Quick pickling of radish skins, how to pickle radish skins

To quickly marinate the radish skin, add sugar and white vinegar to the radish skin, stir evenly, and put less sesame oil.

Radish skin is actually a good thing, and it tastes delicious after pickling, so the question is, how to pickle the radish skin to make it crispy and delicious? Let's introduce it to you!

How to marinate radish skin to make it crispy Ingredients: radish skin, salt, Chaotian pepper, garlic, fresh lemon juice (or white vinegar), shiitake mushroom dark soy sauce (soy sauce), sugar (can be left out), soybean paste.

1.Cut off the skin of the radish, cut it into sections, and put it in the crisper box; (In autumn and winter, you can dry it overnight before pickling).

2.Put a little more salt on the radish skin, grasp it well with your hands, (a little more salt can remove the bitterness of the radish skin) put it at room temperature for one night (in the summer, put it in the refrigerator), and then seal it and put it in the refrigerator for 2 days;

After the day, take out the radish skin and pour out the pickled water; Taste it, and if it's too salty, wash it with cool, boiled water;

4.Re-add dark soy sauce, crushed garlic, chopped chili pepper, fresh lemon juice (or white vinegar), sugar to the radish skin, mix well, seal the soybean paste and put it in the refrigerator, and you can eat it after 2 days.

The therapeutic value of pickled radish Pickled radish contains a variety of trace elements that can induce the human body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer. The mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help the excretion of waste products from the body. Eating radish often can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.

1. Lipid removal and blood pressure reduction: make blood pressure easier to control, and make the capillary dilate, reduce blood viscosity, and improve microcirculation. It can soften and protect blood vessels, and has the effect of reducing blood lipids and cholesterol in the human body.

2. Laxative: Cellulose can promote the peristalsis of the intestinal wall, help digestion, and prevent dry stool.

3. Anti-cancer and anti-cancer: delay and inhibit the growth and spread of cancer cells. Causes cancer cells to degenerate and shrink.

Precautions for pickling radish 1. The purpose of sprinkling salt after slicing radish is to marinate the water in the radish, so as to remove the pungent taste of the radish, the salt does not have to be too much, but after sprinkling salt on the surface of the radish, it must be stirred evenly;

3. You can turn it several times in the two days of pickling, so that the radish on it can also have a better flavor.

One: First of all, the selection of materials should be good: the radish should be fresh, and it will be very heavy to buy one by one, indicating that the water is sufficient and not afraid of hollowness. Go back and wash it, cut it in half, divide it into several small portions, and put it on the balcony to dry.

2: The weather should be good, if the weather is good, it will be good for three days, and it will be dry for eight to ninety percent; In the meantime, you should buy some red pepper and garlic, clean it and dry it, and then chop it with a knife, add some salt and set it aside for later use.

Three: The radish has been dried, put it in a clean basin without a little raw water, knead it vigorously, add some salt, and then knead it, you can taste the kind that tastes very crisp and it's done.

Four: Mix the minced red pepper garlic and radish together and rub it, then put it in the jar, add some rice wine, and then seal the jar with plastic wrap, and eat it again in a few days, it is delicious.

Hope it helps

Super simple, super delicious recipe.

1 handful of white radish skins and soak in water.

2 vinegar, sugar, light soy sauce, dark soy sauce, the ratio is (2:2:1:

3Find a clean basin, put the right sauce, and radish inside, seal it with plastic wrap for a day and you can eat, sweet and sour, with a little sauce flavor, super delicious. (After eating the radish, don't throw away the soup, add some ingredients, and you can drown it again).

The dark soy sauce can be left out, but the color is relatively light and there is no appetite. ）