How to pickle radish at home, how to pickle radish method

Ingredient list: Main ingredient: radish Side dish: coriander.

Seasoning: edible salt, monosodium glutamate, balsamic vinegar, sugar, sesame oil, pickled pepper water.

Practice steps: 1. Handle the radish: take out the radish prepared before, peel off the skin after washing, continue to wash it with water several times, and then ban the radish, cut off the harder end, divide the radish into two pieces, and then continue to cut the radish into thin pieces with a knife and put it in a container for later use.

2. Handle the coriander: take out the coriander, put it in clean water for continuous rinsing, take out some of the yellow leaves of the coriander in the process of cleaning and throw it away, put the coriander on the cutting board and cut it into thin segments with a knife, and put it in a container for later use.

3. Pickled radish: take out the container containing the radish, add an appropriate amount of edible salt to the radish to pickle the radish until the radish comes out of the water, and wait until the radish comes out of the water, and then pour out the radish water; Place the radish under the tap and rinse it to remove salt from its surface.

4. In the last step, add edible salt, monosodium glutamate, sugar, balsamic vinegar, sesame oil and pickled pepper water to the radish in turn, stir well with chopsticks, pour an appropriate amount of drinking water into the bowl, and then put in the prepared coriander, cover with plastic wrap, and marinate for 1 hour before serving. If you want the radish to be more flavorful, you can marinate it for a while, because the flavor of the radish is directly proportional to the pickling time. In this way, a pickled radish with a sweet and sour taste and a slight spicy flavor is successfully made.

Key points: 1. The pickling of radish should go through two pickling procedures, the first short-term pickling can make the radish more crisp, after the first pickling, you must remember to wash the salt on the surface of the radish with water, otherwise it will be pickled; The radish will be too salty;

2. In the pickling process of radish, coriander is the finishing touch, and the addition of coriander can double the taste of this dish; 3. As for the seasoning, it can be increased or decreased according to personal taste.

The radish is home-grown, pluck a few early in the morning, wash it and cut it into shreds, put salt and pepper sauce and vinegar.

1. Proportion: 10 kg of white radish, kg of soy sauce, 700 grams of chili sauce, 40 grams of Sichuan pepper powder.

2. Cut the radish into strips as thick as a little finger, rinse it with water, remove the dry water, and put it into the utensil.

3. Put the soy sauce, chili sauce and pepper powder in and mix well.

4. Seal and store for 15 days before eating.

Hot and sour white radish (1) Ingredients: white radish, millet spicy, pickled pepper, sugar, white vinegar 1 Cut white radish strips White radish do not peel, wash it directly; Wait for the epidermis to dry and cut into strips. 2 Marinate for one hour, put the cut radish strips in a bowl, add two teaspoons of salt, grasp well with your hands, and let them marinate for about an hour.

3 Cut millet spicy, pickled pepper, millet spicy and pickled pepper into separate sections, as for how much chili pepper to put can be added according to personal taste. 4 Pour out the water from the pickled radish, add two tablespoons of sugar, three tablespoons of white vinegar, and then put the chopped chili peppers together in a bowl and stir well. 5 Pour the cool white boil, pour the cool white boil, the water is not over the white radish6 Cover with plastic wrap, cover with a layer of plastic wrap, marinate for about 3 hours and then you can eat (the longer the marinating, the more flavorful).

Or pour into an airtight jar and refrigerate.

Hot and sour white radish (1) Ingredients: white radish, millet spicy, pickled pepper, sugar, white vinegar 1 Cut white radish strips White radish do not peel, wash it directly; Wait for the epidermis to dry and cut into strips. 2 Marinate for one hour, put the cut radish strips in a bowl, add two teaspoons of salt, grasp well with your hands, and let them marinate for about an hour.

3 Cut millet spicy, pickled pepper, millet spicy and pickled pepper into separate sections, as for how much chili pepper to put can be added according to personal taste. 4 Pour out the water from the pickled radish, add two tablespoons of sugar, three tablespoons of white vinegar, and then put the chopped chili peppers together in a bowl and stir well. 5 Pour the cool white boil, pour the cool white boil, the water is not over the white radish6 Cover with plastic wrap, cover with a layer of plastic wrap, marinate for about 3 hours and then you can eat (the longer the marinating, the more flavorful).

Or pour into an airtight jar and refrigerate.

I don't know if this recommendation is to your taste, you can try it.

Pickled radish strips are not difficult to make as an appetizer, first we wash the radish and cut it into strips, add two spoonfuls of salt, and after marinating for half an hour, remove the salt water. Add some sugar to continue marinating, and after waiting for 30 minutes, you also need to remove the water from it. When marinating, you need to use some sauce.

We need to prepare light soy sauce and sugar, and we also need some balsamic vinegar, after mixing with water, wait until it boils and let it cool, pour the marinated sauce directly into the ceramic jar, and then put the previously processed radish strips into it, cover the lid and pickle, generally speaking, you can eat it after two or three days.

Cut the radish into strips and place it in a large bowl, you need to spread it with a layer and sprinkle a layer of salt on top. Then we spread another layer of radish strips, then sprinkle another layer of salt, repeat this several times, let it sit for 20 minutes, after which we pour out all the water in the bowl and put a large spoonful of sugar in it. Wait until we have stirred the sugar and radish strips well and let them sit for 20 minutes.

Then pour out all the water in the large bowl. Add two tablespoons of light soy sauce and one spoonful of white vinegar to the bowl. Add boiled water and wait until the water is completely submerged over the radish strips.

After covering with plastic wrap, put it in the refrigerator and refrigerate for two or three days to complete the pickling of the radish strips, and you can eat them.

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Step 1: Put the green radish in clean water, rinse the soil and drain the water, and then use a knife to cut the radish into strips. To make the dried radish taste more crispy, there is no need to peel it here.

Then put the cut radish strips into a basin, add an appropriate amount of salt to the pot, massage the dried radish evenly with your hands, and marinate it for about half an hour, so that you can get the water out of the radish. Step 2: Pour out the precipitated water, take out the clean barbed wire, place the radish strips neatly on the barbed wire, and dry them in the sun.

Depending on the size of the sun, it is enough to dry it until it is 70% dry, and then put the dried radish strips in a bowl. Step 3: Pour the prepared paprika and peppercorn powder into a bowl, stir well with chopsticks, then pour a spoonful of peanut oil into the pot and heat it over fire.

When the pan is smoking, divide the heated peanut oil into two halves and pour into a bowl. Finally, add a little soy sauce, sugar and white sesame seeds, stir with chopsticks and marinate for a day. If the radish is placed directly in the sun, then the dried radish will not only have a flavor but also prolong the drying time, so it is better to use salt to dissolve the moisture in the radish.

Crunch.

First of all, there is a step:

a) Pickling of turnips.

1: Choose the radish, 2: Wash and dry, and use a kitchen knife to cut the radish into round slices (in fact, any shape is fine).

3: Rub the radish with salt first, and when the radish is pickled and you can see the water, squeeze the radish with your hands to remove the water, and then put it in a larger pot.

4: Add sugar. Monosodium glutamate. (If you want to pickle spicy, you can chop the dried chili peppers and put them in the radish to pickle together.) 5: Put it in an airtight jar, open it in a week, cut it into pieces and eat.

Note: When pickling, never put oil, and only put some sesame oil when you eat it at the end, this will not make the radish in the jar rot. )。

The pickling method of authentic radish is as follows:

Ingredients: green radish, bay leaves, cinnamon, star anise, green peppercorns, dried chilies, millet pepper, ginger, garlic, peanuts.

1. The best way to make pickled radish is to use our evergreen radish, which has a strong radish flavor, do not peel it after washing, and directly break it into four petals and cut it into coin-thick radish slices.

2. After the radish is cut, put it in a basin, add 20 grams of salt, mix evenly and marinate for an hour, kill the water in the radish, and remove part of the spicy flavor at the same time.

3. Prepare a small bowl and put in a few bay leaves, two cinnamon barks, two star anise, a pinch of green peppercorns and a few dried chili peppers for later use; Wash and dry the millet pepper and cut it into sections, cut the ginger and garlic into slices, and put them together to pickle the eggplant to enhance the flavor.

4. Heat the pot, directly put in the prepared spices, turn on low heat and stir-fry the fragrance, be sure to low heat, the fire is easy to paste, after smelling the rich fragrance of the material, add 20 grams of light soy sauce and 20 grams of balsamic vinegar, and then pour in an appropriate amount of water, put in a few grains of rock sugar, a little dark soy sauce to adjust the color, turn to low heat and boil for 3 minutes after the fire is boiled, and boil out the fragrance of the juice, so that our marinade is boiled well, put aside to cool and set aside.

5. After the radish is pickled, put it in a cotton cloth and squeeze out the water inside, so that it is convenient to absorb the juice and taste when the ear is pickled. Then put the radish slices into a basin, add ginger and garlic slices, millet peppers, and peanuts and mix evenly, pour in the marinade to cool, cover with plastic wrap, seal and marinate for 2 hours before eating.

Cut the radish into strips, add salt, marinate for twelve hours, wrap it in gauze, add soy sauce, sugar, ginger.

Cut the radish into strips and wash it, add salt, soy sauce, cooking wine, soy sauce, and cover with chili peppers.