When making homemade radish shredded cakes, do you need to salt the radishes? How can you get rid of

The benefits of eating radish often are very many, but many children don't like to eat radish, this is because there may be some spicy taste in the radish, so if you want to make delicious radish shredded cake at home, the first thing you need to pay attention to is that when you make it, peel the radish and rub it into fine shreds, add a spoonful of salt, and marinate it for about 10 minutes, which can remove some of the fishy smell of the radish. Of course, you can also use white sugar instead of salt to salute the landscape, so that the pickled water will be more, and it can also remove some of the spicy taste in the sugar, bring some sweetness, after the radish is pickled, be sure to wash it with water, wash off the spicy taste of the radish will be more refreshing when you eat it again.

How to make shredded turnips.

If you want to make delicious radish cakes, first squeeze out the pickled radish water, put it in a bowl and beat it into the eggs, green onions, flour, pepper, salt for seasoning, and add an appropriate amount of warm water after stirring evenly. You can first put a spoonful of oil in the pot, put the dough in one place, spread it into a round cake shape, and fry it on low heat until golden brown on both sides, so that the crispy and delicious radish cake is ready.

What are the other ways to make turnips.

The most common way to make radish is pickled radish, which is very simple and goes well with rice. Wash the radish first, cut it into a blade, sprinkle it with salt and peppercorns to marinate after cutting, then dry the radish to control its moisture, wash it with water, then prepare garlic and ginger and then mix a hot and sour sauce. Then put the washed radish into the hot and sour sauce, stir well, put it in an oil-free glass jar, and marinate it at low temperature for a few hours to complete.

Finally, the recipe for carrot cake is very simple, especially for breakfast, and it doesn't take much thought.

The recipe for turnip cake is very simple, and it can be said that it is the easiest way to eat radish. No need to make dough, no need to knead dough, stir it, and cook it, saving time and trouble, and you can do it at any time if you want to eat. Radish is nutritious and vegetable protein.

and a variety of vitamins are very high. Sweet and moist, with eggs to make small cakes, nutrition is more comprehensive, breakfast is very good. The main thing is to save time and eat it for breakfast.

Since making this shredded radish cake, the 20 catties of radishes at home have been eaten quickly. The recipe is simple and delicious, so you can try it too.

Shredded radish omelette.

Ingredients: radish, egg, flour, salt.

Specific method] 1, peel and wash the radish. The most common ones on the market are white radish, red-skinned radish, and green radish.

2. Rub the peeled radish into fine shreds with a silk grater, then add an appropriate amount of salt according to the amount of shredded radish, stir well, and marinate for 10 minutes.

3. After 10 minutes, the shredded radish marinates a lot of water, do not pour it out, and beat two eggs directly. Salt is left in the shredded radish when pickling, so there is no need to put additional salt here. You can add some five-spice powder according to your taste.

4. Next, stir into a batter without dry flour, the batter should not be too thin, and it is advisable to pick it up with chopsticks.

5. Electric baking pan.

Preheat and brush the bottom of the pan with oil. Use chopsticks to pick the batter into the pan and spread it into evenly sized patties. Drizzle some cooking oil over the top of the bread.

The baked cake will be more fragrant and soft.

6. Cover with a lid, sear until golden brown on both sides, and the inside is cooked thoroughly to remove from the pot.

The radish cake is fragrant and soft. When you take a bite, the shredded radish is sweet, crisp and tender, and it is very delicious.

Tips for Rice Cooking.

1. The shredded radish is salted first to remove the water, so that the shredded radish becomes soft and the cake is easier to operate. The baked cake will not feel like water, and the texture will be more crispy.

2. There is no fixed ratio of the three ingredients of flour, eggs and shredded radish, and they can be matched at will.

After the radish is cut into cubes or shreds, the enzymes in the radish react with the air for a long time, resulting in a spicy taste. Therefore, when eating white radish, it is best to cut it into pieces or shreds before cooking. If the white radish is left for too long after cutting, not only will it be difficult to eliminate the spicy taste, but the taste will also deteriorate.

The white radish itself has a certain peculiar smell, not everyone likes it, at this time, you can mix the cut white radish with baking soda according to the ratio of three catties of white radish and five grams of baking soda, and then fry it, and there will be no peculiar smell.

There are also some white radishes that have too much spicy or bitter taste, so you can rinse them with cold water, then wrap them in gauze and gently squeeze out the water. A moderate amount of vinegar can also be used to remove the spicy or bitter taste. Cut white radish can also be soaked with a small amount of salt, and then filter out the juice, which can also reduce the bitter taste of white radish.

Of course, the above method is mainly for the cooking method of stir-frying. If you are stewed white radish, you don't need to consider the above problems, because the cooking time of stewed vegetables is often longer, and the bitterness and spicinessness of white radish are naturally lost. Of course, if you love these special flavors of white radish, then you don't need these cooking methods.

If you are afraid of spicy, you can shred the radish and soak it in water for a while, which will remove the spicy taste in the radish, add flavor, salt, chives, coriander, and vinegar to mix!

If you eat it raw, you can cut the radish into small pieces and soak it in a light sugar water for a while, remember that it is boiled water, if you eat it raw, it is crispy and sweet, the spicy taste will not be completely removed, the taste is just right, and it will be more perfect with a little salt, remember, the amount of salt must be very small, and the cooked radish is not spicy.

Raw radish contains mustard oil, which gives it a spicy taste. The spiciness, which is not the same as the spiciness, is not the same as the spiciness, and the reason why chili peppers are spicy is because chili peppers contain capsaicin. The reason why radishes are spicy is because radishes contain a substance called "glucosinolated".

This substance is not only found in radish, it is found in many plants, among which it is most abundant in the three families of cruciferous, cabbage and papaya, such as our common capsule, rape, radish and so on.

You need to add a little salt to marinate, so that you can remove the spicy taste of the radish, you can also add some cooking wine and oil, and you can also blanch it with water.

Yes, it can be removed with baking soda. Clean the radish, then add baking soda and stir well, marinate for a while.

Need. When making it, be sure to add salt and then squeeze out the water to remove the spiciness of the radish.

Answer: 1. Ingredients needed to make pickled radish:

1 radish, 3 chili peppers, 2 slices of ginger, 8 grams of salt, 4 tablespoons sugar, 2 tablespoons light soy sauce, 4 tablespoons balsamic vinegar.

Second, the practice of pickling radish:

1. Wash the radish.

2. Remove the two ends of the radish and cut it into small thin slices.

3. Put the sliced radish into a large basin, add 8 grams of salt and 1 tablespoon of sugar, stir well and marinate for 15 minutes.

4. When pickling, you can put a chopstick on one side of the large basin, so that the basin is high at one end and lower at the end, and push the radish to the higher side, so that during the pickling process, water will flow to the other side.

5. Put chili peppers and ginger slices in the crisper box, add 2 tablespoons of light soy sauce, 4 tablespoons of balsamic vinegar and 3 tablespoons of sugar, and stir well.

6. Put the pickled radish slices into the sauce, cover with a sealed lid, and put it in the refrigerator for 12 hours.

7. Finally, pickle the radish and put it on a plate.

Marinate directly with white sugar, pour it out after marinating the water, and then re-add it to the jar and close it. You don't need a grain of salt to do this.

You prepare a white radish, then peel and cut the radish into thin slices, put two spoons of sugar, then marinate for 1 2 hours and then irrigate the water, dry it with a hair dryer, add aged vinegar and balsamic vinegar to it, then add some light soy sauce and dark soy sauce, and then add an appropriate amount of dried chili peppers, as well as garlic slices, stir well, and then put it in the refrigerator to marinate overnight.

The high concentration of salt can force out the moisture in the radish, but it will make the base taste too heavy, and it will be salty when marinated with seasonings. The mother's practice is to replace table salt with white sugar.

Prepare a moderately sized white radish, marinate it for the first time, without a large amount, and then marinate it in large quantities after mastering the method

Raw materials: 10 pounds of radish.

Peanuts, soybeans, and salt are 1 pound each.

2 catties of soy sauce and 7 taels of sugar.

3 taels of ginger and 3 taels of garlic.

2 taels of monosodium glutamate, 2 taels of liquor, and some peanut oil.

How to make:1Shred the radish, mix well with salt, marinate and squeeze out the water.

2.Slice ginger and garlic.

3.Boil the soy sauce, sugar, and monosodium glutamate (chicken essence) and let it cool.

4.Heat the peanut oil and let it cool.

5.Peanuts and soybeans are cooked and allowed to cool.

6.Mix the pickled shredded radish, boiled peanuts, soybeans, and chopped ginger and garlic slices together, then put in cooked peanut oil and boiled soy sauce sauce, pour white wine, dress evenly, and put them in containers.

7.Ready to serve after three days.

How do you cook pickled shredded radish? Clean and shred the radish, add two spoons of salt, marinate for half an hour, then pour in sesame oil, aged vinegar, soy sauce, and chili oil.

Crucian carp soup with shredded radish is hard to think about.

There are many ways to marinate radish strips, some like sour and spicy, some like sweet and sour, according to your own preferences, adjust them to suit your taste. But the key point is that the radish should be salted in advance to get rid of the mustard taste, wash off the salt and then pickle or soak it, so that the radish strips are more refreshing. At the same time, radish skin has more nutrients than radish meat.

First, cut the radish into a round shape, not too thin, otherwise it will become shredded radish, and there will be no crispy feeling of refreshing radish. Then cut the round-shaped radish into strips. The radish pickled in this way is white and crisp, and the appearance is high.

As for how to cut, everyone is different. There are those that are cut into strips the size of a little finger, those that are sliced, and those that are cut with blades.

The radish is cut into evenly sized strips, exposed to the sun for three to five days, and then marinated in two parts. For the first time, according to the ratio of three catties of salt per 100 catties of white radishes, mix well and knead thoroughly, and put them into the tank in batches. When loading the cylinder, put a layer, step on a layer, and step on a layer. After three days, it was dried again out of the tank.

Two or three days. Then carry out the second pickling, with the proportion of one and a half catties of salt per 100 catties, then mix well and knead thoroughly, still enter the tank in batches, marinate for about seven days, and then you can store it in the jar.

You can add some carrots when pickling radish, add salt to the radish, stir evenly and marinate for half an hour, first marinate the water, and then add white vinegar, millet pepper, pickled pepper, and sugar to marinate.

Wash the white radish, cut it into strips, and then put it in the sun to dry, after half an hour of drying, the water is cleaned up, and then put the white radish in a basin, mix with salt, millet pepper, pepper water and white wine, stir and marinate for 10 days to eat.

Don't peel the radish, the skin is more crispy, marinate the radish with a little salt, or press out the water with a heavy object, and then put white sugar and white vinegar to soak the pepper juice, the radish soaked in the pepper ring is very refreshing.

It's the pickle season of another year, this year's mother-in-law's cabbage radish is a bumper harvest, shouting to let us go home to get, last weekend home all kinds of vegetables filled with a trunk back, I can't help but sigh: It's good to have a mother-in-law in the countryside, and you don't have to spend money to eat vegetables!

The cabbage is going to be kept for the pickled cabbage, and my daughter-in-law and I peeled and ate one of the radishes that night, it was crisp, sweet and juicy like eating an apple, no wonder this green radish is also called fruit radish. Radish has always had the reputation of "little ginseng" in the folk, good for the stomach, smooth qi, the effect of digestion, every autumn and winter has become the main dish on people's table, what fried radish, stewed radish, pickled radish, radish silk cake, radish stuffed dumplings ......There are many patterns.

Speaking of pickled radishes, my family must do it every year, pickled in a pot can be eaten for ten days and half a month, and when drinking porridge and eating noodles, it is accompanied by a small plate of rice! Many people will do pickled radish, some people will eat it directly after salting, some people will pickle it after drying, and the taste is different for different methods, today I want to share this pickled radish method is simple and fast and particularly delicious, you can eat it in one day, it is very crisp and appetizing, let's take a look:

【Pickled radish is delicious】:

Ingredients: radish.

Ingredients: ginger, garlic, red pepper.

Seasoning: light soy sauce, rice vinegar, sugar, edible salt.

1.After cleaning a green radish, remove the head and tail, then peel off the skin, and then divide it into 4 halves longitudinally, and then slice it, do not cut it off with the first knife, cut it off at the second time, put it in a large basin after cutting, add 2 spoons of salt and marinate for about 15 minutes, the purpose of pickling is to remove its spicy taste, and the other is to make the pickled radish taste more crispy.

2.Then prepare the ingredients: a piece of ginger cut into ginger slices, an appropriate amount of garlic cut into garlic slices, red pepper cut into rings, then put them all together in a large bowl and start the sauce again:

Add a spoonful of sugar, an appropriate amount of rice vinegar, light soy sauce, oyster sauce, and then add an appropriate amount of cold boiled water, the ratio of rice vinegar, light soy sauce and water is about 1:3:4, you can also increase or decrease rice vinegar according to your own taste.

The purpose of adding cold boiled water is to make the pickled radish not salty, pay attention to the cold boiled water, do not use cold water, there are bacteria in the cold water, which will make the radish easy to spoil and affect the shelf life.

3.The pickled radish is rinsed several times with water to wash off the excess salt, also so that the pickled radish slices will not be too salty, and then squeeze out the water and put it into the prepared sauce and stir evenly, so that the juice is completely submerged in the radish slices and cover with plastic wrap, put it in the refrigerator for refrigeration, and you can eat it the next day.

The pickled radish slices made in this way are crisp and rice, and they are not too salty, and the time is particularly short, and they can be eaten for more than ten days in such a pot every three or five times, and it is very convenient to eat and take at any time, and it is super satisfying! If there is no shortage of radishes at home, you can also try it.