How to pickle green radish is crispy and delicious

Main ingredients: 300 grams of white radish, 5 grams of salt, 5 grams of sugar, 30 grams of white vinegar, 15 grams of chili powder, 5 grams of minced ginger, 5 grams of minced garlic, 7 grams of chopped green onion.

1. Peel and cut minced ginger, minced garlic, chopped green onion and white radish.

2. Pour white radish into the container and salt.

3. Pour the pickled white radish into the container, pour in the minced ginger, minced garlic, white sugar, white vinegar, chili powder, and stir well.

4. Add chopped green onion and stir well.

5. Finished product drawing.

The pickling method of green radish is as follows: Ingredients Ingredients: 2 green radish, 20 grams of salt, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of white sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 tablespoons of chili oil, 1 appropriate amount of red pepper 1, prepare 2 green radish, these two radishes remove the head and tail.

2. Clean the radish, wipe the water on the surface, cut it into slices, and then cut it into thick shreds.

3. Add 20 grams of salt and marinate for 2 hours.

4. Remove the red pepper seeds, wash them, cut them into shreds, and chop the garlic and ginger into minced pieces.

5. Squeeze out the pickled radish and wash it with pure water.

6. Squeeze out the shredded radish again, put it in a bowl, add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of white sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 tablespoons of chili oil, and then put shredded red pepper, mix well.

7. The shredded radish can be eaten directly after mixing, and if you can't finish eating, put it in the refrigerator to refrigerate, so that the pickled radish tastes crunchy, crisp and refreshing, and is the most suitable for serving porridge with rice.

First wash the turnips. Then rub the radish into a shred. Yang Zi lasted about two hours and then pulled out the salt water.

Rinse. Then dry the paper in the sun. Time of day.

Then add soy sauce, green onions, ginger, garlic, monosodium glutamate and other seasonings. Development. It can be eaten in about two days.

Hello, the radish pickled in this way is really delicious, sour, spicy and crispy, appetizing and rice, and it will not be bad for 3 months.

1. Green radish is the green-skinned radish in Chinese radish, and the green radish is all green except for the other parts buried in the soil, and the taste is crisp and sweet.

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

Green radish, homemade pickled ginger, red pepper, red Zhejiang vinegar, star anise, green peppercorns, light soy sauce, sugar.

4. Slice the green radish first and then cut the shredded radish, put the shredded radish into the salt, kill the water, stir evenly, marinate for 30 minutes to marinate the radish water. Put 1,000 grams of light soy sauce, 200 grams of red Zhejiang vinegar, a few star anise and green peppercorns in the pot, and boil over high heat.

5. After boiling to boil, add 100 grams of sugar and stir well, stir until the sugar melts, turn off the heat and let it cool for later use. After removing the stems of the red peppers, cut the shredded peppers, and the homemade pickled ginger is also shredded. Pour the chopped chili shreds and pickled ginger shreds into a basin of shredded green radish, mix well, squeeze out the water, and put them into a clean, waterless and oil-free bottle.

6. Then pour the cooled juice into the bottle, close the lid, the longer the marinating time, the more flavorful, and it will not be bad if it is refrigerated and stored for three months.

7. Green radish contains less calories and more cellulose, and it is easy to feel full after eating, which all contribute to **.

Here's how to marinate the crunchy and delicious green radish:Ingredients: 10 kg of green radish, 2 taels of salt, a little light soy sauce, a little dark soy sauce, thirteen spices.

A little, 5 star anise, 5 dried chilies, salad oil.

A little, a little sugar.

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

2. Cut the radish into centimeter slices.

3. Change the radish to a knife.

4. Marinate for about two hours (10 catties of radish 2 taels of salt), and clean the pickled radish two or three times.

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

6. Tear the dried radish, wash and squeeze it dry.

7. Add light 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 amount is added according to your taste). Steam for 30 minutes.

8. 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.

Green radish strips, quickly pickled, avoid nutrient loss, and crunchy, very delicious. Let's do it.

Ingredients: Appropriate amount of green radish.

Ginger to taste. Garlic to taste.

Sesame oil to taste.

Chili oil to taste.

White sesame seeds to taste.

Salt to taste. Light soy sauce to taste.

Sugar: Appropriate amount.

MSG to taste.

Method steps.

Cut the green radish into strips.

Sprinkle with a handful of salt.

Marinate for 3 hours.

After marinating, wash twice with water and drain the water.

Add the minced ginger. Add minced garlic.

Add chili oil and sesame oil.

Add light soy sauce, sugar, sesame seeds and monosodium glutamate.

Mix well, crispy and delicious.

end precautions.

The marinating time is at least three hours, depending on the thickness of the radish strips you cut.

Speaking of pickled green radish, I remember when we were young, the conditions were not very good, and every family pickled a lot of pickles, including green radish.

The pickling method is:

Wash the green radish, then from the middle of everything in half, and then put it in a large vat, sprinkle salt at the bottom of the tank, put a layer of radish, and then sprinkle a layer of salt, just like this pickled for half a month, the radish can be eaten, at this time the spicy taste of the radish has been pickled out, you can take out a piece of radish when you eat, wash it, and then cut it into shreds, and then put it in water to soak for a while, soak out the salty water inside, dry it by hand, and then put on monosodium glutamate vinegar, and the white sugar is poured with chili oil is particularly fragrant.

, how to pickle the green radish is delicious and crispy, wash the green radish, cut it, marinate it with salt for 15 minutes, take out the water, put some sweet and sour sesame oil, salt, and then put some chili oil, the sweet and crispy radish pickles are made, but it is delicious.

Ingredients for pickling green radish.

Green radish salt.

Sugar vinegar. Soy sauce and dried chilies.

Five-spice powder Sichuan peppercorns.

Preparation of pickled green radish.

Step 1: Green radish, wash the soil.

Step 2: Prepare to cut into small strips.

Step 3: I cut it about the size of my finger, because it will get thinner after the salt comes out.

Step 4: Put salt and marinate for about 2 hours to remove the moisture of the radish.

Step 5 Squeeze out the salted water vigorously, you can taste the degree of salt, if it is too salty, rinse it with water, and then squeeze the water.

Step 6: Take advantage of the sunny weather, dry in the sun, pay attention to turning, turning, because it is made in winter, you must bring it into the house at night, otherwise it will freeze.

Step 74Wash off the dust on the dried radish strips with boiling water, and squeeze out the excess water with all your might, so that the seasoning juice is delicious at the end.

Step 8 Sauce Adjustment: Salt, Sugar (1:3) Because the radish has been salted before, it has a certain saltiness and soy sauce will be added later, so I didn't put too much salt here, soy sauce:

The ratio of vinegar is 1:2, so that the pickled taste is sweet and sour, crispy, add some water appropriately, and boil the juice on fire, the purpose is to fully dissolve the salt and sugar. Cut the dried chili peppers into small pieces, add some peppercorns to them, or put peppercorn powder.

Step 9: Pour the sauce into the jar, marinate for 4-5 hours, soak in the flavor, and let it sit for two more days, and the flavor will enter completely.

Sauce radish: wash the radish and soften it in the sun at 1 15, and then put it in the prepared soy sauce (100 kg of soy sauce, 2 kg of Sichuan pepper, 4 kg of fennel, 0 5 kg of fragrant) and soak it for about 10 days to eat, and its taste is comparable to that of Fuling mustard.

Ingredients: 1 green radish, 1 tablespoon salt (15g), 2 tablespoons (30g) of spicy bean paste, 1 tablespoon of white vinegar (15ml), 2 teaspoons of minced garlic (10g), 2 teaspoons of sesame oil (10ml), 20g of sugar, 2 teaspoons (10ml) of Cantonese rice wine, 1000ml of cold boiled water

Method: After the green radish is brushed and cleaned, cut into thick round slices, and then the round slices are cut horizontally and vertically into fan-shaped small slices, add salt to grasp and mix evenly and marinate for 15 minutes.

Gently knead the pickled green radish slices with your hands, pour out the kneaded radish juice, and put the kneaded green radish slices into a mesh draining basket, press it with a heavy object, put it in a cool and dry place, and let it stand for more than 8 hours.

Mix the spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Cantonese rice wine, and cold boiled water (150ml), stir well, and make a pickle sauce for later use.

Knead the green radish slices in Method 2 with the remaining cool boiled water, then put them in a draining basket with mesh, press them with a weight, and let them stand for 1 hour.

Take out the processed green radish slices, add the pickle sauce, stir evenly and marinate for 2 days before serving.

Pickled green radish into carrot, the spicier it is, the more you want to eat it, and the appetizer is crunchy.