How to pickle radish is crispy and delicious

As the weather gets colder and colder, there are fewer and fewer vegetables on the market, to say that the most at this time is cabbage and radish, they are not only cheap, the freshness is also very high, and it is also very resistant to preservation at home, so many people will choose to buy a lot of cabbage radishes to eat at home, generally in addition to making fresh dishes, many people will also pickle the radish, that is, the pickled radish that people often eat in winter, and the pickled radish tastes fragrant and crispy and super delicious, It has also been welcomed by many people.

Although pickled radish tastes fragrant and crispy, not everyone can pickle the same taste, and the pickled radish does not taste fragrant, so many people are also very troubled, if you buy it in the supermarket outside, but the addition of spices inside makes many people feel uneasy, so how to pickle radish at home! And it has to be pickled to make it delicious.

Maybe in many people's cognition, if you want radish to be pickled out crisp or flavorful, the most important thing is to put salt, or use boiled water to pickle, but these two steps are very cumbersome, and it is more troublesome to make, and it may also be because you can't grasp the amount of salt, resulting in radish pickling out is not delicious, so today I will share with you the home-cooked practice of pickled radish, no salt or water, just 3 simple steps, fragrant and crispy super flavor.

Pickled radish home cooking].

The first step is to first wash the radish in clean water, then use a knife to remove the skin of the radish and then cut it into strips for later use, if you want the color of the pickled radish to look better, you can also add a carrot to it for color adjustment, and then put the cut white radish and carrot into a large pot, sprinkle an appropriate amount of sugar on it, stir it well with chopsticks, and marinate it for more than 6 hours, or start pickling directly at night, so that the pickled effect will be better.

The second step is to pour out the excess water that has been pickled, then wash and slice the prepared ginger, peel the garlic and cut it in half, cut the dried chili pepper into sections, and then put all the cut ingredients into the basin, stir it well with chopsticks, and continue to marinate for 2 hours, so that the radish will taste a little spicy, so in the process of pickling, it is best to turn the radish a few times, so that it can be pickled more evenly.

The third step, take out the pickled radish, add a little light soy sauce to it for seasoning and flavoring, but don't use too much, otherwise the pickled radish color will be black, it looks like people have lost their appetite, mix the light soy sauce evenly, and then cover it with plastic wrap, about 12 hours of pickling, so that the radish has basically been pickled, according to this method pickled radish tastes fragrant and crispy, super flavorful, friends who like to eat radish may wish to try it according to the above methods! It can be made in just 3 simple steps, which is not only simple and convenient, but also delicious.

Some people pickle radishes that are always not crispy and unflavorful, in fact, it has nothing to do with the length of pickling time, but there is a problem with dealing with radishes before pickling, and then I will teach you how to pickle radishes to be delicious and crispy!

Prepare the ingredients: some fresh radish, salt, millet pepper, white vinegar, sugar, cool white boil and pickled pepper. First of all, scrub the radish with salt (so that you don't have to peel it, and the pickled radish with the skin will be more crispy), then cut it into strips, sprinkle salt and mix well, and marinate for about half an hour.

The marinating time should not be too long, too long will cause the radish to not be crispy.

When pickling, there will be a lot of water out of the white radish, this water needs to be poured out, rinse with clean water after pouring, and after washing, squeeze the radish slightly and put it in the draining basket to drain the water. Prepare another container, cut the millet pepper and pickled pepper and put it in the container together with the radish, pour in an appropriate amount of white vinegar and sugar, add the radish that has not been boiled in the water, and finally seal it and put it in the refrigerator overnight to eat.

The radish pickled in this way is delicious and crispy, and it takes a long time to put it away, no matter when you take it out to eat, it is crispy and very refreshing, and friends who like it should hurry up and make it!

How to marinate crispy and delicious radish:Ingredients: 700 grams of white radish.

Excipients: 6 grams of salt, 2 chili peppers, 30 grams of rock sugar, 50 grams of white vinegar.

Steps: 1. Prepare raw materials.

2. Wash and cut off the roots of the white radish, and do not remove the skin.

3. Change the knife into large pieces, not too small, too small will not affect the taste.

4. Put it in a sealed jar or a water-free and oil-free sealed container.

5. Chop the small red pepper and put it in a sealed jar.

6. Crush the rock sugar.

7. Sprinkle with salt.

8. Add rock sugar.

9. Pour in white vinegar.

10. Close the lid.

11. Shake well, marinate for half a day and eat, the rock sugar will slowly melt by itself, and the small particles don't care about it.

1) The radish only needs to be washed with water, and there is no need to scrape the skin with a knife. In other words, it is better to take the radish skin to marinate it to make it crispier.

2) When slicing radish, it should not be thick or thin, and the uniformity should be controlled around the right.

3) After cutting the slices, sprinkle a little salt evenly, mix slightly, and control the water and spicy gas of the radish for between 20 and 30 minutes. Don't take a long time to break the water, otherwise you will lose a lot of water and it won't be brittle!

4) Then rinse the radish slices with water, and then use your hands to remove the water evenly, and put it in the bamboo basket to control the water.

5) Start the sauce: 5 grams of oyster sauce, 10 grams of light soy sauce, 15 grams of pickled pepper and pickled pepper water, 5 grams of white vinegar, 5 grams of spicy fresh sauce, 5 grams of fish sauce, 2 grams of chicken powder, 10 grams of rock sugar, 10 grams of purified water, 5 grams of green and red rice peppers, put the above condiments into the ice box, and stir well.

6) Put the water-controlled radish slices into an ice box, seal it with plastic wrap, and put it in the refrigerator for 2 to 3 days, then you can take it out and eat!

Teach you how to make pickled radish delicious and crunchy.

As follows:

Pickled delicious and crispy radish can be salted, poured out of the water, added pickled pepper water, poured with sesame oil and eaten.

Tools Ingredients: 1 pack of pickled pepper, 650g radish, 1 green onion, appropriate amount of raw pepper, appropriate amount of ginger, appropriate amount of salt, appropriate amount of sugar.

1. Salted:

Put the sliced radish into a clean basin, sprinkle with a layer of salt, grab it with your hands, so that the surface of each radish sticks to the salt, cover it with plastic wrap and marinate it in a cool place for half an hour.

2. Pour out the water:

After half an hour, take out the basin with the radish and pour out the water in the basin.

3. Add pickled pepper water

After washing the green onions and ginger, chop them into minced pieces, sprinkle them on a plate, add an appropriate amount of sugar, pour an appropriate amount of pickled pepper water into the basin, cover them with plastic wrap again and marinate them in a cool place.

4. Pour sesame oil:

After about an hour, the radish is pickled and can be poured with some sesame oil when eating.

Here's how to pickle the radish1.Wash the radish well, no need to peel it, and it is crispier with the skin! Cut into thin slices;

2.Put it in a basin, add a spoonful of salt, stir well with chopsticks, and let it marinate for more than 30 minutes, it is strongly recommended to be sure to marinate, which can remove the spicy taste of the radish;

3.During the pickling of radish, peel the ginger and cut it into small slices, cut the garlic into thin slices, and wash the millet pepper and cut it into small pieces.

4Take another small bowl and prepare to mix a bowl of sauce: 3 spoons of white vinegar, 5 spoons of light soy sauce, 2 spoons of sugar, a small half bowl of purified water, stir well and set aside!

5.Pour out the water from the pickled radish;

6.Pour in the prepared sauce and stir well with chopsticks;

7.Then add ginger, garlic and millet pepper and stir well;

8.Attach plastic wrap, put in the refrigerator overnight, and you can eat!

Pick a slightly tenderer-looking white radish and wash it. Don't pick too old, tender white radish will taste better. Clean the white radish, some people may also peel off the skin of the white radish, in fact, there is no need to peel the pickled white radish, it tastes better without peeling, so just clean it.

After cleaning, cut the skin directly into thin slices, put it in a bowl after all the cuts, sprinkle with some salt and stir well.

2. Marinate the white radish with salt. This can remove the taste of white radish very well, because raw radish has some taste that is not very good, some people may not like the taste of this raw radish, and raw radish will also have a spicy and spicy taste, salting can also remove the spicy taste, and some of the water of the radish can also be squeezed out.

3. Add seasoning. After salting, pour out the excess water in the bowl, and then put in white vinegar, the vinegar should be less than half of the white radish, if the radish is only sour, it may not be particularly delicious, so you can add a little spicy, that is, add millet pepper or red pepper, and you can also put a little garlic. Of course, there is no need to add it for people who don't like or can't eat spicy food, and they can add it according to their personal taste.

In addition to putting white vinegar and chili peppers, pickled radish should also be put in rock sugar and sesame oil, rock sugar can be put in a little, and then stir well, you can cover the plastic wrap and put it in the refrigerator, about a night of refrigeration can be eaten, if you want to be more sour or spicy, then you can appropriately extend the pickling time, the taste will be stronger.

How to marinate crispy radish.

Ingredients: half a white radish, sugar, white vinegar, light soy sauce, six or seven plums.

1. Wash the skin of the white radish, dry it and cut it into strips. (If you are in a hurry to eat, you can cut it into thin or thin slices).

2. Put the cut radish strips into a clean container without oil and water, spread a layer of radish strips and sprinkle a layer of sugar, the amount of sugar is estimated to be fifty or sixty grams to the naked eye. Dip each slice of radish with sugar and put in the plum.

3. After all the radish strips are sprinkled with sugar, pour in white vinegar, and pour more than four caps with the cap of white vinegar. (If you are afraid that it may be too sour, you can put some first, taste the juice the next day, and add some if you feel that it is not sour enough).

4. After the radish is pickled with water, there is no need to pour out the water, pour it into the light soy sauce, it does not need too much, the amount is enough when stir-frying, and then the lid is gently shaken from side to side to make the juice even, and put it in the refrigerator for refrigeration.

5. Taste the sweetness and acidity of the juice the next day, according to your own taste, if it is not sweet and sour enough, you can add some sugar and white vinegar appropriately, and you can eat it the next day (but slightly wait for a little spicy taste of radish), and the taste is better after two or three days.

1. Cut the cleaned white radish into strips of uniform thickness and length, and add salt to it to marinate for a while.

2. Then take out a small amount of sugar, pour it into the white radish, stir well, and then seal the white radish with plastic wrap and put it in the refrigerator to marinate for 30 minutes.

3. Finally, pour the white vinegar, salt, chili sauce, honey, soy sauce and sugar into the white radish in turn, stir well, put it in the refrigerator again and marinate for more than 24 hours, and take it out from time to time and stir it.

I pickled it like this, first cut the radish in half, put it in a pot and boil it, take it out to dry the water, put it in a porcelain pot after drying, add cold boiled water, salt, chili powder, soy sauce, vinegar, seal it, and marinate it for a month.

Pickle crispy and delicious radish, first clean and peel the radish, cut it into small pieces or thin slices, put in salt to remove the fishy smell and excess water of the radish, remove the water of the radish to dry, add seasonings such as salt, vinegar, millet pepper and other favorite flavors.

1. Wash the white radish and cut it into slices, as thin as possible, about 2 mm.

2. Add salt to the sliced radish and marinate for about 20 minutes to marinate the water.

3. Squeeze out the water in the radish slices by hand, and the white radish slices are transparent.

4. Mix sweet and sour sauce. Pour light soy sauce, vinegar and sugar into a bowl and stir well.

5. Pour the sweet and sour sauce into the radish slices, and the juice should be submerged over the radish slices.

6. Cover with plastic wrap and marinate for 24 hours. The pickled radish slices have a particularly crisp taste, sweet and sour, appetizing and refreshing.

Hello, if you want to pickle radish crisp and delicious, you can wash the radish, cut it into slices and marinate it with salt overnight, pour out the water, wash the radish, and then dry it, add the chili pepper light soy sauce to the dried radish, and then heat the oil and pour it in.

Radish can not be pickled crisp, radish will be dehydrated when it meets salt, it will only get more and more squeezed, will not be pickled, if you like to eat it, you can wrap the whole radish with salt and put it in a pot, press it on the radish with a stone or a heavy object, and wait for the radish water to flow out and flatten it, wash the salt, cut it into strips with seafood soy sauce and add some sesame oil to pickle and mix it can be eaten.

Clean and dry the radish, slice or strip it into the basin, first use an appropriate amount of sugar, salt and marinate for half an hour, then prepare the ingredients ginger, garlic, millet chili sugar, white vinegar, light soy sauce and stir evenly, the pickled white radish to the pickled water, but put the prepared various ingredients into the basin, put it in the refrigerator for a day and eat it sour and crispy, very delicious.

The secret of pickled radish crispiness is to kill the water in the radish to cut the radish into pieces, add salt and stir well, about two hours of pickling and find that there will be a lot of water under the pickled radish, pour the water into the radish and squeeze out the water such a radish, it will be crispy and good.