How to marinate shredded sour radish, crispy and delicious

, sour and hot radish shredded crispy, salty and fresh, slightly spicy and sweet. The main raw materials are white radish, coriander, etc.

3. Next, let's start to introduce the ingredients needed:

400 grams of white radish, 30 grams of coriander, 30 grams of garlic leaves, 15 grams of paprika.

4. Cut off the two ends of the white radish first, slice it first, then cut the shredded radish, then put 15 grams of sugar in the shredded radish, stir well and marinate for 40 minutes, and marinate the radish water. After pickling, the shredded radish tastes more crispy.

5. Finely chop the garlic leaves and coriander separately, and pour out the radish water when the pickling time is up.

Then add the dried chili peppers and stir well, then add half a spoon of salt, a spoonful of sugar, 5 grams of balsamic vinegar, 5 grams of light soy sauce, 3 grams of sesame oil, and stir well with chopsticks.

6. Finally, add the chopped coriander and garlic leaves, stir well, and marinate for 20 minutes, so that a plate of sour, hot and crisp shredded sour and hot radish is ready.

The crispy and delicious recipe for pickled radish is as follows:

Tools Ingredients: white radish, white vinegar, millet spicy, cool white boil, sugar, salt, lemonade or lemon slices.

1. Peel the white radish, cut it into strips, put it in a bowl, sprinkle with salt, then stir it up and down with chopsticks, and leave it for ten minutes to let the water come out.

2. Cut some small red peppers.

3. After ten minutes, a lot of water comes out of the radish and pours it out.

4. Add cool and white boil to rinse the radish.

5. Drain the water and scoop up the radish.

6. Put chili peppers, sprinkle two spoons of sugar, put lemon slices or pour an appropriate amount of lemonade, pour vinegar, and stir well.

7. Put it in the crisper box, put it in the refrigerator and refrigerate it overnight, and you can eat wild oranges the next day.

Summary. Kiss, pickled sour radish is crispy and delicious: first of all, choose white and clean white radish in the vegetable market, as well as jars for kimchi, jars must be bought with good sealing, preferably glass jars; Then wash the white radish with water, peel off the skin, cut into blocks or slices, if the slice can not be cut too thin, after the radish is cut, sprinkle two handfuls of salt, grasp it evenly and marinate for about half an hour, and then drain the pickled white radish and put it aside; Next, boil a large bowl of boiling water, let it cool after boiling, and put it aside for later use, then select a few pieces of ginger, slice or cut it into pieces and put it in a small bowl, wait for the radish to drain the water, put it together in the jar prepared in advance, put the ginger on the radish, and put some peppers if you like to eat spicy; Then pour half a bottle of white vinegar into the jar, add two handfuls of sugar, then pour in the boiling water that is cooling, cover the sealed lid, if the jar is not sealed enough, you can first cover a layer of plastic bag, and then cover the lid, and finally you only need to put the jar with radish in a cool place, wait quietly for 1 to 2 days, and the delicious sour radish will be ready.

Kiss, pickled sour radish is crispy and delicious: first of all, choose white and clean white radish in the vegetable market, as well as jars for kimchi, jars must be bought with good sealing, preferably glass jars; Then wash the white radish with water, peel off the skin, cut into blocks or slices, if the slice can not be cut too thin, after the radish is cut, sprinkle two handfuls of salt, grasp it evenly and marinate for about half an hour, and then drain the pickled white radish and put it aside; Next, boil a large bowl of boiling water, let it cool after boiling and put it aside for later use, then select a few pieces of ginger, slice or cut it into pieces and put it in a small bowl, wait for the radish to dry and drain the water, put it together in the jar prepared in advance, the ginger is put on the radish slow and stupid, and you can also put some chili peppers if you like spicy food; Then pour half a bottle of white vinegar into the jar, add two handfuls of sugar, and then pour in the boiling water that is cool, cover the sealed lid, if the jar is not sealed enough, you can first cover a layer of plastic bag, and then cover the lid, and finally you only need to put the jar containing the radish in a cool place, wait quietly for 1 to 2 days, and the delicious sour radish will be ready.

Radish is the root of the cruciferous herbaceous plant, the shape is slender and cylindrical, the upper end is emerald green, the lower end is jade white, the skin is thin and fleshy, the juice is more, and the taste is sweet. It is rich in amylase, dietary fiber, calcium, phosphorus, iron, potassium, vitamin C, folic acid and other nutrients. 1. Promote digestion:

The mustard oil in radish promotes gastrointestinal motility, which can help digestion and moisten the intestines. 2. Cough and phlegm: Radish has a large water content, which will moisten the throat during the eating process and play a certain role in cough and phlegm.

3. Stuffy Huaijin to quench high thirst: radish has the effect of quenching thirst, such as thirst and dry mouth symptoms due to lack of water in the body, you can eat radish and drink radish soup to relieve it. 4. Enhance immunity:

Radish is rich in vitamin C and other trace elements, and eating it often can enhance the body's immunity.

First of all, in the vegetable market, choose white and clean white radish, shirt Zheng and cans for kimchi, jars must be bought with good sealing, preferably glass jars; Then wash the white radish with water, peel off the skin, cut into blocks or slices, if the slice can not be cut too thin, after the radish is cut, sprinkle two handfuls of salt, grasp it evenly and marinate for about half an hour, and then drain the pickled white radish and put it aside; Next, boil a large bowl of boiling water, let it cool after boiling, and also place it next to a or hidden song for later use, then select a few pieces of ginger, slice or cut it into pieces and put it in a small bowl, wait for the radish to drain the water, put it together in the jar prepared in advance, put the ginger on the radish, and put some chili peppers if you like to eat spicy; Carry Sen then poured half a bottle of white vinegar into the jar, added two handfuls of sugar, and then poured in the cool boiling water, cover the sealed lid, if the jar is not sealed enough, you can first cover a layer of plastic bag, and then cover the lid, and finally only need to put the jar containing the radish in a cool place, wait quietly for 1 to 2 days, and the delicious sour radish is ready.

Summary. Dear, hello Ingredients for pickling sour radish: 600 water, 300 vinegar, 50 grams of sugar, radish about three catties of salt (for pickled radish) 60 grams of millet pepper, 10 garlic each.

Dear, hello Ingredients for pickling sour radish: 600 water, 300 vinegar, 50 grams of sugar and about three catties of radish salt coarse vertical (for pickled radish) 60 grams of millet pepper rock stool size, 10 garlic each.

Excuse me, but please go into more detail?

Pro, pickled sour radish, crisp and delicious: 1. Cut the radish into strips 1 cm thick, put twice as much salt and radish strips as usual for stir-frying, mix them together and pickle the silver for an hour to remove the spicy taste of the radish g water 300 grams of rice vinegar 30 grams of sugar boil in a pot and let it cool 3. After an hour, pour out the water for pickled radish, add the garlic slices and millet peppers that have been cut into hail and mix well, and then add the cold vinegar water to seal the bubble or potato feast for a day and eat. 4. It is convenient, simple, crisp and delicious, and the vinegar water can continue to be added to the radish after eating.

Remember to marinate the newly added radishes.)

Ingredients: 600 water, 300 vinegar, 50 grams of sugar, radish, about three catties of salt (for pickling radish), 60 grams of millet pepper, garlic 10 crisp sour radishes each Cut the radish into strips 1 cm thick, put twice as much salt as the usual stir-fry and radish strips, mix them together, and marinate for an hour to remove the spicy taste of the radish. How to make crispy sour radish Step 1500 grams of water, 300 grams of rice vinegar, 30 grams of sugar, boil in a pot and let it cool. How to make crisp sour radish Step 2: After an hour, pour out the water of pickled radish, add the chopped garlic slices and millet peppers, mix well, and then add cold vinegar water to seal and soak for a day before eating.

How to make crispy sour radish Step 3 is convenient, simple, crispy and delicious, and after eating, you can continue to add radish to soak in vinegar water. (Remember to marinate the newly added radish with salt) How to make crispy and sour radish Step 4: Tips: After eating the radish, you can continue to soak it in vinegar water. I've tried to keep it fresh in the refrigerator for two or three months, and it's as crispy and delicious.

Summary. First, don't peel the white radish, pickle it with the skin Second, before the white radish is pickled, you should use salt water to "kill the water", and then wash it with cool white open and squeeze out the water Third, add an appropriate amount of white sugar when pickling, and then put it in the refrigerator to refrigerate, master these points, the pickled radish is crisp and refreshing, and do not bitter prepare the ingredients: white radish, red pepper, pickled pepper, sugar, salt 1

Wash the surface of the radish in water and scrub it with your hands. The radish skin is nutritious and has a crisp taste, and if you want to make the sour and hot radish crispy and delicious, the radish skin must not be removed. Wash the white radish and put it on a cutting board and cut it in half, then cut the white radish into thin strips, and finally cut it into thin pieces.

2.Put the chopped white radishes in a bowl, add 1 tablespoon of salt, and stir them well with chopsticks. 3.

Once stirred, let it sit for 1 hour. The pickling time should not be too long, and the pickled white radish will have a bit of bitterness and astringency if it is too long. There is a spicy smell in the white radish, and salt water is added to "kill the water" before cold dressing, which can remove the spicy taste in the white radish, and it tastes good, fragrant and crispy.

4.This is the result of marinating for 1 hour, with some juice underneath the white radish. Then squeeze the radish dry and discard the excess juice.

First, don't peel the white radish, pickle it with the skin Second, before the white radish pickles, the draft hole should be touched with salt water to "kill the water", and then wash it with cool white open and squeeze out the water to tremble the first third, add an appropriate amount of white sugar when pickling, and then put it in the refrigerator to refrigerate, master these points, the pickled radish key is crisp and refreshing, and do not bitter prepare ingredients: white radish, red pepper, pickled pepper, sugar, salt 1Wash the surface of the radish in water and scrub it with your hands.

The radish skin is nutritious and has a crisp taste, and if you want to make the sour and hot radish crispy and delicious, the radish skin must not be removed. Wash the white radish and put it on a cutting board and cut it in half, then cut the white radish into thin strips, and finally cut it into thin pieces. 2.

Put the chopped white radishes in a bowl, add 1 tablespoon of salt, and stir them well with chopsticks. 3.Once stirred, let it sit for 1 hour.

The pickling time should not be too long, and the pickled white radish will have a bit of bitterness and astringency if it is too long. There is a spicy smell in the white radish, and salt water is added to "kill the water" before cold dressing, which can remove the spicy taste in the white radish, and it tastes good, fragrant and crispy. 4.

This is the result of marinating for 1 hour, with some juice underneath the white radish. Then squeeze the radish dry and discard the excess juice.

Pickled crispy and delicious sour radish, the specific method is as follows:

Ingredients Tools: 1 radish, white sugar, about 5 millet spicy, about 5 pickled peppers, an appropriate amount of cool white boil, marinade, 5 spoons of rice vinegar, 4 spoons of light soy sauce, 3 spoons of white sugar, 2 spoons of salt, knife, bowl, plastic wrap, refrigerator, plate.

1. Wash the white radish, do not peel it. If there are a large number of radishes, you can increase the amount according to the proportion of marinade juice.

2. The white radish is all four, then cut into slices with a thickness of 3 mm, not too thick, not too thin.

3. Sprinkle an appropriate amount of white sugar evenly, let the white radish come out of the water, more white sugar, repeat the operation twice, and the radish will become soft and out of the water. In this way, the pickled white radish is crispier and less spicy. Do not add salt to the water, avoid being too salty, and add sugar to make the water taste better.

After an hour or so, the radish is almost out of the water, squeeze out the water, rinse it, squeeze out the water.

5. Put the white radish slices in the middle of the bowl, add 5 tablespoons of rice vinegar, 4 tablespoons of light soy sauce, 3 tablespoons of white sugar, and 2 tablespoons of salt.

6. Add millet pepper and pickled pepper, if you don't like spicy, you can reduce or not add it. If you want a strong taste, you can pour in an appropriate amount of pickled pepper water.

7. Stir well, pour in an appropriate amount of cool white radishes.

8. Cover with a layer of plastic wrap and refrigerate for more than 2-3 hours before eating, of course, it will be more flavorful after marinating overnight. Pickled radish belt storage: Refrigerate for 1-2 weeks no problem. The longer the pickling time, the more flavorful it becomes, and the taste and richness of the pickled radish are different.

9. The white radish is pickled, and the more you bite it, the more you want to eat it.

Summary. Hello, dear, before pickling the radish, the radish should be pickled with table salt, which can effectively remove the pungent taste in the radish and make the pickled radish taste more crispy. 2. When preparing the seasoning juice, we can make the seasoning juice according to personal taste.

3. After the radish is prepared, put it in the refrigerator for refrigeration, so that the pickled radish can taste better.

Hello, dear, before pickling the radish, the radish should be pickled with salt, which can effectively remove the spicy taste in the radish and make the pickled radish taste more crispy. 2. When preparing the seasoning juice, we can make the seasoning juice according to the personal taste. 3. After the radish is prepared, put it in the refrigerator for refrigeration, so that the pickled radish can taste better.

Dear, when pickling white radish pickles, you should actually pay attention to the following matters, so that your pickled white radish will be more delicious and healthier! 1. The pickling temperature and the temperature of the pickles in the place where they are placed generally should not exceed minus 20 degrees Celsius, otherwise, the pickles will quickly rot and deteriorate and change their taste. In winter, the temperature should be maintained, generally not lower than -5 degrees Celsius, preferably 2 to 3 degrees Celsius.

If the temperature is too low, pickles will deteriorate and taste when frozen. 2. Pay attention to the hygiene of pickled products and utensils. Pickles are directly affecting the health of the human body.

Therefore, it is essential to pay attention to and keep the pickles clean and hygienic. 3. The pickled things in the scattered must be dried, and there should be no water droplets, because talking about the mountain will cause rot.