How to make pickled radish sticks, how to make pickled radish sticks

Pickled radish strips can be made in the following ways:Peel off the roots of the radish, wash it, cut it into strips 5 cm long and 1 cm square, and dry it until it is 80% dry.

Wash off the dust on the dried radish strips with boiling water and drain the water.

Add refined salt, pepper, Sichuan pepper powder, a little sugar, ginger powder, light soy sauce and marinate for 2 days.

Heat the oil and pour it on the sesame pepper noodles, mix it on the radish strips that have been marinated for 2 days, and you can do it.

Preparation of pickled radish.

First of all, to make pickled radish, you need to prepare the ingredients, prepare radish, chili, light soy sauce, dark soy sauce, vinegar, and salt.

Sugar. Wash the radish, then cut it into slices and place it in a container. Sprinkle the radish with salt, be sure to mix evenly, and after marinating for two hours, discard the water that oozes out of the radish.

Then add sugar and stir well, add the amount according to the radish you have prepared, then add chili, light soy sauce and dark soy sauce to put in, and then finally add vinegar to stir well. He can eat it after no more than three or four days, and he can stir it many times halfway, and he must use clean chopsticks, not used chopsticks to avoid spoilage.

Can you use vinegar for pickled radish.

Vinegar can be used, and vinegar must be used. It is precisely because of the addition of vinegar that the taste is very sweet and sour, and it can have an anti-greasy effect on the stomach. Vinegar must be added to pickled radish, because vinegar can not only play a role in softening blood vessels, but also have a certain seasoning effect on dishes.

It is precisely because of the addition of vinegar that it can be more delicious, more delicious and more attractive, so you must put vinegar for seasoning, pickled radish without vinegar is simply not possible, and it will not even have a good effect, and the taste will be unsatisfactory.

How to pickle dried radish.

Delicious and crispy. First of all, be sure to clean the white radish, then dry it, remove the water, be sure to cut the radish, and then cut the radish into strips or slices. Then put the radish in boiling water and blanch it, so that you can remove the bitterness and the taste of the radish itself, and then put it in a relatively clean, no oil container, and then put in edible salt and sugar for a long time to pickle, you can choose to take a relatively clean weight to press, or put a basin of water on it, and then the bitter taste of the radish comes out, and then about four hours later, the radish is taken out.

If you want to take out the pickled radish and dry it almost half-dry, then prepare the pickled soup. Put the light soy sauce, vinegar, soy sauce, and sugar in a small basin, then turn the heat to low, melt the sugar, and then cool it. Then dry the radish skin and put it in a container without oil, and then pour in the juice, be sure to exceed the radish, and wait for about half a month before eating.

Can you keep pickled dried radish in the refrigerator.

Dried radish is to try not to leave it for too long, because if it is left for too long, it will produce more bacteria, which may have a certain small impact on the body. It also affects the taste of pickled radish, which may not be particularly fresh. Secondly, if you put it in the refrigerator and refrigerate it, it will absorb the water of the radish, so it is not particularly delicious when eaten.

Try to choose the best to eat freshly, so that not only the nutrition is richer, but also the taste is more delicious, if the radish can be placed in a cool place, you must pay attention to the degree of sealing, so that it can be stored for a long time, and the refrigerator refrigerator can ensure that the food is not destroyed, nutrients exist, but that may affect the taste, but also increase the breeding of bacteria, so try not to put it in the refrigerator.

Secret pickled radish strips.

Prepare ingredients: 2 white radishes 1500 grams, 30 grams of millet spicy, 40 grams of pickled pepper + half a bowl of pickled pepper water, 100 grams of white vinegar, 150 grams of sugar, 20 grams of salt, cold boiled water.

Steps: 1. First of all, we will cut off the head and tail of the washed white radish, and then, cut the radish into three sections.

2. Cut each radish into thick slices, and then cut the thick slices into strips.

3. After cutting, put it into a bowl, add two spoons of salt, and then stir well to kill the excess water in the radish and remove the raw and astringent taste in the radish. The white radish must kill the water thoroughly, at least for more than 1 hour.

4. Next, prepare millet spicy, pickled peppers, cut them into rings, pickled peppers and pickled pepper water are the soul partners for making pickled pepper radish strips, which are essential. You can add or subtract according to your taste.

5. Okay, when the time comes, let's take a look, the radish just now has been pickled with a lot of water, and we will pour it out.

6. Wash the radish several times to remove the pungent smell of the radish, and then drain the water for later use.

7. Then pour the dry radish strips into the bowl, pour in the pickled pepper water, then pour in the cut millet pepper and pickled pepper, add 2 grams of salt, 150 grams of sugar, and then add 100 grams of white vinegar, stir well, and then pour in the cool boiled, and the water is not over the radish.

Finally, we cover it with another layer of plastic wrap and marinate it like this for two hours before eating. Of course, the longer you marinate, the more flavorful it becomes. The pickled radish is sweet and sour, very crispy, particularly delicious, and very simple and convenient to make.

Tips: 1. The white radish must be thoroughly water-killing, and it should be washed several times after killing the water to remove the spicy taste.

2. The proportion of the sauce must be mastered, 2 grams of salt, 100 grams of rice vinegar, 150 sugar, and radish strips marinated in cold boiled water.

3. The sauce of this pickled pepper pickled radish strip can be used twice repeatedly.

Pickled radish is a common appetizer made from common white radish. Although white radish ** is cheap, it has a unique charm when made into pickled food. Because many people have no appetite in summer, they use some pickled radish to appetize, and if it is accompanied by a bowl of white porridge, it is simply a must-have delicacy in summer.

So, what is the method of pickling white radish strips?

Ingredients: Appropriate amount of white radish, appropriate amount of plum, appropriate amount of white vinegar, appropriate amount of sugar, appropriate amount of light soy sauce.

Steps: 1.Collection: Half a white radish, sugar, white vinegar, light soy sauce, six or seven plums.

2.Wash the skin of the white radish, dry it and cut it into strips. (If you are in a hurry to eat, you can cut it into thin or thin slices).

3.Put the cut radish strips into a clean container without oil and water, spread a layer of radish strips and sprinkle a layer of sugar, the amount of sugar is estimated to be fifty or sixty grams to the naked eye. Dip each slice of radish with sugar and put in the plum.

4.After all the radish strips were sprinkled with sugar, I poured in white vinegar, and poured more than four caps with the white vinegar bottle cap. (If you are afraid that it may be too sour, you can put some first, taste the juice the next day, and add some if you feel that it is not sour enough).

5.After the radish is pickled with water, there is no need to pour out the water, pour it into the light soy sauce, it does not need too much, the amount is enough when stir-frying, and then the lid is gently shaken from side to side to make the juice even, and put it in the refrigerator to refrigerate.

6.The next day, taste the sweetness and acidity of the juice, according to your own taste, if it is not sweet and sour, you can add some sugar and white vinegar appropriately, and you can eat it the next day (but a little spicy taste of radish), and it tastes better after two or three days.

Tips for how to pickle radish strips.

Choose a container that can be sealed or with a lid, preferably glass or ceramic.

It is best to use boiling water to blanch for two seconds to take it out, because I feel that I don't feel at ease when I eat candied fruits now, and I don't mind if I don't mind.

Try to put the plum as close to the bottom of the container as possible, and the juice of the radish can better soak the sweet and sour taste of the plum.

During the refrigeration process, take clean chopsticks every day and turn over the top and bottom radish strips to make it easier to absorb the flavor evenly, because the juice is at the bottom.

After two or three days, the spicy taste of the radish has completely disappeared, and the sweet and sour has penetrated the inside and outside of the radish, which is extremely appetizing and refreshing.

The above is an introduction to the practice of pickled white radish strips, if you are interested, you can try to make some at home, the above methods are simple and easy to learn, I believe you can learn by taking a look. In the summer, a plate of pickled white radish strips on the table is sure to whet your appetite and help your stomach digest, so why not?

Spicy radish strips and pickles

Ingredients: 2 radish, half an apple, 2 tablespoons of fine chili noodles, 2 tablespoons of coarse chili powder, appropriate amount of salt, 1 piece of ginger, 1 head of garlic, 1 tablespoon of sugar

1.Wash the green radish, cut off the head and tail, and the part with a mud pit, and cut it with a knife, so that the radish does not need to be peeled.

2.Cut the radish into large slices 1 cm thick by the length, and then cut the radish slices into 1 cm thick strips, connecting the heads without cutting them off. Cut all the turnips.

3.Put the radish in a pot, sprinkle in 2 tablespoons of salt, sprinkle the salt evenly, sprinkle salt on each piece of radish, marinate for 4-5 hours, and marinate part of the radish water.

4.After marinating to the time, hang the radish in the sun or dry it in a ventilated place to wilt.

5.Here's the sauce for the pickled radish: peel and mince the apples, mince the ginger, mince the garlic.

6.Put the fine chili noodles and coarse chili powder in a bowl, pour in half a bowl of boiling water, stir the chili peppers well, and blanch the chili peppers with boiling water to remove the taste of raw chili peppers.

7.After the chili pepper is cooled, add minced apples, minced ginger, minced garlic, then add sugar, salt, taste the saltiness of the radish pickled before putting it. Stir the sauce well and leave it for about 1 hour to allow the flavors of the sauce to blend together.

8.Wash the pickled radish in cool boiled water, clean the radish with your hands, put the radish into the sauce one by one, and spread the sauce evenly.

9.Put the radish into the container one by one, stack it layer by layer, pour the remaining sauce into the top, cover it, put it in the refrigerator for refrigeration, put it overnight, and you can eat it the next day, it is fragrant, spicy and crispy, and the radish strips and pickles are ready for appetizing rice.

The restaurant used to do this to pickle radishes, no wonder it tastes so delicious!

Sweet and sour pickled radish You have to collect this method.

Teach you a little way to pickle radish strips.

Pickled shredded radish. Ingredients: 1 radish, 1 small handful of peppercorns.

Step 1: When selecting radish, you should choose fresh, insect-free radish, and hold it heavy in your hand, such radish has sufficient moisture and freshness, rinse it with water, and wipe off the water with kitchen paper.

Step 2: After cleaning the radish, cut off the roots and whiskers of the radish with a knife, and cut off the parts with pits, and rub them into thin wires with a silk grater.

Step 3: Add an appropriate amount of oil to the wok, add 1 small handful of Sichuan pepper after the oil is hot, burst the fragrance, and use a strainer to remove the Sichuan pepper and throw it away.

Step 4: Add the shredded radish to the pot and stir-fry for about 1 minute, the shredded radish does not need to be completely cooked.

Step 5: Find a container with a lid, add the fried shredded radish to the jar while it is hot, compact it with a spoon to extend the storage time, cover the lid, and put it in the refrigerator for 12 hours after the shredded radish in the jar is completely cool, do not open the jar during this period.

Step 6: After the radish is marinated, take some and put it in a bowl, cut the green and red peppers into rings and put them in the shredded radish.

Step 7: Add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, an appropriate amount of salt, sugar and chicken essence to a small bowl, stir well, pour into the shredded radish, and the spicy and delicious pickled shredded radish is ready.

Shredded radish will be crisp after marinating for at least 12 hours, you can take it with you, crisp and delicious, crunchy, when eating, use chili oil, light soy sauce, balsamic vinegar, sesame oil, salt and chicken essence and other seasonings to adjust the sauce, what taste is your own, simple mix is delicious. Shredded radish is not salted during the pickling process, so there is no need to worry about eating side dishes that have been pickled for a long time is not good for your health.

Here's how to make pickled radish strips:

Ingredients: 3 radish, 1 bowl of peanuts, salt, ginger, dried chili, green and red peppers, soy sauce, Sichuan pepper, star anise, cinnamon, 1 tablespoon of sugar.

1. Clean 3 radishes with hail and remove the head and tail, then cut them into long strips, put them in a large basin, add about 160 grams of salt (3 radishes are about 3 catties), mix them with your hands until the salt melts, and set aside to marinate for 1 hour.

2. Wash 1 bowl of peanuts and pour them into clean water to soak for 1 hour, when the peanuts are slightly white, take them out and put them in the pot, add enough water, boil over medium and low heat and cook for about 25 minutes.

3. Prepare some ginger slices, green and red pepper pieces, and dried red pepper segments for later use.

4. Pour in 1 bowl of light soy sauce, 1 bowl of extremely fresh, 1 bowl of water (the ratio of water, light soy sauce and extremely fresh is 1:1:1, and the dosage is determined according to the amount of pickled radish), then add ginger slices, dried red pepper segments, Sichuan pepper, star anise, cinnamon, 1 tablespoon of sugar, turn off the heat after boiling, put it in a large bowl and let it cool naturally.

We used two bowls of soy sauce, and I modified it a little bit and replaced it with a bowl of light soy sauce and a bowl of extremely umami, which was more delicious and less salty. ）

5. After the radish strips are pickled, squeeze out the water, you can put it into the gauze to squeeze it more labor-saving, completely squeeze out the water and pour it into a large basin, then add green and red pepper pieces, cool peanuts, and finally pour in the cold juice, stir evenly and cover it with plastic wrap, put it for a day to eat, you can eat it if you can't finish it can be packed into a waterless and oil-free jar and seal it, and then put it in the refrigerator to refrigerate, use a clean and oil-free chopsticks to clip a plate when eating, and eat it when you drink Peifan porridge and eat noodles, which is particularly refreshing!