The pickling method of radish pickles, the pickling method of whole radish pickles

Radish pickling method: wash the radish and cut it into thick strips to dry until it is semi-dry, wash the container without water, spread it and put it on the radish and sprinkle it with salt and peppercorns, pepper grains, and you can eat it after a week.

We first wash the radish, cut it into shreds, sprinkle salt on it after cutting, and dry the shredded radish after pickling, and when it is half dry, we take it back and put the condiments to pickle.

Hello everyone, I am your little food assistant gluttonous food library, every day will update some home-cooked food practices, teach you to cook by yourself, so that it is not tight and hygienic, the ingredients are clean so that you can eat at ease.

Ingredients: large radish, millet pepper, vinegar, sugar, salt.

1. Peel the radish, after the skin is removed, cut the radish into slices, cut into slices, remember not to cut too thin, otherwise the pickled radish will not be crispy!

2. Cut the radish into strips, put the cut white radish in a container, then sprinkle with salt and marinate for about 30 minutes, the radish will soften and dehydrate to remove the spiciness. After marinating, some water will come out, and the brine will be discarded. It is best to wash the radish with clean water again, and if you don't like the trouble, you can leave it uncleaned.

Then put the cut millet pepper into the radish, and also add sugar, white vinegar, salt. If you wash it, you still need to add a little salt to taste, if you don't clean it, you don't need to put salt anymore, and after the ingredients are finished, stir the radish and seasoning well!

3. After mixing, put the white radish into a sealed crisper box, and then put it in the refrigerator for refrigeration, so that the white radish can be marinated for a few hours, and the best white radish is overnight, so that the radish is pickled for a long time, and the taste can fully enter the radish. If you have a large amount of pickling at one time, eat as much as you want, pour out as much as you want, and put the remaining radish in the refrigerator to refrigerate! As the pickling time increases, the radish that is eaten to the end becomes more and more delicious!

Sweet and sour, slightly spicy, crisp and delicious, anti-greasy and help digestion, the method is super simple, have you learned delicious hors d'oeuvres?

The pickling method of this radish pickle must be put in the dried radish first.

Hello dear. The pickling method of radish pickles is as follows. 1. Remove the sediment from the green radish and rinse it well.

2. Cut off the head and tail of the radish and cut it into long strips, or whatever it looks like, the size can be. However, if it is smaller, it will be easier to absorb the flavor if the salt is added quickly. 3. Put the cut radish strips on a plate, sprinkle with salt, mix well, and marinate for a day.

4. Mix the rice vinegar sauce and add Sichuan pepper and chili pepper. Drain the water from the pickled radish, dry the radish strips, and put them in the prepared juice. 5. After the radish is flavored, you can take it out, pour some dark soy sauce, and mix it with sesame oil.

6. Take as much as you eat before the meal, and green radish pickles are still very popular on the table. Dear, remember to pay attention to the real-time weather forecast in advance when you go out, take care of the protection to improve safety awareness, and protect yourself and your family. <>

How to pickle radish pickles

There are many ways to make pickled radish pickles, we can use dried radish and soybeans, or we can use white radish, carrot and bamboo shoots together, let's take a look at the steps:

1.The ingredients are carrots, white radish, and green bamboo shoots, and white radish must be white, not green.

2.Peel the radish and green bamboo shoots separately and cut them into square strips of about 7 mm.

3.After cutting, sprinkle with salt, stir well and marinate for 10 minutes, this is done to kill the moisture of the vegetables.

4.Clean the pot carefully with dish soap, do not let the pot contain grease, then pour in water, add millet spicy pickled peppers, and also pour some pickled pepper water.

5.Boil the water over high heat, add two small spoons of salt, one tablespoon of sugar, and then add two tablespoons of white vinegar, add sugar and white vinegar, the finished product will have a sweet and sour taste, then turn to medium heat and boil for two minutes, pour it into a basin to cool.

6.We rinse the radish strips and green bamboo shoot strips that have been marinated for 10 minutes in clean water several times, and then rinse them with live water under the water pipe for a few minutes to remove the salt on them, and then drain the water for later use.

7.Finally, pour the drained radish strips and green bamboo shoot strips into the cooled pickled pepper water, cover with plastic wrap, and marinate in the refrigerator for 12 hours.

After an hour, you can take it out and serve it on a plate, the taste is sweet and sour, crisp, and very appetizing.

Radish is a cool food, when you eat it will have a spicy taste, but also some sweet taste, it can help eliminate food and clear away heat and phlegm and detoxify the effect, can ** accumulate stomach distention, vomiting and migraine symptoms.

Radish is rich in vitamins and very rich in carbohydrates, has a high nutritional value, the content of vitamin C is higher than other fruits, and there is no oxalic acid, so it is conducive to the absorption of calcium, and the nutritional value is very high.

First of all, be sure to clean the white radish, then dry it, remove the water, be sure to cut the radish, and then cut the radish into strips or slices. Then put the radish in boiling water and blanch it, so that you can remove the bitterness and the taste of the radish itself, and then put it in a relatively clean, no oil container, and then put in edible salt and sugar for a long time to pickle, you can choose to take a relatively clean weight to press, or put a basin of water on it, and then the bitter taste of the radish comes out, and then about four hours later, the radish is taken out. If you want to take out the pickled radish and dry it almost half-dry, then prepare the pickled soup.

Put the light soy sauce, vinegar, soy sauce, and sugar in a small basin, then turn the heat to low, melt the sugar, and then cool it. Then dry the radish skin and put it in a container without oil, and then pour in the juice, be sure to exceed the radish, and wait for about half a month before eating.

Can you keep pickled dried radish in the refrigerator.

Dried radish is to try not to leave it for too long, because if it is left for too long, it will produce more bacteria, which may have a certain small impact on the body. It also affects the taste of pickled radish, which may not be particularly fresh. Secondly, if you put it in the refrigerator and refrigerate it, it will absorb the water of the radish, so it is not particularly delicious when eaten.

Try to choose the best to eat freshly, so that not only the nutrition is richer, but also the taste is more delicious, if the radish can be placed in a cool place, you must pay attention to the degree of sealing, so that it can be stored for a long time, and the refrigerator refrigerator can ensure that the food is not destroyed, nutrients exist, but that may affect the taste, but also increase the breeding of bacteria, so try not to put it in the refrigerator.

1. Prepare 10 carrots, peel and wash them.

2. Salt to taste. The specific ratio of carrots to salt is about 100:2 (weight ratio, not volume ratio).

3. Cut the carrots into small pieces and sprinkle with salt.

4. Mix the carrot pieces with salt, press a heavy object on top, leave it for more than 2 hours, and stir it once in the middle, so that the pickling is more even.

After more than an hour, the carrot pieces become soft, and when the water comes out, they are pickled, rinse them with water, leave them for another half an hour, and drain the water.

6. While draining the water, find a small pot, put in half a cup of water, 2 tablespoons of flour, 2 tablespoons of marinated dried shrimp, stir while boiling over medium heat, and finally form a paste, turn off the heat and let it cool. When cooking, pay attention to stirring frequently, otherwise it will be easy to paste the pot.

7. In the paste, mix in 6 cloves of garlic pressed garlic, a thumb-sized piece of ginger chopped into minced pieces, 4 tablespoons of chili powder, a handful of chopped shallots, a small handful of chopped leeks, 2 tablespoons of sugar, and mix well.

8. Mix with carrot cubes.

9. Bottle, cover tightly, and put it in a cool place after a few days to eat.

Ingredients: Appropriate amount of white radish (small).Seasoning: appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, appropriate amount of five-spice powder.

Steps:1Start by preparing the fine white radish.

2.Then pluck off a portion of the radish and wash it.

3.Then boil a pot of salted water, put an appropriate amount of star anise peppercorns and cook to taste.

4.Then soak the radish in salted water for a day.

5.Then place the radish on the windowsill to dry.

6.Knead the sesame seeds into the dried radish, just grind the fried sesame seeds with a rolling pin to make the powder.

7.After the dried radish, sprinkle a lot of five-spice powder and sesame powder, and knead both into the radish like kneading dough.

Method. 1. Spicy radish.

Ingredients: 5 kg of radish. Seasoning: 15 grams of chili powder, 25 grams of minced ginger, 75 grams of sugar, 100 grams of salt.

Method: Wash and dry the radish first, cut it into small strips 2-3 cm wide, dry until it is dry, and then add salt and chili powder

Minced ginger and sugar, mix and knead repeatedly, put it in a jar and seal it, and it can be eaten after 15 days.

2. Spicy radish strips.

Ingredients: 5 kg of large radish. Seasoning: 350 grams of paprika, a pinch of saccharin, kilograms of salt. Method: will.

After the radish is washed, cut into strips of 1 cm wide and 6 cm long, soak them in salted water for 20 hours, remove them and dry them until they are dry, mix well with saccharin and chili powder, and marinate them in the tank for 5-7 days.

3. Spicy dried radish.

Ingredients: 5 kg of radish. Seasoning: 1 kg of soy sauce, 50 grams of chili oil, 100 grams of cooked sesame seeds, a little sesame oil

1 kg of table salt. Method: Cut the radish into 5 cm thick strips, dry for 2 days, mix salt into the jar to marinate, and remove after 15 days.

Wash it, put in soy sauce, soak for 3 days, remove it, add chili oil and cooked sesame seeds and mix well.

There are many ways to pickle pickles with white radish, such as hot and sour radish, appetizing pickled radish, etc. Everyone's taste is different, and different methods have different preferences, among which the appetizing pickled radish method is relatively simple. How to make appetizing pickled radish:

Ingredients: 1 white radish, appropriate amount of coriander. Excipients:

Appropriate amount of salt, 70 grams of sugar, 60 grams of vinegar, half a bowl of warm water, appropriate amount of chicken essence, and appropriate amount of oil and spicy seeds. 1. Peel the radish and cut it into small slices and marinate it with 3 tablespoons of salt for 1 hour, pour out the brine after the radish comes out of the water, and wash the radish strips with mineral water. 2. Fill the bowl with sugar, add half a bowl of warm water to the microwave oven for 1 and a half minutes, (boil it in a pot) and add vinegar to make a sweet and sour sauce after the sugar is dissolved.

3. Pour the sweet and sour sauce into the radish, mix well, add a little salt and chicken essence, pour oil and spicy seeds, marinate for 4 hours and eat. Sprinkle with coriander before eating.

The steps on how to pickle radish pickles are as follows:

1. First of all, put the pulled radish into water and wash it, after the radish is washed, take it out and put it on a clean and oil-free cutting board, and cut it into finger-sized strips. (Don't remove the skin of the radish, so that it will be more crispy, the radish can be white radish or green radish, if there are many people in the family, try to pickle more at a time, so that you can eat for a longer time.) ）

2. After the radish strips are cut, sprinkle some salt in the radish strips, then mix the radish strips well with your hands, marinate for about two hours, and marinate the water in the radish to pickle out. (3 catties of radish strips should be sprinkled with about 100 grams of salt.) ）

3. After two hours have passed, the radish strips have basically been pickled, and I use green radish here, so there is more water in the radish, and there will be a lot of water pickled out.

4. Then take out the pickled radish strips, and then put them in the low sun to dry, about two days, if the sun is good, you can dry for one day, if there is no sun, you can dry it for two days, and the radish can be dried to the extent that it is semi-dry.

5. After the radish is dried, then boil the water to be used to cook the pickled radish, pour 3 catties of water into a clean and oil-free pot, and then put in some star anise, dried chili, pepper and bay leaves, and then add some salt, a pound of radish about 40 to 50 grams of salt can be put on, after the seasoning is added, boil and cook for 5 minutes, turn off the fire and let it cool naturally, and then take out the slag inside. (That is, it is equal to the ratio of 40 grams of salt to one pound of water for one pound of radish.) ）

6. Finally, pour the boiled and cooled cooking water into the sealed jar and bottle filled with radish strips, the cooking water should not pass the radish strips, and then pour some liquor into the radish strips, seal and preserve, put it in a cool and ventilated place, and marinate for 20 days before eating. (The purpose of putting liquor is to increase the flavor and make the radish strips less prone to mold.) ）

7. The radish pickles are pickled, and after 20 days of pickling, you can take them out and enjoy them, and it is a good choice to be healthy and healthy to come to the canned Maikang Mei tomato power in ordinary times.

8. The method of pickling radish is very simple, you can eat it directly after pickling, or you can put some light soy sauce and chili powder and mix it before eating, the taste will be better.