How to make radish strips and pickles are crispy and delicious

1. Choose the best radish.

If you want to make the dried radish delicious and crispy, you must choose the best radish, and it is best to choose the kind of green radish with a crisp and tender taste, because the ordinary white radish has a relatively astringent taste, and the taste does not have that crisp and tender feeling after it is sunburned. In addition, the water content of the radish must be sufficient, and after buying it home, wash it with water, cut it in half from the middle, and then divide the half from the middle, divide it into several small portions, and put it on the balcony to dry.

2. The choice of weather.

If the weather is good, the dried radish can be dried on the balcony, and it can be dried in about three days, and it can be dried until 8-9 into dry, if it encounters rainy weather, it is necessary to put away the dried radish in time, not let it get wet, and can not let it contact the bacteria, and then can not dry the radish until it is dry, eighty percent dry should be just right.

3. Add salt and knead well.

After the dried radish is done, you should wash the floating soil on its surface with clean water, and then remove the water, put it in a clean basin, add an appropriate amount of edible salt, this is to rub the dried radish with your hands, so that it can fully contact with the salt as much as possible, and the dried radish kneaded in this way will be crisp and tender after pickling.

4. Add rice wine to marinate.

Red pepper, garlic and five-spice powder need to be added when pickling after the dried radish is dried, and an appropriate amount of rice wine must be added when pickling, so that the pickled dried radish will taste crisp, and the dried radish after adding rice wine pickled has a faint wine aroma, and the rice wine also has a certain antiseptic and sterilizing effect, which can effectively extend the shelf life of the dried radish and prevent the dried radish from deteriorating.

Eat radish in winter and ginger in summer, no need for Mr. to prescribe medicine. "Hahaha, although it is a proverb, it is very reasonable in traditional Chinese medicine, let's eat it.

Process: Mix. Taste: Homemade.

Ingredients: Cooking steps:

2.Sprinkle with salt to taste and marinate overnight.

3.Take it out and put it in a container to dry, this is about three days of drying.

5.Stir-fry the sesame seeds in a pan without oil and water and mash them.

6.Sprinkle evenly on the dried radish strips and eat.

8.Sprinkle the radish strips evenly on top and mix well, and another side dish is out of the pot, which is very popular for entertaining guests.

Cooking Tips:

Dry the radish strips for 3-7 days, depending on personal taste.

Method 1. 1. There are different ways to pickle radish strips, you can rinse the prepared fresh radish with water when pickling radish strips, and then prepare an appropriate amount of millet pepper.

Dry the surface of the washed radish and cut it into 5 thick strips per hour, then put it in a clean container and add the prepared salt.

Mix well or marinate.

After an hour, discard the water from the pickled radish and add an appropriate amount of sugar.

Light soy sauce with rice vinegar. Then put in the prepared millet peppers, then mix them with clean chopsticks, seal them in a clean crisper or clean glass bottle and marinate, and then marinate the radish strips for 24 hours to marinate.

Method two. 1. When pickling radish strips, you need to prepare 1 2 white radish, cut it into thicker strips after washing, then add edible salt, pickle and marinate after two days, pour out the water pickled inside, and then put the radish strips in the sun to spread, and then prepare an appropriate amount of dried chili powder, garlic and ginger after it is dehydrated and wilted.

2. Peel the prepared garlic and chop it into minced garlic, chop the ginger after washing it, put them in a clean container, add the prepared chili powder and put 500 grams of light soy sauce and 200 grams of sugar and a small amount of balsamic vinegar.

and monosodium glutamate, mix them evenly to make a sauce, and then put the dried radish strips directly in the sauce to marinate, and the radish strips inside can be marinated after about a week, so that the pickled radish is not only delicious, but also has a particularly crisp taste.

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.

The chef teaches you the secret method of pickling dried radish, which is fragrant and crispy, spicy and appetizing, and the method is super simple.

Cut the radish into small strips, put it in a basin, add salt and grasp it well, marinate for an hour to kill the water, dry the water, place it neatly to dry the water, add water to soak for an hour, dry the water, add chili powder, salt, pepper, pepper powder, thirteen spices, light soy sauce, sesame oil and mix well.

How to pickle fresh radish strips is delicious and crispy.

Generally speaking, there are several different ways to pickle radish strips, and there are several flavors to choose from, so some people like to eat salty, and some people prefer to eat sweet and sour, so according to the different tastes, the way of development is not the same, but most of them are to kill the water with salt first, and then squeeze out the water and add various materials to do it, and then marinate it for three days.

Wash the radish and cut it into thin slices, put it in a large basin, sprinkle a little salt, marinate for a while, during this period, boil a little boiling water, pour it into a basin to cool after the water boils, add a little salt to the water, chicken essence, white vinegar, and consume oil. Wash the pickled radish with water, put the washed radish in this bottle, pour in the seasoned sauce, seal it, and put it in the refrigerator for two hours before eating, it is sour and crunchy and not greasy.

After the radish strips are cut, add an appropriate amount of salt and white vinegar to marinate for about an hour to remove part of the bitter and astringent taste, then rinse the water drain to dry the water, and then add an appropriate amount of white vinegar, salt, chili powder, sugar, ginger slices, and marinate for a few hours to eat.

How do you pickle radish to taste good? The guy's secret radish strips are spicy and crispy, and you can eat them in two hours.

Here's how to pickle radishes that are crispy and delicious:

Preparation materials: 450g of green radish, appropriate amount of sesame chili oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of ginger, appropriate amount of chicken essence, appropriate amount of red pepper.

Step 1: Prepare the ingredients.

Step 2: Cut the green radish into large slices.

Step 3: Add an appropriate amount of salt to marinate the water.

Step 4: When the radish is soft and watery, rinse it in cool boiled water.

Step 5: Squeeze out the water and set aside.

Step 6: Slice the red pepper and ginger and set aside.

Step 7: Pour the sesame chili oil fried with sesame oil, Sichuan pepper and chili pepper in advance on the dish.

Step 8: Add a little more chicken bouillon.

Step 9: Sugar and white vinegar to taste.

Step 10: Shake well and serve.

Ingredients: 1 white radish, 1 carrot, 5 slices of ginger.

Excipients: 2 tsp salt, 3 tbsp sugar, 6 tbsp white vinegar, 500ml water.

1. Peel the white radish and carrot as shown in the figure below.

2. Cut the white radish and carrot into thick strips respectively, as shown in the figure below.

3. Put it in a clean basin and put in 2 teaspoons of salt, as shown in the picture below.

4. Mix well by hand, let it marinate for 20 minutes, marinate the radish out of the water, and drain the water, as shown in the figure below.

5. Fill the pot with water, add sugar and boil until the water boils, as shown in the figure below.

6. Melt the sugar, as shown in the figure below.

7. Pour in the white vinegar and mix well, as shown in the figure below.

8. Let the boiled sweet and sour water cool, as shown in the figure below.

9. Put the radish strips into a container and add the ginger slices, as shown in the picture below.

10. Pour in the cooled sweet and sour water, and the amount of water covers all the ingredients, as shown in the figure below.

11. Cover and seal and refrigerate for 3 days before eating, as shown in the figure below.

12. Finished pickled radish picture, as shown in the figure below.

Radish contains a variety of trace elements that can induce the human body to produce interferon, which is of great significance for preventing and fighting cancer. The B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal peristalsis and help to eliminate waste products from the body.

1.Choose a large white radish and wash it.

2.Peel off the epidermis.

3.Divide the basket into two sections and then cut it into a clamping head.

4.A semi-circular clamping head as shown in the figure below.

5.Place the sliced radish in a large pot and sprinkle with the appropriate salt6Stir well and marinate for about 10 minutes.

7.Prepare the marinade ahead of time.

8.Add apple cider vinegar to the glass crisper, add white sugar, stir well, taste it, and the sweet and sour level that the Tao itself can accept.

9.Add an appropriate amount of light soy sauce, and you can taste the shallow aroma of soy sauce in the sweet and sour sauce, so you don't have to grab the flavor too much10If you want the pickled radish slices to be heavier in color, close to golden brown, but don't want the soy sauce to be too strong, you can add a small amount of soy sauce to adjust the tone.

11.The radish slices have long been pickled to produce water.

12.Put the radish slices into cold water to wash off unnecessary salt13Place it in the center console of the water net to purify the water.

14.Soak the radish slices in the sugar cool marinade, the juice can be left unexpired, cover the outer cover, store in the refrigerator, and use as you eat.

【Spicy pickled radish pickles】

Ingredients: 5 kg of green radish, appropriate amount of salt, 2 tablespoons of sesame oil, 3 tablespoons of chili oil, 2 tablespoons of chili powder, 2 heads of garlic, 1 piece of ginger, 2 tablespoons of sugar, 5 tablespoons of soy sauce

Method:1Put the green radish in water, scrub the surface with a steel wool ball, wash the radish and cut off the ends.

2.Cut the radish into slices, then cut it into strips, sprinkle with 4-5 tablespoons of salt, mix well, marinate overnight, and marinate the water from the radish.

3.When the time is up, take the radish strips with your hands and put them in a pot for later use.

4.Finely chop the garlic and the ginger.

5.Put the minced garlic and ginger in a bowl with radish strips, add sesame oil, chili oil, chili powder, sugar, and soy sauce.

6.Bring disposable gloves, grasp the radish strips and seasonings well, taste salty, if it is light, add some salt and mix well, when pickling radish strips, the salt is lost with water, after mixing, sprinkle with sesame seeds and mix well, put it for 3-4 hours to eat, and the rest is stored in the refrigerator and taken as you eat.

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Ingredients: salt, sugar, millet spicy, pickled pepper, lemon, white vinegar or rice vinegar to make the steps.

Wash the white radish and cut it into strips (remove or not peel).

Add sugar according to your taste, millet spicy, white vinegar, pickled pepper and pickled pepper water, lemon and cool white open plastic wrap refrigerator for one night to refrigerate white salli.

Tip: Be sure to cool it and don't use raw water.

White sugar and vinegar should be put a little more, otherwise there is no taste to eat in the crisper box, refrigerator refrigeration preservation of white radish can eliminate food, moisten the lungs, detoxification, diuretic laxative is very good

Teach you how to make pickled radish delicious and crunchy.

Add a little vinegar when marinating to make it taste better.

It is better to smoke the radish in the sun. Such radishes are crispy and delicious when pickled.

Ingredients: 2 radishes, 3 catties.

Millet pepper 60 grams.

Light soy sauce 150g.

Rice vinegar 90 grams.

45 grams of sugar.

60 grams of garlic slices.

30 grams of dried chili peppers.

Salt 30 grams.

Preparation of crunchy radish pickles.

Wash the white radish, remove the head and tail, divide it into four lengthwise, and cut it into thin slices.

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Mix well with the sliced radish after salting, and leave the orange slices in water for 1 hour.

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Rinse twice with cool boiled or pure water, then drain.

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Drain the water to determine the crispness of the finished product.

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Prepare the necessary ingredients during the draining process of the radish slices.

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Add light soy sauce, rice vinegar, sugar, spicy millet and garlic slices to the drained radish slices.

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Heat the pan and fry the dried chili peppers.

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Pour the fried chili segments into the radish slices.

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Wear gloves and mix all the ingredients.

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It's delicious and delicious! Put it in an airtight box and refrigerate it overnight to make it taste better.

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Tips: The radish must be white and does not need to be peeled.

Main ingredients: 300 grams of white radish, 5 grams of salt, 5 grams of sugar, 30 grams of white vinegar, 15 grams of chili powder, 5 grams of minced ginger, 5 grams of minced garlic, 7 grams of chopped green onion.

1. Peel and cut minced ginger, minced garlic, chopped green onion and white radish.

2. Pour white radish into the container and salt.

3. Pour the pickled white radish into the container, pour in the minced ginger, minced garlic, white sugar, white vinegar, chili powder, and stir well.

4. Add chopped green onion and stir well.

5. Finished product drawing.