The authentic method of pickling green radish, the pickling method of green radish

Ingredients. Green radish.

2 pcs. Accessories. Ginger. A.

Garlic. 2 bones.

Millet pepper. Amount.

Salt. 5 teaspoons.

Sugar. 2 teaspoons.

Light soy sauce. Half a bottle.

Salty and fresh. Taste. Pickle. Craft.

Half-hour. Take.

Simple. Difficulty.

Steps to make pickled carrots.

Steps to pickle green radish: 1 1 half a bottle of light soy sauce, I put 5 teaspoons of salt on two radish, light soy sauce also has a salty taste, not too salty.

Steps to prepare pickled green radish: 2 22 tablespoons of sugar.

Steps for pickling green radish: 3 3 Boil half-boiled, and the sugar and salt can be dissolved. Allow to cool and set aside.

Steps to make pickled carrots: 4 4 Two green radish, cut off the head and tail.

Steps in the preparation of pickled carrots: 5 5 cut into strips.

Steps to make pickled green radish: 6 6 and then cut into thin slices.

Steps to make pickled green radish: 7 7 Cut radish and put it in a container.

Steps to make pickled green radish: 8 8 millet peppers, ginger and garlic.

Steps in the preparation of pickled green radish: 9 9 garlic cut into thin slices.

Steps in the preparation of pickled green radish: 10 10 ginger cut into thin slices.

Steps to make pickled green radish: 11 11 millet pepper cut longitudinally.

Steps to make pickled green radish: 12 12 ginger, garlic, millet pepper put on the radish.

Steps to pickle green radish: 13 13 Pour all the ingredients into the cooled marinade, mix well, and pour in an appropriate amount of white wine.

Steps to pickle green radish: 14 14 Marinate for a while, and the radish will marinate a part of the water. At this point, it is then loaded into the container. Mix well and serve.

Green radish, wash the soil.

The thickness of the finger that is going to be cut in small strips is that size, because it will become thinner after the water comes out after adding salt.

Add salt and marinate for about 2 hours to remove the moisture from the radish.

Squeeze out the salted water vigorously, you can taste the degree of salt, if it is too salty, rinse it with water, and then squeeze the water.

Take advantage of the sunny weather, dry in the sun, pay attention to turning, turning, because it is made in winter, you must bring it into the house at night, otherwise it will freeze.

Wash off the dust on the dried radish strips with boiling water, and squeeze out the excess water with all your might, so that the seasoning juice is delicious at the end.

Sauce: salt, sugar (1:3) Because the radish has been salted before, it has a certain saltiness and soy sauce will be added later, so I didn't put too much salt here, soy sauce:

The ratio of vinegar is 1:2, so that the pickled taste is sweet and sour, crispy, add some water appropriately, and boil the juice on fire, the purpose is to fully dissolve the salt and sugar. Cut the dried chili peppers into small pieces, add some peppercorns to them, or put peppercorn powder.

The juice is poured into the jar, marinated for 4-5 hours and the taste is soaked in, and then put it for two more days, the taste will completely enter, because there is not much sugar at home, I added some sugar to the jar, and the sugar is too much.

Serve it with a bowl of porridge, or put a few of these radish strips and pickles in the early flatbread eggs, it tastes good! Sweet and sour, crisp and delicious.

Pickled carrots. Slightly spicy, fresh and salty, crisp and attractive.

Ingredients: green radish, ginger, garlic, millet pepper, salt, sugar, light soy sauce.

Preparation steps: Step 1, half a bottle of light soy sauce, I put 5 teaspoons of salt in two radishes, light soy sauce also has a salty taste, not too salty.

Step 2: 2 tablespoons of sugar.

Step 3: Boil half-boil and dissolve the sugar salt. Allow to cool and set aside.

Step 4: Two green radish, cut off the head and tail.

Step 5: Cut the strips.

Step 6: Cut into thin slices.

Step 7: Put the sliced radish in a container.

Step 8, millet pepper, ginger and garlic.

Step 9: Cut the garlic into thin slices.

Step 10: Slice the ginger thinly.

Step 11: Cut the millet pepper longitudinally.

Step 12, ginger, garlic, millet pepper on the radish.

Step 13: Pour all the ingredients into the cooled marinade, mix well, and pour in an appropriate amount of liquor.

Step 14: Marinate for a while, and the radish will marinate some of the water. At this point, it is then loaded into the container. Mix well and serve. Slightly spicy, fresh and salty, crisp and attractive.

Ingredient breakdown. Ingredients.

2 green radish.

Accessories. A piece of ginger.

Garlic 2 bones both. Millet pepper to taste.

5 teaspoons of salt. 2 teaspoons sugar.

Half a bottle of light soy sauce. Salty and umami taste.

Pickling process. Half an hour takes time.

Easy difficulty. Steps to make pickled carrots.

Half a bottle of light soy sauce, I put 5 teaspoons of salt on two radishes, and the light soy sauce also has a salty taste, not too salty.

2 tablespoons sugar. Boil half-boil and dissolve the sugar salt. Allow to cool and set aside.

Two green radish, cut off the head and tail.

Cut into strips. Cut into thin slices.

Place the chopped radish in a container.

Millet pepper, ginger and garlic.

Thinly slice the garlic. Ginger cut into thin slices.

Millet pepper cut longitudinally.

Ginger, garlic, millet pepper on top of the radish.

Pour all the ingredients into the cooled marinade, mix well, and pour in an appropriate amount of liquor.

Marinate for a while, and the radish will marinate some of the moisture. At this point, it is then loaded into the container. Mix well and serve. Slightly spicy, fresh and salty, crisp and attractive.

Pickled green radish.

Ingredients: green radish, garlic, chili.

Seasoning: sugar, light soy sauce, dark soy sauce, rice vinegar, aged vinegar.

1. Prepare 200 grams of green radish, try to keep the skin of the radish, it is crisp when there is skin, wash and cut into thin slices, add 30 grams of white sugar, stir evenly, and marinate for an hour and a half.

2. If you use salt, it will be faster, sugar will be a little slower, wait for an hour and a half, the radish will ooze a lot of water, take out the radish, wash it a little with pure water, and the taste will be better.

3. After washing, grab the radish slightly, not too much, remove the excess water, and then put it in a ventilated place to dry some.

4. To start seasoning, add 20 grams of aged vinegar, 10 grams of rice vinegar, 30 grams of dark soy sauce, 5 grams of dark soy sauce, 10 grams of white sugar, 10 grams of garlic, and some chili peppers to the radish, stir well.

5. Prepare a water-free, oil-free, dry glass bottle, seal it and store it in the refrigerator, if you eat slowly, remember to pour a spoonful of high liquor, which can extend the shelf life, achieve the effect of preservative, and make the taste more crisp.

Summary of tips. 1. If you want to eat salty, the ingredients in the middle can be changed to salt, including the first step to kill water.

2. The process of pickling radish should be free of oil and raw water throughout the process, including glass jars, and it should also be clean.

3. When pickling radish, try to pour a spoonful of high-grade liquor to seal it, which can extend the shelf life to a certain extent.

Green radish pickled into pickles after very good rice, spring, summer, autumn and winter any season can be pickled green radish, in the summer people are because of the heat and appetite decreased, eat a small dish of sweet and sour crisp green radish, not only delicious but also very good. Or in the Northeast, there are very few types of vegetables that can be eaten in winter, pickles have become one of the foods that Northeast people often eat in winter, pickled green radish pickles have become everyone's first choice, there are actually many ways to pickle green radish, and only two pickling methods are introduced here.

1. Method 1 of pickled green radish.

1. Peel and wash the green radish and cut it into strips.

2. Put the cut radish strips into a large basin, sprinkle some salt, stir well with chopsticks, and marinate for 1 hour to kill the water.

3. Put the water-killed radish strips on the curtain to control the moisture until they wilt.

4. Cut 1 tablespoon of brown sugar, 1 tablespoon of sugar, 1 tablespoon of salt, garlic and ginger into slices and put them on a plate for later use.

5. Wash the wok, pour balsamic vinegar, sugar, brown sugar and green onion and ginger slices into the wok, boil the vinegar over high heat, and then turn it to low heat and boil for 3 minutes, let the water vapor evaporate, and then move the first source to cool the boiled balsamic vinegar.

6. Take a large-mouth bottle of pickled vegetables, clean it, put the radish strips that control the dry moisture into the bottle, then pour the cooled balsamic vinegar into the bottle, and stir well with chopsticks. The amount of balsamic vinegar should be submerged over the radish strips, and it is better to marinate the radish strips.

7. Put the lid on the bottle and place it in a cool and dry place to marinate.

8. After a week, the radish strips are pickled, and they are picked out with chopsticks and placed in a pickle bowl, and they are ready to enjoy.

Second, pickled green radish method two.

1. Remove the sediment from the green radish and rinse it well.

2. Cut off the head and tail of the radish and cut it into long strips, or whatever it looks like, the size can be. However, if it is smaller, it will be easier to absorb the flavor if the salt is added quickly.

3. Put the cut radish strips on a plate, sprinkle with salt, mix well, and marinate for a day.

4. Mix the rice vinegar sauce and add Sichuan pepper and chili pepper. Drain the water from the pickled radish, dry the radish strips, and put them in the prepared juice.

5. After the radish is flavored, you can take it out, pour some dark soy sauce and sesame oil, and mix it.

6. Take as much as you eat before meals. Green radish pickles are also very popular.

3. Tips.

Although pickled green radish pickles are delicious, they are pickled products after all, so you should control your intake.

8. Add sugar to light soy sauce, adjust the amount of sugar according to your own taste, add radish and mix well and seal and soak for 3 days before eating10. Mix carefully, put it in a sealed jar or sealed bag, and take it with food.

How do you pickle green radish to taste good? Green radish is relatively green, often not ripe to be harvested, but it can also be used for pickling, pickled radish for a long time and appetizing, how to pickle radish delicious? What are the ways to eat green radish?

How do you pickle green radish to taste good?

To marinate green radish, you need to prepare 500 grams of radish, 1 teaspoon of salt, a tablespoon of spicy bean paste, 1 tablespoon of white vinegar, and a tablespoon of white sugar. After the radish is brushed and cleaned, first cut into thick round slices, and then cut the round slices horizontally and vertically into small fan-shaped slices. Add salt carefully and mix evenly and marinate for 1 hour, and the radish will produce a lot of water.

Gently knead the pickled radish slices with your hands, pour out the kneaded radish juice, rinse with cold boiled water and squeeze out the water, add spicy bean paste, white vinegar and white sugar and mix well.

The radish mixed with seasoning can be eaten by marinating it for 2-3 hours, but it can be eaten overnight or for another 1-2 days, which will be more flavorful and tasteful. The pickled radish is fully brushed and does not need to be peeled, and the taste with the skin is good. It's easier to absorb the flavor when the radish is thinly sliced, but it should not be too thin, and if it is too thin, it will not be crispy after dehydrating it with salt.

Don't make too much of this pickled radish at a time, that is, pickle and eat, if you don't finish it, put it in a clean glass bottle or crisper box, and store it in the refrigerator. Eating pickled products that are too salty is not good for your health, so you can reduce the amount of salt if you make it yourself.

How to eat green radish.

Method. 1. Dry-fried green radish balls.

Ingredients: 1 green radish, 200 grams of flour.

Excipients: 2 eggs.

Seasoning: appropriate amount of salt, 1 piece of ginger, 2 white green onions, appropriate amount of thirteen spices, and appropriate amount of late oil in the planting section.

Method: 1. Wash the fresh green radish, rub the radish into shreds with a rubber, and chop the shredded radish with a knife, which does not need to be too broken. Finely chop the green onions.

2. Put diced radish and chopped green onion into a basin, add a spoonful of salt and mix well and marinate for about 10 minutes, a lot of water will be pickled, and the excess water of the radish will be squeezed out by hand.

3. Chop the ginger into minced pieces, squeeze the diced radish, eggs, salt, thirteen spices, and flour into the basin and mix well, and the radish can be formed into a ball.

4. Boil the oil pan until it is 6 hot.

5. Grab the radish filling with one hand, pinch it into a fist, and squeeze the filling out of the ball-shaped shape from the tiger's mouth.

6. Add the balls and fry them slowly over medium heat until the surface is golden brown.

Material. Lean pork, potatoes, green onions, ginger, spices.

Method. 1. Clean the meat and cut it into large pieces.

2. Remove the skin of the potatoes and wash them, cut them into small pieces (soak them in clean water, in order not to blacken) 3. After they are ready, you can start the pot, put in an appropriate amount of oil and heat them, and stir-fry them with green onions, ginger and star anise to bring out the fragrance. Noisy side.

4. After stir-frying, put the cut meat into the pot and stir-fry, add a little cooking wine and continue to stir-fry until it is fragrant.

5. Also put in the most important seasonings: dark soy sauce and light soy sauce.

6. And put in a little oyster sauce (the meat color is beautiful in this way) 7. Put in an appropriate amount of rock sugar, of course, some people may not have rock sugar at home, you can also use white sugar instead.

8. Finally, pour in boiling water.

9. Cover and simmer over medium-low heat for about 20 minutes.

10. Finally, put in the potatoes cut into small pieces, boil, simmer for 10 minutes on low heat until the potatoes are soft and rotten, add salt and chicken essence to taste, and then serve on a plate.

How to make pickled radish.

1.First of all, we prepare an appropriate amount of peanuts, soak them in water for more than 2 hours, a green radish, and use a steel wool ball to brush the mud and sand on the radish skin, and the radish is pickled with the skin to eat more crisp.

2.Then break the radish into several halves, cut the radish into slices and put it in a basin, add 30 grams of salt, grasp it with your hands and marinate it for an hour to kill the water in the radish.

3.Then put the soaked peanuts into the pot and boil them, about 3 minutes to cook, don't cook for too long, the peanuts are easy to become soft and not crisp to eat.

4.Prepare a small bowl and add a few bay leaves, two cinnamon leaves, two star anise, a pinch of green peppercorns, and a few dried chilies.

5.After the pot is hot, pour the spices into it and stir-fry over low heat for a while, pay attention to the low heat, if the fire is too big, it is easy to fry the spices, add 20 grams of light soy sauce and 20 grams of balsamic vinegar after smelling the fragrance of the material, then pour in an appropriate amount of water and put a few grains of rock sugar, add a little dark soy sauce to stir the color evenly, turn to low heat and boil for 3 minutes after the fire boils, boil out the fragrance of the sauce, and then pour out the marinade and put it aside to cool for later use.

5.Prepare a handful of millet peppers, wash them and cut them into sections with an oblique knife, cut the garlic into slices, and cut the ginger into diamond-shaped slices and put them together for later use.

6.At this time, the radish is also pickled, we drain out the water inside, put the radish into the cotton cloth, and squeeze out the radish juice inside, so that the radish is easier to absorb the juice and taste.

7.Then put the radish slices into the basin, pour in ginger and garlic, millet pepper and peanuts, fully grasp it with your hands, seal and marinate it with plastic wrap for 24 hours before eating, turn the radish over during the pickling period, so that the taste is more uniform, if you want to store it for a long time, you can pour some high liquor in it, if you do it in summer, it is best to keep it in the refrigerator to avoid spoilage.

Technical Points:1The radish must be fully marinated with water, so that the water will not come out when marinating, and it is easier to absorb the juice and taste.

2.After soaking the peanuts for 2 hours, cook them for two or three minutes, don't cook them for too long, otherwise they won't be crisp enough.