How should you pickle sour radish so that it will be crispy and delicious?

Food: white radish, garlic, millet pepper.

Wild pepper, ginger slices.

Seasoning: white rice vinegar, white sugar.

Salt, peppercorns.

1. Clean the white radish, no need to peel it, the radish skin has the same nutrients, first cut it in half, then cut it into thin strips, add a spoonful of salt below, stir it evenly, marinate it for 5min, kill the water in the radish, so that you can get rid of the spicy taste in the radish.

2. Cut the hot pot side dish used, the millet pepper is appropriate, use scissors to solve it into segments, cut the garlic into slices, cut the ginger slices into thin strips, cut the wild pepper into small circles, and then prepare some peppercorns.

3. When the time is similar, you can see the moisture in the radish, clean it neatly, clean the tap water a few more times, wash away the salt, put it in an area with air circulation, and of course dry it.

4. Put the prepared peppers.

Garlic, ginger slices, wild pepper and ingredients, put them in radish strips, if there are children to eat, put less or no pepper in the sky.

5. Add two tablespoons of white sugar, the actual total amount should be based on your own taste, add an appropriate amount of white rice vinegar, stir well.

6. Put the radish strips into the clay pot, press it with a rolling pin, squeeze the unnecessary indoor space, and then pour in some white rice vinegar, and the radish can be eaten before it passes, but you can taste the taste, sour, sweet and spicy, the taste is right, seal the clay pot, put it in a ventilated place, and you can eat it after two days.

Food: 1 white radish, 3 millet peppers, 6 cloves of garlic, 1 small piece of ginger, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 5 tablespoons of sugar, 5 tablespoons of rice vinegar, a small amount of vegetable oil, and an appropriate amount of salt.

1.Clean the white radish, cut the skin into strips the size of the little finger, peel the garlic and cut it into slices, cut the ginger slices into slices, and cut the millet pepper into rings for reservation.

2.Put the well-chopped radish strips into a small bowl, add 5 tablespoons of salt, knead with the salt in the handle to make the salt and radish fully combined, marinate for 30 minutes, and dissect the water in the radish.

3.Squeeze out the water in the salted radish by hand, you can squeeze it several times, so that the water is sufficient to be precipitated, and the radish is crisp and crisp can see if the squeeze is neat or not.

4.Add the prepared ginger, garlic and millet pepper rings to the finished radish, this amount can be adjusted independently, and the amount of garlic can be used more.

5.Add 5 tablespoons of white sugar, 5 tablespoons of rice vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of boiling oil poured on the garlic cloves, and finally add a small half bowl of cold boiled water. Grasp well and put it into a neat Aquarius without a water diaphragm vacuum pump.

The juice is also poured in, and it can be eaten after marinating for 3 hours, and the leftovers can be stored in the freezer for a long time to be stored and taken. A fragrant and crispy pickled radish is ready.

1. There is no need to scrape off the skin of pickled radish, and the taste of pickled radish with skin will be more crispy.

2. After the radish is salted, the water will be produced, and the water in the radish will be squeezed as neatly as possible, so that the radish strips will be more crisp and flavorful.

Be sure to wash the radish, then cut the radish into suitable strips and then marinate it with salt for a period of time, then wash all the moisture in it into the plate, add salt, add millet spicy, sugar, white vinegar, add some cold boiled water, and then store it in a dark environment for about 15 days.

First of all, you should prepare fresh radish, then peel the radish and cut it into radish strips, then put the radish strips into a closed glass jar, add an appropriate amount of salt, millet spicy, white vinegar, white sugar, and then cover the lid and seal it for a period of time to eat, the taste is very good.

When marinating the radish, we first need to clean the radish, then cut it into strips and put it in a crowd, and then pour in the corresponding seasoning to seal it.

Hello! Crispy and delicious radish pickling method:

Ingredients: 20 kg of carrots, 500 grams of salt, star anise, cinnamon.

Pickling method: 1. Clean and cut off the two ends of the radish first, put it into the basin along the cutting hob block, then put 500 grams of salt, knead it evenly with your hands, let it stand and marinate for 48 hours, and pickle the radish water.

2. When the time is up, take out the radish and put it in the sun to dry, dry it for 3-4 days until it is half dry, and do not pour out the brine.

3. Put the brine of the pickled dried radish into the pot and boil, a lot of brine can be added with some water, and then put in three spoons of star anise, cinnamon and sugar, the salty taste of the comprehensive radish also has the effect of improving freshness, and the fire is boiled.

4. Then put the dried radish in the basin, boil the brine and turn on the fire, cool it slightly, the brine should not be completely cold, about seventy or eighty degrees can be poured on the dried radish, which can play a role in disinfection, the amount of water should be spread over the dried radish, and then soak for 48 hours.

5. When the time is up, take the dried radish outside to dry for about 5 days, and it can be half dry, pick off the spice and star anise, put it into a clean, waterless and oil-free clinker bottle, tighten the cap, and it will not be bad for half a year.

6. When eating, according to your own taste, put some minced garlic, soy sauce, and chili peppers, and wash them with water a little before eating because of the dust outside.

1. White radish, brush and dry the water.

2. Use a knife to peel the radish into slightly thicker strips.

3. Then change the knife into an oblique square of about one inch.

4. Put the radish skin in the water and blanch it quickly, so that it will not be too bitter and have a radish flavor. Put it in a clean and oil-free stainless steel basin and marinate with an appropriate amount of salt and sugar. Take a clean stone, or press a basin of water on it, let the bitter water come out, and after about four hours, remove the pickled radish skin (be careful, be sure not to wash again, otherwise it won't be brittle).

5. Take out the pickled radish skin to dry, half dry, you can taste it and it will be crispy and almost dry, and it will take two or three hours if the wind is better.

6. While marinating the radish skin, put light soy sauce, white vinegar and aged vinegar, Weishida soy sauce, fresh red wild pepper, ice, cinnamon, bay leaves and other ingredients in a small stainless steel basin, boil over high heat and turn to low heat until all the rock sugar is dissolved, turn off the heat and let it cool down.

7. After the radish skin is half dried (be sure not to get water or wash the radish skin), it is packed into a clean and oil-free large-mouth glass bottle, and it can be filled to half a bottle.

8. Slowly pour the juice into the bottle with a funnel, soak the radish skin completely in the juice, and tighten the cap.

9. Put it in the refrigerator for about 15 days before eating.

Pickled radish is delicious and crispy and sweet and sour, and the method is as follows:

Ingredients Tools: 3 catties of radish, 10 grams of salt, appropriate amount of sugar, appropriate amount of white vinegar, knife, pickled jar.

1. Wash the radish first, don't look at the small size of this radish, but the moisture is very sufficient, after washing, take it out first to control the moisture.

2. After it is completely dry, you can start cutting, don't worry about the radish skin, just cut off the two ends and the scarred place.

3. Then let's cut the radish, cut it into thin slices, the thickness depends on the knife work, but it will look better if it is thinner, do not cut off the bottom, and then cut it after the hole is regretted with chopsticks.

4. Then add 10 grams of salt and marinate for 20 minutes, marinate for a while to remove the spicy taste in the radish, and the pickled radish will come out with some water, squeeze it slightly.

5. Then find a crisper box or jar, which must be water-free and oil-free and clean, sprinkle a layer of sugar on the bottom, then start to put the radish, sprinkle a layer of sugar after two or three layers, continue to put the radish, continue to sprinkle sugar, until the radish is all collapsed and put in, and finally sprinkle a layer of sugar to cap the top.

6. Next, start pouring white vinegar, slightly to the top, the ratio of sugar and white vinegar can be 1:1, or 1:2, and the sweetness and sourness can be added according to personal taste.

7. Finally, we cut a few more millet spicy, cut it into chili rings and throw it into the jar, cover it and put it in the refrigerator to marinate overnight, and you can eat it the next day, you can taste it first after opening, if the radish is still spicy, it will be pickled for 1 more day, if not, you can start eating.

First of all, in the vegetable market, choose white and clean white radish, shirt Zheng and cans for kimchi, jars must be bought with good sealing, preferably glass jars; Then wash the white radish with water, peel off the skin, cut into blocks or slices, if the slice can not be cut too thin, after the radish is cut, sprinkle two handfuls of salt, grasp it evenly and marinate for about half an hour, and then drain the pickled white radish and put it aside; Next, boil a large bowl of boiling water, let it cool after boiling, and also place it next to a or hidden song for later use, then select a few pieces of ginger, slice or cut it into pieces and put it in a small bowl, wait for the radish to drain the water, put it together in the jar prepared in advance, put the ginger on the radish, and put some chili peppers if you like to eat spicy; Carry Sen then poured half a bottle of white vinegar into the jar, added two handfuls of sugar, and then poured in the cool boiling water, cover the sealed lid, if the jar is not sealed enough, you can first cover a layer of plastic bag, and then cover the lid, and finally only need to put the jar containing the radish in a cool place, wait quietly for 1 to 2 days, and the delicious sour radish is ready.

Summary. Hello, dear, before pickling the radish, the radish should be pickled with table salt, which can effectively remove the pungent taste in the radish and make the pickled radish taste more crispy. 2. When preparing the seasoning juice, we can make the seasoning juice according to personal taste.

3. After the radish is prepared, put it in the refrigerator for refrigeration, so that the pickled radish can taste better.

Hello, dear, before pickling the radish, the radish should be pickled with salt, which can effectively remove the spicy taste in the radish and make the pickled radish taste more crispy. 2. When preparing the seasoning juice, we can make the seasoning juice according to the personal taste. 3. After the radish is prepared, put it in the refrigerator for refrigeration, so that the pickled radish can taste better.

Dear, when pickling white radish pickles, you should actually pay attention to the following matters, so that your pickled white radish will be more delicious and healthier! 1. The pickling temperature and the temperature of the pickles in the place where they are placed generally should not exceed minus 20 degrees Celsius, otherwise, the pickles will quickly rot and deteriorate and change their taste. In winter, the temperature should be maintained, generally not lower than -5 degrees Celsius, preferably 2 to 3 degrees Celsius.

If the temperature is too low, pickles will deteriorate and taste when frozen. 2. Pay attention to the hygiene of pickled products and utensils. Pickles are directly affecting the health of the human body.

Therefore, it is essential to pay attention to and keep the pickles clean and hygienic. 3. The pickled things in the scattered must be dried, and there should be no water droplets, because talking about the mountain will cause rot.

Summary. First, don't peel the white radish, pickle it with the skin Second, before the white radish is pickled, you should use salt water to "kill the water", and then wash it with cool white open and squeeze out the water Third, add an appropriate amount of white sugar when pickling, and then put it in the refrigerator to refrigerate, master these points, the pickled radish is crisp and refreshing, and do not bitter prepare the ingredients: white radish, red pepper, pickled pepper, sugar, salt 1

Wash the surface of the radish in water and scrub it with your hands. The radish skin is nutritious and has a crisp taste, and if you want to make the sour and hot radish crispy and delicious, the radish skin must not be removed. Wash the white radish and put it on a cutting board and cut it in half, then cut the white radish into thin strips, and finally cut it into thin pieces.

2.Put the chopped white radishes in a bowl, add 1 tablespoon of salt, and stir them well with chopsticks. 3.

Once stirred, let it sit for 1 hour. The pickling time should not be too long, and the pickled white radish will have a bit of bitterness and astringency if it is too long. There is a spicy smell in the white radish, and salt water is added to "kill the water" before cold dressing, which can remove the spicy taste in the white radish, and it tastes good, fragrant and crispy.

4.This is the result of marinating for 1 hour, with some juice underneath the white radish. Then squeeze the radish dry and discard the excess juice.

First, don't peel the white radish, pickle it with the skin Second, before the white radish pickles, the draft hole should be touched with salt water to "kill the water", and then wash it with cool white open and squeeze out the water to tremble the first third, add an appropriate amount of white sugar when pickling, and then put it in the refrigerator to refrigerate, master these points, the pickled radish key is crisp and refreshing, and do not bitter prepare ingredients: white radish, red pepper, pickled pepper, sugar, salt 1Wash the surface of the radish in water and scrub it with your hands.

The radish skin is nutritious and has a crisp taste, and if you want to make the sour and hot radish crispy and delicious, the radish skin must not be removed. Wash the white radish and put it on a cutting board and cut it in half, then cut the white radish into thin strips, and finally cut it into thin pieces. 2.

Put the chopped white radishes in a bowl, add 1 tablespoon of salt, and stir them well with chopsticks. 3.Once stirred, let it sit for 1 hour.

The pickling time should not be too long, and the pickled white radish will have a bit of bitterness and astringency if it is too long. There is a spicy smell in the white radish, and salt water is added to "kill the water" before cold dressing, which can remove the spicy taste in the white radish, and it tastes good, fragrant and crispy. 4.

This is the result of marinating for 1 hour, with some juice underneath the white radish. Then squeeze the radish dry and discard the excess juice.