How to pickle green radish delicious, pickling method of small radish head

Peel and wash the green radish and cut it into strips.

Then put the cut radish strips into a large basin, sprinkle with some salt, stir well with chopsticks, and marinate for 1 hour to kill the water.

Place the water-killing radish strips on the curtain to control the moisture until they wilt.

Slice 1 tablespoon of brown sugar, 1 tablespoon of sugar, 1 tablespoon of salt, garlic and ginger and set aside.

Wash the wok, pour balsamic vinegar, sugar, brown sugar and green onion and ginger slices into the wok, boil the vinegar over high heat, and then turn it to low heat and boil for 3 minutes, let the water vapor evaporate, and then move the ** source, and let the boiled balsamic vinegar cool.

Take a large-mouth jar of pickled vegetables, clean it, put the dried radish strips into the bottle, then pour the cooled balsamic vinegar into the bottle, and stir well with chopsticks. The amount of balsamic vinegar should be submerged over the radish strips, and it is better to marinate the radish strips.

Cover the bottle again and place it in a cool, dry place to marinate.

After a week, the radish strips are marinated, picked out with chopsticks and placed in a pickle bowl, and they are ready to eat.

Pickled carrots. Slightly spicy, fresh and salty, crisp and attractive.

Ingredients: green radish, ginger, garlic, millet pepper, salt, sugar, light soy sauce.

Preparation steps: Step 1, half a bottle of light soy sauce, I put 5 teaspoons of salt in two radishes, light soy sauce also has a salty taste, not too salty.

Step 2: 2 tablespoons of sugar.

Step 3: Boil half-boil and dissolve the sugar salt. Allow to cool and set aside.

Step 4: Two green radish, cut off the head and tail.

Step 5: Cut the strips.

Step 6: Cut into thin slices.

Step 7: Put the sliced radish in a container.

Step 8, millet pepper, ginger and garlic.

Step 9: Cut the garlic into thin slices.

Step 10: Slice the ginger thinly.

Step 11: Cut the millet pepper longitudinally.

Step 12, ginger, garlic, millet pepper on the radish.

Step 13: Pour all the ingredients into the cooled marinade, mix well, and pour in an appropriate amount of liquor.

Step 14: Marinate for a while, and the radish will marinate some of the water. At this point, it is then loaded into the container. Mix well and serve.

200g of dried radish, 2 carrots, ingredients, appropriate amount of oil, production method.

1.Wash the radish without peeling, cut into strips and set aside. 2.Add salt and mix well.

3.Marinate for an hour and pack in a plastic bag.

4.You can see that the water in Figure 4 is forced out with salt.

5.Wash and dry the millet peppers and chili peppers and chop them together.

6.Chop the garlic and marinate with salt. 7.Marinate for about an hour.

8.Use a washed and dried glass jar, a layer of chili pepper, a layer of dried radish, and a little salt to press it tightly with a rolling pin, according to the change of weather, three days are about the same, and when you eat, pinch it out and mix it with some sesame oil.

1 bottle of chopped pepper in tea oil and 1 white radish. 1. Prepare chopped peppers and white radish.

2. Peel and wash the white radish, and cut the white radish into long strips about 5cm long.

3. Put the radish in a basket and drain the water on the surface of the radish strips. (Drained all night).

4. Put the drained radish strips into a crisper with no moisture.

5. Then pour in the chopped peppers.

6. Mix well with dry and waterless chopsticks, cover and place in a cool place.

7. After two days, you can take it out and eat.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use;

Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container;

After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days.

Ingredients: 5000 grams of fresh radish washed, cut into little finger thickness, dried radish for later use.

Excipients: 100 grams of oil, 50 grams of chili noodles, 25 grams of sesame pepper noodles, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 package of stewed meat, a little ginger, a little monosodium glutamate, 2000 grams of water.

Production method: Wash the dried radish with warm water, pour it into a pot after controlling the water, and put pepper noodles and sesame seeds on it for later use;

Put the wok on the fire, pour in the oil, the fire is not too big, when the oil is hot, put in the chili noodles and stir, pour in the water after the slight discoloration, add the stewed meat, boil over high heat, add sugar and salt after the flavor, put in the appropriate amount of monosodium glutamate when turning off the heat, and then pour the soup on the washed dried radish while it is hot, and stir well. Ready to eat the next day.

Pickling method steps for small radish heads:

Ingredients: small cherry radish (small radish head), salt, monosodium glutamate, sugar, chili flakes, minced garlic, minced ginger, white sesame seeds, water.

Steps: Step 1: Prepare fresh cherry radishes bought in the supermarket, make pickles, be sure to choose the kind with leaves, the leaves are pickled to be more delicious, and the kind without leaves is suitable for sweet and sour flavor.

The leaves and radishes do not need to be separated, just rinse them with water.

Step 2: After washing, control the moisture on it, break it in half from the middle with a large head, put it in a basin, sprinkle with an appropriate amount of edible salt, and mix evenly with your hands to make each radish and leaf stained with salt. It can be marinated for half an hour, and the small radish head does not need to be opened, and it can be marinated directly after putting it in.

Step 3: When the time is up, let's take a look at the excess water in the basin, pour it out, put it in clean water and wash it again, clean the salt on it, and then dry it up again.

Step 4: Put the processed cherry radish into a larger pot, prepare some minced ginger and garlic in advance, put it in at this time, put a large spoonful of sugar into it to improve the freshness, appropriate amount of chili noodles, according to the personal taste, you can put more if you want to be spicy, and finally put some monosodium glutamate and white sesame seeds, stir evenly, so that the particularly crisp cherry radish kimchi is ready.

Although cherry radish heads can be eaten all year round, they are not very common in the market and are sold relatively rarely. There may not be as many ways to eat as other radish, but there is a way to eat, classic and authentic, that is, to make small pickles, buy them directly and mix them, and they taste good. When I encounter it in the market, I never be soft, I buy a few catties at a time, wash and pickle, sour, hot and crispy, really delicious.

The weather is getting warmer and warmer, and friends who like to eat small pickles and small kimchi, you must not miss it.

How do you pickle green radish to taste good? Green radish is relatively green, often not ripe to be harvested, but it can also be used for pickling, pickled radish for a long time and appetizing, how to pickle radish delicious? What are the ways to eat green radish?

How do you pickle green radish to taste good?

To marinate green radish, you need to prepare 500 grams of radish, 1 teaspoon of salt, a tablespoon of spicy bean paste, 1 tablespoon of white vinegar, and a tablespoon of white sugar. After the radish is brushed and cleaned, first cut into thick round slices, and then cut the round slices horizontally and vertically into small fan-shaped slices. Add salt carefully and mix evenly and marinate for 1 hour, and the radish will produce a lot of water.

Gently knead the pickled radish slices with your hands, pour out the kneaded radish juice, rinse with cold boiled water and squeeze out the water, add spicy bean paste, white vinegar and white sugar and mix well.

The radish mixed with seasoning can be eaten by marinating it for 2-3 hours, but it can be eaten overnight or for another 1-2 days, which will be more flavorful and tasteful. The pickled radish is fully brushed and does not need to be peeled, and the taste with the skin is good. It's easier to absorb the flavor when the radish is thinly sliced, but it should not be too thin, and if it is too thin, it will not be crispy after dehydrating it with salt.

Don't make too much of this pickled radish at a time, that is, pickle and eat, if you don't finish it, put it in a clean glass bottle or crisper box, and store it in the refrigerator. Eating pickled products that are too salty is not good for your health, so you can reduce the amount of salt if you make it yourself.

How to eat green radish.

Method. 1. Dry-fried green radish balls.

Ingredients: 1 green radish, 200 grams of flour.

Excipients: 2 eggs.

Seasoning: appropriate amount of salt, 1 piece of ginger, 2 white green onions, appropriate amount of thirteen spices, and appropriate amount of late oil in the planting section.

Method: 1. Wash the fresh green radish, rub the radish into shreds with a rubber, and chop the shredded radish with a knife, which does not need to be too broken. Finely chop the green onions.

2. Put diced radish and chopped green onion into a basin, add a spoonful of salt and mix well and marinate for about 10 minutes, a lot of water will be pickled, and the excess water of the radish will be squeezed out by hand.

3. Chop the ginger into minced pieces, squeeze the diced radish, eggs, salt, thirteen spices, and flour into the basin and mix well, and the radish can be formed into a ball.

4. Boil the oil pan until it is 6 hot.

5. Grab the radish filling with one hand, pinch it into a fist, and squeeze the filling out of the ball-shaped shape from the tiger's mouth.

6. Add the balls and fry them slowly over medium heat until the surface is golden brown.

Material. Lean pork, potatoes, green onions, ginger, spices.

Method. 1. Clean the meat and cut it into large pieces.

2. Remove the skin of the potatoes and wash them, cut them into small pieces (soak them in clean water, in order not to blacken) 3. After they are ready, you can start the pot, put in an appropriate amount of oil and heat them, and stir-fry them with green onions, ginger and star anise to bring out the fragrance. Noisy side.

4. After stir-frying, put the cut meat into the pot and stir-fry, add a little cooking wine and continue to stir-fry until it is fragrant.

5. Also put in the most important seasonings: dark soy sauce and light soy sauce.

6. And put in a little oyster sauce (the meat color is beautiful in this way) 7. Put in an appropriate amount of rock sugar, of course, some people may not have rock sugar at home, you can also use white sugar instead.

8. Finally, pour in boiling water.

9. Cover and simmer over medium-low heat for about 20 minutes.

10. Finally, put in the potatoes cut into small pieces, boil, simmer for 10 minutes on low heat until the potatoes are soft and rotten, add salt and chicken essence to taste, and then serve on a plate.

Pickled into a root of the carrot method steps:

Prepare fresh radish and salt for the right amount of salt, in addition to some spicy Hongli pepper powder, Sichuan pepper noodles, fennel powder and salt and other seasonings, and then prepare an appropriate amount of white sugar and some high-grade pure grain liquor.

1. Wash the prepared fresh radish with water, then put more water in the pot to boil, put the washed radish into the water, and quickly take them out after the radish skin is wrinkled.

2. Put the scalded radish in the sun, do not dry it too dry, and it is advisable to make the radish soft. It takes about two or three days to get to this extent.

3. Put the prepared chili powder, Sichuan pepper powder, fennel powder and salt and other seasonings together and mix thoroughly, then add an appropriate amount of high liquor, mix these seasonings thoroughly and set aside.

4. After taking out the radish after drying, evenly smear the seasoning on each radish, put the radish with seasoning in the jar to pickle after coating evenly, press a heavy object on it after placing it, and then seal the jar, and the radish in the jar can be flavored after two weeks.

Ingredients: 10 kg of green radish, 2 taels of salt, a little light soy sauce, a little dark soy sauce, a little thirteen spices, 5 star anise, 5 dried chilies, a little salad oil, a little sugar.

Steps: 1. Wash the radish and cut off the head and tail. Finch teasing.

2. Change the radish to a knife.

3. Dry the cleaned radish for about two days (seven or eight percent dry).

4. Add raw and old soy sauce, dark soy sauce (if you don't like dark color, you don't need to add it), thirteen spices, star anise, dried chili peppers (don't eat spicy), salad oil, sugar, etc. (the quantity is added according to your own taste). Steam for 30 minutes.

5. After the finished product is cooled, it is bottled and stored in a cool place, which can be stored for a long time and is crisp.

Ingredients: 1 white radish. Three taels of sugar. Half a pound of white vinegar. Cut the chili pepper into a little cube (according to personal taste, it can also be prepared and left alone).

Method: Peel and wash the white radish and cut it into thick strips. Put it in a basin and submerge it with salt for 20 minutes, then control the salt water and rinse it with boiling water to control the water.

Then put the white vinegar, sugar and chili pepper granules in the radish and stir well. Leave it for half a day and you can eat it.

Efficacy:1Boosts immunity. Inhibiting the growth of cancer cells is of great significance for cancer prevention and anti-cancer.

2.Promotes digestion. Radish rolling is known as the "natural digestive", and the rhizome part contains amylase and various digestive enzymes, which can break down starch and fat in food, promote food digestion, relieve chest and finger tightness, and inhibit the stomach.

Pickled radish in sweet and sour sauce.

Ingredients. 500g radish (or almost 1 stalk), 4 tablespoons of soy sauce, 6 tablespoons of rice vinegar, 4 garlic slices, 2 slices of ginger, 2 dried chili peppers, 1 millet spicy slices, 2 bay leaves, 1 tablespoon of sugar.

Method. 1. Slice the white radish, add 1 tablespoon of sugar, marinate for half an hour, and then strain out the excess water.

2 Add the marinade:

4 tablespoons of soy sauce + 6 tablespoons of rice vinegar + 4 garlic slices + 2 slices of shredded ginger + 2 dried chili peppers, 1 spicy millet slices, 2 bay leaves.

3. Mix well, marinate for 1 night, and then you can eat it.

Pickled radish strips with small pickles.

Prepare the ingredients. White radish, half a green radish, chili flakes, minced garlic, sesame seeds.

Practices and Procedures.

1) Cut the radish into strips and 1 tablespoon salted in water, rinse several times and drain dry.

2: 2 tablespoons of spicy reed pepper noodles, 2 tablespoons of minced garlic, 3 tablespoons of sesame seeds, pour hot oil with 3 tablespoons of vinegar, 3 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, mix well, pour into the radish strips, and mix well.

Spicy, spicy and crispy pickled radish slices.

Ingredients. 1 large white radish, 2 spicy millet, 1 pepper, 3 cloves of garlic, 1 tablespoon of salt, 1 tablespoon of sugar, 5 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, appropriate amount of purified water or cool white boil.

Method. 1. Clean the radish and cut it into thin slices the thickness of a coin, add salt and sugar, mix well and marinate for half an hour.

2. Wash the millet pepper and garlic, and cut it for later use.

3. When the time is up, pour off the pickled water, put in millet pepper and garlic slices, release soy sauce, balsamic vinegar and purified water or cool plain, mix well, cover with plastic wrap and put it in the refrigerator for more than 3 hours to enjoy