How to get sour radish, how to make radish sour?

How to make Hunan sour radish? The main thing is that it's a bit troublesome to make sour water, use cold water and high alcohol (some vinegar) add some sugar (the kind of rice sugar in Hunan) more salt, and then put Rob down, it takes a long time for the first time After that, the weather will last for a day or two. Our family does this:

Fry the rice in a pan, cool it in boiling water, then strain it so that only the water remains, add salt, and dry it with water. Place the turnips on the altar, preferably with a layer of film on the mouth of the jar and seal it for ten days.

1.How to make turnips.

Radish is washed, cut and other treatments and then put into the kimchi jar, add a certain concentration of salt solution, and then lactic acid fermentation and other vegetable glue products. Its production method is simple, easy to operate, economical, convenient to eat, is the most extensive and popular vegetable processing products in China. Kimchi has a long history of production, and it has been documented as far back as 1400.

Kimchi is rich in lactic acid, which is generally moderately salty and sour, delicious and tender and crispy, can increase appetite and help digestion, and has certain medical effects. For example, dysentery bacteria can be killed in kimchi for 3-6 hours, cholera bacteria for 1-2 hours, and enteritidis bacteria for 2-9 hours.

Eggs attached to fresh vegetables can also suffocate due to lack of oxygen in the dense kimchi jar. Therefore, kimchi is a processed vegetable product that deserves to be strongly promoted.

Pickled radish in a container.

The traditional kimchi container is used as the kimchi jar, which is indispensable for making kimchi. The kimchi jar has the effect of anti-acid, anti-alkali and anti-salt, and can be sealed and automatically exhausted, isolating the air to create a state of disgust in the jar, so that the kimchi can be preserved for a long time. Kimchi jars should be inspected in detail before use, thoroughly cleaned, and disinfected with liquor if necessary.

Kimchi is prepared in brine. The quality of kimchi water directly affects the quality of kimchi. Brine is mainly prepared with salt and water, and can be mixed with various spices according to local customs.

The concentration of brine is 6%-8%, add a small amount of white wine, rice wine, etc., and add chili, pepper, ginger, garlic and other seasonings according to the taste of various places.

Brew in the jar. Put the ready radish into a washed jar until it is about 2 inches away from the mouth of the jar, and then pour the prepared kimchi brine into the brine to make sure that the brine can submerge the vegetables, cover it, and fill it with water in the sink to form a water seal at the mouth of the jar, and place the jar in a cool place indoors and let it ferment.

The ripening period of the pickles. The ripening period of kimchi varies depending on the type of vegetable and the temperature at that time. Generally, it takes about 5-7 days for the newly prepared brine to mature in the summer and 12-16 days in the winter.

Leafy vegetables take a shorter time, while root and stem vegetables take longer. The best time to eat is in the middle of fermentation, and its lactic acid content is. If you eat it at the beginning of fermentation, the finished product is salty but not sour and has a raw taste, and if you eat it at the end of the sour stage, the acid content is too high, and it loses the characteristics of kimchi and becomes pure sauerkraut.

Quality specifications of kimchi.

The finished product of high-quality kimchi should be clean and hygienic, maintain the inherent color of fresh vegetables, have a strong aroma, delicate tissue, crisp texture, salt content of 2%-6%, and acid content (based on lactic acid).4%, with a certain sweetness and umami. Every.

This is a quick sour radish method, rock sugar mainly plays a crispy role in it, wild pepper is sour and spicy appetizing, and red Zhejiang vinegar is colored.

How to make sour radish sour radish is delicious, fry and eat, put some chili pepper and fry it to eat, it is also delicious, you can also sour radish cut it and put it in the aunt to make it.

Preparation of carotene acid:

Ingredients: Appropriate amount of radish, appropriate amount of salt, appropriate amount of chili pepper, appropriate amount of rice vinegar, appropriate amount of sugarSteps:

1. Wash the radish, then peel it, slice the radish, and put all the radish slices into the pot.

2. Pour salt into the basin, stir well, and marinate for half an hour.

3. Cut three or four chili peppers, wash the radish again, pour in rice vinegar, add sugar and chili pepper 4, shake the radish, and stir all kinds of condiments evenly.

How to make carrotene acid.

20 people contributed experience.

See the full experience.

How to make carrotene acid.

20 people contributed experience.

See the full experience.

Hongmao Medicinal Liquor Official ** into the store.

Sour radish is a pickled food, a traditional snack that can be eaten before a meal as an appetizer, or after a meal to relieve greasyness, and is also a snack in leisure time. Many friends don't know how to make sour radish, The following is an introduction to the production method of sour radish, hoping to help everyone.

Method steps.

1 5 step by step reading.

Prepare a few turnips, wash the turnips, then peel them, slice the turnips and put all the turnip slices into the pot.

Pour salt into the basin, stir well and marinate for half an hour.

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Cut three or four chili peppers, wash the radish again, pour in rice vinegar, add sugar and chili peppers.

The quickest and easiest way to marinate sour radish is that you can eat it in half a day, and it's sour and crispy! Shake the radish and stir the various condiments evenly to complete.

It is summarized as follows. In.

Radish acid can do this, cut the radish into appropriate size pieces or strips, first put salt to pickle, and then grab out the water inside, and then put sugar, pepper and vinegar to soak it, generally soak for a day or two, so that you can eat before you can taste it.

Wash the carrots and white radish, cut them into long strips, preferably to dry them, or salt them to remove the moisture, then you can add a little salt and put them in a container for fermentation.

Sour radish

Material:50 grams of sour radish, 250 grams of half duck, 100 grams of white radish, 3 green onions, 6 slices of ginger, 15ml of cooking wine, 15 grams of sugar, 10 grams of white pepper, a small amount of salt.

Method:

1. Wash the duck and cut it into pieces, and cut the white radish into segments of the length of the ring finger. If the sour radish is salty, wash it in warm water and set aside.

2. Add water to the soup pot, put in 2 slices of duck, green onion and ginger, pour in cooking wine, and the water surface can cover the duck meat. Bring the water to a boil over high heat, and when foam appears on the surface, remove the duck meat and rinse it with clean water repeatedly.

3. Put the blanched duck meat into the casserole, add water again, the amount of water is about 4 cm below the duck meat, and bring the soup to a boil over high heat.

4. Then add the remaining ginger slices, add the sour radish, change to low heat, cover and simmer slowly for about 40 minutes, until the duck meat is crispy.

5. Finally, put in the white radish, add sugar, continue to cook until the radish is cooked thoroughly, and add white pepper and salt according to the taste before eating.

Nutritional value:

Sour radish is rich in vitamin C and a large number of trace elements, so you can eat it often to help supplement the nutrients in the body, and sour radish can also have an appetizing effect, if you usually have a bad appetite, you can eat some sour radish before eating to help improve appetite, in addition, sour radish can be used for cooking, which can make the rice delicious, and can better release the nutrients in the radish into the rice, but it should be noted that it is best not to eat more sour radish at night, Otherwise, it will cause stomach upset.

Prepare ingredients: white radish, pickled pepper, red pepper, Sichuan pepper, edible salt, sugar, white vinegar.

Method: Step 1: We clean the white radish, then cut the white radish into strips and put it in a large container, then pour in an appropriate amount of edible salt, stir evenly and marinate for 1 hour.

You don't need to peel the sour radish to make it, I personally think that the pickled sour radish skin is crispier and more delicious, and the edible salt is added according to the amount of white radish).

Step 2: Pour an appropriate amount of water into the pot, then pour 5 pickled peppers, 5 red peppers, 3 grams of Sichuan pepper, 80 grams of sugar, and 500 ml of white vinegar into the pot, and then boil the soup in the pot over high heat, turn off the heat and set aside.

Step 3: Finally, we put the pickled radish into the freshly cooled kimchi water, then put it all into the container with the kimchi, cover it and put it in the refrigerator for 24 hours.

I don't know if you have the same habit as me when you drink porridge every morning, I especially like to eat it with some small pickles or pickled radishes. Especially in the north, such a habit is too common, whether it is when drinking porridge, or when eating normally, we like to have some pickled vegetables, which can not only play a good appetizing role, but also make our table particularly rich, a bite of crispy pickled radish, not to mention how delicious.

For the authentic production method of pickled radish, I don't know if you want to learn it, if you also like to eat pickled radish, then today you have come to the right place, I will tell you the production method of pickled radish, this is my family's pickled radish small secret recipe, but it is more delicious than pickled radish in restaurants outside, let's learn the specific production method.

【Pickled radish】

Ingredients: radish, white vinegar, sugar, millet pepper, salt.

Methods and Steps].

First of all, we need to clean the prepared white radish, peel off the radish, then change the radish into small pieces, then cut the radish into large slices with moderate slices, and then stack them together and cut them into small long strips. After cutting, you need to prepare a large bowl, then put the radish in a large bowl, add two spoonfuls of salt to the radish, grasp it with your hands and mix it evenly, and then let the radish marinate for 15 minutes.

In the process of pickling radish, the prepared millet pepper should be cleaned, cut into chili rings and put into a small dish for later use, then prepare the iron pot, add a bowl of white vinegar to the iron pot, and turn on high heat to boil the white vinegar, after the white vinegar is completely boiled, it needs to be poured into the bowl again, and then let it cool. If the white vinegar is used to marinate the radish, it will make the pickled radish taste more sour and improve the storage time of the radish.

Take out the pickled radish, and pour out the water that flows out of the pickled radish, then prepare a clean glass bottle without water and oil, and put the prepared radish into the bottle, then add 20 grams of sugar to the radish, as well as the prepared white vinegar and millet chili rings, all add it to the glass bottle, and cover it with a lid to shake it evenly, and finally just put the prepared radish into the refrigerator, refrigerate it for one night, and then pour out the radish for eating.

【Tips】

1. Before refrigerating the radish, the radish must be pickled first, so that the pungent taste in the radish can be effectively removed, and the pickled radish will taste more crisp.

2. The prepared white vinegar, remember to boil it before letting it cool, and do not pour the white vinegar directly into the radish to pickle the radish, this production method is very wrong, otherwise the radish will become particularly sour and not delicious at all.

3. When preparing the glass bottle, the glass bottle must be disinfected to keep the glass bottle in a water-free and oil-free state.

4. Prepare pickled radishes and put them in the large refrigerator for refrigeration, which can make the radishes pickle faster.

【Authentic sour radish practice】:

Step 1: First clean the white radish, then cut the radish into 2 cm squares for later use, then put 5 grams of salt into the white radish, stir well, and marinate for 30 minutes for later use.

Step 2: Put tap water, red pepper, red pepper and sugar into the water, turn off the heat after boiling the water over high heat, then let the water cool, then put the pickled pepper, pickled pepper water and white vinegar into the pot, stir well and set aside.

Step 3: Put the white radish into the glass jar, pour the prepared water into the bottle at the same time, then add 2ml of white wine, then close the cap, and wait patiently for 36 hours before eating.

Sour radish[Tips for making sour radish]:

1.When making sour radish, it is recommended not to peel the radish, because the radish skin itself is very crispy, and the pickled radish skin is more refreshing than the radish meat!

2.When making sour radish, the radish needs to be salted first and then soaked in sweet and sour water. Because salting in advance can quickly dehydrate the cells in the radish, the radish is dehydrated, and it will be more crispy when eaten, and then put the pickled radish into sweet and sour water, which can make the cells in the radish absorb sweet and sour water again, which can make the radish eat more sour and crispy!

3.The whole process of making sour radish should not be stained with raw oil or water, as long as it is stained with these two substances, it will cause the white radish to become moldy.

4.White vinegar must wait for the boiled water to cool before putting it, if the water in the pot is still hot, put it, which will make the acetic acid volatilize, resulting in the sour radish eating is not sour.

How to pickle sour radish.

Ingredients: white radish, Sichuan pepper, foot soak, white wine, white vinegar, rock sugar, coarse salt.

1. First wash the radish, cut it into strips and put it in a hollow basket, then drain the water and dry it for a day.

2. Clean the jar of pickled radish, then disinfect it with liquor, rinse it, and put it on the balcony to dry.

3. Before pickling the radish, we make kimchi water, clean the pot, add water and boil.

4. Add a little coarse salt, an appropriate amount of Sichuan pepper and rock sugar, after the rock sugar is dissolved, stir evenly to turn off the heat, and then put it in a bowl to cool.

5. Then put the radish into the jar, then pour in the pickled pepper and pickled pepper water, then add a small spoon of white wine and a little white vinegar to the cooled pickle water, stir well, and pour it all into the jar.

6. Stir it with chopsticks that are clean and not stained with water or oil, and finally seal the mouth, place it in a cool and ventilated place, and marinate it for about 3 days before eating.