How to pickle green radish, how to marinate the whole green radish

First, the practice of pickling green radish.

1. One medium-horizontal size green radish, washed, peeled and reserved.

2. Cut the peeled green radish into strips one centimeter wide and 4 centimeters or less.

3. Put the chopped dried radish into a large basin, put in such a soup spoon, and a teaspoon of salt.

4. 1 teaspoon of sugar.

5. Three tablespoons of white rice vinegar.

Since I love to eat ingredients with strange flavors, if I hate them, I can put a teaspoon, stir them, and marinate them overnight, and then eat them with white rice porridge the next morning. Very good indeed!

6. After two days of pickling, it will become like this, not good-looking, but delicious.

How to pickle green radish is delicious.

Second, the practice of pickling green radish two.

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

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

3. Put the dried radish that has killed the water and put it on the curtain to control the moisture until it wilts.

4. Cut 1 tablespoon of old brown sugar, 1 tablespoon of white sugar, 1 tablespoon of salt, garlic and ginger and put it on a plate for reservation.

5. Clean the wok, then pour rice vinegar, white sugar, old brown sugar and ginger and garlic slices into the wok, boil the large candle vinegar, and then adjust to a simmer and simmer for 3 minutes to let the water vapor.

Volatilize it, then remove the open flame and let the boiled rice vinegar cool.

After you clean the radish, you can put it in a small closed jar, add a certain amount of brine to it, and then salt, vinegar, and sugar are more delicious.

Ingredients: 10 kg of green radish, 2 taels of salt, a little light soy sauce, a little dark soy sauce, a little thirteen spices, 5 star anise, 5 dried chilies, a little salad oil, a little sugar.

Steps: 1. Wash the radish and cut off the head and tail. Finch teasing.

2. Change the radish to a knife.

3. Dry the cleaned radish for about two days (seven or eight percent dry).

4. Add raw and old soy sauce, dark soy sauce (if you don't like dark color, you don't need to add it), thirteen spices, star anise, dried chili peppers (don't eat spicy), salad oil, sugar, etc. (the quantity is added according to your own taste). Steam for 30 minutes.

5. After the finished product is cooled, it is bottled and stored in a cool place, which can be stored for a long time and is crisp.

1. Ingredients: green radish, garlic, chili. Seasoning:

White sugar, light soy sauce, dark soy sauce, rice vinegar, aged vinegar. Prepare 200 grams of green radish, try to keep the skin of the radish, it is crisp when there is a 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.

It is found that every winter, many people choose to pickle some green radish. If you want to swallow good green radish, first of all, we have to choose fresh green radish, and we must also prepare a lot of ingredients. For example, we need to prepare enough salt, sugar and vinegar.

There are also some chili peppers and other condiments that are essential. <>

First of all, we need to cut the green radish into strips, and then clean the green radish, we need to pay attention to the fact that we must remove the radish skin in advance, so that the overall taste will be better. After we clean the radish, we put the radish in a larger pot and add an appropriate amount of salt to pickle, which is mainly to kill the excess water in the radish. Next, after the water of the radish is pickled, we can choose to pull the radish, wash it again, drain the water is best to use kitchen paper to dry the water, and then choose to pluck the radish when the weather is better and put it under the sun for exposure.

When we find that the radish has been dried, we can put it in an airtight jar, and then add pickled pepper water and dried chili peppers to pickle. <>

When marinating, you must not choose to open it often, if too much air enters, it is also likely to cause the overall taste to change, not so delicious. There is also the sealed jar you use must not have any water or oil, otherwise it is easy to deteriorate, generally like this kind of pickles, it is not recommended that you eat too much, because there will be nitrite content in it, which can easily cause some damage to our body. <>

The pickling method of green radish is also very simple, and I like it very much, and it is also very good to eat white porridge in winter, with some green radish. The pickling method, everyone already knows, you can start making it yourself, the pickling method is different in each place, you can also choose according to your own preferences.

First of all, after cleaning the green radish, cut it into strips, then put it in the jar, add a lot of salt, and marinate for a month.

I think the most important thing to marinate the green radish is to add more vinegar, then add more garlic, and marinate it for a little longer.

First of all, the radish should be cut into slices, then dried for water, and finally the radish slices should be marinated in salted water.

01 First of all, we need to select an appropriate amount of fresh green radish with a better product, first wash the soil on the outside of the radish, and then wash it and remove the head and tail with a knife for later use.

02 Cut the green radish from the middle and divide it into two, then cut all the green radish into thin strips, do not cut it in the middle, two or three silk together, so that the cut is for the convenience of drying, tie a rope on the outside, hang the cut radish strips on the rope, and it can be dried for later use.

03 Take the air-dried green radish strips off the rope one by one, take them home and store them, soak them in warm water before they are ready to eat, put an appropriate amount of salt, put hot oil on the chili noodles, add vinegar and sesame oil and mix well, but eat as much as you want, don't soak too much at once.

04 You can also don't dry too much, take the semi-dried green radish strips and sprinkle them with an appropriate amount of salt, dried chili noodles and five-spice powder, wear disposable gloves, grasp it well with your hands, and mix it directly, you can also eat it directly when you eat, or you can add vinegar and soy sauce according to your taste.