The method of crispy sweet and sour radish, how to make vinegared radish delicious and crispy

Ingredients. White radish.

1 root. Roselle tea.

6 flowers. Accessories.

Sugar. 100 grams.

White vinegar. Amount.

Sweet and sour. Taste.

Other. Craft.

hours. Take.

Simple. Difficulty.

Sweet and sour crispy radish preparation steps.

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Prepare the materials. <>

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Wash the white radish and cut it into even thin slices, cut it in the middle and divide it in half.

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Brew the roselle with boiling water.

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It's so fast, and it turns into a beautiful color in a while.

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Put white vinegar and sugar in the tea, this depends on personal taste, and those who like sweetness can put more sugar. Put the white radish slices in for pickling, let it sit for three or four hours and then eat, if you like a brighter color, you can soak it for a while.

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Soak the seasoned radish slices, remove them from the sweet and sour sauce, drain and stack them in circles on a plate. The juice left behind can be reused, and you can cut some more radish slices and put them in to marinate. Take a slice of pickled radish, fold it into a funnel shape by hand, and place it in the middle of the slice of radish.

Tips. 1.According to personal taste, you can remove the skin of the white radish, and the peeled white radish will taste more crisp and crisp, and it will also remove some of the pungent taste of the radish.

2.The thinner the radish slices, the easier it is to color, and the easier it is to marinate and flavor, so I cut them a little thicker.

3.Because roselle tea itself is sour, it is added in proportion when adding vinegar.

4.Radish has the effect of breaking qi, therefore, people who are taking traditional Chinese medicine, especially those who are taking ginseng, astragalus and other qi-tonifying drugs, should not eat radish at the same time, so as not to "make up for it and break it in vain".

This I will. Radish can be cut into pieces and shredded, soaked in rock sugar (white sugar) and white vinegar for two or three hours, squeezed out the water, and then put in the salt and minced pepper to taste, it is more delicious to eat and mix.

200 grams of long white radish, 5 grams of salt, 1 red pepper, 30 grams of vinegar, 5 grams of sugar, 3 grams of salt.

1.Peel the radish, cut it into 4 cm long sections, then stand up, cut out the cross flowers on the original section, but do not cut deep, leave about a centimeter at the bottom to make it not scatter.

2.Marinate the scratched radish in salted water for 30 minutes, then remove it and shake it off, pressing out the water by hand.

3.Cut the red pepper into small pieces to form small red rings and remove the seeds.

4.Mix the vinegar, sugar and salt into a juice and soak the pickled radish in it.

5.When the vinegar flavor has soaked into the radish, place the sliced red pepper rings in the center of the radish flowers to make a chrysanthemum shape.

Wash and cut the carrots into slices (the color of the white radish is not red, generally not used), put it in the jar, add rice soup and cool boiled water to soak, the jar should be placed next to the fire pit, so that the temperature in the altar is kept at about 25. It is best to use a tea jar to fill the rim of the altar with water and seal the mouth of the altar. After three to five days, the vinegared radish in the jar is ready to be eaten.

When eating, take out the vinegared radish, dip it in soy sauce, spicy soy sauce, chili paste, salt, and sugar, and it becomes a vinegared radish with five flavors: sour, sweet, fragrant, salty, and spicy. If it is not accompanied by sauce, it is also sour and delicious.

After the sour radish in the jar is eaten, the remaining sour soup is the best brine for continuing to make vinegared radish, as long as you put in the raw carrot slices, you can eat it for one or two nights, you can eat it at any time, it is very convenient. However, it is necessary to keep the water at the mouth of the altar not dry and the appropriate temperature, so that the brine is often soaked and fresh. The more this brine is used, the more red and tender the color of the vinegared radish is, and the more delicious the taste is.

White radish accessories: star anise, soy sauce, bay leaves, sugar, aged vinegar, salt, garlic.

1.Prepare all the materials. 2.Wash the white radish and cut it into slices.

3.Add salt, mix the salt and radish by hand and marinate for 30 minutes.

After a few minutes, discard the marinated water and rinse it with clean water.

5.Add a little granulated sugar, mix with your hands until even, and marinate for 15 minutes.

6.Pour out the pickled radish water, rinse it with water, rinse it with cool boiled water, and then drain it and set aside.

1 white radish (about 700 grams), 5 grams of salt, 180 grams of sugar, 150 grams of balsamic vinegar.

Method. <>

Wash the white radish, cut it in half horizontally with the skin, then cut it into thin slices, be careful not to cut it, cut it after each six or seven cuts, and then cut it in half.

2.Marinate the cut radish pieces with 5 grams of salt for half an hour, decant the water, and then marinate with 30 grams of sugar for about 1 hour.

3.The radish will precipitate a lot of water, and this step will also remove the pungent taste of the radish and decant the precipitated water.

4.Prepare a bowl, pour in 150 grams of sugar and 150 grams of balsamic vinegar and stir vigorously.

5.Pour the sweet and sour sauce into the marinated radish cubes, put it in the refrigerator and refrigerate overnight before eating.

Ingredients for sweet and sour radish.

1 white radish, 1 bottle of white vinegar, appropriate amount of sugar and rock sugar, 6 small peppers.

Sweet and sour radish preparation.

1.Prepare the ingredients, a white radish, a bottle of white vinegar, five or six small peppers, and an appropriate amount of sugar.

2.Wash the white radish, peel it and cut it into cubes, put it in a basket and let it dry.

3.Chop the peppers and set aside.

4.After the surface of the radish is dry, pour the chili pepper and sugar into the container, add white vinegar, and rock sugar.

5.Soak it overnight, and the next day you can eat sweet and sour radish.

Ingredients. White radish 600g

White vinegar 40 salt 10g

Sugar: 50g, 5 millet peppers.

Method steps.

The ratio of rice vinegar and sugar can be adjusted according to your preference for sweet and sour. Their function is mainly to marinate and absorb the flavor, not all of them are absorbed, so the amount used is only a lot more!

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White radish peeled, can also be kept. Then cut it into strips and slices to your liking, but don't cut the radish too thinly, otherwise it won't have a crispy texture.

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Sprinkle with 10g of salt and stir well, marinate for about half an hour, this dust makes the white radish softened and dehydrated to remove spiciness. After marinating, pour out the salt water, and if it is not too troublesome, you can wash it with cool boiled water or purified water. Because of my laziness, I just skipped this step, but it didn't affect much.

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Add millet pepper, sugar and white vinegar. The white radish that has not been cleaned in the previous step can be cleaned without adding salt, and after cleaning, as long as a small spoon of salt is added, it can be disturbed, not too much.

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Mix and stir to combine.

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Pour the radishes into a sealed crisper or glass jar. I use a glass crisper, and I scalded it with boiling water before pouring it into it, and the preservation effect is better.

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Put it in the refrigerator and store it, marinate it for a few hours and eat it, and the white radish will be even more delicious the next day! Since I don't use a lot of white vinegar and celery, I don't soak all the white radishes in the liquid, so occasionally I take them out and shake them evenly, and when I eat them, I like to start from the bottom.

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This is the state of the white radish after the next day, and it has shrunk a little more. Take out a portion of it every time you eat it, then put it back in the refrigerator, and as the marinating time is extended, it will become more and more delicious at the end.

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Sweet and sour, slightly spicy, crisp and delicious, anti-greasy and digestion, simple and beautiful appetizers. In autumn and winter, how can you miss it?

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What is the pickling method of sweet and sour radish?

iamwangcheng lv10

Satisfied with the answer. tantan2441

lv82017-12-25

1. Clean the white radish from all the two halves in the middle, then cut 1 mm slices, do not cut off, leave 1-2 mm connections at the bottom, cut off when the 10th knife is cut, and then cut all the two halves in the middle.

2. Marinate the sliced radish pieces with a little salt for about half an hour.

3. Kill a lot of water from the radish, and at the same time remove the pungent taste of the radish.

4. Mix with an appropriate amount of light soy sauce, rice vinegar, sugar and monosodium glutamate to make a sauce.

5. Squeeze out the pickled radish pieces.

6. Put the marinated radish pieces into the prepared bowl juice and soak to taste.

1. Sweet and sour radish.

Sweet and sour radish is a traditional famous dish with full color and flavor, which belongs to the Shandong cuisine. This dish is fresh and dark brown, with a vinegar sweet taste and vinegar aroma, and is generally made in autumn. Delicious and juicy white radish can not only help digestion, but also prevent and treat colds, which is the cheapest and most effective in early spring"Healthy dishes"One.

2. Tips.

1) The water killing link is essential, either salt or sugar is used. In this way, the radish can be more flavorful and crisp after seasoning after coming out of the water, and the one who pays attention to it will be salted with salt twice and pickled in sugar, so that the water of the raw radish can be killed more fully, and those who are patient can do this; If you want to do it quickly, you can use a little more salt, but after the juice is finally decant, you need to rinse it with clean water.

2) Although it is sweet and sour, there should be no less salt"Add a little salt to sweetness"This is true, and some people marinate it directly with a lot of sugar, so that a little salt can be added to the final seasoning to make the finished product richer in taste; As for the ratio of sugar to vinegar, 1:1 is the most suitable.

1 radish.

3 scoops of sugar. 2 tablespoons of salt.

Light soy sauce 1 scoop.

1 tablespoon of aged vinegar.

Steps. 1. Prepare a radish, wash and peel it.

2. Cut into thin slices, try to cut a little thinner for better taste.

3. Add salt and sugar to the chopped radish and marinate for 20 minutes.

4. During the marinating process, we prepare the sauce, pour a spoonful of sugar, a spoonful of light soy sauce, a spoonful of aged vinegar and salt into the bowl and stir well.

5. Squeeze out the water from the salted radish, pour the juice into the radish and mix evenly.

6. Wrap the mixed radish in plastic wrap and put it in the refrigerator for 24 hours.

7. The radish is pickled, and it is very crisp and served on the table.

Tip 1Sugar can be either white sugar or brown sugar.

2.The ratio of aged vinegar to light soy sauce is 1:1

3.White vinegar is also delicious when replaced with fruit vinegar.

1.Cut the radish into small pieces, marinate it with salt for about two hours, pour out the radish water, this step must not be missing, and then pour sugar, millet pepper, a little soy sauce and an appropriate amount of vinegar into the radish.

2.After pouring all the ingredients, stir well with chopsticks, so that each piece of radish can be stained with the sauce, if you like sour more vinegar, if you like sweeter, you can have more sugar. It depends on personal taste.

3.Put the radish in a jar and compact, use a large jar for more and a small jar for less.

4.After packing, place the radish jar in a cool place and wait for two or three days before eating.

5.After marinating, you can take it out and eat it directly.

Vinegared radish wants to bury it in a good shirt and eat it and hold it crispy, you canWash and peel the white radish, cut it into strips, put it in a container, sprinkle some sugar, pour in white vinegar, and leave it for 2-3 days to marinate and successfully collapse.

Vinegared radish is a special delicacy, as soon as the cold winter wax moon, many housewives will wash the porcelain jar that has been prepared, pour some homemade chopped peppers in summer, add some finely chopped garlic or ginger, and then put in a small spoon of vinegar, so that the seasoning of "vinegared radish" is all put together. Cut the white radish into thin slices or slender strips, and then put it in a porcelain jar, and within half a month, a small jar of crispy and delicious "vinegared radish" is enough to make people salivate.

Many ways to eat turnips:

1. Beef stewed radish

Cut the beef into pieces, then blanch it in boiling water, remove and drain. Peel the radish and cut it into cubes; Cut the green onions into sections; Ginger slices. Then add an appropriate amount of water to the pot, add beef, green onions, ginger slices, spices, and bay leaves.

After the heat boils, turn to low heat and simmer for about an hour. Finally, put in the radish pieces, add salt and pepper powder, stew until the radish is cooked through, and then put a few green cabbage leaves on the plate.

2. Crucian carp soup with shredded radish

First, clean the crucian carp, wipe the water dry, and make a few cuts on the fish to facilitate the flavor; White radish, peeled and cut into thin strips; Ginger slices. Chop the green onion. Heat the pot, pour the oil, after the oil is hot, fry the ginger slices until fragrant, add the crucian carp, and fry until both sides are golden brown. Then add shredded radish, add an appropriate amount of water, a little cooking wine, and bring to a boil over high heat.

Cook until the soup is milky white, the shredded radish is soft and flavorful, add salt, pepper and monosodium glutamate to taste, and sprinkle with chopped green onions.

Method 1:

Material selection:

Radish, vinegar, sugar.

Directions:

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.

Directions:

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.