Spiced radish strips are crispy and spicy and appetizing, how to marinate them yourself?

Add 500 ml of water to the pot, put the peppercorns, bay leaves.

Bring 15g of salt to a boil in a pot, after about 5 minutes, turn off the heat, then pour out to cool and set aside. Put a few spoonfuls of sugar (decide how much sugar you want to taste), millet spicy, ginger and garlic. Then pour in an appropriate amount of purified water and put in the good radish.

It can be marinated for 5 hours, and in summer it can be put in the refrigerator to be chilled, and the flavor monosodium glutamate.

Crumb. Put the drained white radish slices. Cover with plastic wrap.

It can be eaten after two hours. If you do more. It can be put in the crisper. It won't go bad for a few days, and thirty grams of salt will melt. Add an appropriate amount of millet pepper.

If you like spicy food, you can put more), pour it into a basin and stir evenly, then put it in a container of pickles, pour a little white wine on top and seal it, and the sour, slightly spicy and appetizing pickled radish will be pickled after 12 hours. Yes, it tastes really delicious. Better, hope it helps.

Add white vinegar, kimchi salt, sugar, high liquor, tender ginger, millet spicy to the jar in turn, put it in a glass jar, pour in radish and chili pepper and add cool and white.

Or purified water, the water can be submerged in the radish, and then add salt, the ratio of salt to water is about 1:6 first salted, and the pickled water is poured out. Re-marinate with sugar.

Marinate and discard. Finally, use sugar, vinegar, light soy sauce, dried chili, Sichuan pepper, star anise pickled radish to complete the garlic, heart radish, carrot, white radish, pour out the water and dry the radish slightly. 100 ml of water and 60 grams of rock sugar are boiled and cooled, and the millet pepper is chopped and set aside; Mix the radish with millet pepper in sugar water, a tablespoon of soy sauce, a tablespoon of white vinegar and half a tablespoon of aged vinegar, mix well, and soak in the refrigerator for more than three hours in summer.

Wash the purchased radish first, and then cool and dry the water, be sure to dry it, you can dry it, you can not put it directly into the first step, the white radish does not need to peel after washing, cut it into radish strips with a knife, or radish slices, the thin slices are better to taste, put it in a basin, add some salt, don't add too much, and marinate it for 15 minutes after grasping it evenly with your hands, and inside the pickle jar. Then wash the millet spicy and let it dry. After drying, put it in the kimchi jar, add salt and soak for three days to eat!

Ingredients: White radish, some salt, appropriate amount of chili powder, appropriate amount of pepper, manufacturing process 1cut the radish into strips and marinate it with salt for half a day; 2.After pickling, the radish stalks are left to dry in the sun so that they are completely devoid of water, leaving 20 percent of water; 3.

Sprinkle paprika and pepper evenly over the dried radish, transfer to a special airtight container to marinate the kimchi and marinate in a cool place (preferably at a temperature below 10 degrees) for about half a month; 4.Pickle the dried radish in this way. To eat, take a small bowl, add soy sauce, vinegar and sesame oil and stir well.

It was great when drinking porridge. You can also use dried radishes for stirring. Fried meat, etc.

They are all delicious.

Pickling method of sweet and sour crispy radish:

1.Wash the long radish and cut it into thin slices, add 5 6 teaspoons of salt for the first time, marinate for about 30 minutes, and then pour off the pickled water).

2.Add 2 3 teaspoons of salt for the second time, marinate for at least 1 hour, and try the radish slices without spicy feeling, decant the water from the pickle again, and then squeeze the radish slices dry with your hands.

3.Mix all the ingredients in the marinade item in a bowl, pour into the radish slices that have been squeezed out of the bitter water, and stir well with a spoon.

4.Pour into a clean container (preferably in a well-sealed Lockbox) and place a crisper bag before closing the lid to enhance the seal.

5.Put it in the refrigerator with the box, and you can take it out and eat it the next day.

The flavor is best in two or three days.

6.After eating, the remaining marinade is boiled on the fire, cooled and then adjusted to your own taste, and then used again.

Prepare the ingredients, cut them and put them in the jar. Add chili, white vinegar and sugar to marinate and you're done.

Spiced dried radish, hand-in-hand to teach you to pickle at home, crispy and delicious, can be made all year round.

1. Dried radish refers to sun-dried radish, which is a unique flavor of easy-to-preserve dried vegetables loved by the domestic public.

3. Let's start with the ingredients you need:

6 kg of carrots, 30 grams of cinnamon, 50 grams of star anise, 400 grams of salt.

4. First cut off the two ends of the carrot, put it in water to clean it, put it in the sun to dry the water, cut the carrot into radish strips, put 400 grams of salt in the cut radish strips, and finally put in cinnamon and star anise and stir it again, place it in a cool place, marinate for 12 hours, and pickle out the radish water.

5. Put the pickled radish in the sun for about three days, dry the radish strips to remove 50% of the moisture, and leave the pickled radish water and star anise cinnamon for later use. Pour the radish water into the pot together with the cinnamon star anise, boil and skim off the foam, put the half-dried radish strips into the basin, and then pour in the boiling brine, which can make the dried radish more flavorful and sterilizing.

6. Soak the radish strips in brine for 12 hours, and then put them in the sun again for about 3 days, repeating 3 to 4 times. Put the dried radish in the brine for the last time, put 50 grams of sugar, 100 grams of high liquor, soak for 6 hours, and then dry the radish for about 3 days, discard the brine and star anise cinnamon.

7. Dried radish with half of the water, put it in a bottle, it will not be bad for a year, wash and soak for 30 minutes when eating, soak off the excess salt, and then mix in your favorite seasoning, very good for rice.

8. It is rich in vitamin B, and the iron content is higher than other foods except for goldenrod.

Spiced dried radish is a traditional famous dish, which is a crisp, salty and sweet home-cooked side dish made by using the five-spice method and pickled with fresh radish, salt and five-spice powder. How it works:

After buying the radish, remove the two ends, cut it into strips the thickness of a little finger, and start to dry. When the sun reaches the edge atrophy, retract.

Collect the dried radish and put it in a container (remember that there should be no oil in the container), add boiling water (the amount of water is not more than the dried radish), after about 15 seconds, empty the water, pour boiling water again, and after about 15 seconds, empty the water again. The purpose of this step is to remove the characteristic taste of radish.

Remove the scalded radish, control the moisture, put on gloves after cooling, add salt and five-spice powder, and start to massage the dried radish, so that each radish is covered with salt and five-spice powder.

Place the dried radish in an airtight container and marinate for a week. In this way, the dried radish is pickled, and when eating, take a little dried radish, add soy sauce, vinegar, and sesame oil and stir it to eat.

The method of pickling spiced radish is very simple. Dry the radish and add the five-spice powder. Put sugar and vinegar. Marinate for a while.

Dying five 1 fragrant radish - straight one can be, not fried.

Ingredients: 50 grams of white radish, 50 grams of carrots, 100 grams of pickled peppers.

Excipients: 5 grams of ginger, 5 grams of garlic, 2 grams of salt, 5 grams of sugar, 1 gram of sesame pepper, 10 grams of white vinegar.

1. Cut the white radish into strips and the carrot into strips.

2. Pour the white radish and carrot into the bowl, add salt and marinate for 20 minutes.

3. Put pickled pepper, white sugar, salt, sesame pepper and white vinegar in a bowl and stir well.

4. Add water, garlic slices, ginger slices, pour in radish, stir well, and wrap in plastic wrap.

5. Put it in the refrigerator for 3 days before eating.

6. Pickled radish finished product.

Ingredients for pickled radish sticks: salt, 4 green radish. Steps: 1. Wash the radish and cut it into small strips.

2. Find a ** and put it on a plate to dry without adding any seasoning.

3. Choose a good weather to dry.

4. Wash off dust with water.

5. Drain the water.

6. Put chili noodles, pepper noodles, salt, sugar, light soy sauce and vinegar in a pot.

7. Rub vigorously to taste.

8. Choose a clean glass bottle, and the radish will be delicious if it is compacted and placed for two days.

The above content refers to Encyclopedia - Pickled Radish Strips.

First of all, we clean the green radish, pickled radish, I prefer to use this green radish, it has enough moisture and tastes crisp and sweet, especially delicious.

The washed radish does not need to be peeled, the radish skin is also very nutritious, don't waste it, just cut off the radish tassels and roots, and then cut the radish into slices first, and then cut it into radish strips of about 1 cm.

2.Put the cut radish strips into the basin, add an appropriate amount of salt (about 30 grams of salt to a pound of radish), grab and mix for a while, grab until the salt melts, and then cover the lid and marinate for an hour or two, and marinate the water in the radish, which can not only remove the pungent taste and peculiar smell of the radish, but also make the pickled radish more crispy.

3.Take an appropriate amount of peanuts and put them in a pot first, add water that has not covered the peanuts and soak for 15 minutes. Then take out the peanuts and put them in the pot, add an appropriate amount of water and cook for about 20 minutes, cook the peanuts, remove them after cooking, drain the water and put them in the basin to cool naturally for later use.

Soak peanuts in advance and then cook, which is easier to cook and can shorten the time to cook peanuts.

Peanuts and radish are a perfect match, when we usually eat raw radish, we can also eat it with peanuts, which can not only neutralize the spicy taste of radish, but also taste very fragrant! Putting peanuts is the key to the deliciousness of pickled radish strips, and those who like to eat peanuts can put a little more, I usually put a lot of them.

4.Then start preparing the sauce for the pickled radish: add an appropriate amount of water, light soy sauce and flavor to the pot in a ratio of 1:

1:1, the amount of sauce should be over the radish strips. Then add an appropriate amount of ginger slices, dried chili peppers, Sichuan pepper, three or five star anise, a piece of cinnamon and two spoons of sugar, turn on high heat to boil the juice, and use a shovel to stir the sugar, then you can turn off the fire and pour it into a basin to cool.

Because salt is already added when pickling radish, the sauce should not be too salty, and an appropriate amount of water should be added, so that a lot of light soy sauce can be saved.

5.After the radish strips are marinated, squeeze out the water in them, then shake them off and put them in a basin, then put in the green and red peppers cut into pieces in advance, add the cool peanuts, and then pour in the completely cool sauce and stir evenly, the sauce must not pass the radish strips, and then put it in the refrigerator to refrigerate and marinate, generally marinated for one night and then you can eat, crispy and refreshing, fragrant and rice!

In order to keep it longer, we can put it in a water-free and oil-free glass jar, seal it and then put it in the refrigerator. Of course, it's best not to leave the pickled stuff for too long, after all, it's easy to make, and you can make it whenever you want to eat it, which is simple and fast.

Tutorial on how to make spiced dried radish:1. Scrape off the injured or dirty part of the skin of the small radish, remove the pedicle and overly long roots, wash and drain the skin. If you are using a large radish, cut it into 2 cm thick strips.

2. Stir salt into the radish, knead well and marinate for 2-3 hours.

3. Spread the pickled radish in a ventilated place to dry for 1-2 days, or dry it in a food dryer for about 8 hours until the surface is dry.

4. Fry the peppercorn noodles and five-spice powder in a pot without oil for a while, and then turn off the heat and let cool until the fragrance comes out.

5. Mix the fried peppercorn-shaped noodles and five-spice powder and sugar into the dried radish, and knead well.

6. Put the dried radish into a clean glass bottle and seal tightly. When it's cold, you can store it at room temperature, and if it's hot, you need to put it in the refrigerator and wait until the next day to eat. When eating, take out a part of it with a clean utensil, mix it with sesame oil or red oil.

Spiced dried radish is a traditional Han famous dish, using the five-spice method, with fresh radish, salt, cumin, licorice, cinnamon, cloves pickled into a crisp, salty, sweet home-cooked side dish.

Preparation of spiced dried radish.

1.Wash the radish and cut it into finger-thick strips;

2.Dry for a day or two until the moisture is basically dry;

3.Add an appropriate amount of salt to the dried radish, and then rub it repeatedly until the dried radish is soaked in salt and soft;

4.Add chili powder and five-spice powder to the dried radish and continue to knead repeatedly until the seasoning is even;

5.Put the kneaded dried radish in a closed container and marinate at room temperature for half a month;

6.When eating, soak it in balsamic vinegar and drip with sesame oil.

Ingredients: green radish, carrot.

Seasoning: salt, chili powder, five-spice noodles.

Method: 1. Cut green radish and carrot into strips and marinate with salt for half a day;

2. Put it in the sun to dry for a day;

3. Add chili powder and five-spice noodles to the dried radish and rub it repeatedly until the dried radish becomes soft;

4. Seal it with plastic wrap and marinate it at room temperature for half a month;

5. When eating, pour balsamic vinegar and soak it, and drip sesame oil.

Spiced dried radish.

Food raw materials 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of peppercorns and ingredients.

Food method 1, remove the roots of the radish and cut the top and wash it, cut it from it, put it in a clean tank, add coarse salt and water, the water should be flooded over the radish surface, and it will become a pickled radish after pickling for 1 month;

2. Cut the radish into thick strips and dry until dry;

3. Skim off the dirt and foam on the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the slag at the bottom of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let it cool;

4. Put the radish into the jar again, pour in the marinade and stir evenly, let it sit for 2 days, and then the radish will dry and soft. If it is too dry, you can add marinade to make the radish dry and moist.

The key to gastronomy Drying radish strips should be turned from time to time to avoid affecting the taste.

Spicy dried radish.

Method: 1. Wash the radish, first cut it into chopstick-thick slices, and then cut it into chopstick-thick strips, hang it on cotton thread, and dry it in a ventilated place.

2. Wash off the dust with warm boiled water, squeeze out the water, and shake it off; Add salt and a little white wine and mix well, then mix with chili noodles, pepper noodles (if you are afraid of numbness, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle them directly when eating), a little sesame oil and mix well, and put it into the clay pottery jar (it must be filled and compacted by hand). [Gourmet China].

3. Seal the mouth of the altar with plastic wrap (use several more layers) and cotton thread, and cover the altar lid; Put it in a cool place for 10 days.

The real method must be inverted: after the can is compacted, the bamboo strip is stuck in the mouth of the can (when it is turned upside down, the dish will not loosen), and the sealed can mouth is turned upside down in a water dish (to avoid air ingress). Nowadays, there are very few people who pour cans, and the same is true for kimchi jars.

Pickled spicy and sour dried radish.

Food raw materials 5000 grams of white radish, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan pepper and 10 grams of ingredients, appropriate amount of monosodium glutamate, 2000 grams of water.

Food method 1: Wash the radish first, then process it into strips of 3 cm long, wide and thick rice, and dry it until it is dry for later use;

2. Heat the sesame oil, add the chili powder and fry until it is slightly yellow, pour it into the dried radish and mix inside;

3. Put salt, sugar, pepper and ingredients into the pot and boil with water, add monosodium glutamate, pour it into the tank after cooling, mix well with dried radish, turn it once a day, and it will be a finished product in about 15 days, and it is required to be red and yellow.