How to pickle sweet and sour radish, how to make sweet and sour pickled radish

What are the pickling methods of sweet and sour white radish?

Although there are many ways to marinate sweet and sour white radish, I believe that this will always be different in different places and different people.

In our case, the pickling method in general home cooking is relatively simple or relatively simple. The steps are roughly as follows:

1.Wash and scrub the white radish ready for pickling in advance and shave the skin (as for whether the skin is shaved or not, it can also vary from person to person; Because some people like to pickle the sweet and sour white radish without peeling, the eating effect is commonly known as the taste is more doubled crispy), sliced or long strips, which can be selected from person to person; But generally speaking, whether it is better to slice or long strips, it is advisable to cut it relatively thicker and thicker, and the pickled taste is more crispy;

2.Put the cut white radish in the corresponding utensils, add an appropriate amount of edible salt, rub it evenly with manual rubbing for a little time, then rinse it with water and drain it;

3.Use a container with a lid or a box with a lid, put the white radish that is ready to be pickled and drained into the box layer by layer, after it is ready, add an appropriate amount of sweet and sour at the same time and spread it evenly on its surface, cover and close the box and store it in the refrigerator compartment, and after 24 hours of refrigeration, you can start eating.

Whether this method is relatively simple and easy to do, I don't know if you think so?!

Pickling method of sweet and sour radish

Ingredients: white radish, sugar, garlic, ginger, rice vinegar, light soy sauce, dark soy sauce, oyster sauce, salt.

Method: Cut the white radish in half vertically and cut it in half. Slice the white radish and cut it every 5 knives.

In a large bowl, pour in a tablespoon of light soy sauce, a small half spoon of dark soy sauce, add a spoonful of sugar, minced garlic, two slices of ginger, a spoonful of vinegar, half a spoon of oyster sauce, and stir well. Add the chopped white radish and mix well with your hands.

Marinate the radish slices for 15 minutes, then the radish will become softened with some moisture. Turn over the radish slices again and let the radish slices soak and marinate for another 15 minutes. Once marinated, it can be eaten, and the radish is easier to absorb after being cut into slices.

What are the nutritional values of white radish?

1. White radish contains amylase.

We all know that amylase is a substance necessary for our body's digestion, so regular consumption of white radish can effectively promote people's digestion, has a certain relieving effect on indigestion, and of course it can also make our stomach and intestines ventilate and strengthen our appetite.

2. White radish also contains a lot of vitamins.

If you want to be healthy and strengthen your resistance, the most indispensable thing is vitamins, there are many types of vitamins, and white radish happens to be rich in vitamins important vitamin A and vitamin C, it can be seen that eating more white radish will make the body's vitamins balanced.

Ingredients required: white radish, light soy sauce, aged vinegar, white dust sugar.

Salt. 1. Wash the radish and cut it into slices.

2. Add Youchang Zen salt to the radish slices and marinate for 30 minutes to marinate the water.

3. Squeeze out the water from the radish slices.

4. Adjust the sweet and sour sauce, pour light soy sauce and vinegar into the bowl, and stir well.

5. Pour the sweet and sour sauce into the radish slices.

6. Cover with plastic wrap.

Marinate for 24 hours.

7. The pickled radish slices are particularly crispy.

After washing the white radish and heartfelt radish, scrape off the skin and cut off both ends for later use.

1. First of all, we have to understand the characteristics of the various radishes themselves, carrots are warm, white radishes are flat, green radishes are slightly cold, the upper part of the skin of the carrot is light green, the lower part is white, cut open, the meat inside is purple-red, crispy, slightly sweet in taste, juicy, Lafayette ate the decree, after the "West Red Gate radish into the palace" wax limbs, that is, as long as the heart of the radish is sent to the palace, when to call the city gate when to open.

2. Peel the radish and cut it into strips, add salt, and marinate for half an hour.

3. Pour out the salted water. Add four tablespoons of sugar. Add another 8 tablespoons of white vinegar.

4. Add shredded ginger and minced chili pepper and marinate for 4 hours. Sweet and sour pickled radish is ready.

1.First, wash the radish and cut it into strips.

2.Marinate with salt and marinate for 15-30 minutes until the water is empty.

3.Add the sugar and marinate, as above.

After the most balanced statement, you can add vinegar.

Wash the radish and remove the top and bottom, then cut it into strips the thickness of a little finger, put it in a large clean basin, sprinkle some sugar first, and in a moment a lot of juice will be stained. Pouring radish juice into a drinking cup, it is fragrant and refreshing, and it is many times stronger than the drinks sold in the store.

2.Sprinkle some salt on the radish strips, drain them from a small area, spread them on the curtain, and put them in a cool and ventilated place to dry for 1 2 days.

3.Divide the dried radish into three, add some salt and monosodium glutamate to the first part to keep it salty enough to prevent spoilage, put it in a container, and store it in a cool and dry place. After pickling, it can be eaten directly, or you can add some oil, chopped green onions, coriander, etc. after simple cooking.

Take a wok and heat it, add an appropriate amount of oil, stir-fry with peppercorns and green onions, pour in soy sauce and boil, turn off the heat and let it cool, then pour it into a container containing the second part of the radish strips, so that the radish strips are immersed in the soy sauce soup, and finally pour in an appropriate amount of vinegar.

Add the remaining radish strips with an appropriate amount of salt, sugar, monosodium glutamate and chopped peppers with garlic from Qiaomin purchased from the market, then take an apple, a shivering pear, wash and peel, remove the core, cut into small dices, slices or shreds, mix evenly with the radish strips, seal them in a container, take them out after 7 10 days, and a sweet fragrance will come to the nose and refresh people's hearts. Thank you.

Ingredients: 1 white radish 1 carrot 500ml white vinegar or 1 part of white sugar and vinegar Salt (marinated in pure rows) Appropriate amount of fresh spicy pepper or tender cong tan ginger A small amount.

1. Cut the radish into your favorite slices or pieces, marinate it for half an hour, pinch out the water by hand and drain it!

2. Put it in a beautiful container! Don't underestimate this step, it will make you happy!

3. Add fresh chili peppers, sugar and white vinegar.

I used an IKEA jar with 100g of sugar and 500ml of vinegar! It can be eaten after 12 hours, and it tastes good after about a week!

The amount of sugar can be increased or decreased according to sweet and sour preferences! My habit is to taste anytime and add sugar at any time, hee-hee! After eating the pickled radish in the jar, you can pickle the new radish vegetables in the same step, and add some sugar and white vinegar when you put it in again!

Sweet and sour pickled radish is a common Han snack, which belongs to the cold dish of pie hu ju. Salt the carrots (radishes) overnight, squeeze out the water vigorously, and marinate them in white vinegar and heavy sugar for a day. If you put it in the refrigerator, it can be marinated for a week and it will not spoil.

Ingredients: a small carrot (radish or carrot is also OK), salted overnight as a plum, squeezed out of the water, about 500m with white vinegar, and then marinated with sugar for a day (appropriate amount of chili pepper, tender ginger). If you put it in the refrigerator, it can be marinated for a week and it will not spoil.

How to make dust modification:

Sweet and sour pickled radish 1Wash the radish first and cut it into strips.

2.Marinate with salt and marinate for 15-30 minutes until the water is empty.

3.Then add sugar, chili pepper and ginger to marinate, ditto.

Finally, add vinegar for another 500m.

1. Cut the white radish into uniform strips, sprinkle with salt and marinate for an hour. (Let the moisture of the radish come out, the taste is more similar to the crispness, and the astringency of the radish can also be removed).

2. Drain the water, sprinkle with sugar, put it in a glassware and pour white vinegar.

3. After two days, you will be able to eat sweet and sour and crispy sweet and sour spring radish strips.

The pickling method of sweet and sour radish is as follows:

Wash the radish and cut it into thin slices, put it in salt and marinate for about two hours, and then marinate out the water. Wring out the radish water, put the radish in an oil-free clean utensil, put the ginger slices on top, and dry celery pepper. Pour in sweet and sour water and smear the radish.

Sweet and sour water ratio: 100 grams of sugar plus 100 grams of white vinegar and 150 grams of cool white boil and stir well. Cover with a lid and seal it, put it in the refrigerator and eat it after three days of refrigeration. After three days, the sweet and sour radish will be fine.

Pickling method of sweet and sour radish:Ingredients: 2 radishes.

Excipients: 2 spoons of honey, a little rice vinegar, 2 spoons of sugar.

Steps: 1. Wash the radish.

<>3. Put sugar and honey in the container.

4. Pour an appropriate amount of mica vinegar into the honey and sugar, then add a little mineral water and stir well.

5. Put the sliced radish in and marinate for about 10 minutes, the radish slices are slightly softer, and you can eat.

6. Arrange the plate, first put the radish slices cut into triangles on the edge of the plate, so that it can look three-dimensional.

7. Put the radish slices in the middle, pour in the soup, and the dish is ready.

Eating raw white radish can clear away heat and diuretic, stop fever, cough and phlegm, relieve hangover, and fight cancer.

Sweet and sour pickled radish is a small dish with appetizing, lipid-lowering, and qi-invigorating food therapy effects, white radish is marinated with an appropriate amount of salt for half an hour, squeezed out of the water vigorously, and pickled with white vinegar and sugar for a day. If you put it in the refrigerator, it can be marinated for a week and it will not spoil. Especially on dog days when there is no appetite in the heat, it is a good choice to drink porridge with rice.

Ingredient breakdown. White radish, sugar, salt, rice vinegar, light soy sauce, monosodium glutamate.

1. Clean the white radish from all the two halves in the middle, then cut 1 mm slices, do not cut off, leave 1-2 mm connections at the bottom, cut off when the 10th knife is cut, and then cut all the two halves in the middle.

2. Marinate the sliced radish pieces with a little salt for about half an hour.

3. Kill out a lot of water from the radish, and at the same time remove the pungent taste of the radish 4. Mix it with an appropriate amount of light soy sauce, rice vinegar, sugar and monosodium glutamate.

5. Squeeze out the pickled radish pieces.

6. Put the marinated radish pieces into the prepared bowl juice and soak to taste.

7. In the hot summer, eat a piece of sweet and sour pickled radish, which is good to eat with porridge or rice.

Sweet and sour radish recipe one, ingredients.

1 pound of carrots, 60ml of white vinegar, 40ml of sugar, salt, sesame oil.

Method 1: Wash the carrots and crush them with a wooden hammer, put them in a ziploc bag, add white vinegar, sugar and salt, and shake them vigorously several times after sealing to evenly distribute the seasoning.

2. Refrigerate in the refrigerator for about 4 hours, take it out, pour off the excess juice, and add a few drops of sesame oil when eating.

Method two, sweet and sour radish.

Ingredients: 1 pound of carrots, 10 grams of salt, 100 grams of sugar, 100 grams of vinegar.

Method 1: Wash and dry the carrots.

2. Cut the radish evenly with a knife. If you are a novice, you can put two chopsticks on both sides of the radish to ensure the thickness and will not cut off.

3. Put salt and mix well, marinate for 30-40 minutes.

4. After pickling, the radish will come out of the water, pour out all the water, and then pinch off the excess water of the radish vigorously.

5. Add vinegar and sugar, mix well, put it in a clean sealed glass bottle, and refrigerate it for 1 day. To taste, add salt or sugar according to your taste, and refrigerate for 1 day to taste.

Method three, sweet and sour cherry radish.

Ingredients: a dozen cherry radish, salt, vinegar, sugar, sesame oil.

Method 1Cherry radish tassels and wash.

2.Cutting a comb flower knife is to put it on a plate without cutting it off every time the knife goes down.

3.Sprinkle with salt and marinate for a few minutes.

4.Vinegar, sugar, sesame oil into juice, evenly poured on the radish, mix well.

Method four, sweet and sour radish coating.

Ingredients with leaves small radish, sugar, vinegar, salt.

Method 1: Wash the radish, pick off the leaves, add more salt, rub it vigorously with your hands, and marinate it for a while.

2. Cut the radish into a garment, hehe, I won't cut it, just cut it, anyway, eat it yourself. Hehe.

3. Pour the radish into the leaves, add sugar and vinegar, and stir well.

Method five, sweet and sour spicy diced radish.

Ingredients: 300 grams of large radish, 25 grams of dried red pepper. 1 tablespoon oil, 1 3 teaspoons of salt, 2 tablespoons of sugar and vinegar, a little minced ginger, and an appropriate amount of starch.

Method 1: Wash the large radish, peel it and cut it into pieces. Centimeter square dices, put into a pot of boiling water and blanch until medium-cooked, remove and cool, drain the water; Cut the dried red pepper into centimeter-long pieces.

2. Heat the wok on the fire, add the bottom oil, boil the pot with minced ginger, put in the diced radish and dried red pepper, cook the vinegar, add sugar, refined salt, add a little soup to find a good mouth, turn to low heat and simmer thoroughly, thicken with water starch, and put it on the plate.

Ingredients: 1 white radish.

Excipients: 3 tablespoons of sugar, 3 tablespoons of fruit vinegar or white vinegar, 1 teaspoon of chili paste, a little salt, 1 tablespoon of honey, 1 tablespoon of soy sauce, appropriate amount of wolfberry.

1. Wash the radish and cut it into strips, no need to peel it, add a tablespoon of sugar and mix well.

2. Cover with plastic wrap and put in the refrigerator for more than half an hour.

3. Pour out the excess water from the pickled radish strips.

4. Add all other ingredients at one time, mix well and marinate for more than 1 day (sugar has been used with a tablespoon).

5. During the period, take out and mix evenly from bottom to top to ensure that each radish is pickled.

6. When eating, take out a part and drizzle some marinade.

7. Take a bite and it will be crisp and appetizing.