the juice is poured in, which must be beyond the basket, and so on can be taken in ten days.

Can vinegar be used for pickled radish.

Edible vinegar can be used, and it is necessary to use edible vinegar. It is also due to the addition of edible vinegar that the taste can be very sweet and sour, and it can have the actual effect of relieving greasy for the stomach and intestines. Pickled radish must be put with edible vinegar, because edible vinegar can not only have the effect of cleaning up vascular garbage, but also have a certain practical effect of seasoning for dishes.

It is also due to the addition of edible vinegar that it can be more delicious, more delicious and more attractive, so it is necessary to put edible vinegar to carry out seasoning, pickled radish without edible vinegar can not be done at all, and it is not easy to have a good practical effect, and the taste will be unsatisfactory.

Can pickled dried radish discharge the refrigerator.

Radish strips do not have to be placed for too long as possible, because they are placed for too long, they will cause more germs, and there may be a small impact on the human body. It will also continue to affect the taste of the pickled radish, which may not be very fresh. Secondly, if you put it in the refrigerator and freeze it, it will continue to digest and absorb the water of the basket, so it is not very delicious when you take it.

It is best to choose freshly made and eaten as much as possible, so that not only the nutrients are very rich, but also the taste is more delicious, if you can put the basket in a cool place, you must pay attention to the level of sealing, so that it can be stored for a longer time, and the refrigerator refrigerator can ensure that the ingredients are not destroyed, and the nutrients are present, but that may affect the taste, and will continue to enhance the growth of germs, so it is not necessary to put it in the refrigerator as much as possible.

It's really delicious.

Exceptionally tasty.

Sweet and sour white radish, the easiest way to pickle, do not boil the sauce Crisp and refreshing too delicious p peel and cut the white radish into small pieces, then cut into thin slices, then cut into strips, put it in a basin, add an appropriate amount of salt to marinate for about 10 minutes, generally 1 pound of radish plus 10 grams of salt, and then cut the green and red pepper oblique knife into slices, control the moisture of the radish, put it into an oil-free and waterless bottle, first put in 1 layer of radish, then add 1 spoon of sugar, then spread 1 layer of green and red pepper, and finally pour in white vinegar, not radish, pickle overnight.

Do not peel the radish so that it retains its crisp texture. The radish must be fresh, otherwise it will not be crispy and will not soak in water. The radish must be dried and soaked to be crispy.

The radish to be soaked must be washed and dried, and then put it in the kimchi jar, do not bring raw water. Chopsticks for kimchi should be used exclusively and should not be greasy.

Cut the washed white radish into strips and leave it to dry in the sun. After drying, add the sweet and sour dark soy sauce. There are also some seasonings such as green onions and ginger. Marinate for 10 to 15 days before eating.

Clean the white radish, cut it into strips and put it in the jar, add an appropriate amount of lemon and white vinegar, put a little white sugar, and the dried white radish that comes out of this way is sour, sweet and crisp.

I love to eat pickled things, especially with some spicy taste, I tried many kinds of pickled radish practices, after summing up, only I love this one, simple appetizing and refreshing, the cost is only a few dollars, delicious and not expensive, with porridge, rice, mixed noodles can be, like friends to try it.

Ingredients: white radish, garlic, millet pepper, pickled pepper, ginger.

Seasoning: white vinegar, sugar, salt, peppercorns.

1. Wash the white radish, no need to peel it, the radish skin also contains nutrients, first cut it in half, then cut it into thin strips, then add a spoonful of salt, stir evenly, marinate for about 5 minutes, kill the water in the radish, so as to remove the pungent taste of a part of the radish.

2. Cut the side dishes used, an appropriate amount of millet spicy, use scissors to process into small sections, cut the garlic into thin slices, cut the ginger into thin strips, cut the pickled pepper into small rings, and prepare some peppercorns.

3. When the time is almost up, you can see the moisture in the radish, clean it up, rinse it with water a few more times, wash off the salty taste, put it in a ventilated place, and dry it naturally.

4. Put the prepared chili, garlic, ginger slices, pickled peppers and small ingredients into the radish strips.

5. Add two spoons of sugar, please add an appropriate amount of white vinegar according to your taste, and mix evenly.

6. Put the radish strips into the jar, press it with a rolling pin, squeeze out the excess space, pour in some white vinegar, and the radish can be tasted, it is sour, sweet and spicy, the taste is right, seal the jar, put it in a cool place, and you can eat it after two days.

Recipe tips.

It is best to marinate with radish skin, the skin is also nutritious, after adding a spoonful of salt, you should stir it to accelerate the melting of salt, wait for a few minutes, remember to rinse it with water, wash off the salty taste inside, do not like to put vinegar friends, you can mix a small amount of cold white open, it will not be too sour to eat.

1.Choose a large white radish and wash it.

2.Peel off the epidermis.

3.Divide the basket into two sections and then cut it into a clamping head.

4.A semi-circular clamping head as shown in the figure below.

5.Place the sliced radish in a large pot and sprinkle with the appropriate salt6Stir well and marinate for about 10 minutes.

7.Prepare the marinade ahead of time.

8.Add apple cider vinegar to the glass crisper, add white sugar, stir well, taste it, and the sweet and sour level that the Tao itself can accept.

9.Add an appropriate amount of light soy sauce, and you can taste the shallow aroma of soy sauce in the sweet and sour sauce, so you don't have to grab the flavor too much10If you want the pickled radish slices to be heavier in color, close to golden brown, but don't want the soy sauce to be too strong, you can add a small amount of soy sauce to adjust the tone.

11.The radish slices have long been pickled to produce water.

12.Put the radish slices into cold water to wash off unnecessary salt13Place it in the center console of the water net to purify the water.

14.Soak the radish slices in the sugar cool marinade, the juice can be left unexpired, cover the outer cover, store in the refrigerator, and use as you eat.

Method 1:

Material selection

Radish, vinegar, sugar.

How to make it:

Remove the skin of the radish, cut the radish into small slices and then cut it into pieces, add salt, and marinate for 15 minutes to kill the spicy taste.

Drizzle the marinated radish and add two spoonfuls of white vinegar.

Add three tablespoons of sugar.

Stir well, place in an airtight container, and leave in the refrigerator for 15 minutes before serving.

Take out a few slices and arrange them. Take a bite, sweet and sour, crunchy.

Method 2:

Material selection

White radish, salt, light soy sauce, sugar, white vinegar, water.

How to make it:

1. Wash the white radish, do not peel it (it will be crispy with the skin), and cut it into thin slices.

2. Put the sliced white radish in a pot.

3. Use a small spoon of salt to marinate the radish slices for half an hour, let it come out of the water, wait for half an hour, you will find that the radish has a lot of water, at this time pour out the water and squeeze it dry.

4. Put another small spoon of sugar, mix well and marinate for half an hour, squeeze out the water, and repeat to marinate with white sugar. That is, first marinate with salt once, then twice with sugar, and then squeeze the water out of the radish.

5. Put about 4 tablespoons of light soy sauce, 1 tablespoon of sugar, 2 tablespoons of white vinegar, and about 3 tablespoons of purified water in the radish slices with good water.

6. The amount of seasoning juice should be flush with the radish, the radish can be basically soaked in the juice, and the seasoning juice can be tasted by putting it in the sauce, and then adjust it yourself, then cover the lid, put it in the refrigerator and marinate for about two days, and then take it out and eat.

Teach you the exclusive secret recipe for pickling white radish, which is crisp and appetizing, and you can't eat enough for a year.