The most authentic way to make sweet and sour white robesh

White radish is a common vegetable. It has high medicinal value, and has the effects of promoting digestion, enhancing appetite, speeding up gastrointestinal peristalsis, and relieving cough and phlegm. But most people can't accept the spicy taste of white radish, in fact, it is very simple to remove the spicy taste, marinate it with salt and pour out the water, and then rinse it off basically without spiciness, and then mix it with sweet and sour, sweet and sour is very appetizing, whether it is served with wine or with a bowl of porridge, it has a unique flavor.

by Squirrel Fish77 [Douguo Food Official Certification Expert] Ingredients. 1 white radish.

2 scoops of sugar. 3 scoops white vinegar.

1 tablespoon of salt. 1 small chives.

Steps. 1. Prepare 1 white radish.

2. Prepare sugar, white vinegar and salt.

3. Wash and peel the white radish and cut into slices.

4. Try to cut it as thin as possible to make it easy to absorb the flavor.

5. Put the sliced radish in a pot and add salt.

6. Stir well and marinate for 20 minutes.

After a few minutes, marinate the white radish with a lot of water.

8. Pour out the excess water, rinse it several times with water, and add sugar.

9. Pour in white vinegar.

10. Stir well with chopsticks.

11. Fold the radish slices in half, press one by one and place them around the plate.

12. After placing a circle, pick up another piece, fold it in half once, and fold it in half again.

13. Roll into small flowers, you can make a few more, and put them in the middle of the plate.

14. Sprinkle with some chives or coriander, no or no sprinkle.

15. a finished product.

16. a finished product.

17. a finished product.

Tips: 1. The radish slices should not be too thick, otherwise they will be easy to break when folded in half. 2. Marinate it with salt first to remove the water, and the white radish that comes out of this way does not have the spicy taste of radish.

Sweet and sour radish preparation.

I'm going to do it, I don't know if it counts.

Sweet and sour shredded radish, no matter what kind of radish, white radish, red heart crispy radish, or Shawaner radish, first cut the shredded radish, put sugar and vinegar, and then put a little salt, monosodium glutamate, sesame oil and stir evenly, it is edible, delicious and easy to convey gas, the world is a very good cold dish.

Peel the white radish and cut it into hob pieces.

Put oil in the pot and heat it, add the peppercorns and stir-fry, stir-fry the fragrant peppercorns, and remove the peppercorns.

Add green onion and ginger to the pepper oil and stir-fry until fragrant.

Add the white radish and stir-fry, add vinegar, a little salt and sugar.

Add an appropriate amount of water and boil for a while, and wait until the white radish is still slightly crispy.

A plate of sweet and sour white radish will do.

1. Ingredients: one white radish, half a bottle of white vinegar, appropriate amount of rock sugar, appropriate amount of green chili.

2. Wash the radish and cut it into sections and then slice it, cut it into strips after slicing, and do not need to peel it.

3. Put it in a large basin and add an appropriate amount of salt to marinate for half an hour.

4. After marinating for half an hour, pour out the pickled water, then add green chili peppers, and then pour in white vinegar.

5. Then add rock sugar, remember that the ratio of white vinegar to rock sugar is close to 1:1, if you like sweeter, you will have 1:1, and if you like sour, you will have more white vinegar.

6. Cover with plastic wrap and leave for three days before eating. If the temperature is high, it will be fine in two days, marinated, and stored in the refrigerator if you can't finish eating.

Summary. Step 4: Add 20 tablespoons of balsamic vinegar, 20 tablespoons of white vinegar, 30 grams of sugar, 20 grams of honey, 50 grams of light soy sauce and 2 grams of dark soy sauce.

The practice of soaking radish in white sugar and white vinegar.

Sweet and sour radish cubes.

Appropriate amount of sugar, appropriate amount of salt, appropriate amount of vinegar.

1.Cut the radish into slices, not separating the bottom into pieces.

2.Salt it and <>

Pour out the soup.

3.Flood the sugar again, and pour out the soup as well.

4.Add the sweet and sour sauce and serve. Remember to store it in the refrigerator after eating.

Method 2 - [Sweet and Sour Radish] - Main Ingredients]: 1 white radish is about 1 pound of stuffy meat [pickled seasoning cover belt]: 20 grams of sugar, 10 grams of salt [other seasonings]:

20 grams of balsamic vinegar, 20 grams of white vinegar, 30 grams of sugar in early spikes, 20 grams of honey, 50 grams of light soy sauce, 2 grams of dark soy sauce.

Step 1]: Wash the white radish, remove the outer roots and pits, and then cut it from the middle, and then use an oblique knife to cut the branch and even the knife, that is, the knife is resistant to the tip down, lift the knife handle, and cut it at 30 degrees. Cut it almost 3 times and cut it off, and cut it into pieces according to this method.

Step 2]: Put the cut radish pieces into a basin, add 20 grams of Yuhao's sugar, 10 grams of salt, mix evenly with your hands and marinate for 2 hours, and marinate the water of the radish. Socks faux.

Step 3]: Wash the pickled radish Chi Zhan with water for two yards and scatter it all over the digging to remove excess salt and sugar, and remove the jerky taste at the same time, and then take it out and squeeze the water of the radish into a large bowl.

Step 4: Add 20 tablespoons of balsamic vinegar, 20 tablespoons of white vinegar, 30 grams of sugar, 20 grams of honey, 50 grams of light soy sauce and 2 grams of dark soy sauce.

Step 5]: So after the seasoning is finished, mix evenly with your hands, cut two millet spicy ones if you like spicy and put them inside, cover and marinate for a day.

Step 6]: After a day of pickling, take out the pickled radish and put it on a plate, and serve it with rice to satisfy your cravings!

1. Pickled sweet and sour white radish is fresh, white radish is the main material, in addition, you must prepare an appropriate amount of white vinegar and sugar, in addition, you can also prepare an appropriate amount of light soy sauce and a small amount of millet pepper, and the white radish can be removed after washing with water, and the clean knife and panel can cut it into your favorite strips or slices.

2. Put the cut radish in a clean small basin, add an appropriate amount of edible salt and mix it evenly and marinate it for half an hour.

How to pickle sweet and sour white radish to taste sweet and sour white radish.

3. Put the processed white radish into a clean fresh-keeping box, add the prepared white vinegar and sugar, and then put in the prepared light soy sauce, if there is millet pepper, also put it in together, mix them with clean chopsticks, buckle the lid of the fresh-keeping box, and put it directly into the refrigerator for pickling for 24 hours, then the white radish inside can be flavored, and after taking it out, you will smell the rich sweet and sour taste, and taste it is crispy, tender and refreshing.

4. When pickling sweet and sour radish at home, you must pay attention to it, whether it is a practical container or a knife or panel used, it must be kept sterile, and there can be neither water nor oil, otherwise the pickled sweet and sour radish is easy to deteriorate during the preservation process.

Sweet and sour white radish].

Ingredients] 610 grams of white radish.

Excipients] 3 tablespoons sugar, 2 tablespoons salt, 3 tablespoons sweet and sour peppers, 4 dried chilies.

Method] 1Wash the white radish, remove the roots and tails and set aside.

2.Slice the radish into thin slices and salted for 1 hour.

3.Put the rice vinegar, sugar, salt, and dried chili peppers in a container, mix with a little water and boil to cool.

4.Squeeze the pickled radish dry.

5.Place the radish in the boiled marinade and marinate for more than 2 hours. Eat as you go.

People are easy to cough on fire, should eat more white radish, there is a gas to eliminate food, moisten the lungs and expectoration, and the effect of relieving cough, use it to make a cough salad, sweet and sour white radish, crisp and refreshing, eat some radish every three or five times, and the front cover is comfortable. This dish is a bit spicy, and for people with a bad stomach, it is best to eat less. It has the effect of promoting the secretion of gastrointestinal juice and can make the stomach and intestines reach a good condition.

White radish is rich in nutrition, rich in protein, vitamin B, vitamin C, calcium, iron, sodium, phosphorus and other nutrients. If you eat some white radish regularly, you can clean up the intestinal garbage, and you can also supplement various nutrients, which has a certain effect on improving physical fitness, and you can eat it often.

1. Cutting type: After peeling, you want to look good and cut it into a "striped shirt" with the same size and length; It should be easy to absorb the flavor and cut into slices;

2. Soak salt: Put the cut radish in a pot, sprinkle with a little more salt, mix well with your hands, and let the radish come out of the water (bitter water, the green and astringent taste of the radish is all here);

3. Squeeze the juice: squeeze out the water, soak in water, squeeze out again, and repeat several times so that the radish does not have a "bitter taste".

4. Pickling: Sugar, salt (a little), vinegar, water, chili pepper (see if you eat spicy) Mix well, soak the radish in the pickle ruler and bright juice, put it in the "Lingkuan freezer" for 30-40 minutes, take it out (make the radish crispy), and then put it in the "refrigerated" marinade for a day to eat (slice it for half a day to eat).

Materials. 1000 grams of white radish.

Salt 20 grams.

Sugar 140 grams.

White vinegar 210 grams.

Millet pepper 20 grams.

Garlic 2 cloves jujubes.

Steps. 1. Wash and peel the white radish and cut it into small squares (1) 2, (2) 3, put in salt and mix evenly and marinate for an hour (1) 4, (2) 5, prepare sweet and sour water: pour water + sugar into the pot, turn off the heat and pour in the white stool macro vinegar salt (standby) after boiling

6. Pour out the marinated water.

7. Pour it into the cool white and wash it again.

8. Drain the radish cubes and put them in a clean glass container.

9. Add the millet spicy and garlic slices (1) prepared in advance

10. Pour in the sugar bend and cover the ingredients.

11. Seal and refrigerate for more than one day before eating.

1. Ingredients: 10 kg of white radish, 500g of sugar, 2 bottles of white song loss vinegar, 200g of salt, 200g of chili pepper, 200g of ginger.

2. First of all, go to the market to choose a smoother white radish, it is best to choose a large one, so that it is more meaty;

3. Wash the white radish you bought, but it is lumpy.

4. Put the cut white radish into a large pot, add salt with it, rub it evenly, and let it for about 30 minutes, there is a lot of water seeping out.

5. After marinating the white radish with salt for 30 minutes, there is a lot of water in the pot, at this time, pour the water away, pour it into the basket, and dry the water for about 30 minutes.

6. After the radish is dried, it can be put into the prepared bottle. Pour in cold boiled water, chili pepper, ginger, white vinegar and sugar.

7. After all the materials are put into the bottle, cover it with a cap, remember to seal it, do not breathe, you can put a tape at the mouth of the basin, and then cover it.

8. Pickled for 2-3 days can be taken out and eaten, the sweet and sour radish at this time, the wild god is very refreshing, and it is worthy of a delicious snack.

1. Cutting type: After peeling, you want to look good and cut it into "strips" of the same size and length; It should be easy to absorb the flavor and cut into slices;

2. Soak salt: Put the cut radish in a pot, sprinkle with a little more salt, mix well with your hands, and let the radish come out of the water (bitter water, the green and astringent taste of the radish is all here);

3. Squeeze the juice: squeeze out the water, soak in water, squeeze out again, and repeat several times so that the radish does not have a "bitter taste".

4. Pickling: sugar, salt (a little), vinegar, water, chili pepper (see if you eat spicy) mix well, soak the radish in the marinade, put it in the "freezer" for 30-40 minutes, take it out (make the radish crispy), and put it in the "refrigerated" marinade for a day to eat (slice it for half a day to eat).

Eating radish in winter has many benefits for the body, and some time ago I also shared with you a lot of radish practices, such as radish ball soup, sweet and sour radish, radish hawthorn cake, etc.

Today I will share with you the method of sweet and sour radish slices, you don't need to soak for too long, you only need to soak for half an hour to eat crispy radish.

Ingredients: white radish, sugar, 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, 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.

Nutritional value: 1Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

Sweet and sour radish. Basic introduction.

250 grams of small radish, wash the radish, slice and crush, and soak it with an appropriate amount of sugar, vinegar, salt, sesame oil, etc. It is suitable for abdominal distension and appetite sweet and sour radish.

Weak. Raw material formula: 100 grams of dried radish, 8 grams of salt, 10 kilograms of vinegar above 5 degrees, 300 kilograms of sugar, 60 kilograms of saccharin.

How to make it: 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. 5.Cut the removed radish into centimeter slices for easy soaking of salt and absorption of sweet and sour liquid.

6.Soak the cut slices in water for 3 6 hours to remove the spicy and bitter taste in the radish, and precipitate the salt to facilitate the absorption of sweet and sour liquid. 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. Features::

The color is bright and dark brown, the taste is vinegar sweet, there is a vinegar aroma, and it is generally made in autumn.