What is a recommended way to pickle radish? How do pickled radishes taste good? What is the way to p

The method of pickling radishes that I know is also taught by a hotel chef, and the pickled radishes in their hotel are given to every table of guests for free! After eating, many customers want to eat again, ask for a second plate, or even buy a can to eat it slowly. In fact, pickled radishes, the requirements for radishes are quite high, if you choose a good radish, the pickled radish is very crispy.

If you choose a hollow radish, or a blackened radish that has been left in it for a long time, it will not be delicious. I generally don't like to remove the skin of the washed and selected radish, and the radish skin is pickled and crispy, which is also particularly delicious! Cut the radish into slices for a better taste!

Some people like to cut the radish into strips, according to personal preference. Salted. Put the cut radish into an appropriate amount of salt, stir the salt and radish together, leave for about 20 minutes, remove the water in the radish, wash off the salt water on the surface of the radish, and put it in a basket to dry naturally.

At this time, the radish is very crispy, and it is already a little salty! A lot of times, at this stage, I can't help but eat a few slices of radish. In a clean basin, put an appropriate amount of cool boiling, then add light soy sauce, salt, sugar, chili, a trace of dark soy sauce (for coloring) and other condiments, and finally put in the dried radish slices.

In fact, the condiments can be decided according to their own taste, those who like sweet can put more sugar, those who like spicy can put more chili, and those who like the flavor of spice can put some star anise and peppercorns, which can be completely modulated according to their own taste. If it's summer, put the basin in plastic wrap, put it in the refrigerator, refrigerate it for three or four hours, and you're ready to eat! If it's winter, don't put it in the fridge.

It's winter now, and it's the season when radishes are on the market in large quantities, so make this sour and delicious - sweet and sour crispy radish strips to retain the taste of this winter. Many people say that white radish and carrot should not be eaten together. In fact, eating together does not have much impact on health, but the nutritional value of the two will be reduced.

Nothing is absolute, though! If we add a little vinegar to the right amount when cooking, we can protect the vitamin C from being destroyed. For example, the vinegared shredded radish that Japanese people often eat during the Chinese New Year is a well-matched and nutritious side dish.

Wash the radish without peeling and cut into strips or slices. (Unpeeled radish is crispier) sprinkle with an appropriate amount of salt and marinate for 10 minutes, then discard the salted water. Pour the pickled radish into a clean container with no oil and a lid, if there is no lid, you can also use plastic wrap, ginger and garlic in it and mix well, then sprinkle a layer of sugar, and then pour white vinegar to cover the radish.

Ingredients: radish, salt, chili flakes, pepper powder, light soy sauce, vinegar, sugar. Cut the radish into thin strips of uniform size, use a large sieve, or pot, and dry the radish strips until they are dry.

Wash the radish strips with water and dry them. Add the seasoning and knead to taste. Put it in a glass bottle, compact, and in two days the delicious pickled radish will be ready.

No more going to the supermarket to buy mustard.

Just some time ago, a friend in Weifang brought me a lot of radish, which is delicious as a fruit. Crunchy, as soon as I take a sip of water, the rest of the radish will be pickled by me, change the way to eat, as an appetizer, the whole family loves to eat my pickled radish, just take it out to share the experience with you. 1 radish, appropriate amount of pickled pepper, 2 slices of ginger, appropriate amount of garlic and dried chilies, appropriate amount of white vinegar.

Wash the radish directly and cut it into long strips without peeling it. After cutting into strips, sprinkle in an appropriate amount of salt and marinate for 15 minutes. After marinating, control the moisture.

Prepare a container that can be airtight, and put the pickled radish strips in the container (make sure to be a clean container without any moisture. Pour in the ginger slices and sour slices and mix well, then sprinkle in an appropriate amount of sugar, and then pour in white vinegar, the white vinegar is slightly over the radish strips, don't pour too much. If you like to eat spicy, put in an appropriate amount of pickled peppers, and it is best to guide in some pickled pepper water.

Adds spiciness. Keep it fresh in the refrigerator for a day and you can eat it, so you should eat it as soon as possible, or don't marinate too much at once, because the longer you leave it, the more sour it will be.

Sweet and sour radish, every year after the radish is unearthed, the radish brought by the family can not be eaten, so it is made sweet and sour radish, and it is a side dish when eating, which is very beautiful. Ingredients: white radish, sugar, white vinegar, salt.

Taste: Sweet, crisp and refreshing. Because no one in the family eats spicy food, they generally don't put chili peppers.

This sweet and sour radish can be eaten overnight. Peel the radish and cut it into strips. Put it in a bowl and sprinkle with salt, a little salt, you don't need a lot.

Stir a few times. Let sit for an hour, then stir. The radish strips have been salted in small quantities to remove the spiciness of the radish.

Then pour out the marinated water, leaving the radish strips. Remove the brine from the radish strips, top with sugar, and add more sugar. Depending on personal taste, add some white vinegar, and then, add cold boiled water, and cover the radish strips.

I haven't made pickled turnips, but my friend did, and it was delicious. He went to the market to choose a particularly good-looking, white kind of radish back and washed it, cut the kind of long strips, cut them one by one, put them outside to dry a little, and then dry the outside water a little, and then put more chili peppers, salt, or put a little sesame oil after drying, and you can do it, it is best to put it in a crockpot jar, and it will be delicious for about a week. Some people only like to eat sour pickled radish, so they don't need to put chili peppers, but some people also like to eat sweet, that is, put more sugar, and don't put anything else.

According to your own taste, you can do whatever you like.

It's easier to do. Wash all the pickled vegetables and dry them in open water. The radish was cut into strips, spread out on the roof and dried.

The next day (after a day and a night), it was already half-dry, taken back, washed with pure water, drained the water, and kneaded with salt by weight. Coriander pepper celery cut and knead well with salt in a year-on-year column. Then knead and mix well with the radish, tighten the clean bottle, seal it with plastic wrap, tighten the lid, put it in the cupboard, and you can eat it after 20 days.

The pickled radish eaten outside, whether it is shredded or lumpy, sweet and sour, with a little spicy, is particularly refreshing. It can be made at home, delicious and healthy. 1000g of green radish, appropriate amount of salt, 20g of light soy sauce, appropriate amount of vegetable oil, 20g of sugar, 100g of chili powder, 50g of Sichuan pepper powder, 50g of ginger powder, 50g of white sesame seeds.

Wash the green radish, ginger powder, refined salt, 1 little sugar, chili flour, sesame seeds, Sichuan pepper powder, pepper powder, a little light soy sauce, clear oil. 1 radish peel off the roots, wash, cut into 5 cm long, 1 cm square strips, dry until eighty percent dry, add refined salt, pepper, pepper powder, a little sugar, ginger powder, light soy sauce pickled for 2 days (so that the taste is also good), must be covered, or the taste is not dispersed, the clear oil is hot and poured on the sesame pepper noodles, mixed on the radish strips that have been pickled for 2 days, to mix evenly, spicy and sweet, spicy and crispy, can be used as an appetizer or snack.

Hot and sour radish strips, ingredients: 20 kg of good white radish, 750 ml of brewed white vinegar, 500 grams of sugar, 800 grams of pickled wild pepper, 500 grams of fine salt, 300 grams of red pepper. Appropriate amount of monosodium glutamate.

Method: Wash and peel the white radish, cut into strips of 1 cm wide, 1 cm thick and 4 5 cm long, and cut the beauty finger into shreds for later use. Pour the radish strips into a large basin and add 250 grams of salt, rub them repeatedly until the radish strips are soft and the brine flows out, after standing for 30 minutes, pour the radish strips into the water and scrub them repeatedly, squeeze out the water, this step is very important, because the fresh radish has a very strong raw radish smell, it tastes very unpleasant, repeated scrubbing can effectively remove the raw radish smell, after the radish strips are cleaned, put them in the basin and add 250 grams of salt, pour in white vinegar, sugar, wild pepper, beauty fingers, monosodium glutamate and rub evenly, and then, Put the radish strips into a clean, dry and oil-free glass jar, and after a day and night in spring and autumn, and two days and nights in winter, the sour and hot radish strips are ready.

Features: fresh and crisp, moderate salty and sweet, sour and spicy appetizing. (Note:.)

The amount of sugar, salt, and white vinegar can be flexibly increased or decreased according to personal taste. )

Do not cut the turnips, put them directly in the jar, add water and peppers, and plenty of salt.

Peel and slice the long radish, add a few spoons of sugar, mix evenly and marinate for more than two hours. Pour out the water, put delicious fresh soy sauce, vinegar, a little sugar, and if you like spicy food, you can put a few small dried chilies. In this way, cover the lid and marinate in the refrigerator for 12 hours, and then you can eat!

Sweet and sour radish! It's delicious after a meal!