Tips on how to make pickled radish, tips on how to make authentic radish

Ingredients: 2000 grams of white radish. Excipients: 500 grams of leeks, 250 grams of salt, 100 grams of chili powder, 150 grams of sugar, 1 onion, 2 garlic.

Steps: 1. Wash and drain the radish for later use.

2. Cut the radish into thick strips and put it in a clean basin without oil and water.

3. Add salt and mix well and marinate for one hour.

4. Finely chop the garlic and set aside.

5. Finely chop the onion and set aside.

6. Cut the leeks into sections for later use.

7. Pour out the water from the pickled radish, add the chopped garlic, onion and leeks and mix well.

8. Add sugar and mix well.

9. Add chili powder and mix well.

10. After mixing well, put it in a cool place and turn it twice a day, and there will be a sour taste after 7 days.

11. Finished product drawing:

Ingredients. Radish, salt, sugar, thirteen spices, white sesame seeds, paprika.

How to make it: 1. First of all, when we choose radish, we should choose this kind of green-skinned radish, the price of this kind of radish is relatively cheap, we are 3 cents a pound, usually you can also stir-fry, stew, croquettes, more water and good taste, make it more crisp to eat, 2, cut the radish into thin thick slices, about 1 cm or so, and then cut it into long strips, the thickness can be based on the thickness of your fingers, it is not recommended to cut too fine, because in the later drying process of the radish will shrink and become thinner, too fine will affect the taste, 3, Find a ventilated and sunny place to spread out the radish, be sure to have a thin layer, so that the drying time can be shortened, and the interval between about three or four hours will be to turn it over for him, so that it dries faster.

4. When eating, put it in a large basin and wash off the dust on the surface with water, so that the radish can absorb water again and soften, so that the radish will taste more crisp.

5. After washing, take it to a sunny and ventilated place again to dry it again to remove the moisture, this time it will not take too long, and the moisture on the surface can be seasoned by drying.

6. Add an appropriate amount of chili noodles, five-spice powder or thirteen spices, sugar, a little more, an appropriate amount of salt, plus some white sesame seeds, you can also adjust the ingredients according to your own taste, or you can add light soy sauce balsamic vinegar. Anyway, if you like it, it's fine.

7. After the seasoning is ready, it is recommended that you wear gloves and rub vigorously, knead the flavor of the seasoning into the radish, and finally knead it into such an effect. In this way, the mixed radish can be eaten directly, and it tastes spicy, delicious, chewy and crispy.

【Secret pickled radish】

Prepare ingredients: 1000 grams of white radish, appropriate amount of garlic, appropriate amount of chili pepper, 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of sugar.

Steps: 1. To make pickled radish slices, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water and remove the head and tail, and then cut it from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the board and cut it into a clip blade as shown in the figure, the so-called clip blade is that the first two knives are not cut off, and the third knife is cut off, the advantage of this is that the radish can be more flavorful, and the taste is more crisp.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the radish slices for water control. 5. Prepare 50 grams of garlic and cut them into garlic slices, wash and cut 50 grams of Thai peppers into small pieces.

6. Prepare a clean basin, add 300 grams of soy sauce, 300 grams of Shanxi aged vinegar, 150 grams of white sugar and 150 grams of purified water to the basin, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture to control the moisture, stir evenly with chopsticks, so that the juice does not pass the radish slices, cover the lid, and put it in the refrigerator for 24 hours before eating.

1. You need to wash the radish, then remove the head and tail and cut it into thick round slices, and then cut the round slices into strips connected together, and smear each slice with salt, the salt must be spread more evenly, but not too much.

Pickling for one night can force out the water in the radish, and then put it in a ventilated place, preferably in a sunny place to dry, so that the pickled radish will be crispy, and the taste will be very good, and then cut the dried radish into your favorite size, and add an appropriate amount of chili powder, pepper powder and five-spice powder according to your taste.

Then put on gloves, rub vigorously, this step is to better taste, then pour an appropriate amount of light soy sauce into it, improve the taste, and finally drop in an appropriate amount of liquor, which can increase the flavor and keep fresh, cut some chopped green onions in it, heat it with hot oil, and then stir evenly, put it in the fresh-keeping box, and refrigerate it in the refrigerator overnight to eat.

Hello answer, I have seen your question and am sorting out the answer, please wait for a while Hello, I have seen your question and am sorting out the answer, please wait for a while When pickling radish strips, you need to prepare fresh white radish and an appropriate amount of white vinegar and edible salt, in addition to chili pepper and sugar, and then prepare a clean glass bottle.

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.

5,000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Pickled radish. Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil the silver, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

Instant spicy pickled dried radish.

Ingredients: 5000 grams of fresh radish washed, cut into little finger thickness, dried radish for later use.

Excipients: 100 grams of oil, 50 grams of chili noodles, 25 grams of sesame pepper noodles, 50 grams of sesame seeds, 100 grams of sugar god noisy feast, 150 grams of salt, 250 grams of vinegar, 1 package of stewed meat, a little ginger, a little monosodium glutamate, 2000 grams of water.

Production method: Wash the dried radish with warm water, pour it into a pot after controlling the water, and put pepper noodles and sesame seeds on it for later use; Put the wok on the fire, pour in the oil, the fire is not too big, when the oil is hot, put in the chili noodles and stir, pour in the water after the slight discoloration, add the stewed meat, boil over high heat, add sugar and salt after the flavor, put in the appropriate amount of monosodium glutamate when turning off the heat, and then pour the soup on the washed dried radish while it is hot, and stir well. Ready to eat the next day.

Radish to the farmhouse in the field of self-produced red radish is the best, as far as the area of Hong'an is concerned, the radish of Hujiahe near the county seat is the most famous, because the radish of Hujiahe is all red skin and white heart, and all the same color is only the size of a child's fist, very uniform, what is more rare is that the radish of Hujiahe is close to the water river, so the radish produced is watery, sweet and crisp, almost can be eaten as a fruit of Naring, when the radish is cut with a knife, there is a very tight feeling, a knife down, it "snaps" to break, And the radish is very heavy and heavy, and the soup stewed with it is fragrant and sweet, and it also has the taste of powder. Pickled with this kind of radish, generally cut into strips or shreds, shredded before, because shredded radish for a long time to eat, most of them are cut into strips or diced, after cutting, choose a sunny day to dry for a few days, and then salt, with peppers, ginger, garlic and other condiments, with a round stone to press them to the base which tightly, half a month later can open the altar to eat, this pickled radish chewed up "staggering" sound, the people who chew it are relishing, even the people listening next to them are also tongue-in-cheek, The old generals and chiefs of Hong'an nationality in Beijing, Shanghai and other big cities all like the pickled vegetables of their hometowns, and when the leaders of Hong'an visit them, they do not need high-end gifts, as long as they bring these pickled foods from their hometowns, they will be overjoyed. Once with the county special class to Xiaoshan inspection, Xiaoshan specially gave us a pickled radish produced in Xiaoshan, their product promotion work is really in place, introduced that Xiaoshan's pickled radish has been applied in major airlines, how delicious it is, when I brought it to my family and relatives and friends to taste, they all said that it is not as good as our self-fighting slow code pickled radish has a taste.

Each vegetable has its own unique season, and eating seasonal vegetables often helps our body. As the saying goes: "Eat radish in winter and ginger in summer".

After the autumn equinox, the radish in the vegetable market gradually increased, and it became cheaper and cheaper, from the original two or three yuan a pound to the current 1 yuan a pound, I remember last year when the radish was the cheapest a few cents a pound, very cost-effective.

And there are many ways to eat radish, whether it is stir-fried vegetables or stewed soups, you can use radish. When we occasionally go to the hotel to eat, we will also encounter the small pickles provided by the hotel, one of which is pickled radish, the radish slices are crisp, sweet and sour taste, very appetizing, especially shouting stool Kai is the most suitable to eat some appetizers in the morning. But I can't make the crisp and delicious taste of a restaurant at home.

So how are the radishes pickled in the restaurant? How to make this crisp taste, Xiao Dong specially consulted a friend who is a chef, and the friend said that the radish made by mastering a few tips is sweet and sour, and it is very delicious. Why are restaurant pickled radishes so delicious?

It turns out that the secret is here, crisp and flavorful, and simple.

Pickled radish] Ingredients: radish, garlic, ginger, green chili, red chili, salt, sugar, light soy sauce, dark soy sauce, aged vinegar.

Specific production steps]:

First: First clean the radish, dig out the problematic parts on the surface, remove the head and tail, then divide the radish into 4, then cut it into thin slices and put it in a pot.

Second: Put 2 tablespoons of salt and a spoonful of sugar in a basin, stir well, so that the surface of the radish is evenly stained with salt, stir the water, and marinate for about 15-30 minutes.

Third: Cut the prepared garlic into slices, cut the ginger into slices, remove the head and seeds of the green and red peppers, cut them into thin slices, and put them in a pot for later use.

Fourth: After the radish is well hydrated, remove the excess water, find a pair of clean waterless and oil-free chopsticks and put the radish into the basin, then pour in the chopped green and red peppers, ginger, garlic, and then put 2 spoons of salt, a spoonful of sugar, an appropriate amount of light soy sauce, a few drops of dark soy sauce, an appropriate amount of vinegar, and stir well.

If you want to add more flavor, you can put the pickled radish in the refrigerator and refrigerate it for 24 hours, so that when you eat it again, it will be more flavorful, and the radish will be sweet and sour, crisp, and very delicious.

Cooking tips for pickled radish]:

1) Wash the radish and the prepared side dish and dry it, or wipe the surface moisture with kitchen paper, so that there is no raw water and the radish is not easy to spoil.

Now that it's the season of turnips, the radishes in the vegetable market are getting cheaper and cheaper, so you might as well buy some and go home to make your own pickles, which are refreshing and delicious, and there are no additives, so it tastes very healthy and delicious.

Summary. Method of pickling radish: Ingredients: radish 1 millet spicy 5 or 6 sugars 3 spoons of salt 1 spoon of vinegar Appropriate amount.

How to pickle radish.

Method of pickling radish: Ingredients: radish 1 millet spicy 5 or 6 sugars 3 spoons of salt 1 spoon of vinegar Appropriate amount.

Method Step 1: Wash a white radish and cut it into slices. If you are not in a hurry to eat, you can cut it into strips or cubes. 2 millet spicy, wash and chop.

Millet spicy is particularly spicy, which can be increased or decreased according to the degree of personal acceptance of spicy, and we are more able to eat spicy. 3Put the white radish slices in a bowl, pour in the white sugar, and stir well. 4Add a spoonful of salt and stir well.

Pickled radish is a flavorful side dish. The trick is to grasp the marinating time and the selection of ingredients, and the pickling technique is also very important. Pickled radishes should wait until after the frost falls, and the pickled radishes at this time have no bitter taste and will not be hollow.