How to pickle whole large radish, how to pickle large radish

First of all, the radish needs to be scalded with boiling water, scooped up after the skin is wrinkled, drained, and it is best to place it in the sun if possible.

Then it is necessary to prepare the ingredients, mix the chili powder, Sichuan pepper powder, star anise powder, salt, and add more ingredients. Prepare a small bottle of two-pot head.

The kind of cup will do. Find a good container, preferably a magnetic cylinder, if you don't have it, you can do it generally, but it must be sealable.

After the dried radish is evenly sprinkled with wine, the whole one by one is wrapped with mixed ingredients, neatly stacked and then placed in a container, and then sealed, generally a week to 15 days to pickle.

If you want to eat it early, you can cut the radish cross knife without cutting into sections, so that the flavor is faster.

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Ingredients: white radish, salt, water, minced garlic, millet spicy, pickled pepper, pickled pepper water, white vinegar, sugar, red wine.

1. First of all, clean the white radish, cut it in half, and change the knife to cut it.

2. Then put the cut white radish into a bowl, add an appropriate amount of salt, marinate for 20 minutes, and pour out the pickled water.

3. Then pour in an appropriate amount of water, minced garlic, millet spicy, pickled pepper, pickled pepper water.

4. Then put in an appropriate amount of white vinegar, salt, sugar, and red wine in a sealed jar to marinate for one night.

5. You can take it out and enjoy it the next day, and the delicious pickled white radish is ready!

Here's how to marinate turnips:Ingredients: 400g radish, 30g rock sugar, 25g ginger slices, appropriate amount of green and red peppers.

1. Remove the head of the radish and peel it.

2. Cut the peeled radish into radish strips, put it in a pot, add salt and grasp well.

3. Slice the ginger and cut the green and red peppers into sections.

4. Pour the prepared seasoning into the pot, add rock sugar and salt to bring the water to a boil.

5. Pour the cooled boiling water into the pickled radish.

6. Pour out the radish to dry and put it in a glass bottle.

7. Pour in the chopped green and red peppers, mix the sauce, and seal.

1. Cut half a large radish into slices. Find a large container, spread a layer of sliced radish on the bottom of the container, and sprinkle a few grams of salt. After sprinkling the salt, cover with two layers of radish slices, then sprinkle salt evenly, then cover with two layers of radish slices, and repeat everything is done.

2. Cover everything and let it stand for 15 minutes. After 15 minutes, pour out the marinated water, add a large spoonful of sugar, grasp well with chopsticks or hands, and marinate for another 15 minutes. When pickled, water comes out, and the water inside the radish comes out.

After a few minutes, pour out the pickled water, wash the pickled radish slices with cool boiled water, and squeeze out the water.

4. Add 4 tablespoons of light soy sauce, half a tablespoon of white vinegar, 1 small bowl of cold boiled water to the washed radish slices, and stir well.

5. Cover with plastic wrap. Refrigerate and eat in 2 days. Very refreshing and appetizing sauce radish.

6. Finally, put it on a plate and it will be a delicious cold dish.

In this season, white radish is one of my favorite foods, and its crisp and refreshing taste has always been favored by people. As the saying goes, "eat radish in winter, ginger in summer", white radish is not only delicious, but also a food with considerable nutritional value. It is rich in mustard oil, amylase, crude fiber and other nutrients, and eating some white radish from time to time is very good for eliminating food stagnation, smoothing qi and dissolving phlegm.

In the "Compendium of Materia Medica", white radish is also called "the most beneficial among vegetables".

When it comes to the practice of white radish, there are many kinds of methods, such as the very familiar white radish stew, cold white radish, radish shredded soup, etc., which are all very good practices, and today I want to share with you a "pickled white radish" method. This pickled white radish is extremely simple and convenient to make, and the taste is also very crisp and refreshing. It is served with rice porridge for breakfast, and it is a great breakfast.

When winter comes, my family often does this once, it is crisp and refreshing, and the whole family loves to eat it. Let's take a look at the specific method of this pickled white radish!

Pickled white radish. Prepare the materials].

1 white radish, 5 cloves of garlic, 5 slices of ginger, 3 millet peppers, 5 spoons of light soy sauce, 3 spoons of balsamic vinegar, 2 spoons of sugar, appropriate amount of salt, half a bowl of water. Defeat spine.

Method] The first step is to peel the white radish and clean it, and then cut the white radish into 4 cloves with a vertical knife.

In the second step, cut the white radish into clamping blades. The so-called clamping blade means that the first knife should not be cut off, and the second knife can be cut off again.

In the third step, cut all the white radishes and put them in a bowl, add an appropriate amount of salt, grasp them and mix them evenly, and marinate for about 30 minutes. Marinate the radish and soften it, then discard the pickled water.

Step 4: Prepare the sauce while marinating the daikon and mix together 5 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 2 tablespoons of sugar and half a bowl of water. White radish pickled for a long time will add more flavor, and the taste will be more salty, so adding some water can play a role in dilution, after all, eating too much salt does not have much benefit to the body. At the same time, cut the garlic into garlic slices, slice the ginger, and cut the millet pepper into small pieces for later use.

The fifth step, after the radish is marinated, add the seasoned sauce, ginger slices, garlic slices and millet pepper to the white radish, then grab it and mix it evenly, put it in the refrigerator for about 2 hours and then eat. If you like to eat lighter, the refrigeration time can be appropriately shortened, of course, you can also eat it directly without refrigeration.

The crisp and refreshing pickled white radish is ready, and those who like it will try to make it.