Pickled radish is the most common snack dish, how to pickle it?

Pickled radish is actually relatively simple, first of all, we must prepare the corresponding ingredients, prepare an appropriate amount of radish, and then prepare white vinegar, sugar, Sprite, millet pepper and ginger slices. First of all, the prepared radish is peeled and cut into flowers, of course, you can also cut it into different shapes according to your preference, or we can cut the radish directly into slices. If we need to sprinkle some sugar on top after cutting, and then let it sit for half an hour, so that the excess water in the radish will come out soon, we pour out the excess water and rinse the radish with a cool white boil.

The next thing you need to do is to prepare the brine for pickling radish, put in an appropriate amount of sugar, it is generally recommended to put it for about three to fifty days, and then put a spoonful of white vinegar rice and a small spoon of Sprite. Then put an appropriate amount of white water, the amount of white water, should be covered by the white radish, and then add an appropriate amount of salt. Then we need to mix the radish and the pickled brine completely, and if you like spicy food, you can put a few slices of ginger and millet pepper on top.

After stirring well, we can cover the container with a layer of plastic wrap, and then put the container of pickled white radish in the refrigerator, and it can be eaten directly on the second day. There is no problem with this pickled radish for a week, but it must be refrigerated in the refrigerator. It is worth mentioning that if there is no white vinegar at home, it can actually be replaced with balsamic vinegar, and the taste of pickling with balsamic vinegar is also very positive.

Of course, there are many ways to pickle radishes all over the country, and you can also pickle refreshing side dishes with different flavors according to your personal taste. Some places like pickled spicy turnips, some places like pickled sweet turnips, and some places pickle plain turnips. Overall, this pickled radish is very crispy, sweet and refreshing, and it is also very popular in summer, eating some radish is both greasy and refreshing.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

You clean and slice the radish and put salt on it to kill some of the bitterness and water of the radish. Put the ginger, garlic and millet spicy in the radish. Add two spoonfuls of light soy sauce, one spoonful of sugar, and pickled peppers. Marinate overnight.

Friends who often go to restaurants to eat should be no stranger to the appetizing radish that you put in the place, a small plate of appetizing radish, it doesn't look like a few pieces, but the price is often expensive, and the appetizing radish we have here costs 26 yuan a piece! Although it is said that it is a little more expensive, the appetizing radish in the restaurant is indeed very delicious, crisp and refreshing, spicy and sweet, very enjoyable, after eating this dish, the whole person's appetite is mobilized.

Many people think that the chef of the restaurant can make the white radish so delicious, there must be some secret recipe, in fact, the method of appetizing radish is not complicated, as long as you master the skills, you can make it at homeThe appetizing radish in the restaurant is priced at 26 yuan, and you can make it at home, which is really enjoyable with sour, spicy, crispy and sweet! ---Appetizing radish]--

Ingredients:1 ivory white radish, 150 grams of old-fashioned rock sugar, 1 head of garlic, 3 spicy millet, 100ml light soy sauce, 300ml of white rice vinegar, a little ginger, a little Sichuan pepper, 1 2 star anise.

Steps:

Step 2: After the radish is cut, add 1 tablespoon of salt to kill the excess water in the radish, which is convenient for better flavor when pickling, and can also reduce the pungent taste of the radish.

Step 3: After the radish has been drained, use a piece of gauze to squeeze out as much excess water as possible to prepare for marinating.

Step 4: Cut the garlic into garlic slices, ginger into ginger slices, millet spicy into small pieces, then put these ingredients together with the squeezed radish slices, stir well and set aside.

Step 5: Add a little purified water to the pot, then add the old-fashioned rock sugar and bring the water to a boil until the rock sugar is completely melted.

Step 6: After the rock sugar melts, add pepper, Sichuan pepper, star anise, rice vinegar and light soy sauce directly to the rock sugar water, then cook for 5 minutes, then turn off the heat and let it cool.

Step 7: Take a clean container without oil and water, preferably glass or ceramic, pour the radish slices into it, and then add the cool sauce, the juice should be able to cover the radish slices, and then put it in a cool place to pickle, basically you can eat it in 2 days, but the longer the marinating time, the better it tastes, as long as it is stored properly, it is no problem to put it for two or three months.

Tips:

1. When pickling appetizing radish, choose ivory white radish, green radish can also be but the spicy taste may be heavier, and the radish does not need to be peeled when pickled, just clean it.

2. Before pickling the radish, be sure to kill the moisture in the radish, so that the pickled radish will have more flavor and better taste.

3. The container for pickling radish should be made of glass or ceramic, which is not easy to oxidize and the storage cycle is longer.

The appetizing radish in the restaurant is priced at 26 yuan, and you can make it at home, which is really enjoyable with sour, spicy, crispy and sweet! Friends, do you love appetizing turnips?

Pickled radish is a relatively common refreshing side dish, and these seasonings need to be put when pickling: one tablespoon of salt for white radish, one tablespoon for dark soy sauce, five tablespoons for light soy sauce, three tablespoons for sugar, four tablespoons for vinegar, and several dried chili peppers.

You need to put in salt, monosodium glutamate, soy sauce, vinegar, peppercorns, sugar, these ingredients need to be put in, but you must put in the right amount.

When marinating, you must add a lot of salt, sugar, vinegar, and chili sauce to make delicious pickled radish.

Pickled radish is the most common refreshing side dish, but the taste developed by different people is different, but each has its own characteristics, and the taste is still very good. What seasoning should everyone put when pickling radishes? Everyone should put salt, sugar, millet pepper.

Liquor. Although there is not a lot of seasoning, the pickled radish is very flavorful and delicious, whether it is mixed with rice or eaten with steamed buns, it is very good.

Many people will often prepare some pickled vegetables in the sedan chair at home, including pickled cabbage and pickled radish, these dishes are very appetizing, and the taste is relatively heavy, and yesterday's time is relatively long, so many people will pickle them in autumn and then eat them in winter. Every household has different operating methods when pickling radish, and the things added are also different, but when pickling, it is necessary to put salt, millet pepper and liquor, liquor can play a sterilizing role, so that the water in the radish can be squeezed out, and the whole pickled radish will become very rich in taste, and it is spicy and delicious when eating. With these girls do not eat with rice, it is also very good to eat, northerners also like to eat steamed buns, cook some porridge with steamed buns and pickled vegetables in the morning, it is very good, and it will make people appetite.

It is also very convenient for everyone to pickle some radishes at home. Anything can be done if it is stored for a long time, but be sure to pick some fresh radishes when pickling.

Wash the radishes, then cut them into strips or cubes and let them dry in the sun for a while, and then collect them after the water has evaporated. Prepare a large jar, a letter to be good, and then put white sugar, rice vinegar.

Put salt and dried chili peppers into the jar, pour some boiled water into it, then put the radish strips in, drip some liquor, and then seal the lid, put the jar in a cool and dry place for about half a month and then eat.

Bring to a slight boil to turn off the heat and let it cool. Take the radish out of the bag and put it in a large basin, after the water of the radish is squeezed out, the volume of the radish has shrunk, and there is no original weight, about five catties left, pour the juice into the radish peel (you can also not peel it), cut it into slices (you can cut it into strips), put the cut radish into a spoonful of salt, and stir well. Marinate for two hours, discard the pickled radish water, add coriander, cumin powder, chili powder and sesame seeds in a small bowl and stir.

Pour 2 tablespoons of rice vinegar, 4 tablespoons of soy sauce, 1 tablespoon and a half tablespoons of sugar, an appropriate amount of mineral water into the pickling utensil, stir well, then put in the radish that has been blanched in bitter water, stir it, and then put in the spicy millet, garlic slices and ginger slices, stir the refreshing radish, cut the white radish into thicker slices, marinate it with salt, control the water content of the pickled white radish, put it in the container, put a piece of ginger in it, add sugar, add several or soy sauce, and then add rice vinegar, so that the white radish has just passed, and you can eat spicy ones.

Cut into moderately thick slices, sprinkle with salt, marinate for two hours, then squeeze the water of the radish with gauze, put the squeezed radish into a bowl, put in light soy sauce, oyster sauce, vinegar, sugar, sesame oil, millet pepper, you can put chili oil if you like spicy food, stir well, cover and put the cut radish slices into the sail plate, add an appropriate amount of white sugar and mix evenly with the hand grab the potato sedan car, kill the water for the radish slices, during which you should mix several times by hand, so that the white sugar can fully penetrate into the radish slices and completely kill the water, the time is one hour.

Prepare a clean box, put the cut radish strips, put it inside, pour in millet spicy pickled pepper water, put a large spoonful of sugar, a large spoon of white vinegar, seal it with plastic wrap, put it in the refrigerator, two hours, marinate for 1 hour, squeeze out the water in the radish again, then put the radish back into the basin, add half a spoon of salt, 4 tablespoons of sugar, 4 tablespoons of vinegar, pour in an appropriate amount of soy sauce and slightly cover the radish, add a little chili oil, sesame oil and an appropriate amount of minced garlic and stir well.

Add a lot of salt, sugar, chili oil, vinegar, sesame seeds, pepper, and so on.

When pickling radish, you should put sugar, rock sugar, rice vinegar, salt, raw soy sauce, and dried chili peppers. First of all, wash the radish and clean it, do not peel it, cut it into small pieces, and leave it outside to dry. Clause.

2. Prepare a big altar town guess, put white sugar, rock sugar, rice vinegar, salt, light soy sauce, and dried chili peppers into the jar, add a bowl of cool white boiling, and put the radish strips in. Clause.

3. Put the jar in a cool and dry place, leave it for 2 weeks, and the delicious pickled radish will be ready.

In the process of pickling, the first point should be put some delicious eggplant garlic, so that the simple type can be a good seasoning, the second point is that you should put some cooking wine, which is very good, and the third point should put some sesame oil, the taste is particularly good.

As follows:

Ingredients: 5 kg of white radish, 1 kg of carrot, 50g of salt, 2 pieces of ginger, 5 cloves of garlic, 300g of white sugar, 500ml of white vinegar, 350ml of cold boiled water, appropriate amount of lemon juice.

1. Peel the white radish and carrot respectively.

2. Then wash the peeled white radish and carrot.

3. Cut the white radish and carrot into strips respectively; (The thickness of the radish strips is cut according to personal preference, if it is thicker, the pickling time should be extended appropriately).

4. Add 50g of salt.

5. Massage the radish strips with the palms of your hands so that the salt evenly wraps around each radish strips.

6. Let stand and marinate for two hours.

7. After the radish strips are marinated for two hours, use a colander to put the pickled radish strips into another basin, and keep the salted radish water! (Note: Don't pour out the pickled radish water!) ）。

8. Peel the garlic cloves, wash the ginger, slice and set aside.

9. Pour the weighed sugar into the basin and add a bottle (500ml) of white vinegar.

10. Pour in the cold boiled water prepared in advance.

11. Add the chopped garlic and ginger slices to the seasoning water.

12. At this time, use the salted radish water pickled in the radish strips just now! Pour them into the water you just prepared.

13. Add the secret ** - lemon juice (my bottle is lemon juice for baking, you can also use fresh lemon to squeeze out the juice) Add lemon juice to remove the astringency and spiciness.

14. When the marinade is ready, pour it into the radish strips.

15. Stir in the radish with a colander to evenly wrap the seasoning water on each radish strip.

16. Put the white and carrots together with the seasoning juice into a glass jar that has been washed in advance; (Remember: it's best to marinate radish strips in a glass jar, plastic ones are not good for the body).

17. Cover the lid of the glass jar, then put it in a cool place, marinate for about 5-7 days, and it will taste good. During this period, you can turn the radish strips twice to prevent the radish strips on top from not being flavorful.

1. Use light soy sauce and vinegar to pickle the radish, which is more delicious.

2. Don't peel the radish, because it will be more crispy to eat with the skin.

3. Mix and marinate the radish slices with a small half tablespoon of fine salt for half an hour to let it come out of the water. After waiting for half an hour, you will find that there is a lot of water coming out of the radish, so pour out the water and squeeze it dry.

4. Add half a tablespoon of sugar to the radish, mix well and marinate for half an hour, squeeze out the water, and repeat again. After being treated in this way, the radish will not have a strong raw radish flavor when the sauce is ready.

5. In the radish slices with good water, put the seasoning and marinate it, put it in the refrigerator and marinate it for about two days, then you can take it out and eat. If you're in a hurry, you can take a small amount out and try it the next day! Putting it in the fridge will make the radish taste better.