How to drown spicy radish pickles, how to drown radish pickles

Sour radish recipe.

Ingredients: One white radish, white radish and carrot silk are mixed to make it look better;

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, slightly dilute this sweet and sour sauce; Salt.

Method: Cut white radish strips, if you want to eat it on the same day, cut it into strips, otherwise the thickness of the radish strips depends entirely on personal preference and knife skills, and there are no certain rules;

Put the shredded radish strips in a large basin, sprinkle with salt, and marinate for about 20 minutes, the finer the cut, the shorter the pickling time; Flip several times during this period;

After pickling, hold a handful of shredded radish strips with your hands, squeeze out the water in the radish like squeezing dumpling filling, put the squeezed shredded radish strips in a glass bottle, and put ginger in the bottle together, stuffed tightly;

Use a small pot to mix water, sugar, and vinegar, boil, stir while cooking, so that the sugar is completely melted, then you can taste whether it is too sour or too sweet, after boiling, while it is hot (this is the key to my family's ancestral secret recipe) Pour this sweet and sour sauce into the radish bottle, the sweet and sour sauce should be submerged over the radish strips, cover the bottle after cooling, and leave it at room temperature for a day, you can eat it, and put it in the refrigerator if you can't finish eating. The chopsticks for taking radishes should be kept clean and free of oil stars.

Pickled radish pickle method

There are many ways to make pickled radish pickles, we can use dried radish and soybeans, or we can use white radish, carrot and bamboo shoots together, let's take a look at the steps:

1.The ingredients are carrots, white radish, and green bamboo shoots, and white radish must be white, not green.

2.Peel the radish and green bamboo shoots separately and cut them into square strips of about 7 mm.

3.After cutting, sprinkle with salt, stir well and marinate for 10 minutes, this is done to kill the moisture of the vegetables.

4.Clean the pot carefully with dish soap, do not let the pot contain grease, then pour in water, add millet spicy pickled peppers, and also pour some pickled pepper water.

5.Boil the water over high heat, add two small spoons of salt, one tablespoon of sugar, and then add two tablespoons of white vinegar, add sugar and white vinegar, the finished product will have a sweet and sour taste, then turn to medium heat and boil for two minutes, pour it into a basin to cool.

6.We rinse the radish strips and green bamboo shoot strips that have been marinated for 10 minutes in clean water several times, and then rinse them with live water under the water pipe for a few minutes to remove the salt on them, and then drain the water for later use.

7.Finally, pour the drained radish strips and green bamboo shoot strips into the cooled pickled pepper water, cover with plastic wrap, and marinate in the refrigerator for 12 hours.

After an hour, you can take it out and serve it on a plate, the taste is sweet and sour, crisp, and very appetizing.

Radish is a cool food, when you eat it will have a spicy taste, but also some sweet taste, it can help eliminate food and clear away heat and phlegm and detoxify the effect, can ** accumulate stomach distention, vomiting and migraine symptoms.

Radish is rich in vitamins and very rich in carbohydrates, has a high nutritional value, the content of vitamin C is higher than other fruits, and there is no oxalic acid, so it is conducive to the absorption of calcium, and the nutritional value is very high.

Three-flavor pickled radish.

1.Wash the radish and remove the top and bottom, then cut it into strips the thickness of a little finger, put it in a large clean basin, sprinkle some sugar first, and in a moment a lot of juice will be stained. Pouring radish juice into a drinking cup, it is fragrant and refreshing, and it is many times stronger than the drinks sold in the store.

2.Sprinkle some salt on the radish strips, drain them from a small area, spread them on the curtain, and put them in a cool and ventilated place to dry for 1 2 days.

3.Divide the dried radish into three, add some salt and monosodium glutamate to the first part to keep it salty enough to prevent spoilage, put it in a container, and store it in a cool and dry place. After pickling, it can be eaten directly, or you can add some oil, chopped green onions, coriander, etc. after simple cooking.

Take a wok and heat it, add an appropriate amount of oil, stir-fry with peppercorns and green onions, pour in soy sauce and boil, turn off the heat and let it cool, then pour it into a container containing the second part of the radish strips, so that the radish strips are immersed in the soy sauce soup, and finally pour in an appropriate amount of vinegar.

Add the remaining radish strips with an appropriate amount of salt, sugar, monosodium glutamate and garlic and chili peppers purchased from the market, then take an apple and a pear to wash and peel, remove the core, cut into small dices, slices or shreds, mix well with the radish strips, seal them in a container, take them out after 7 10 days, and a sweet fragrance will come to the nose and refresh people's hearts.

These three flavors of pickled radish have their own merits and are all good accompaniments. Give it a try.

What you should ask is how to pickle radish pickles, now take pickled and refreshing white radish pickles as an example, let's talk about the method.

Materials Required:7 kg of white radish, 2 red peppers, 250 grams of salt, 100 grams of salad oil, 20 grams of Sichuan pepper, 250 grams of ginger, 250 grams of garlic, 500 grams of soy sauce, 100 grams of aged vinegar, 100 grams of sugar, 50 grams of monosodium glutamate.

Steps:1Wash the radish without peeling, cut off the head and tail, and then cut the radish into slices.

2.Put the cut radish slices in a large basin, add 250 grams of salt, mix well, marinate for 12-15 minutes, marinate the radish in water, and marinate the water of the radish, so that the radish is easier to taste, and the radish is crisp and refreshing to eat.

3.During the pickling of radish, slice the ginger, slice the garlic, cut the red pepper into chili rings with an oblique knife, and the red pepper can also be spicy with millet.

4.After the radish is marinated for a long time, put the radish slices in the gauze, wrap them tightly, take out the water from the radish slices, and put the radish slices with water into the pot. Do not marinate radishes for too long, they are easy to salt, and do not wash the pickled radishes with water, otherwise they will easily deteriorate.

5.Add ginger slices, garlic slices, red pepper rings, 500 grams of soy sauce, 100 grams of aged vinegar, 100 grams of sugar, 50 grams of monosodium glutamate, and put 20 grams of Sichuan pepper on top.

6.Add 100 grams of salad oil to the pot, heat it, and pour the hot oil on top of the peppercorns to bring out the aroma of the peppercorns.

7.Wear disposable gloves and toss the radish slices and seasonings together.

8.Put the mixed radish in a crisper or glass jar, refrigerate and store it, marinate it for 2 hours and then eat it, and it tastes better after 2 days.

1. Prepare 10 carrots, peel and wash them.

2. Salt to taste. The specific ratio of carrots to salt is about 100:2 (weight ratio, not volume ratio).

3. Cut the carrots into small pieces and sprinkle with salt.

4. Mix the carrot pieces with salt, press a heavy object on top, leave it for more than 2 hours, and stir it once in the middle, so that the pickling is more even.

After more than an hour, the carrot pieces become soft, and when the water comes out, they are pickled, rinse them with water, leave them for another half an hour, and drain the water.

6. While draining the water, find a small pot, put in half a cup of water, 2 tablespoons of flour, 2 tablespoons of marinated dried shrimp, stir while boiling over medium heat, and finally form a paste, turn off the heat and let it cool. When cooking, pay attention to stirring frequently, otherwise it will be easy to paste the pot.

7. In the paste, mix in 6 cloves of garlic pressed garlic, a thumb-sized piece of ginger chopped into minced pieces, 4 tablespoons of chili powder, a handful of chopped shallots, a small handful of chopped leeks, 2 tablespoons of sugar, and mix well.

8. Mix with carrot cubes.

9. Bottle, cover tightly, and put it in a cool place after a few days to eat.

Ingredients: Appropriate amount of white radish (small).Seasoning: appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of water, appropriate amount of five-spice powder.

Steps:1Start by preparing the fine white radish.

2.Then pluck off a portion of the radish and wash it.

3.Then boil a pot of salted water, put an appropriate amount of star anise peppercorns and cook to taste.

4.Then soak the radish in salted water for a day.

5.Then place the radish on the windowsill to dry.

6.Knead the sesame seeds into the dried radish, just grind the fried sesame seeds with a rolling pin to make the powder.

7.After the dried radish, sprinkle a lot of five-spice powder and sesame powder, and knead both into the radish like kneading dough.

Method. 1. Spicy radish.

Ingredients: 5 kg of radish. Seasoning: 15 grams of chili powder, 25 grams of minced ginger, 75 grams of sugar, 100 grams of salt.

Method: Wash and dry the radish first, cut it into small strips 2-3 cm wide, dry until it is dry, and then add salt and chili powder

Minced ginger and sugar, mix and knead repeatedly, put it in a jar and seal it, and it can be eaten after 15 days.

2. Spicy radish strips.

Ingredients: 5 kg of large radish. Seasoning: 350 grams of paprika, a pinch of saccharin, kilograms of salt. Method: will.

After the radish is washed, cut into strips of 1 cm wide and 6 cm long, soak them in salted water for 20 hours, remove them and dry them until they are dry, mix well with saccharin and chili powder, and marinate them in the tank for 5-7 days.

3. Spicy dried radish.

Ingredients: 5 kg of radish. Seasoning: 1 kg of soy sauce, 50 grams of chili oil, 100 grams of cooked sesame seeds, a little sesame oil

1 kg of table salt. Method: Cut the radish into 5 cm thick strips, dry for 2 days, mix salt into the jar to marinate, and remove after 15 days.

Wash it, put in soy sauce, soak for 3 days, remove it, add chili oil and cooked sesame seeds and mix well.

1. [Spicy pickled radish pickles] Ingredients: 5 kg of green radish, appropriate amount of salt, 2 tablespoons of sesame oil, 3 tablespoons of chili oil, 2 tablespoons of chili powder, 2 heads of garlic, 1 piece of ginger, 2 tablespoons of sugar, 5 tablespoons of soy sauce.

2. Method: Put the green radish in water, scrub the surface with a steel wool ball, wash the radish, and cut off both ends.

3. Cut the radish into slices first, then cut it into strips, sprinkle with 4-5 tablespoons of salt, mix well, marinate overnight, and marinate the water of the radish.

4. When the time is up, grab the radish strips with your hands and put them in a pot for later use.

5. Finely chop the garlic and ginger.

6. Put the minced garlic and ginger in a basin with radish strips, add sesame oil, chili oil, chili powder, sugar and soy sauce.

7. Bring disposable gloves, grasp the radish strips and seasonings evenly, taste the saltiness, if it is light, add some salt and mix well, when pickling the radish strips, the salt is lost with water, after mixing, sprinkle with sesame seeds and mix well, put it for 3-4 hours to eat, and put the rest in the refrigerator for refrigeration, and take it as you eat.

8. This method of pickling radish is suitable for eating and mixing, not for long-term storage.

The steps on how to pickle radish pickles are as follows:

1. First of all, put the pulled radish into water and wash it, after the radish is washed, take it out and put it on a clean and oil-free cutting board, and cut it into finger-sized strips. (Don't remove the skin of the radish, so that it will be more crispy, the radish can be white radish or green radish, if there are many people in the family, try to pickle more at a time, so that you can eat for a longer time.) ）

2. After the radish strips are cut, sprinkle some salt in the radish strips, then mix the radish strips well with your hands, marinate for about two hours, and marinate the water in the radish to pickle out. (3 catties of radish strips should be sprinkled with about 100 grams of salt.) ）

3. After two hours have passed, the radish strips have basically been pickled, and I use green radish here, so there is more water in the radish, and there will be a lot of water pickled out.

4. Then take out the pickled radish strips, and then put them in the low sun to dry, about two days, if the sun is good, you can dry for one day, if there is no sun, you can dry it for two days, and the radish can be dried to the extent that it is semi-dry.

5. After the radish is dried, then boil the water to be used to cook the pickled radish, pour 3 catties of water into a clean and oil-free pot, and then put in some star anise, dried chili, pepper and bay leaves, and then add some salt, a pound of radish about 40 to 50 grams of salt can be put on, after the seasoning is added, boil and cook for 5 minutes, turn off the fire and let it cool naturally, and then take out the slag inside. (That is, it is equal to the ratio of 40 grams of salt to one pound of water for one pound of radish.) ）

6. Finally, pour the boiled and cooled cooking water into the sealed jar and bottle filled with radish strips, the cooking water should be submerged in the radish strips, and then pour some liquor into the radish strips, seal and preserve, put it in a cool and ventilated place, and marinate for 20 days before eating. (The purpose of putting liquor is to increase the flavor and make the radish strips less prone to mold.) ）

7. The radish pickles are pickled, and after 20 days of pickling, you can take them out and enjoy them, and it is a good choice to come to the canned Maikang Mei tomato power at ordinary times.

8. The method of pickling radish is very simple, you can eat it directly after pickling, or you can put some light soy sauce and chili powder and mix it before eating, the taste will be better.