The salt method of green rasp, how to pickle green radish to be delicious

Radish everyone may have eaten, but only radish can also be divided into several different varieties, their eating methods and pickling methods are also different, green radish is the most common radish variety in Northeast China, but also the preferred material for local residents to pickle pickles, this kind of green radish not only has a good taste, but also has a variety of medicinal effects such as cough and phlegm. In order to let people eat delicious Northeast green radish at home, the pickling method of Northeast green radish has been specially summarized, and now I write it out to share with you.

The pickling method of Northeast green radish.

Northeast green radish pickling material.

When pickling Northeast green radish, it is best to choose the kind of fresh green radish with radish tassels, and the quantity can be selected according to your needs. In addition, prepare an appropriate amount of edible salt.

The pickling steps of Northeast green radish.

1. When pickling Northeast green radish, you should first remove the radish tassels, remove the upper leaves, leave only the stems, and clean them with water for later use.

2. Cut the processed radish tassels into four or five centimeter long segments and put them in a basin. Sprinkle salt on top, mix well with your hands, and rub vigorously for a hundred hours until the radish tassels are soft in water.

3. Wash the green radish with water to remove the water, and then cut it into irregular pieces with a knife, the specific shape can be played at will, and put it in a pot with pickled radish tassels after cutting.

4. Put salt in the basin again, then mix thoroughly, add a lid to the basin, marinate for a few hours, and remove the water inside. It can be taken out and eaten the next day, and a small amount of chicken essence and sesame oil can be added to flavor when eating, and this method of pickling Northeast green radish can retain the fresh smell of green radish to the greatest extent.

Green radish pickled into radish pickles after the meal is very good, all seasons of the year can be pickled in the basket, in the summer everyone due to the heat and appetite decreased, eat a small dish of sweet, sour and crisp meat, not only delicious but also very good food. Or in the Northeast, there are very few types of vegetables that can be eaten in winter, radish pickles have become one of the things that northerners often eat in winter, pickled green radish pickles have become the best choice for everyone, and there are actually many kinds of green radish pickling methods, and only two pickling methods are introduced in detail here.

1. Pickled green radish method 1.

1. Peel and clean the green radish and cut it into strips.

2. Put the cut dried radish into a large basin, sprinkle with some salt, stir with chopsticks, marinate for 1 hour, and kill the water.

3. Put the dried radish that has killed the water and put it on the curtain to control the moisture until it wilts.

4. Cut 1 tablespoon of old brown sugar, 1 tablespoon of white sugar, 1 tablespoon of salt, garlic and ginger and put it on a plate for reservation.

5. Clean the stir-fry pot, then pour rice vinegar, white sugar, old brown sugar and ginger and garlic slices into the stir-fry pot, boil the large candle vinegar, then adjust to the simmer and boil for 3 minutes, let the water vapor volatilize, then remove the open flame, and let the boiled rice vinegar cool.

6. Take a small-mouth glass bottle of pickled cabbage, clean it, put the dried radish that controls the moisture into the glass bottle, and then pour the cooled rice vinegar into the glass bottle, and stir well with chopsticks. The amount of rice vinegar should be marinated before the dried radish is passed.

7. Put the outer lid on the glass bottle and place it in a cool and dry area for pickling.

8. After a week, the dried radish is pickled, and you can enjoy it by using chopsticks to put it in a radish pickle bowl.

Second, the way to pickle green radish two.

1. Remove the fine sand from the basket and clean it.

2. Cut off the head and tail of the basket, cut into strips, or whatever it looks like, and the size can be. However, the smaller it is, the faster it is salted, and the easier it is to absorb the flavor.

3. Put the chopped dried radish into a vegetable plate, sprinkle with salt, stir and marinate for a day.

4. Mix the light soy sauce and white vinegar sauce, and add the pepper and pepper. Throw away the water from the pickled radish, dry the dried radish and put it in the seasoned juice.

5. After the basket is flavored, you can take it off, pour some soy sauce and sesame oil, and mix it.

6. Take as much as you eat before a meal. Green radish pickles are also very popular.

3. Tips.

Although pickled green radish pickles are delicious, they are pickled foods after all, so you should control your intake.

Ingredients: 1 green radish; Sichuan pepper, chili pepper: to taste; Extremely fresh, rice vinegar, salt: appropriate amount each.

Method Steps:

1. Remove the sediment from the green radish and rinse it well.

2. Cut off the head and tail of the radish and cut it into long strips, or whatever it looks like, the size can be. However, if it is smaller, it will be easier to absorb the flavor if the salt is added quickly.

3. Put the cut radish strips on a plate, sprinkle with salt, mix well, and marinate for a day.

4. Mix the rice vinegar sauce and add Sichuan pepper and chili pepper. Drain the water from the pickled radish, dry the radish strips, and put them in the prepared juice.

5. After the radish is flavored, you can take it out, pour some dark soy sauce and sesame oil, and mix it. Eat as much as you want before meals.

Choose an appropriate amount of fresh green radish, wash the source with water, remove the head and tail of the green radish, remove part of the skin of the radish that is not easy to clean, wash it and set aside.

02 Cut the washed radish into strips or pieces according to your preference, I choose to cut strips here, sprinkle an appropriate amount of salt after cutting it is to remove part of the water of the radish, cut it and sprinkle salt to control the water and set aside.

03 After the radish is controlled by water, put it outside to dry, it is best to use a breathable gauze, place it in a ventilated place, generally dry it for a day, and turn it frequently in the middle, so that the cut radish strips can be evenly dried as shown in the figure.

04 The radish strips look slightly dry, and if they are too dry, they will taste harder, put the dried green radish into a container, add an appropriate amount of chili noodles, and stir the five-spice powder evenly.

Sauce radish: wash the radish and soften it in the sun at 1 15, and then put it in the prepared soy sauce (100 kg of soy sauce, 2 kg of Sichuan pepper, 4 kg of fennel, 0 5 kg of fragrant) and soak it for about 10 days to eat, and its taste is comparable to that of Fuling mustard.

Ingredients: 1 green radish, 1 tablespoon salt (15g), 2 tablespoons (30g) of spicy bean paste, 1 tablespoon of white vinegar (15ml), 2 teaspoons of minced garlic (10g), 2 teaspoons of sesame oil (10ml), 20g of sugar, 2 teaspoons (10ml) of Cantonese rice wine, 1000ml of cold boiled water

Method: After the green radish is brushed and cleaned, cut into thick round slices, and then the round slices are cut horizontally and vertically into fan-shaped small slices, add salt to grasp and mix evenly and marinate for 15 minutes.

Gently knead the pickled green radish slices with your hands, pour out the kneaded radish juice, and put the kneaded green radish slices into a mesh draining basket, press it with a heavy object, put it in a cool and dry place, and let it stand for more than 8 hours.

Mix the spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Cantonese rice wine, and cold boiled water (150ml), stir well, and make a pickle sauce for later use.

Knead the green radish slices in Method 2 with the remaining cool boiled water, then put them in a draining basket with mesh, press them with a weight, and let them stand for 1 hour.

Take out the processed green radish slices, add the pickle sauce, stir evenly and marinate for 2 days before serving.

Add some salt, then add a little bit of it, preferably a little yellow pepper, so that the taste is better.

The most refreshing pickling method of green radish, no sun, no oil, no water, crisp and refreshing, appetizing and delicious, you can eat it in 2 days, the method is simple and easy to learn.

Pickled radish is a flavorful side dish. The trick is to grasp the marinating time and the selection of ingredients, and the pickling technique is also very important. Pickled radishes should wait until after the frost falls, and the pickled radishes at this time have no bitter taste and will not be hollow.

Instant spicy pickled dried radish.

Ingredients: 5000 grams of fresh radish washed, cut into little finger thickness, dried radish for later use.

Excipients: 100 grams of oil, 50 grams of chili noodles, 25 grams of sesame pepper noodles, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 package of stewed meat, a little ginger, a little monosodium glutamate, 2000 grams of water.

Production method: Wash the dried radish with warm water, pour it into a pot after controlling the water, and put pepper noodles and sesame seeds on it for later use; Put the wok on the fire, pour in the oil, the fire is not too big, when the oil is hot, put in the chili noodles and stir, pour in the water after the slight discoloration, add the stewed meat, boil over high heat, add sugar and salt after the flavor, put in the appropriate amount of monosodium glutamate when turning off the heat, and then pour the soup on the washed dried radish while it is hot, and stir well. Ready to eat the next day.

Nutritive value. 1. Radish contains a variety of trace elements that can induce the human body to produce interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer.

2. B vitamins and minerals such as potassium and magnesium in radish can promote gastrointestinal peristalsis and help to eliminate waste in the body.

3. Eating radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.

4. Radish is still a traditional Chinese medicine, which is good in nature and sweet in taste, can eliminate stagnation, dissolve phlegm and clear heat, widen the lower qi, and detoxify.

Efficacy. 1. Enhance the body's immune function: Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

2. Help digestion: The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion.

3. Help the absorption of nutrients: the amylase in radish can decompose the starch and fat in the food and make it fully absorbed.

4. Anti-cancer and anti-cancer: radish contains lignin, which can improve the vitality of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

The pickling method of home-style spicy radish is simple, the taste is spicy and crisp, appetizing and rice.

Fresh radish after frost (you can put it for a long time at this time), wash it with the head and tail, and cut it into eight petals.

Find a basin or bucket, put in the cut radish pieces, then put coarse salt and marinate, one layer of radish and one layer of salt, and marinate overnight.

The next day, take out the radish and put it dry and ventilated, the best place where the sun can be exposed, and spread it for two to three days (it is best to rub it when fishing, if the juice is used, you can keep the juice or pour it out, the elderly say that the juice is delicious.) After drying, put the dried radish back into the original juice and let the radish drink it overnight and then dry it) The dried radish is dried and bitten with your mouth, and the tendons are crispy.

Put the dried radish in the jar, seal it and store it in a cool and ventilated place, and take a little out of it and wash it with warm water when you want to eat it.

Ingredients: 1 white radish, appropriate amount of red pepper, appropriate amount of green pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar.

Step 1 】 Peel and wash the white radish;

2 】 Dry the radish and cut it into slices;

3 】 Cut the green and red peppers into sections;

4 】 Put all the ingredients in a basin and add a spoonful of salt;

5] A spoonful of sugar;

6 】 Add an appropriate amount of white vinegar;

7 】 Stir well;

8 】 Cover and put in the refrigerator, marinate for about five hours and eat;

Tips Do not have oil and water in both the radish and the container, it can be stored for a longer time.

Ingredients. 1 white radish, half a carrot, 12 millet peppers, a small piece of ginger, appropriate amount of salt, vinegar and appropriate amount of sugar.

Step 1) Wash the red and white radish and cut into strips;

2) Slice the ginger and cut off both ends of the chili;

3) Pickle the radish strips with salt for half an hour;

4) Pour out the marinated water, then wash and drain the water;

5) Drain the rodish strips and put them in the crisper box;

6) Add ginger slices and chili peppers;

7) Add an appropriate amount of vinegar, which can be covered with radish, and add an appropriate amount of sugar;

Fanbi 8) Cover the lid and put it in the refrigerator, marinate for 1 2 days and eat.

Tip: Replace the sugar with rock sugar and put it on a plate with oil-free chopsticks.