How to make sour radish, how to make sour radish

How to make sour radish: Ingredients: white radish, refined salt, canned food bottles, table salt.

1. Wash and peel the radish. The specific method is shown in the following figure:

2. Rub into thick wires. The specific method is shown in the following figure:

3. Marinate with salt for 30 minutes. The specific method is shown in the following figure:

4. Wash the canned food and bottles to control the moisture. The specific method is shown in the following figure:

5. Wipe the inside with alcohol gauze. The specific method is shown in the following figure:

6. Put the shredded radish and the flooded water into the bottle. The specific method is shown in the following figure:

7. Seal the date and eat it after 15 days. All done. The specific method is shown in the following figure:

The preparation of sour radish is as follows:1. First peel off the skin of the radish, then clean the radish with water, cut the radish into thin slices with a knife and put it in a bowl.

2. Put salt in a bowl, stir well and marinate for 15 minutes, after marinating, pour out the water from the radish pickle.

3. Pour the white vinegar into a bowl, add the chopped red pepper, then pour it into the bowl where the radish is placed, and soak it for two hours before the sour radish is ready.

How to make sour rasp:Ingredients: White radish or carrot, carrot is recommended, 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: 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;

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, pour this sweet and sour sauce into the radish bottle while it is hot, the sweet and sour sauce should be submerged in 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 it.

Sour radish making

Pickle the whole radish, we call it pressure hereSour radish

Here's how to do it:

Prepare a clean one firstJarsand dry the water. Put the ones to be pickledTurnipsWash and dry to dry. It is better to prepare a few mustard greens and also wash and dry, in order to press the radish for use.

Then boil the water, pour it into the jar, add salt and stir it to melt, and it is formedSalt waterWater.

The amount of salt is increased according to the amount of water and the amount of radish to be put in, and there is a personal preference, but the ratio is generally about 5%. I have never weighed my pickles by the feeling of my hands.

Put it againTurnipsImmerse yourself in salted water in a jar, because the radish will come to the surface, so press the radish with mustard greens, and then press it with a washed pebble to prevent the radish from leaking out.

Then seal the jar, and after a month, it will be a sour and crunchy turnip.

Pickled sour radishChoose the crisp and tender onesCarrotsWell, only the tender ones are crunchy. Pickling usually begins around November and begins when the flavor drops below 15 degrees Celsius.

PickledSour radishThe meat is pink, very crisp and slightly sour, you can eat it directly when you take it out and wash it, it is sour and crispy, and it is very satisfying. You can also cut it into slices and shreds to stir-fry, add dry pepper and garlic cloves to the oil pan and stir-fry until fragrant, add and stir-fry, and it is ready.

If there are slices of sour radish fried with bacon, it is really a delicacy, appetizing and delicious.

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Hello, the following are the steps of making sour radish: Ingredients preparation: 500 grams of radish, 10 grams of pickled pepper, 10 grams of ginger, 10 grams of garlic, 5 grams of salt, 80 grams of sugar, 500 grams of white vinegar.

How to make:1Wash the radish first, then take it to the sun for 2 hours, then cut it into strips for later use, if there is no sun, use a cloth or paper towel to dry the surface of the radish.

2.Put 5 grams of salt in the radish, stir well, marinate for 2 hours, and then remove all the water from the radish pickle.

3.Put the sugar, white vinegar, garlic, pickled pepper and ginger into the pot, boil over high heat, then put in the pickled radish, cook for 2 minutes, then let the boiled water cool, and finally put the water and radish all into the bowl, wait patiently for 2 hours, and then eat.

Hope mine is helpful to you

Prepare ingredients: white radish, pickled pepper, red pepper, Sichuan pepper, edible salt, sugar, white vinegar.

Method: First of all, we clean the white radish, then cut the white radish into strips and put it in a large container, then pour in an appropriate amount of edible salt, stir evenly and marinate for 1 hour. (You don't need to peel the sour radish to make it, I personally think that the pickled sour radish skin is crispier and more delicious, and the edible salt is added according to the amount of white radish).

Step 2: Pour an appropriate amount of water into the pot, then pour 5 pickled peppers, 5 red peppers, 3 grams of Sichuan pepper, 80 grams of sugar, and 500 ml of white vinegar into the pot, and then boil the soup in the pot over high heat, turn off the heat and set aside.

Step 4: Finally, we put the pickled radish into the freshly cooled kimchi water, then put it all into the container with the kimchi, cover it and put it in the refrigerator for 24 hours.

Tips: 1: When we make sour radish, most people directly put white vinegar, sugar, pickled pepper, and other seasonings directly into the container containing kimchi, this practice is wrong, the correct way should be, first put all the seasonings needed for kimchi into the pot and boil and then let it cool, and then pour it into the kimchi.

2: To make sour radish, you must first marinate it with salt for an hour, so that the sour radish will be crispier and more flavorful.

Here's how to make sour radish:Ingredients: white radish, refined salt, canned food bottles, table salt1.Wash and peel the radish.

2.Rub into thick wires.

3.Marinate for 30 minutes.

4.Wash the cans and bottles to control the moisture.

5.Alcohol gauze wipe the inside.

6.Fill the bottle with the shredded radish and the flooded water.

7.Date on seal and ready to eat after 15 days.

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).

To start making: Pour boiling water into a basin, put sugar in the basin, add 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 until the sugar melts, boil the water to cool and set aside.

Then, start to cut the white radish and heart beauty, cut into strips or slices, not too thick, (it is best not to exceed the thickness of a finger, because it is too thick and not easy to taste), why put it into the heart beauty? Because the beauty of the heart is red, then the white radish will become a lovely red color, and it will have an appetite to eat and be beautiful. If you like spicy taste, you can put in one or two red peppers, and green ones can also be used, so that it tastes a little spicy.

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.

Everything is done, done, and there are a few things to pay attention to, first, this kind of dish is the best 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, seal it with a lid, and use clean chopsticks when adding radishes with chopsticks, because if there is oil on the chopsticks, the radish in one vessel will be spoiled. Third, the salty ones are similar to those mentioned above, that is, there is no need to put sugar.

The production method of sour radish is divided into several steps, one, first select a few radishes, clean them, two, buy some white vinegar and sugar, three, cut the radish into slices for later use, four, put the cut radish slices into a clean porcelain basin, put a small amount of sugar and mix it, then put in white vinegar and salt and mix it again, five, put the mixed radish slices into the porcelain bottle, seal it with a lid and open it for a week to eat!

Very simple, a strip of white radish rice vinegar sugar. After boiling the rice vinegar syrup, the daffodil must be cooled thoroughly, and then the white radish is cut into small cubes and put in the cooled one. Water inside is fine.

Ingredients: white radish, red pepper, pickled pepper, sugar, salt.

Specific methods: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.

5.After pouring out the juice in the pot, add an appropriate amount of cold boiled water, grab and wash it, and wash out the bitterness in the white radish, this process should be repeated twice.

6.After washing, squeeze out the excess juice by hand as much as possible, and then put it in a pot for later use.

7.Prepare a clean, sterilized glass jar with no moisture in advance; Wash the prepared red pepper with water and finely chop it. Put the processed white radish in a clean glass jar, the prepared pickled pepper and the pickled pepper water, and the cut pepper as well.

8.Add salt and sugar.

9.Prepare a bottle of rice vinegar and pour the rice vinegar into the jar.

11.Add water and vinegar to submerge the radish just so that all the radish is pickled and not easy to spoil. Celery fingers.

12.But that's not all. Prepare a clean chopsticks without water, and stir the pickled peppers and salt and sugar on top of the chopsticks so that they can be evenly scattered in the jar.

The pickling at the bottom can taste it, too. Or when you put white radish again, a layer of white radish, a layer of chili, salt, sugar, and slowly put it on top.

Finally, cover the lid and put it in the refrigerator for a day, take out an appropriate amount and put it in a bowl when you want to eat it the next day, and add an appropriate amount of hot and sour white radish when eating or eating noodles, which is appetizing and refreshing, crisp and delicious, and delicious.

Tips:1After the white radish is washed, put it on the cutting board, cut it into long strips, add a spoonful of salt to the cut radish strips, stir well with chopsticks, and let it marinate for an hour; When salting white radish, it is necessary to remove the bitter and astringent taste in the radish.

After the white radish kills the water, wash it with cool boiled water, remove and drain the water.

2.When pickling the white radish, the skin of the white radish cannot be removed, and the skin should be pickled together, and the taste will be better.

4.The sour and spicy radish produced by this is best eaten within a week.

This is a quick sour radish method, rock sugar mainly plays a crispy role in the noodles in Lixin, wild pepper is sour and spicy to open the stomach, and the red Zhejiang vinegar is colored.

Pickled radish is sweet and sour, whether it is served with stir-fried vegetables or as a side dish to rice porridge in the morning, it is a happy thing to have sour radish on it. How do you soak the radish to make this plate of pickles sour and crunchy? Share some tips for pickling radishes so that everyone can eat crispy and delicious sour radish.

Ingredients: 2 white radish, garlic, millet pepper, pickled pepper, light soy sauce, sugar, salt, cooking oil.

Steps: 1. Sprinkle some salt on the white radish and scrub the skin of the white radish, divide the white radish into four after cleaning, and then cut it into small sections, pay attention to cutting three knives from the middle but do not cut off, the fourth knife is cut off, after all are cut, put it into a large basin, then pour in a large spoonful of salt to dress up the beard, grasp and mix evenly, put it aside to marinate for an hour, kill part of the water in the white radish, after a chain is missing for an hour, the white radish becomes soft and kills a lot of water, drain the water after washing it with water several times, and dry it in a ventilated place for later use;

2. Cut the garlic into thin slices after removing the skin, cut the ginger into thin slices, and cut the millet pepper pickled pepper into small rings;

3. Prepare a bowl of sauce first, add cut millet pepper, pickled pepper and garlic slices to the bowl, and then add an appropriate amount of salt, light soy sauce, white vinegar and sugar to taste.

4. Pour the pre-prepared sauce into the white radish, then pour in a small half bowl of cool white boil, mix evenly, cover with plastic wrap, put it in the refrigerator for one night, and take out the radish in the second shed.