How to drown whole white radish, how to pickle white radish

Preparation of pickled white radish.

Step 1: Wash the radish and cut it into 3mm thick slices with the skin, not too thin.

Step 2: Marinate with 2 teaspoons of salt for 30 minutes and decant the brine.

Step 3: Marinate for 30 minutes with 1 tablespoon of sugar, then decant the water.

Step 4: Prepare the marinade. 10 tablespoons light soy sauce, 2 tablespoons sugar, 1 tablespoon balsamic vinegar mix with 300ml of water, bring to a boil and let cool to room temperature.

Step 5Pour the marinated sauce into a ceramic jar, then add the decanted radish slices and cover tightly to marinate. Ready to serve after two days.

The process of marinating the whole white radish is simple, wash the radish. Place in a container and put the salt. Probably. It takes about 20 days to eat.

Integrate love into the dishes and let the people who eat them taste happiness.

Ingredients: half a white radish, 350 grams of minced pork with three points of fat and seven points, 1 egg with traces, 100 grams of enoki mushrooms, rice wine, salt, white pepper, white sugar, garlic cloves, corn starch, light soy sauce, shallots, cooking oil, etc.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Gently fold the white radish in the middle and wrap it in the minced meat. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Fold the radish gently in the middle and wrap it in the well-mixed meat clump laughing. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Gently fold the white radish in the middle and wrap it in the minced meat. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Fold the radish gently in the middle and wrap it in the minced meat of Zheng Xin. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

Production process:1Cut the white radish into 2 mm thin slices, put it in salt and marinate for about half an hour until it is tender; Finely chop the shallots, press the garlic into garlic paste, chop the enoki mushrooms, add corn starch, eggs, rice wine, salt, white pepper, white sugar, and light soy sauce to the minced meat and mix well, stirring vigorously.

2.Rinse the white radish slices with water, drain and sprinkle with cornstarch. 3.

Gently fold the white radish in the middle and wrap it in the minced meat. 4.Heat a pot, add a little cooking oil, wrap the white radish with minced meat, and fry over low heat.

55.Fry until both sides are slightly browned, and the front and back ends can also be slightly fried. 6.

Serve on a plate and drizzle with sauce.

How to pickle white radish strips, you can marinate them like this: 1. Peel and cut the radish into strips after washing it. 2. Put salt in the radish strips and marinate overnight.

3. After marinating, put the pickled radish strips in a clean glass bottle. 4. Cut the pepper into sections, mince the ginger and garlic. 5. Put soy sauce, chili, green onion, ginger and garlic, sugar and vinegar in the bottle.

6. Stir wide, mix evenly, seal and refrigerate for a week before eating.

Beijing radish raw material formula: 100 grams of green radish, 5 kilograms of salt, 500 grams of five-spice noodles. Pickling method:

1.Wash the green radish to remove the fibrous roots, cut the fir into thick strips, and then put it in a jar, put a layer of green radish and sprinkle a layer of salt. 2.

Pour the jar once every other day and rub the radish strips with your hands to expel the spicy smell. After Tiannai filial piety, take it out to dry, and turn it from time to time, put it away when it is dry until Changlun Sancheng, and put it in the tank carefully. 4.

Stir the spiced noodles into the radish strips, then press the radish strips firmly and press the heavy stones on top. 5.After that, remove the heavy stone every day, continue to press the radish strips, and it will be ready after 7 days.

Zhenjiang sweet and sour dried radish raw material formula: 100 grams of dried radish, 8 10 kg of salt, 300 kg of vinegar above 5 degrees, 60 kg of sugar, 600 grams of saccharin. Pickling method:

1.Choose radishes with large roots, tender flesh, beautiful appearance, and no pests and diseases. 2.

Remove the roots of the radish, wash it and dry it to remove the surface moisture and cut it in half. 3.Layer by layer the chopped radish into the jar and sprinkle the salt evenly.

4.After salting for 2 or 3 days, start pouring the jar, pour the jar twice a day, pour all the radish and juice into another jar, so that the salt will dissolve faster and the radish will be pickled. After pouring the cylinder, the cylinder is still covered with bamboo strips, pressed on the heavy stone, covered the cylinder cover, and taken out after 2 days.

Trembling finger state 5Cut the removed radish into centimeter slices for easy soaking of salt and absorption of sweet and sour liquid. 6.

Soak the sliced slices in water for 3 to 6 hours, the purpose is to drain the spicy and bitter taste in the radish, and precipitate the salt to absorb the sweet and sour solution. 7.After soaking, press to remove part of the water, and the remaining moisture is about 40%.

8.Put the pressed radish slices in the sun and dry them for 3 days to become dried radish. 9.

Put the dried radish into the jar, and then slowly pour the prepared sweet and sour liquid into the jar. The preparation method of sweet and sour liquid is to boil the vinegar first, then add white sugar and saccharin, and then dry to about 40. 10.

After pouring the sweet and sour liquid, tie the mouth of the cylinder with oiled paper, and then coat the blood material made of pig blood and lime, and it can be eaten after a period of time.

Vinegar pickled radish raw material recipe: 200 grams of long white radish, 5 grams of salt, one red pepper, 30 grams of vinegar, 5 grams of sugar, 3 grams of salt. Pickling method:

1.Peel the radish, cut it into 4 cm long segments, then stand up, cut out the cross flower on the original middle grip section, but do not cut deep, leave about centimeters at the bottom to make it not scatter. 2.

Marinate the scratched radish in salted water for 30 minutes, then remove it and shake it off, pressing out the water by hand. 3.Cut the red pepper into small pieces to form small red rings and remove the seeds.

4.Mix the vinegar, sugar and salt into a juice and soak the pickled radish in it. 5.

After the vinegar flavor has fully penetrated into the radish, place the cut red pepper rings in the center of the radish flowers to make a chrysanthemum shape.

Hope mine can help you.

Answer: 1. Ingredients needed to make pickled small white radish:

1 white radish, 6 spicy millet, 20 grams of ginger, 6 cloves of garlic, half a bowl of cold boiled water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt.

Second, the method of pickling small white radish:

1. Clean the radish.

2. Cut the radish into thin slices.

3. Put it in a basin, add a spoonful of salt, stir well with chopsticks, and let it marinate for more than 30 minutes.

4. During the pickling of radish, peel the ginger and cut it into small slices, cut the garlic into thin slices, wash the millet pepper and cut it into small pieces.

5. Take a small bowl and prepare a bowl of sauce: 3 tablespoons of white vinegar, 5 tablespoons of light soy sauce, 2 tablespoons of sugar, a small half bowl of purified water, stir well and set aside.

6. Pour out the water from the pickled radish.

7. Pour in the prepared sauce and stir well with chopsticks.

8. Add ginger, garlic and millet pepper and stir well.

9. Finally, attach plastic wrap, put it in the refrigerator and refrigerate overnight, and the pickled small white radish is ready.

Hello! The pickled radish strips are crisp and delicious, and the method is simple, so friends who like to eat them should quickly collect and make them!

Pickled radish] Ingredients: 3 radish, 1 bowl of peanuts.

Method: 1. Clean 3 radishes, remove the head and tail, then cut them into long strips, put them in a large basin, add about 160 grams of salt (3 radishes are about 3 catties), grasp and mix with your hands until the salt melts, and put aside to marinate for 1 hour.

2. Wash 1 bowl of peanuts and pour them into clean water to soak for 1 hour, when the peanuts are slightly white, take them out and put them in the pot, add enough water, boil over medium and low heat and cook for about 25 minutes.

3. Prepare some ginger slices, green and red pepper pieces, and dried red pepper segments for later use.

4. Pour in 1 bowl of light soy sauce, 1 bowl of extremely fresh, 1 bowl of water (the ratio of water, light soy sauce and extremely fresh is 1:1:1, and the dosage is determined according to the amount of pickled radish), then add ginger slices, dried red pepper segments, Sichuan pepper, star anise, cinnamon, 1 tablespoon of sugar, turn off the heat after boiling, put it in a large bowl and let it cool naturally.

5. After the radish strips are marinated, squeeze out the water, you can put it into the gauze to squeeze it more labor-saving, completely squeeze out the water and pour it into a large basin, then add green and red pepper pieces, cool peanuts, and finally pour in the cool juice, stir evenly and cover it with plastic wrap, and you can eat it after a day.

Wash the radish, cut it into thin slices, pour in white vinegar, and it is better to eat the radish in a day.

First of all, wash 5000 grams of large radish, cut it into strips 4-5 minutes wide and 1 inch long, cool 6 into dry, add 200 grams of salty salt, 100 grams of five-spice noodles, and 50 grams of high liquor, mix well, put it in a jar and seal it, and you can eat it in 10 days. (The taste is not limited, and it can be adjusted appropriately according to your own taste, for example, if you like spicy food, you can add another 200 grams of chili noodles).

1.Wash the white radish (do not peel it) and cut it into strips, the thickness of your fingers.

Boil water and let it cool, add sugar, vinegar, I didn't calculate the proportion when I made it, you just drink it and feel sweet and sour after stirring. Then add a few sour plums.

Put the radish in the mixed water, and it is advisable to cover the radish over it. Leave it for 1-2 days and you can eat it.

When eating, mix it with sesame oil, it is very sweet and refreshing, and the taste is wonderful. It is excellent with rice and wine.

2.Pickled spicy and sour radish.

Ingredients: 5 kg of white radish.

Ingredients: 30 grams of chili powder, kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of Sichuan peppercorns, appropriate amount of monosodium glutamate, 2 kilograms of water.

Production method: First, the white radish is selected clean, then processed into strips of 3 cm in length and width and 1 cm in thickness, and dried until it is dry for later use. Heat the sesame oil, add the chili powder and fry until slightly yellow, pour in the dried radish and mix well.

Put salt, sugar, Sichuan pepper, and ingredients into the pot, add water and boil, add monosodium glutamate and pour it into the jar after cooling, mix well with dried radish, and turn it once a day for 15 days to become a finished product.

Hot and sour radish strips.

Ingredients: large radish or green radish.

Ingredients: Appropriate amount of dried red pepper, refined salt, and peppercorns.

Production method: Brush the jar dry, wipe dry, mix the radish strips and pepper shreds, put them in the jar, put in the salt water, (500 grams of water and 50 grams of salt, dissolve,) do not pass the radish strips, and then sprinkle some peppercorns, put the large vat in a warm place, about 15 days or so edible

Answer Hello landlord! The pickling method of white radish, crisp and appetizing, a plate for breakfast, the taste is very beautiful p First remove the head and tail of the white radish, then peel it, cut it into slices, cut it into strips, put in salt and mix evenly, marinate for 10 minutes, cut the millet pepper into rings, put the pickled radish into another basin, put in millet pepper, chili sauce, sugar, white vinegar, grasp it with your hands and mix evenly, put it in a waterless and oil-free container, cover it, and marinate overnight.

The radish is home-grown, pluck a few early in the morning, wash it and cut it into shreds, put salt and pepper sauce and vinegar.

Wash, cut into small pieces, dried, salted, put in a volume, sealed - OK

Japanese large root is made with salt, sugar, lemon.

Ingredients: Peeled and washed white radish, salt to taste, specific weight ratio of about 100:2.

2 tbsp flour, 2 tbsp pickled dried shrimp, about 6 cloves of garlic and garlic, appropriate amount of chives and shallots, thumb-sized ginger minced, 4 tbsp chili powder, 2 tbsp sugar Method: cavity town 1Cut the radish into small pieces, sprinkle with salt and stir well, press a heavy object and place it for more than 2 hours, stirring once in the middle, and the pickle can be even.

Sail round sedan 2When the radish becomes soft and comes out of the water after two hours, it means that it is pickled, rinse the radish with water, let it sit for another half an hour and drain the water. 3.

When draining, find a small pot, put in half a cup of water and flour, marinated dried shrimp, stir while boiling into a paste over medium heat, turn off the heat, and then let it cool. When cooking, be sure to stir it often, or it will not stick the pan. 4.

After cooling, add garlic, minced ginger, chili powder, shallots, leeks, and sugar to the paste, mix well, and mix with radish cubes and bottle together. Cover tightly and leave in a dark place for 3 days before eating.

ps: The salt is best coarse salt, and if there is none, replace it with ordinary salt. Pickled shrimp can be bought at Korean stores, but you can also use it.