A pickling method for sweet and sour crispy radish

Ingredients: white radish, garlic, millet pepper, pickled pepper, ginger.

Seasoning: white vinegar, sugar, salt, pepper.

1.Wash the white radish without peeling. Radish peels also contain nutrients. Cut in half and then into thin strips. Then add a spoonful of salt, stir well, and marinate for about 5 minutes to remove the water from the radish, thus removing some of the spiciness of the radish.

2.Cut the side dishes used, add an appropriate amount of millet spicy, cut them into small pieces with scissors, cut the garlic into thin slices, cut the ginger into thin strips, cut the pickled pepper into small rings, and prepare some peppercorns.

3.It's almost time. You can see the water in the radish, clean it, rinse it with water a few times, wash off the salty smell, and put it in a ventilated place to dry naturally.

4.Put the prepared chili, garlic, ginger slices, pickled peppers, and small ingredients into the radish strips. If there are children who eat it, put less or no chili peppers.

5.Add two tablespoons of sugar. The exact amount should be according to your taste. Add an appropriate amount of white vinegar and stir well.

6.Put the radish strips in the jar, press them with a rolling pin to squeeze out the excess space, and pour some white vinegar. Just hand over the radish and you can taste it. It's sour, sweet and spicy, and the taste is right. Seal the jar and place it in a cool place. It will be ready to eat after two days.

The practice of radish, we estimate that we have seen a lot, generally take some time to wait, rarely see the method of making both food, today I will introduce to you a quick and practical way, people who can make cold dishes will.

Ingredients: white radish, white vinegar (aged vinegar), sugar, salt, green and red peppers, cool white open.

Production process: 1. Prepare 1 white radish, wash it, select a coarse one, flick it with your fingers, it will make a more hard sound, and the taste is more crisp to eat.

2. First make a short-term edible one, cut the radish into small strips, then sprinkle in an appropriate amount of salt, mix well with chopsticks, marinate for 20 minutes, wait until it becomes soft, and squeeze out the water vigorously.

3. Then use cool white (remember not to use water, otherwise you will have a stomachache after eating), clean the radish, the purpose of this step is to bring out all the salt water inside it, and the spicy taste will be reduced a lot, especially suitable for southerners to eat.

4. Squeeze out the water of the radish strips again, the purpose of this is to facilitate the flavor, then add green and red pepper shreds, and then put some sugar to make it fresh, and then add some white vinegar or aged vinegar and mix well, the seasoning is particularly simple.

5. The sweet and sour radish is made, the method is very simple, it is almost the method of making cold dishes, its advantage is that it is not only edible, it is not suitable for long-term storage, and it is enough for the whole family to eat each time.

Ingredients. 500 grams of white radish.

Accessories. 10 grams of pickled pepper.

8 grams of white vinegar. 90 grams of aged vinegar.

60 grams + 60 grams of sugar.

10g light soy sauce.

5 grams of sesame oil. 150 grams of water.

Steps to make sweet and sour crispy radish.

1.Prepare the main ingredients, wash and peel the white radish.

2.Cut into centimeter-thick rounds.

3.Add 60 grams of sugar to marinate the white radish.

4.Grasp the radish and sugar well with your hands.

5.After leaving for an hour, pour out the marinated water.

6.Arrange the white radish in a pickled bowl and add the aged vinegar.

7.Add 60g of sugar.

8.Add the pickled peppers.

9.Add light soy sauce and white vinegar.

10.Finally, add water and cover the radish slices.

11.Seal with plastic wrap and place in a cool place and soak.

You can taste it in three or four days.

How to marinate crispy radish:

Ingredients: 1 white radish.

Excipients: 1 tablespoon salt, 1 tablespoon dark soy sauce, 5 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar, 3 dried chilies.

Steps: 1. Wash the white radish, then wait for the skin to dry while preparing other ingredients.

2. Cut the white radish into even thin slices, remember not to peel it here, and marinate it with the skin, so that the radish is particularly crispy.

3. Cut the radish slices, put in 1 tablespoon of salt, grasp it well with your hands, marinate for one hour, and pour out the water after the radish has precipitated water.

4. Then start pickling the radish. The seasoning ratio is: 3 tablespoons of sugar, 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of vinegar.

5. If you like spicy food, you can cut dried chili peppers into shreds and put them in it.

6. Put the radish with evenly mixed seasoning into a sealed jar and refrigerate it for about 3 days before use. Flip it a few times with clean chopsticks without oil and water in the middle to make the taste more even.

7. Finished product.

As follows:

Ingredients: 5 kg of white radish, 1 kg of carrot, 50g of salt, 2 pieces of ginger, 5 cloves of garlic, 300g of white sugar, 500ml of white vinegar, 350ml of cold boiled water, appropriate amount of lemon juice.

1. Peel the white radish and carrot respectively.

2. Then wash the peeled white radish and carrot.

3. Cut the white radish and carrot into strips respectively; (The thickness of the radish strips is cut according to personal preference, if it is thicker, the pickling time should be extended appropriately).

4. Add 50g of salt.

5. Massage the radish strips with the palms of your hands so that the salt evenly wraps around each radish strips.

6. Let stand and marinate for two hours.

7. After the radish strips are marinated for two hours, use a colander to put the pickled radish strips into another basin, and keep the salted radish water! (Note: Don't pour out the pickled radish water!) ）。

8. Peel the garlic cloves, wash the ginger, slice and set aside.

9. Pour the weighed sugar into the basin and add a bottle (500ml) of white vinegar.

10. Pour in the cold boiled water prepared in advance.

11. Add the chopped garlic and ginger slices to the seasoning water.

12. At this time, use the salted radish water pickled in the radish strips just now! Pour them into the water you just prepared.

13. Add the secret ** - lemon juice (my bottle is lemon juice for baking, you can also use fresh lemon to squeeze out the juice) Add lemon juice to remove the astringency and spiciness.

14. When the marinade is ready, pour it into the radish strips.

15. Stir in the radish with a colander to evenly wrap the seasoning water on each radish strip.

16. Put the white and carrots together with the seasoning juice into a glass jar that has been washed in advance; (Remember: it's best to marinate radish strips in a glass jar, plastic ones are not good for the body).

17. Cover the lid of the glass jar, then put it in a cool place, marinate for about 5-7 days, and it will taste good. During this period, you can turn the radish strips twice to prevent the radish strips on top from not being flavorful.

Here's how to marinate crispy radish:

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

1. Wash and cut the radish into slices of this thickness for later use, add an appropriate amount of salt and marinate for half an hour until the radish comes out of the water, and rent sen to remove the astringency of the radish. After marinating for half an hour, pour off the marinade.

2. Add an appropriate amount of sugar, mix well and marinate for half an hour until the juice comes out, and pour out the marinated juice after half an hour.

3. Prepare light soy sauce and balsamic vinegar, add an appropriate amount of light soy sauce, balsamic vinegar and an appropriate amount of sugar and mix well to marinate to taste. After a few hours of pickling, the crispy radish is ready.

How to choose white radish:

1. Look at the size of the radish: generally we will choose a relatively large radish when buying radishes and other vegetables, but not all vegetables are large, we should choose medium to small radishes to buy when we choose white radish, too large radishes may taste older, medium to small radishes will be more crisp when eating.

2. Look at the weight of the radish: when we choose the radish, we can also use our hands to weigh the weight of the radish, which looks like the size of the radish, it is necessary to choose a heavier one, if the radish looks very large but is very light to pick up, then most of the water contained in the radish has been lost, and the radish may also be hollow in the middle.

3. Look at the skin of the radish ballast: when selecting the radish, we can take a look at the skin of the radish, and choose the radish with a smooth skin and a relatively normal color.

The pickling method of sour and crispy radish is as follows

1. Wash a white radish and cut it into slices, without peeling. Marinate with an appropriate amount of salt for 1 hour. Rinse twice with tap water.

2. Stir and marinate with a spoonful of sugar for half an hour, pour off the water, and marinate with 2 spoons of sugar for half an hour, rinse with water. The purpose of this is to remove the spiciness of the radish and the taste of the radish.

3. Put the peppercorns in a small bowl, soak them in boiling water, and half a bowl of water is sufficient.

4. Don't soak Sichuan pepper in too much boiling water.

5. Take out a bowl to mix the juice. 3 tablespoons light soy sauce, 3 tablespoons white vinegar, 2 tablespoons sugar. Pour in the peppercorn water. Sichuan pepper can be added without it, and if you like Sichuan pepper with a strong flavor, you can add Sichuan pepper. I didn't add it. Add an appropriate amount of mineral water and stir well to let the sugar melt.

6. Put the pickled radish slices into the bottle, pour in the seasoning sauce, if it is not enough to add mineral water, the water should submerge the radish slices. At this time, you can taste the taste, whether the sweet and sour taste is okay, it meets your own taste, no, adjust it yourself. Screw on the cap.

A bottle of mineral water I used exactly the part on the label paper. It is best to leave it at the current temperature for two days. Refrigerate after two days.

The pickling method for sour, spicy, sweet and crispy radish is as follows:

Ingredients Tools: Appropriate amount of radish, appropriate amount of salt, appropriate amount of millet pepper, appropriate amount of sugar, appropriate amount of white vinegar, container, plastic wrap, refrigerator.

1. Wash and peel the radish, cut it into strips, sprinkle salt on the radish, stir well, marinate for about half an hour and pour out the salted water.

2. Add millet pepper, sugar and white vinegar with a suitable amount of Lu Song, mix and stir well, put it in a bowl and seal it with plastic wrap.

3. After that, pour the radish into it and seal it, put the pickled radish in the refrigerator for 3-4 hours, and take out the pickled radish to eat.

How long and how to preserve pickled radish

1. Refrigerate. If the pickled radish is directly put into the refrigerator, it will not be bad for half a month to a month, but when refrigerated, it is best to put it in a fresh-keeping bag or a fresh-keeping box to erect it early, so that it is not easy to cross-flavor, and it can keep its moisture from being lost, and there will be some moist feeling when eating. Of course, after opening, it is best to eat as much as you want each time, use clean chopsticks to pick out some of it, and then put the rest back in the refrigerator to refrigerate, so that it will be stored for a longer time.

2. Vacuum preservation.

Vacuum storage can be stored for about half a year to a year, and vacuum storage is the longest storage method, because the air is pumped out during packaging, so that there will be no bacterial growth, and there will be no oxidation reaction. Therefore, you can buy some special food vacuum bags, put the dried radish in the vacuum bag, seal the bag mouth with a special tool, and extract the air from the fiber, which can be directly put into the refrigerator or directly placed at room temperature, as long as it does not leak air, it will not be bad for half a year to a year.

3. Store at room temperature.

If it is stored at room temperature, if it is a radish pickled in winter, it is generally no problem to cover it and eat it for about a week, if it is placed in the case of a relatively low outdoor temperature, it can even be put for half a month to a month, of course, every time you eat, do not have raw water into it, so that it is not easy to mold. If it's in the summer, it doesn't matter if it's a day or two, but it can also deteriorate over time.

Crispy pickled radish.

Ingredients. Ingredients: 1 white radish.

Accessories. Sugar: Appropriate amount.

White vinegar to taste.

Dried red pepper to taste.

Salt to taste. Steps.

1.Wash the white radish and peel it.

2.Cut into long strips.

3.Put it in a large bowl, add salt, shake a pin of kaiqin under the bowl, so that the salt and all the radishes come into contact, and let stand for 8 hours.

4.This is the radish after 8 hours, and you can see that the water inside the radish comes out and is poured out.

5.Put all the radish strips in a glass bottle, add white vinegar, white sun sugar, add dried red peppers, cover and marinate.

6.Two days later, the radish is pickled.

According to the specific problem type, the steps are disassembled, the cause is analyzed, the content is expanded, etc.

The specific steps are as follows: The main reason for this is ......

Ingredients: 2 white radish, 2 garlic, 5 millet peppers, 5 pickled peppers, 1 piece of ginger.

Seasoning: 100 grams of light soy sauce, 50 grams of white vinegar, 20 grams of fruit vinegar, 50 grams of sugar, 5 grams of monosodium glutamate, appropriate amount of salt.

1. The most important thing in pickled radish is the choice of ingredients, to buy radish with sufficient moisture and crisp taste, remove the head and tail after the radish is cleaned, cut the radish from the middle and then divide it into two and cut it into four equal parts.

Tips: There is no need to peel the radish when pickling, the nutritional value of the skin of the radish is not inferior to the radish itself, and the pickled radish with the skin will have a more crisp taste and better taste.

2. Put the radish on the board, cut it into a clip blade, and the hand core is two shallow and one deep cutting method, the first two knives are not completely cut off, the third knife is cut off, cut into the following picture, pay attention not to cut too thick, try to be even, cut out the radish is not only beautiful, but also easier to taste, crispy.

3. This step is a trick to make the radish crisp and flavorful, pour it into the basin after all the radishes are cut, add 3 spoons of salt, knead and grasp it evenly with your hands, so that the salt evenly penetrates into the radish, and the radish pickled with salt is more flavorful, and the salt can also kill the water in the radish, making the radish more crisp.