How to fry pickled radish deliciously, can pickled radish be fried and eaten?

Ingredients. Pickled radish sprouts to taste.

Accessories. Lard to taste.

Salt to taste. Cooking wine to taste.

Refers to the appropriate amount of pepper.

Appropriate amount of oyster sauce. Garlic to taste.

Step 1. Pickled radish seedlings washed, garlic flattened, small peppers.

Chop. Step two.

Heat the pan, fry the pickled radish seedlings first, pour it out, heat the oil in the pan, stir-fry the garlic and chili flakes in the hot oil, stir-fry the pickled radish seedlings, add an appropriate amount of cooking wine and salt, fry for five minutes, add an appropriate amount of oyster sauce before coming out of the pot, turn a few times, OK, turn off the heat and remove from the pot.

Cut the pickled radish into small cubes, wash it with water, put it in the beaten egg liquid, fry it in oil, keep stir-frying the diced radish and the egg, and fry it until golden brown.

Ingredients: 1 white radish, 10 grams of salt, 5 spicy millet, 5 cloves of fresh garlic, 1 piece of fresh ginger, 1 tablespoon of sugar, 3 tablespoons of white rice vinegar, 5 tablespoons of light soy sauce.

Steps:1The white radish is divided into four 2

Cut three to four times and constantly slice the last knife to cut 3Add an appropriate amount of salt, grasp the white radish well, and marinate for 20 minutes4The white radish is fully drained from the water, and the water is poured out 5

Spicy millet cut into small circles, fresh garlic, fresh ginger cut into thin slices 6Sprinkle evenly over the radish 7Pour in a tablespoon of granulated sugar 8

3 tablespoons of white rice vinegar 9Five scoops of light soy sauce, 10Cover with plastic wrap and refrigerate for a few hours or overnight at 11

The crispy radish is pickled.

Pickled radish, of course, is more delicious, and other ways to compare.

The pickled radish is a pickle, no need to fry, I really help you look forward to it,

Pickled radish flavored side dish.

Pickled radish is a flavorful side dish. The trick is to grasp the marinating time and the selection of ingredients, and the pickling technique is also very important. Pickled radishes should wait until after the frost falls, and the pickled radishes at this time have no bitter taste and will not be hollow.

The Chinese name is pickled radish.

Classified snacks, cold salad.

The taste is spicy, fragrant, sweet and sour.

The main ingredient is white radish.

Ingredients: water, vinegar, salt, sugar, chili oil, etc.

Quick navigation. The material selection radish is the best to produce the red-skinned radish in the farmhouse, as far as the area of Hong'an is concerned, the radish of Hujiahe near the county is the most famous, because the radish of Hujiahe is all red-skinned and white-hearted, and all of them are only the size of a child's fist, very uniform, and it is even more rare that the radish of Hujiahe is close to the poured water river, so the radish produced is watery, sweet and crisp, almost can be eaten as a fruit, when the radish is cut with a knife, there is a very tight feeling, a knife down, it "snaps" to break, And the radish is very heavy and heavy, and the soup stewed with it is fragrant and sweet, and it also has the taste of powder. Pickled with this kind of radish, generally cut into strips or shreds, before cutting shreds, because shredded radish vegetables eat for a longer time, most of them are cut into strips or diced, after cutting, choose a sunny day to dry for a few days, and then salt, with peppers, ginger, garlic and other condiments, with a round big stone to press them tightly, half a month later can open the altar to eat, this pickled radish chewed up "staggering" sound, the people who chew it are relish, even the people listening next to them are also tongue-in-cheek, The old generals and chiefs of Hong'an nationality in Beijing, Shanghai and other big cities all like the pickled vegetables of their hometowns, and when the leaders of Hong'an visit them, they do not need high-end gifts, as long as they bring these pickled foods from their hometowns, they will be overjoyed. There was a special class with the county to Xiaoshan to investigate, Xiaoshan specially gave us a piece of pickled radish produced in Xiaoshan, their product promotion work is really in place, introducing that Xiaoshan's pickled radish has been applied in major airlines, how delicious it is, when I brought it to my family and relatives and friends to taste, they all said that it is not as good as our own pickled radish has a taste.

Of course, pickled radish can be fried and eaten, but it can also be fried with other dishes, such as pickled radish fried shredded pork, pickled radish fried bacon, pickled radish fried Diandan, pickled radish fried tofu and so on.

1. Cut radish into strips, ** is the amount of four radish, more people can do more, less people cut points.

2. After cutting, it needs to be dried in the sun, such as guessing that the sunlight is relatively strong for a day, and if the sun is not good, it will be dried for a few more days, and the moisture in it will be dried out, and it will be more brittle if it is dry.

3. When the ears are messy to this extent, you can sprinkle salt, the amount of salt should be mastered by yourself, if it is less, the radish will be very sour, and it is easy to spoil, and the taste is not delicious, too much. The taste is not good either. Sprinkle with salt and rub it off with your hands so that the salt can spread over each radish strip and let the salt combine.

4. Put rock sugar, you can crush it and put it again, the melting speed is faster, and you can also put fine white sugar.

5. After the rock sugar is melted, pour in the spicy hunger and pepper powder or minced millet pepper, or you can prepare a little bit of it. You can put it according to the degree of spiciness.

6. After marinating for a week, you can eat it, this time has the best taste, because after a long time, the radish will become more and more salty. Look, this fragrant and crispy pickled radish is ready.

Pickled radish with rattan pepper.

Prepare the ingredients. Radish disturbance, millet pepper, ginger and garlic, sugar, salt, vinegar, very fresh soy sauce, pickled pepper.

Practices and Procedures.

1 white radish slice 1 tablespoon salt 1 tablespoon sugar marinate the water and squeeze out the excess water.

2. Half a bowl of pickled pepper, half a bowl of vinegar, half a bowl of soy sauce, ginger, garlic, millet pepper, 1 tablespoon of salt, 1 tablespoon of sugar, sealed and marinated for more than 12 hours.

Sprite lime pickled radish.

Ingredients: 1 white radish, 4 small limes, 5 millet peppers, 1 small bowl of Sprite, 3 spoons of rice vinegar.

Method: 1 Cut the radish into small pieces, put it in salt and marinate for 10 minutes, and pour out the pickled water.

2Put millet pepper + lime + sprite without radish + 1 tablespoon of sugar + 3 tablespoons of rice vinegar + salt, put it in the refrigerator for 3 hours and you can eat!

Pickled radish Ingredients: 250g cherry radish

Excipients Appropriate amount of white sugar, vinegar, Sichuan pepper, salt and pickled pepper.

Method: Wash the cherry radish with water. Use a knife to peel off some small dirt from the skin. Cut off the head and tail. The thickness of the cut should not be too thin, and the thin pickle is not crispy.

2.Cut it and put it in a large container, salt, 2 hours if it is short, it is recommended to take more than 4 hours, it can effectively remove the spiciness of the radish itself.

Mix evenly with your hands and marinate.

3.After leaving for 2-4 hours, rinse repeatedly with cool white water to remove the spicy smell, pour out the water, and let stand for 2-3 hours.

4.Carry out the first method - sweet and sour method, and add an appropriate amount of white sugar and white vinegar. Add it to the radish and you can eat it in about half an hour.

5.The second method - sour and spicy, into the washed peppercorns. With an appropriate amount of pickled pepper and white vinegar, let it stand for about half an hour, and you can enjoy the sour and spicy taste.

Tip 1Salting for 2 hours is recommended for a short period of time, and it is recommended to do more than 4 hours to effectively remove the spiciness of the radish itself.

2.It should not be cut too thin, too thin to marinate the taste is not good, not crispy.

The dried radish pickled in the green skin radish is more crispy to eat. Cut off the head and tail of 20 catties of radish, and then clean them all and wash them twice.

Once cleaned, cut the radish into strips thinner than your fingers.

After cutting, sprinkle salt on the radish strips, grasp them evenly, marinate for 2 hours, and kill the water in the radish first.

After 2 hours, place the radish strips in a sunny place, spread them evenly, and dry the radish water.

It needs to be dried for 3 days, but don't dry it too much, and seven or eight achievements are OK.

Then the dried radish is washed again and continues to dry the water, which takes a day.

Once the water has dried, it's time to mix.

Add 1 tablespoon of five-spice powder, 1 tablespoon of ginger powder, 3 tablespoons of salt, then pour in a little dark soy sauce, chili flakes, chili oil, and 1 tablespoon of sugar.

Put on gloves, grasp evenly, and put it into a water-free and oil-free glass jar. Close the lid and store tightly. Eat as much as you want. It tastes crunchy and especially delicious.