How do you soak sour, sweet and crispy white radish?

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.

First of all, let's talk about how to make pickled radish.

1. Clean the white radish. The radishes you buy should be tender, don't choose those radishes that are too old, there is no way to guarantee a crunchy texture if the radishes are too old. Be careful not to remove the skin of the radish, if there is dirt on the skin, then you can brush it off with a brush.

2. Cut the radish into long strips and marinate with sugar for about 1 hour. Prepare a slightly larger basin when marinating, add the appropriate amount of sugar, and stir it well with your hands, so that each piece of radish can touch the sugar.

4. Drain the water of the white radish and seal the altar. The pickled radish will come out of the water, drain the water, pour the radish into a container prepared in advance, and pour all the prepared ingredients into the container. Finally, add the appropriate cool boil, water over the white radish, and then seal the jar and preserve.

Generally speaking, white radish only needs to be marinated for 3-4 days to be very flavorful and ready to eat. At this time, the radish is sweet and sour, and it is the most rice-serving. There are a few important points that are important to make pickled radish delicious.

First, use sugar to marinate the water. White radish can be marinated with sugar and salt, but pickling with sugar can only remove the pungent taste of the radish itself. If you marinate it in sugar, the flavor removal effect will be better.

Second, throughout the marinating process, avoid the material coming into contact with raw water and oil. When cutting vegetables, pay attention to the cutting board and knife surface to keep clean, and the chopsticks used for stirring must also be dry. Otherwise, the soaked radish will easily spoil its flavor.

Third, it should be marinated with cool white. Before marinating, boiling water should be boiled in advance and then cooled, and the last poured into the container must be cold and boiled, otherwise it will also affect the effect of pickling.

Pickled radish is a home-cooked dish that everyone loves to eat, and the taste is very refreshing. Its specific methods have the following steps: 1. Clean the radish, white radish and carrot are better; 2. Cut into strips; 3. Put in the salt and marinate for half an hour; 4. Pour out the excess water, be careful not to squeeze it too tightly, otherwise it will affect the taste; 5. Adjusting the juice; 6. Refrigerate.

It is to use sugar to pickle the white radish when pickling the white radish, so that the water in the white radish can be diluted, and the white radish is pickled in this way. Its taste is relatively clean, if you just use salt to pickle the white radish, then the white radish will be beaten, it will be heavier and the taste will be a little saltier.

Cut the radish with sugar, seal it in cold boiled water, and you can eat it in two or three days in hot weather.

It is because it is not sealed properly that this will lead to this situation.

Ingredients: 2 white radish, 150g pickled red pepper

Seasoning: 9 tablespoons of vinegar, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of Sichuan pepper.

1. Wash the white radish.

2. Cut the white radish into strips, sprinkle with an appropriate amount of salt, put it in a ventilated place, and marinate for 2-3 hours.

3. Put water in a pot, add salt, ginger, peppercorns, rock sugar and bring to a boil, then pour in vinegar.

4. After the water is boiled, wait for the rock sugar to melt, turn off the heat and cool, and be sure to let the boiled water cool.

5. Prepare pickled peppers.

6. Pour the cooled pepper water into the container, put in an appropriate amount of pickled pepper, and the important thing is to pour some water in the pickled pepper into it.

7. Then put the radish strips with good water control into the container and marinate.

8. Finally, seal the pickled radish and store it in the refrigerator for 2 days before eating.

White foam will appear when marinated in raw water, and this problem can be solved with cool boiled water, which is described below

Ingredients: 500 grams of white radish, 250 grams of white vinegar, 30 grams of millet chili, 50 grams of sugar, 14 grams of salt.

Production steps: 1. Wash the white radish, do not peel it, and cut it into strips; Cut the millet pepper into pieces and set aside.

2. Add salt, stir well with chopsticks, and marinate for half an hour.

3. The pickled radish will come out of the water, do not pour it out.

4. Add white vinegar and millet chili pepper and let stand for half an hour.

5. Finally, add white sugar and mix well.

6. Put it in a sealed box, send it to the refrigerator for refrigeration, and you can eat it the next day.

7. Finished product drawing.

【Preparation for production】

Step 1: Prepare a container for making salty and sour radish (it can be ceramic or glass, the size can be determined according to the amount of food you eat).

Step 2: Prepare salt, sugar, wine, a pair of chopsticks, a basin, white radish and heart beauty, Step 3: Boil a pot of boiling water (set aside).

Start making] First pour boiling water into a basin, put sugar in the basin, put in salt, sugar is four times more than salt, (or more does not matter) Example: four tablespoons of sugar (you can put more, according to personal taste), a tablespoon of salt, then stir with chopsticks, wait for the sugar to melt, boil the water to cool and set aside.

Finally, put the cut radishes into the prepared utensils, pour the cooled water in the basin into the utensils, just below the height of the radishes with an extra finger knuckle, and finally pour in some wine, the liquor does not need too much, a bottle cap is OK, its function is to make the radishes crispy.

Precautions] First, it is best to make this dish in summer, it can be sour in a few days, and it can take about half a month in winter, and you can eat it quickly when the weather is hot.

Second, use chopsticks to eat sour radish, do not bring oil and water, to avoid oil and raw water into the altar, otherwise there will be flowers (white mold on the surface of the water). The sink at the mouth of the altar should be kept clean and filled with water frequently.

Third, if you find that there are flowers in the jar, add a little liquor.

Fourth, the salty one is similar to the one mentioned above, that is, there is no need to put sugar.

Kimchi tips].

Kimchi is a vegetable that has been fermented for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. After being pickled and seasoned, vegetables have a special flavor that many people eat as a common side dish.

Therefore, modern people still make kimchi in a living environment where the ingredients are safe.

So what if the kimchi is not tasteful when eaten?

There are some adjustments we can make:

1. If it is not crispy, you can add some wine.

2. If it is too acidic, you can add some salt.

3. Moldy smell, is the heat in the jar is too high, or the use of tools is not clean, at this time should be removed from the mold, add salt and a small amount of liquor, move to a cool place, open every day for about 10 minutes, about 3 5 days The mildew smell will disappear naturally. If you find that the kimchi is soft and rotten, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable stew can no longer be used.

If you are making kimchi for the first time, you can add some vinegar or sugar to speed up the fermentation, increase lactic acid, and shorten the time it takes to make kimchi. If you use aged soup to make kimchi, you can eat it after 2 to 3 days. The more times the kimchi is marinated, the more fragrant and delicious the pickled dishes will be.

But every time you make pickles, depending on the number of dishes, add some salt, peppercorns, ginger slices, and white wine.

Method (1).

The homemade process of sour radish.

1. Prepare a pottery jar that can be filled with hinged leaf water, wash it, and the capacity should be 10 liters.

2. Prepare about 2 liters of rice soup and 5 liters of cold boiled water.

3. Pour the rice soup and cold boiled water into the jar, add an appropriate amount of salt and sugar, and add garlic and garlic sticks according to your preference.

4. Cut the radish into centimeter-thick slices (if the radish is small, you can put it whole), wash it with cold boiled water and put it in the jar (local red-skinned radish is better).

5. Add water to the hinged leaves, and then cover the jar lid (to avoid breathing and causing the acid water to change its flavor and shape), and after 4-5 days, the radish slices will be light red, take it out, add an appropriate amount of monosodium glutamate and chili pepper, and then add an appropriate amount of salt and sugar according to your own preferences.

In addition, vegetables such as knife buckets, radish petioles, and green vegetable petioles can also be put into the jar.

Remember!! Do not add raw water to prevent the sour water from changing its flavor and making the sour water salivate.

Method (2) Raw materials: white radish or carrot, I recommend you to use carrots, because the meat inside is red and looks good, and it looks appetizing.

Two or three slices of ginger, an appropriate amount of sweet and sour, mainly depending on the size of the radish you use, the ratio of sweet and sour is almost 2:1, add two or three spoons of water, dilute this sweet and sour sauce slightly; Salt.

Method (3) Method: Slice the carrot (white), if you want to eat it on the same day, cut it less, otherwise the radish will not taste good;

Put the sliced radish in a basin, sprinkle with salt, and marinate for about 20 minutes. Flip several times during this period;

After pickling, put the pickled radish slices in a glass bottle, and put the ginger in the bottle together, and stuff it tightly;

Mix the water, sugar and vinegar in a small pot and bring to a boil, stirring while cooking until the sugar is completely melted, at this time you can taste whether it is too sour or too sweet, after boiling, put this while it is hot.

Pour the sweet and sour sauce into the radish bottle, the sweet and sour sauce should be covered with radish strips, cover the bottle after cooling, leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish it.

1. Prepare materials:

1 glass pickle jar.

2 Salt and peppercorns.

Ingredients: 1 white radish.

White vinegar 300ml

Rock sugar to taste.

Millet spicy to taste.

Sichuan peppercorns to taste.

5 slices of ginger.

Salt to taste. The practice of soaking sour radish.

Wash and peel the white radish, cut it into pieces (slices), put it in a larger basin, evenly sprinkle it with salt and marinate for half an hour to prepare a few clean and waterless bottles, or a sealed bowl of Lock.

I put the radish in soaked water, bottle it, and eat it after 12 hours of being anxious, but I like to start eating it after three days, and it tastes better!

First of all, you have to find a bubble jar and wash it (there must be no oil in it, otherwise it will not be able to be made). Add an appropriate amount of water to the bubble jar (it is advisable to put in the radish than overflow), put salt (be sure to put more, it tastes very salty, and it will stink if the salt is less) You can add spices, especially add chili peppers (do not cut, green peppers are the best) and ginger. Put in the radish and cover it, add water to the altar string, and you can eat it after a week

If there is white foam, it means that your kimchi water is bad. To do it all over again. I cannot use the fast son of the meal when I pick up kimchi next time. The main reason is that the kimchi water is afraid of oil, and the main reason may be that the oil on the fast is not washed too clean.

When the kimchi gets oily, it will form a layer of white stuff!