How do you make sour, sweet and crunchy white radish?

Cut the radish into small pieces, sprinkle with coarse salt and leave for more than three hours, wait until the radish is soft, filter out the water, and dry it for later use.

Chop the apples, pears and ginger, add salt, monosodium glutamate and sugar, then add the chili noodles and fish sauce and continue to stir.

Shred the carrots and cut the green onions into slices for later use.

Take out the white radish, add the shredded carrots and stir, and mix the seasoning juice together.

Put it in the crisper and put the green onion on the top layer.

Wrap in a plastic bag and seal tightly. Put it in the refrigerator for about four or five days.

A radish, wash and peel, cut into cubes, add a spoonful of salt and mix well, let stand for about two hours to release water.

Drain the radish and pour it into a clean and sterilized container, add a cup of vinegar, a cup of sugar, a cup of boiling water at room temperature, and half a cup of chili powder. (A cup of 200 ml).

Refrigerate for three days.

Wash the radish and drain it, cut the white radish into strips, then put salt and knead it evenly by hand to marinate for half an hour, put water and sugar in the pot to boil, pour some white vinegar and mix well and let it cool, put the radish in the container, put in ginger and chili, pour the cool sweet and sour water into the container, and completely cover the radish and marinate.

How to soak sweet and crunchy white radish.

Pickled hot and sour radish].

Ingredients: 4 white radish, 7 tablespoons of vinegar, 20 small peppers, 600ml of water.

Pickling method: Step 1: Prepare the container for pickling radish and wash it, drain the water inside, and then prepare the ingredients.

Step 3: Marinate the radish with edible salt for half an hour, then you can cut the chili pepper and slice the ginger, put some water and some sugar in the pot to boil, then boil the water and pour some white vinegar, stir and let it cool.

Step 4: After half an hour, squeeze out the water of the radish you just pickled and squeeze out the water inside, then put the radish in the container, then put in the ginger and chili, and then pour the cool sweet and sour water into the container to completely cover the radish.

During the pickling period, the sealing of the container must be done well, you can cover the lid with a layer of plastic wrap, and the pickling time can be controlled by yourself, and you can eat it when you feel the pickling flavor.

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.

First of all, we have to prepare the corresponding ingredients, prepare three white radish, an appropriate amount of ginger, Chaotian pepper, white vinegar, sugar and an appropriate amount of water. In fact, pickled radish is very simple, we can make it at home, after preparing these materials, we first deal with the radish, remove the skin of the white radish and clean it all into long strips and put it in the basin, add edible salt to the pot, grasp it evenly with your hands and put it aside to marinate for half an hour. <>

During the time of pickling the radish strips, we wash the prepared peppers, then cut the peppers in half from the middle, and the ginger is also all cut into ginger slices and set aside. Boil the water, pour in the sugar prepared in advance after the water boils, cook slowly over low heat, add an appropriate amount of white vinegar after the water in the pot boils, stir evenly and put aside to cool slowly. Once the radish strips are marinated, squeeze off the water by hand and put them all in a pot.

Next, we need to prepare a pickle jar, to wipe off the moisture inside, put all the pickled radish strips into the jar, and at the same time put the chopped ginger and pepper into the jar, and pour the sweet and sour water that has just been prepared into the jar. The amount of sweet and sour water must be more, at least to submerge all the food, and then we cover the lid of the jar, be sure to seal it, put it in a cool place to marinate for a period of time, the pickling time can be controlled by yourself, generally the longer the marinating time, the more flavorful, under normal circumstances, it is recommended that you also marinate for at least about 15 days. <>

The white radish made according to this method is sour, sweet and crunchy, and it is particularly delicious. Eating more pickled radish is still very good for the body, it can enhance immune function, help digestion, help us absorb more nutrients, and even play a role in preventing and fighting cancer.

White radish kimchi is very popular as a side dish, first wash the white radish, cut into 3 cm square pieces, add coarse salt and sugar, grasp well, leave for 1 hour, take out the water control and wring it out. Secondly, mix the diced radish and marinade thoroughly, put it in a sealed crisper box, and refrigerate it in the refrigerator for 1 day before eating.

First of all, you should pay attention to choosing some fresh white radish, then cut it into slices and put it in a container, soak it evenly in salted water, then add some seasonings to absorb the flavor, and finally put it in a ventilated and dry place to marinate for about a month. In this way, you can make delicious white radish. It can be made into sweet and sour white radish, cold white radish, white radish mixed with yuba, or white radish mixed with peanuts.

First of all, the white radish should be washed, then cut into suitable slices with the white radish, and then an appropriate amount of salt should be added, and then marinated for a period of time, and then washed and put in a clean container, add an appropriate amount of white vinegar, add millet spicy, add some salt, cover and marinate for about 15 days.

The radish should be washed in advance, then cut into slices or cubes, and then put in high school for about a month to pickle, so that the white radish can be soaked in a sour and sweet white radish. It can be made into sour and hot white radish, pickled white radish, sugar water white radish, salt and pepper white radish.

First of all, we need to prepare the white radish, then cut it into slices and put it in a container, then add white vinegar and sugar, and then seal it so that it will have a different taste, and the nutritional value is very high, especially sweet.

How do you soak sour, sweet and crispy white radish? Let's take a look at this problem**, I hope these contents can help friends in need.

How do you soak a sour, sweet and crunchy white radish? First of all, you should choose a novel radish, wash the white radish, marinate it with salt, squeeze out the water, and marinate it with a boiled sauce, which is easy to make, sour, sweet and crisp, and very delicious.

White radish is also a food that we often take in life, radish is rich in nutrition, there are many ways to do it, raw vegetables can be eaten, dumpling filling, stewed pig's feet, roasted vegetables, mixed with cold vegetables, soaked into radish strips, etc., no matter how to eat, are particularly delicious, especially soaked into radish strips, no appetite, come a little, spleen appetizer and meals, I love to eat my mother's radish strips, sour, sweet and crispy, very delicious, the following will be shared with you the next practice.

The first thing is to choose a novel white radish, so that the soaked radish strips will be more crispy, we buy radish, to choose a smooth skin, radish port number without small holes, heavy weight, if you see the radish skin has transparent spots, this kind of radish is not fresh, frozen, as far as possible to choose small radish, that radish meat texture is firm, good taste.

Try not to peel the white radish, the white radish with the skin is more crisp when soaked, after the radish is pickled, the water should be squeezed neatly, which will also make the soaked radish strips crisp and delicious. Soak the radish strips in a little more juice, soak all the radish, the longer the soaking time, the more flavorful, you can put sugar and vinegar according to your own taste.

According to the above analysis, we know how to soak radish strips, it will be sour, sweet and crisp, the key is to choose novel radish, radish does not have to peel, radish with salt to squeeze out the water, the juice of the radish strip should not pass the radish strip, the longer the soaking time, the more flavorful, just grasp this, the radish strip soaked out is sour, sweet and crisp, you can add sugar and vinegar according to your own taste, and put some millet pepper if you like to eat.

Wash the white radish, peel it, cut it into cubes, add an appropriate amount of salt, and marinate for 30 minutes; While waiting, chop the peppers and garlic and set aside; Bring the water to a boil, then add the vinegar, then the sugar, until the sugar is all melted; Finally, put the vinegar water in the cool belt; into containers; Refrigerate and serve in 1-2 days.

After washing the white radish first, cut it into small pieces, put it in the crisper box, add sugar, salt, vinegar, garlic slices, millet spicy cover the crisper box and put it in the refrigerator for one night, so that the white radish made is sour, sweet and crispy.

To choose fresh radish, do not peel the radish, squeeze out the water after pickling will make the radish taste better, and soak it for a longer time to make the radish flavorful.

After rinsing the salt with cold boiled water (to prevent odor isolation), squeeze the water by hand and dry it for an hour or two with a leaky net, so that the radish is dry, and the excess water can be removed, making it easier to absorb the flavor. Wash the white radish with salt, then drain the water, put it in the kimchi jar, and pour in the cold sauce on top after spreading. Tips:

You can add a little water from wild pepper to it to make the kimchi taste more positive, otherwise the kimchi of the first few times will not be delicious.

<> 10 pounds of white radish peeling (medium radish is opened and cut into four pieces)! Add edible salt, mix well, and soak until the radish is soft, rinse with water (no salty taste)! Remove the radish and drain it (be careful not to drain too dry, and keep the radish watery).

First, cut the white radish into small cubes the size of a thumb, put it in a larger basin or bucket, put salt, white vinegar, white sugar, and chili powder a little bit, and then shake the container until the seasoning and white radish are mixed evenly and taste the taste.

It makes the altar form a state of disgust, which is conducive to the generation of lactic acid bacteria and prevents the invasion of external bacteria. Therefore, kimchi can be stored for a long time. Of course, if you don't have a suitable kimchi jar, you can also choose a glass bottle with a sealed lid to make it.

After the radish is cut, stir it well with salt, marinate it, and marinate the water in the radish, which can not only remove the pungent taste of the radish, but also make the soaked radish sour, sweet and crispy.

Put in the white radish, carrot, and celery in turn, stir well with chopsticks (use water-free and oil-free chopsticks to prevent the kimchi from spoiling and causing failure), cover with plastic wrap and seal it in the refrigerator for 5 to 8 hours before eating. I use a white radish and a carrot, cut into strips, about 500 grams of radish need to put 40 grams of white vinegar, 50 grams of sugar, 10 grams of salt, soaked pepper according to their own spicy taste. Just mix the radish strips with these spices and put them in a glass jar.

First, it is salted for a period of time to remove water, and then white vinegar and sugar are introduced to marinate for 2-3 hours.

Peel and slice the white radish, prepare the marinade sauce (two bowls of water, one bowl of white vinegar, half a bowl of sugar, half a spoon of salt), stir well, pour into the pot, bring to a boil over high heat, and cook the juice until bubbling and cool. Put the pickled white radish chopped millet spicy in the crisper box, add the cool marinade sauce, seal it and put it in the refrigerator, and you can eat it after a day.

Wash the radish and cut it into strips, then put it in a jar, add ginger, garlic, salt, sugar, and soak for about a week.

First of all, we put the sliced white radish into a container, add an appropriate amount of sweet and sour salt, millet spicy and a little light soy sauce, and then cover the lid and put it in the refrigerator for one night.