How to make pickled radish the best How to make pickled radish delicious?

Pickled radish slices home cooking]:

Ingredients: green radish, garlic, ginger, red pepper.

Ingredients: light soy sauce, rice vinegar, sugar.

1.First, cut off the roots and tassels of the green radish, then peel off the outer skin and divide it into 4 halves, and then cut it into clipping blades.

When the first and second knives are cut, do not cut off the knife, cut off the third knife, put it in a large bowl after cutting, add three spoons of salt, stir evenly and marinate for about 30 minutes, and brake the moisture in the radish.

Follow my mother to learn pickled radish, the method is really simple, the 30-year-old method, you can eat it in 1 day, fragrant.

Follow my mother to learn pickled radish, the method is really simple, the 30-year-old method, you can eat it in 1 day, fragrant.

The skin of the radish is more spicy, and every time I eat too much, it will be spicy and my stomach will be uncomfortable, so I peel off the skin every time and then pickle, and friends who like to eat spicy taste can also not peel the skin, in fact, the skin of the radish is also very nutritious, 2While we are taking advantage of the pickled radish, we prepare a little more toppings: a handful of garlic chopped into garlic slices, a piece of ginger chopped into ginger slices for later use.

3.Prepare another bowl of sauce: add 5 tablespoons of light soy sauce, 3 tablespoons of rice vinegar, and two tablespoons of sugar to the bowl, then add 2 3 tablespoons of cold boiled water and stir to dissolve, and we will adjust the sauce of pickled radish.

Follow my mother to learn pickled radish, the method is really simple, the 30-year-old method, you can eat it in 1 day, fragrant.

Remember to add cold boiled water, not cold water, there are bacteria in the cold water, and the pickled radish is easy to spoil. The sauce made with this ratio is just the right amount of saltiness and not particularly salty.

4.Half an hour later, we can see that the radish has been pickled with a lot of water, the purpose of salted radish is to pickle the excess water in the radish to make the radish taste more crisp, and the other is to remove the pungent taste of the radish, so that the radish will not taste so spicy and spicy.

Follow my mother to learn pickled radish, the method is really simple, the 30-year-old method, you can eat it in 1 day, fragrant.

We rinse the radish several times with water to avoid the pickled radish being too salty, rinse it and then fully squeeze out the water and put it in a large bowl, then pour in the sauce we have prepared, and then add the red pepper, ginger and garlic slices and stir evenly, cover with plastic wrap, put it in the refrigerator for refrigeration, and you can eat it the next day.

Follow my mother to learn pickled radish, the method is really simple, the 30-year-old method, you can eat it in 1 day, fragrant.

Follow my mother to learn pickled radish, the method is really simple, the 30-year-old method, you can eat it in 1 day, fragrant.

The pickled radish in this way is crispy and delicious, because the pickling is simple, and a small pot can be eaten for three to five days at a time, so my family will make a pot every three or five days, especially for rice! If you like to eat pickled radishes, and there is no shortage of radishes at home, you can also try them.

Cut the radish into strips, dry it in the sun, don't dry it too much, let him lose a moisture, put it in a container, put salt, put the soy sauce in the pot, put the peppercorns, and then boil the soy sauce, cool it again, pour it into the container, or the radish will not pass, about a month, the delicious pickled radish pickles will be ready.

There are many ways to pickle radish, because the pickled radish at our house is particularly delicious, the radish is cut into slices and dried for 1 to two days, then put away and washed with cool boiled water, and then. Rub in salt, spiced noodles, chili noodles, etc. Then put it in a glass container and seal it, and wait for the last 3 or four days to eat, this radish pickle is very delicious.

Stir-fried shredded radish with shredded lean pork is delicious.

Here's how to make delicious pickled radish:

Ingredients: 1 white radish.

Excipients: 1 tablespoon salt, 1 tablespoon dark soy sauce, 5 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar, 3 dried chilies.

Steps: 1. Wash the white radish, then wait for the skin to dry while preparing other ingredients.

2. Cut the white radish into even thin slices, remember not to peel it here, and marinate it with the skin, so that the radish is particularly crispy.

3. Cut the radish slices, put in 1 tablespoon of salt, grasp it well with your hands, marinate for one hour, and pour out the water after the radish has precipitated water.

4. Then start pickling the radish. The seasoning ratio is: 3 tablespoons of sugar, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of vinegar.

5. If you like spicy food, you can cut dried chili peppers into shreds and put them in it.

6. Put the radish with evenly mixed seasoning into a sealed jar and refrigerate it for about 3 days before use. Flip it a few times with clean chopsticks without oil and water in the middle to make the taste more even.

7. Finished pickled radish.