The practice of pickling white radishes, the practice of pickling white radish is complete

White radish is a common vegetable, although white radish is cheap, but it is a vegetable that many people like to eat. Radish can be made into many kinds of dishes, pickled radish is one of the very common practices, pickled radish is not difficult, but to make delicious pickled radish, you still need to master some skills. So, let's take a look at the practice of pickling white radish:

There are many ways to pickle white radish, and each method contains different nutrients, so in order to allow more of us to find their favorite production methods, the following are some of its good pickling methods, which are our good choices.

The method of pickling white radish is one:

Ingredients: white radish, salt, sugar, light soy sauce.

Method:1Thinly slice the white radish.

2.Spread the white radish slices in a large bowl.

3.Sprinkle with a pinch of salt.

4.Spread another layer of white radish slices. Sprinkle with another layer of salt. Repeat several times. Let it sit for 15 minutes.

5.After 15 minutes, pour out the water from the bowl.

6.Add another tablespoon of sugar.

7.Mix the sugar with the radish slices. Let it sit for 15 minutes.

8.After 15 minutes, squeeze the water out of a large bowl by hand.

9.Pour in two large spoons of light soy sauce.

10.Pour in a spoonful of white vinegar.

11.Pour in boiled water. Not over the white radish slices.

12.Cover with plastic wrap. Refrigerate for 2 days.

Homemade pickled radish recipe two:

Ingredients: white radish, sugar, a little monosodium glutamate, light soy sauce, dark soy sauce, rice wine, salt.

Method: 1. Wash and peel the white radish and cut it into strips, blow dry, and set aside.

2. Make a homemade sauce: 2 tablespoons light soy sauce, half a tablespoon rice wine, 3 4 tablespoons sugar, 1 2 teaspoons dark soy sauce, stir well. Note that no container used can contain water.

3. Put the dried radish into the sauce, cover with plastic wrap and seal it in the refrigerator, and it can be eaten after one day.

Note: Although the production process is simple, it must be noted that there should be no moisture, otherwise the material will deteriorate during the pickling process.

The sauce can be blended according to personal taste.

The above is an introduction to the practice of pickled white radish, white radish is a very good role in human intestinal digestion, pickled radish is a unique taste, many people like to eat. So if you are interested, you can try it at home, and it is a perfect summer match for a dish of pickled white radish with white porridge in the hot summer.

The pickling method of white radish is as follows:1. Wash the white radish and divide the radish into four, not too thick and not too thin.

2. Marinating the white radish in white sugar will kill a lot of water, and pour out the water.

3. Shred ginger, slice garlic and millet pepper, put it in the radish, and then add soy sauce and balsamic vinegar.

4. Stir well and let the radish soak in the soup for better flavor.

5. Cover with plastic wrap and put in the refrigerator to eat.

Pickled white radish, also known as carrotic acid, it has the characteristics of appetizing and digesting, as well as the function of turning fat and softening blood vessels, long-term consumption can achieve the effect of dissolving high blood lipids and removing fat, and can also be used as a food for sobering up and turning wine, which can relieve excessive greasy intake of food.

The efficacy of white radish.

1. Eating raw white radish can relieve hangover, anti-cancer, clear heat and diuretic, stop fever and cough and dissolve hot phlegm.

2. Radish is rich in amylase, which has the function of aiding digestion and eliminating flatulence.

3. White radish is rich in plant fiber, which can help promote gastrointestinal peristalsis, eliminate constipation, effectively eliminate toxins in the body, and improve the roughness of the body.

4. The lignin in white radish can improve the ability to phagocytose cancer cells, and the radish contains ammonium nitrite that decomposes and causes cancer, which has anti-cancer effects.

Ingredients: white radish, pickled pepper, sugar, white vinegar and glass jars.

Method: Wash the radish, peel it with a knife, and cut it into long strips or thin slices according to your preference. Bring the water to a boil and let it cool, then add an appropriate amount of sugar and vinegar, and if you like spicy, you can also add a few pickled peppers, which will taste better.

Put the chopped radish in the prepared juice, preferably over the radishes. Cover the lid and seal it for about 3 days, and when the color of the radish turns transparent white, you can take it out and taste it.

Production method: 1. Peel and shred the white radish, the finer the better! It's time to practice your knife skills!

2. Shred the red pepper; Cut the shallots into sections and set aside;

3. Put the white radish in a bowl, add a little salt, and marinate for 10 minutes;

4. After marinating most of the water, pour out the water; If it is too troublesome, this step can also be omitted;

5. Then add the shallots, red pepper and ginger; Pour a spoonful of hot oil over it;

6. Pour in an appropriate amount of balsamic vinegar or white vinegar, and finally pour in an appropriate amount of sesame oil, and mix evenly; Tips].

Such a simple pickled white radish is crisp and delicious, eaten and pickled, with porridge and porridge as a side dish, a plate a day, comparable to ginseng supplement; It is healthier and more delicious than overnight white radish, and the key is that there will be no carcinogens; For the health of your family, you must eat!

Hope it helps.

Ingredients]: 1 white radish (about 2 catties), 5 millet peppers, 3 garlic, 1 bag of pickled pepper (750 grams), 1 spoon of Sichuan pepper, 6 spoons of rock sugar, 1 cup of balsamic vinegar, half a cup of sweet rice wine, 3 spoons of light soy sauce, 5 spoons of dark soy sauce. (The sweetness and sourness can be adjusted freely).

Method]: Step 1: Clean the white radish first, then put it on the cutting board and cut it into strips, then put it in a clean and oil-free large bowl, sprinkle in 1 tablespoon of salt, mix well, and marinate for 2 3 hours.

Step 2: When marinating the radish strips, wash and drain the millet peppers and cut them into strips. Take out the pickled peppers, cut them into small pieces with scissors, peel off the skin of the garlic and slice it. Take out another large bowl, pour in pickled pepper water, add rock sugar and peppercorns and stir until the rock sugar melts.

Step 3: Pour out the water pickled from the white radish, pour in the cool boiled water and wash it again, then remove and drain the water, put it in a large bowl, add light soy sauce, dark soy sauce, balsamic vinegar and rice wine and stir well.

Step 4: Add the chopped pickled pepper segments, millet pepper strips, and garlic slices and stir well, pour in the prepared sugar juice and pickled pepper water, preferably over the radish strips themselves. If there isn't so much pickled pepper water, then you can add some cool boiling.

Step 5: Cover with plastic wrap, put in the refrigerator, let it stand for 1 night or 5 hours, and then serve.

Mother-in-law chattering]:

1. When pickling radish strips, I didn't add salt, because the pickled pepper water itself is salty, and the soaking time is relatively long, so there is no need to add salt at all.

2. In this way, pickled radish, the more pickled the more crisp, the more pickled the more flavorful, so it is recommended that you soak it for 10 hours before eating, the taste is the best.

Summary. Hello kiss Glad your question, pickled white radish process: 1

Prepare 50ml of water, 10g of sugar, 20g of salt, 10g of white vinegar and one white radish. Wash and peel the white radish and cut it into thin slices with a thickness of 2 3 mm. 2.

Add white vinegar and salt to a large bowl, add an appropriate amount of warm water, and stir in the sugar until it is all melted. 3.Put the sliced white radish in a bowl and seal it with a sealed bag, seal and marinate.

How to pickle white rotsh.

Hello kiss Glad your question, pickled white radish process: 1Prepare 50ml of water, 10g of sugar, 20g of salt, 10g of white vinegar and one white radish.

Wash and peel the white radish and cut it into thin slices with a thickness of 2 3 mm. 2.Add white vinegar and salt to a large bowl, add an appropriate amount of warm water, and stir in the sugar until it is all melted.

3.Put the sliced white radish in a bowl and seal it with a sealed bag, seal and marinate.

4.Put the sliced white radish in a bowl and seal it with a sealed bag, seal and marinate.

That's all there is to pickling daikon radish.

How much salt do you need for ten catties of ropar, how many grams do you need for each of the sweet and sour?

When pickling white radish, the ratio of radish to salt, sugar, and vinegar is: 20:1::1, so 10 catties of radish need 250-300 grams of salt, about 375 grams of sugar, and about 250 grams of vinegar.

White radish pickling method: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.

Pickled white radish. Prepare ingredients: 1000 grams of white radish, appropriate amount of garlic, appropriate amount of chili pepper, 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of sugar.

Steps: 1. To make pickled radish, you must choose fresh, crisp and tender radish with sufficient moisture, and you can't use bran carrot. Wash the fresh white radish with water and remove the head and tail, and then cut it from the middle, all four petals, the skin of the white radish does not need to be removed, not only has high nutritional value, but also the taste after pickling is very crisp.

2. Put the radish on the board and cut it into a clipping blade, the so-called clipping blade is that the first two knives are not cut off, and the third knife is cut off, the advantage of this is that the radish can be more flavorful, and the taste is more crisp.

3. Put all the cut radish slices in a pot, add 5 grams of salt and 10 grams of sugar, stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. The radish must be out of the water thoroughly, for more than 3 hours, during which it is turned several times.

4. After removing the water in the radish slices, squeeze out the water vigorously, and then control the radish slices for water control. 5. Prepare 50 grams of garlic and cut them into garlic slices, wash and cut 50 grams of Thai peppers into small pieces.

6. Prepare a clean basin, add 300 grams of soy sauce, 300 grams of aged vinegar, 150 grams of white sugar and 150 grams of purified water to the basin, stir with a spoon to completely dissolve the sugar.

7. Pour the seasoned sauce into a clean container (pickle jar or fresh-keeping box), then add the radish slices, garlic slices and chili peppers that control the moisture to control the moisture, stir evenly with chopsticks, so that the juice does not pass the radish slices, cover the lid, and put it in the refrigerator for 24 hours before eating.

Spicy white radish pickling techniques.

There are different ways to pickle white radish in different places, and here are a few of the more common methods:

1. After the white radish is brushed and cleaned, cut into thick round slices, then cut the round slices horizontally and vertically into small fan-shaped slices, add salt, grasp and mix evenly, and marinate for 15 minutes.

2. Gently knead the pickled white radish slices with your hands, pour out the radish juice, and put the kneaded white radish slices into a drainage basket with mesh, press it with a heavy object, put it in a cool and dry place, and let it stand for more than 8 hours.

3Mix spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Cantonese rice wine, and cold boiled water (150ml), stir well, and make pickle sauce for later use.

4. Knead the white radish slices in method 2 with the remaining cool boiled water, then put them in a draining basket with mesh, press them with a heavy object, and let them stand for 1 hour. 5. Take out the processed white radish slices, add the pickle sauce, stir evenly and marinate for 2 days before eating.

The main points of homemade pickles:

1. When pickling pickles, the choice of ingredients is usually based on melon vegetables with crisp taste, more fiber and less water, in addition to the four ingredients introduced in this article to make pickles, kohlrabi and mustard mustard heads, which are common in the south, and mustard gnocchi and snow mushrooms, which are common in the north, can be tried.

2When making pickles, after dehydrating the ingredients with salt, cold boiled water is used for cleaning and pickling processes, which are mainly preserved'From the perspective of hygiene, if tap water is used, it is easy to make the prepared pickles taste and deteriorate.

3. If the prepared pickles do not need to be eaten immediately, marinate them for 2-3 days, which not only makes the pickles more flavorful, but also tastes better.

4. Uneaten pickles can be put into sterilized glass bottles or crisper boxes and stored in the refrigerator.