How to make pickles with green radish tassels, how to make radish tassels pickles

One. The radish cherry should be in an oil-free and water-free environment, and it must be packed in a clean and oil-free jar that can be sealed, so as to keep the radish cherry juice from smelling. The specific pickling method is as follows.

How to marinate radish cherry:

1. Pick and wash the radish tassels, control the moisture and chop them for later use.

2. Sprinkle the salt evenly on the radish tassels.

3. Mix the salt and radish tassels with your hands and marinate for half a day.

Fourth, after marinating the radish tassel out of the water, squeeze out the water by hand.

5. Add a few tablespoons of salt, white wine and peppercorns.

6. Mix the radish tassels well with your hands and then you can bottle them.

7. Blanch the bottle with water in advance, control the moisture in the bottle, bottle the pickled radish tassel in a ventilated and cool place, and you can catch it and eat it after half a month.

Two radishes and cherry seeds to make pickles.

Ingredients: radish tassel, fine salt, chili flakes, pepper noodles, monosodium glutamate.

Appropriate amount of sugar.

Preparation: Pick up the radish tassels to remove the yellow leaves and old leaves, then clean them, dry them and cut them into inch pieces.

Pickling steps: Step 1: Sprinkle the cut radish tassels with fine salt evenly, then stir well, let them sit for several hours to marinate the water in the radish tassels.

Step 2: Wrap the radish tassels in gauze and squeeze out the excess water.

Step 3: According to your taste, prepare an appropriate amount of salt, chili noodles, pepper noodles, monosodium glutamate, sugar, and mix well with the dried radish tassels.

Step 4: Put the radish tassels into the jar of pickles, compact them layer by layer, seal and marinate for two days before eating.

Key points: The whole process should be guaranteed to be oil-free and water-free, and it must be packed in a clean and oil-free jar that can be sealed, so as to keep the pickled radish tassels unchanged from smell.

Pickled radish tassels.

3. Let's start with the ingredients you need:

Radish tassels, garlic, millet spicy, sugar.

4. Finely chop the washed radish tassels, cut them twice as much as possible, put three spoonfuls of salt in the cut radish tassels, grasp them well with your hands, marinate the water, marinate for half an hour, cut the chili rings with millet spicy, mince the garlic, and marinate for half an hour The radish tassels have been pickled out.

5. Squeeze out the water inside, then put a spoonful of salt in the radish tassels that squeeze out the water, put a spoonful of sugar to neutralize the bitterness, add minced garlic and millet spicy and stir evenly, wrap it in plastic wrap, refrigerate and marinate for three days, and the radish tassels are ready.

Preparation of radish tassels pickles:Ingredients: 400 grams of radish tassel (radish cabbage), appropriate amount of salt, 1 shallot, 3 slices of ginger, 20 grams of rock sugar, appropriate amount of chopped pepper, appropriate amount of salad oil, appropriate amount of white vinegar.

Steps: 1. Choose the radish tassels that are more tender in the middle and wash them.

2. Cut into small pieces, mix well with salt and marinate for a while.

3. Prepare the ingredients and cut the green onion and ginger.

4. Heat the salad oil, add green onions, ginger and chopped peppers and stir-fry, add radish tassels, white vinegar and rock sugar, and stir-fry constantly to bring out your favorite taste.

5. Stir-fry and put on a plate, and refrigerate it to make it more delicious.

The pickling method of radish tassels is as follows:

Prepare materials: radish tassel, white wine, white sugar mold and salt

1. First of all, wash the radish tassels that need to be made.

2. After the water on the radish tassels is drained, put the dates in the jar we have prepared.

3. Add the pre-prepared accessories, stir it, and seal the altar.

4. After waiting for about a week, the marinade is finished.

5. Out of the altar, you can also stir-fry.

As follows:

Ingredients: Appropriate amount of radish leaves, appropriate amount of salt.

Steps: 1. Remove the yellow leaves from the radish leaves and clean them.

2. Hang it on a rope and dry it until it is dry.

3. Chop the dried radish leaves, add salt and mix well.

4. Put it into a bottle, use a rolling pin to make it strong while loading, and put it firmly after each layer.

5. Close the lid and seal it for storage.

Green radish, salt, sugar, vinegar, garlic, ginger.

01 Peel the green radish, cut it into shreds and put it in a bowl, add an appropriate amount of salt and marinate for about an hour. Drain the water for an hour and set it aside.

02 Place the radish strips on a flat surface or a ventilated balcony as long as they can be dried. But don't do it too much, just feel it.

03 Slice the garlic and ginger, prepare an appropriate amount of vinegar, sugar and salt, add them to the pot, bring to a boil over high heat, turn to low heat and simmer for about 3 minutes. Then set aside to cool.

04 Finally, prepare a glass container, boil boiling water to sterilize and let it cool. Add the prepared radish strips with the boiled vinegar sauce, taking care that the vinegar sauce is submerged over the radish strips. Seal it for a week and you're ready to go!

There are many ways to eat green radish, you can eat it raw, the taste is a little astringent, but it is very crisp, you can cut the green radish into thin strips and then add sweet and sour cold salad to eat, it is a good meal to cool off in summer, and you can also make soup, fried shredded pork and so on. In addition, green radish can also be pickled into pickles to eat, which can be pickled all year round, but it is not recommended to pickle too much at one time, and at the same time control the amount of pickled products, after all, pickled products are harmful to the human body.

1. Green radish.

Green radish is the green-skinned radish in Chinese radish, except for the part buried in the soil, the other parts are all green, and the taste is crisp and sweet. Green radish includes: Shawo radish, Gegu radish, upturned green radish, outcropping green radish, etc. Green radish is mainly produced in Tianjin and Shandong in China.

The quality is fresh, emerald green, the shape is slender and straight, and the fibrous roots are removed. The taste is crisp and juicy, sweet and slightly spicy, and the soil is cleaned, without cripples and cracked roots. Specifications:

Each weighs about and is uniform in size. Green radish is rich in nutrients required by the human body, the amylase content is very high, the flesh is dense, the color is light green, the water is sweet and slightly spicy, it is a famous raw food species, known as "fruit radish". In addition to raw food, it can also be used to make soup, dry pickling, salting, and kimchi.

In addition, green radish also has medicinal properties.

Second, the pickling method of green radish pickles.

1. Green radish, wash and shred. Remember to buy turnips to see clearly, don't healthy turnips.

2. I added light soy sauce and balsamic vinegar. The vinegar flavor is not very strong, so the vinegar is less than soy sauce. Personal taste can be adjusted and added appropriately. Then I saw that the color was not very red, and put some soy sauce that I boiled to add color. (It still doesn't look red on the outside.)

3. Put oil in the pot and reduce the heat. Add the cut small dried chili peppers and fry until fragrant, remove the chili peppers and put them into the mixed shredded radish. The oil continues to heat and smoke. Pour little by little into the shredded radish. Mix well. You can eat it or pickle it before eating.

3. Nutrients of green radish.

Green radish contains fewer calories and more fiber, and it is easy to feel full after eating, which all help to **. Radish can induce the human body to produce interferon, increase the body's immunity, and can inhibit the growth of cancer cells, which plays an important role in cancer prevention and anti-cancer. Mustard in turnips?

Seed oil and fine fiber can promote gastrointestinal motility and help in the excretion of waste products from the body. Eating radish helps blood lipids, softens blood vessels, stabilizes blood pressure, and also has a certain effect on coronary heart disease, arteriosclerosis, gallstone disease and other diseases.

8. Add sugar to light soy sauce, adjust the amount of sugar according to your own taste, add radish and mix well and seal and soak for 3 days before eating10. Mix carefully, put it in a sealed jar or sealed bag, and take it with food.

To make green radish pickles, first wash the green radish, then scald it with hot water, add water in the jar and sprinkle a certain amount of salt, and marinate it for two months.