The simplest way to make pickled shredded radish, a homely way to pickle shredded radish

<> pickled shredded radish method 1.

1. When pickling shredded radish, you need to prepare a fresh white radish, about 400 to 500 grams, with an appropriate amount of cooking oil and edible salt. Wash the prepared fresh white radish with water and remove the roots.

2. Cut the washed white radish into thin strips, then put it in a bowl and add edible salt to mix well, and then marinate it after two hours, pour out the pickled water, and then squeeze out the water in the shredded radish by hand and put it in the bowl.

3. Put the prepared cooking oil into the pot and heat it up, put in a few peppercorns, fry the aroma, then remove the peppercorns, pour the fried peppercorn oil directly into the pickled white radish shreds, and eat it after mixing.

Method 2 of pickling shredded radish.

1. When pickling shredded radish, you can also choose carrots from the Northeast, its taste is more crisp and tender, in addition to carrots, prepare an appropriate amount of edible salt and pepper powder and dried chili powder, as well as Sichuan pepper powder, but also prepare a small amount of green onion sugar, chicken essence and edible oil.

2. Wash the prepared carrots with water and cut them into thin strips, put them in a small basin, add edible salt, mix well, and pickle to remove the pickled water.

3. Put the prepared pepper, dried chili powder and peppercorn powder, as well as white sugar and chicken essence into the pickled carrot shreds and mix thoroughly, and finally add sesame oil and green onion to enhance the flavor.

The easiest way to make pickled shredded radish, wash the radish, and then. Stir the shredded radish with salt, kill the water in the radish, after half an hour, turn the radish water, mix evenly with monosodium glutamate, sesame oil, monosodium glutamate, and then put a little sugar, so that the cold radish shredded radish is crisp and delicious.

Ingredients: radish, salt.

1. Take an appropriate amount of radish to clean it, then cut the radish into thin strips, and place the shredded radish on the house for exposure to the sun for 5-7 days.

<> material selection: radish to the farmhouse in the field of self-produced red radish for the best, Hong'an region, to the county near the Hujiahe radish is the most famous, Hujiahe radish is the most red-skinned and white-hearted, all the same color is only the size of a child's fist, very uniform, is the radish of Hujiahe because close to the water river.

The radish produced is watery, sweet and crisp, almost eaten as a fruit, when this radish is cut with a knife, there is a very tight feeling, a knife down, "pop" to break, the radish is very heavy and heavy, the stew soup is fragrant and sweet.

Raw materials: 10 pounds of radish.

Peanuts, soybeans, and salt are 1 pound each.

2 catties of soy sauce and 7 taels of sugar.

3 taels of ginger and 3 taels of garlic.

2 taels of monosodium glutamate, 2 taels of liquor, and some peanut oil.

How to make:1Shred the radish, mix well with salt, marinate and squeeze out the water.

2.Slice ginger and garlic.

3.Boil the soy sauce, sugar, and monosodium glutamate (chicken essence) and let it cool.

4.Heat the peanut oil and let it cool.

5.Peanuts and soybeans are cooked and allowed to cool.

6.Mix the pickled shredded radish, boiled peanuts, soybeans, and chopped ginger and garlic slices together, then put in cooked peanut oil and boiled soy sauce sauce, pour white wine, dress evenly, and put them in containers.

7.Ready to serve after three days.

How do you cook pickled shredded radish? Clean and shred the radish, add two spoons of salt, marinate for half an hour, then pour in sesame oil, aged vinegar, soy sauce, and chili oil.

Crucian carp soup with shredded radish is hard to think about.

Add one pound of firewood, rice, oil, salt, sauce, vinegar and tea.

The home-cooked recipe for pickling shredded radish is as follows:

Ingredients]: red-skinned radish, ginger, green onion.

Seasoning]: 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of sesame oil, appropriate amount of black pepper, appropriate amount of salt.

How to do it]:

1. Wash the radish, remove the black spots, and rub it into thin wires with a silk grater.

2. Add a spoonful of salt to the shredded radish and grasp it evenly with your hands. Grab it for a while until the shredded radish becomes soft and out of the water, or let it stand for 2 minutes and then grab it again, the more water removed, the more crispy the shredded radish will be.

3. Finely chop the ginger and green onions.

4. Scoop up the shredded radish after the water comes out of the water and pinch the water dry.

5. Beat the shredded dried radish, add minced ginger, chopped green onion, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of sesame oil, and an appropriate amount of black pepper and stir well. After mixing well, the crispy shredded radish is ready.

Tips: 2. After the shredded radish is ready, let it stand for a period of time before eating, various flavors will blend with each other and the taste will be better! Cover the shredded radish with plastic wrap and store it in the refrigerator for about 4 days.

3. If there is no sesame oil, you can pour the oil into the pot and heat it and pour it in.

Ingredients: 2 white radish, appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of chili pepper.

Steps: 1. The user needs to wash the radish without peeling.

2. Cut into thin slices with a paring knife.

3. Add an appropriate amount of salt to drain the water.

4. Drain the drained water.

5. Rinse twice with water and drain again.

6. Add an appropriate amount of white vinegar according to personal taste.

7. Add an appropriate amount of sugar according to personal taste.

8. Add a little chili pepper, stir well, and serve.

9. After completion, it is sweet and sour and refreshing after being put into the refrigerator preservation layer.

The above content refers to Encyclopedia - Pickled White Radish Shreds.

The pickling method of shredded radish is as follows:Ingredients: 2 white radish.

Excipients: 1 spoon of Lao Gan Ma hot sauce, 1 green onion, 2 slices of ginger, 2 cloves of garlic, appropriate amount of salt, appropriate amount of sugar, half a spoon of aged vinegar.

1. Rub the washed white radish into thick shreds with a silk grater, add salt and marinate until the water comes out.

2. Finely chop the green onion, ginger and garlic for later use.

3. Squeeze out the water with gauze from the pickled shredded radish.

4. Remove from the pot, put in the cooking oil over medium heat (the fire is too big and easy to paste), the oil is hot, pour in the minced green onions, peppers and garlic, add a spoonful of Lao Gan Ma hot sauce, and stir-fry until fragrant. Add salt and sugar to taste.

5. Finally, add half a spoon of aged vinegar to the shredded radish squeezed with water, stir well, let it cool and put it in a sealed container, and put it in the refrigerator for preservation and pickling.

Pickled shredded radish】Raw materials]: radish, garlic, salt, sugar, white vinegar, chili noodles, millet pepper.

Production steps] The first step: prepare 2 catties of radish and clean it, cut off the head and tail, then cut the radish into shreds, cut the radish shreds a little thicker, add an appropriate amount of salt, marinate for 20 minutes, and cut the garlic into minced pieces for later use.

Step 2: After the radish is pickled, first dry all the water inside, then rinse it with a cool white boil, and then dry the water again for later use.

Step 3: Add minced garlic, a small amount of salt, sugar, white vinegar, chili noodles and millet pepper to a shredded radish bowl and stir well, put it in a clean jar, cover it and marinate overnight to eat.

Tips for pickling shredded radish].

1: Cut the radish into shreds first, do not use a rubbing board to shred, use a knife to cut the shreds a little thicker, so that the pickled taste will be very crisp.

2: Add salt to the shredded radish and marinate for 20 minutes, this step will make the radish taste more crisp.

3: Dry all the water in the shredded radish, add salt, white vinegar, sugar, chili noodles and millet pepper on the jujube bridge and stir well, bury the rock and then marinate overnight, so that the radish will be more crisp and delicious.

As the saying goes, eating radish in winter and ginger in summer fully shows that radish is very rich in nutritional value. Radish can be used to make soups, main dishes, adjuncts, and side dishes. Below I will introduce you to the pickling method of shredded radish, welcome to read.

Pickling method of shredded radish 1

Shred the white radish and marinate with salt for 15 minutes.

Squeeze out the water, add sugar and marinate for 10 minutes, squeeze out the water and mix in the minced garlic, light soy sauce, balsamic vinegar and oyster sauce in turn, and mix well.

Pickling method of shredded radish two

1. Wash the radish.

2 Finely shredded cleaned radish, my knife skills are not very good.

3Put salt, sugar, chicken essence and mix well and serve.

Pickling method of shredded radish three

Method: 1. Wash the radish, first cut it into chopstick-thick slices, and then cut it into chopstick-thick strips, hang it on cotton thread, and dry it in a ventilated place.

2. Wash off the dust with warm boiled water, squeeze out the water, and shake it off; Add salt and a little white wine and mix well, then mix with chili noodles, pepper noodles (if you are afraid of numbness, use a small amount of peppercorns instead), sesame seeds (you can also sprinkle them directly when eating), a little sesame oil and mix well, and put it into the clay pottery jar (it must be filled and compacted by hand).

3. Seal the mouth of the altar with plastic wrap (use several more layers) and cotton thread, and cover the altar lid; Put it in a cool place for 10 days. The real method must be inverted: after the can is compacted, the bamboo strip is stuck in the mouth of the can (when it is turned upside down, the dish will not loosen), and the sealed can mouth is turned upside down in a water dish (to avoid air ingress).

Nowadays, there are very few people who pour cans, and the same is true for kimchi jars. The second course of the cold shredded radish dinner is simpler, which is the cold shredded radish. You don't have to wait long to eat refreshing cold side dishes.

There are a lot of radishes in this season, and eating more radishes can replenish qi, which is what a Chinese medicine friend told me, radishes can be eaten raw and cooked can be simple home-cooking!

Ingredients: radish. Condiments: coriander, garlic, salt, monosodium glutamate, sugar, sesame oil, paprika.

Pickling method of shredded radish four

1 Wash the radish and cut into shreds.

2 Chop the coriander into very small pieces and mince the garlic and set aside.

3 Put the shredded radish in an appropriate amount of salt and marinate for a while, and wait until the water of the shredded radish is marinated.

4 Drain the pickled shredded radish with water and put it on a plate.

5 Prepare salt, monosodium glutamate, sugar, chili powder, minced garlic, coriander, (you can also add a little shredded carrot to garnish) put them into the pickled shredded radish and stir well, and finally pour in a little sesame oil into a plate, sprinkle sesame seeds on top.

How to marinate shredded radish:Ingredients: 4 green radish, appropriate amount of salt (according to your taste), appropriate amount of chili powder (according to your taste), 1 sealed jar (bottle).

Steps: 1. Cut off the stems and roots of the green radish and clean them.

2. Planing into shreds or shredding is OK.

3. Dry shredded radish, take the shaved shredded radish directly to dry, no need to clean. Probably dry.

Eighty or ninety percent is fine.

4. Clean the shredded radish, wash it with water after drying, then wring it out and control the water and put it in a basin. Add salt.

5. Add the chili peppers. Stir to combine.

6. Canned, left for three to five days, take it out and fry it at any time if you want to eat.

7. For a better taste, marinate for half a month.