How to marinate white radish with vinegar

We have the reputation of the land of eight treasures here in Tongling, mainly producing gold, silver, copper, iron, tin, garlic, ginger and hemp. Now that Zongyang has merged, Zongyang radish has become the ninth treasure of Tongling.

To pickle white radish, first choose a pound of fresh white radish that can weigh more than a dozen, smooth and undamaged. (You can also use a large non-hollow white radish, slices or pieces of salt are easy to taste) ten catties of radish four taels of salt mixed evenly and put in a basin to marinate for one day, at night with a bag to compact and control overnight water, pour it out the next day, dry the surface moisture and then let it cool, ten catties of radish and half a catty of white sugar mix well and put it in a clean and oil-free sealed jar compacted and poured with white vinegar over the radish. Place it in the shade for a month, and it can be eaten when the altar is opened.

You can also boil white sugar and white vinegar together to cool, compact the radish in the jar and then pour in the radishes. (Pour in white vinegar and sugar, do not fill too full, to prevent the radish itself from leaching out of the jar and causing waste.) ）

The pickled radish is white and yellow, and it is crunchy and sweet to take a bite, which is the best side dish for eating dry rice and drinking porridge, and it is also a good partner for getting up early to drink appetizing tea.

There are guests at home, a plate of shredded ginger, a plate of small radish strips, a few small plates of pastries, and a pot of tea. Swing under the tree in the yard, eat slowly, drink slowly. The housewives in the kitchen were not idle at this time to busy their specialties.

Often a housewife's dexterity depends on whether her pickles are delicious or not!

Compared with other radish, the taste of white radish is more spicy, and many friends do not like to eat, but white radish is a very suitable vegetable for autumn and winter.

Next, I will share with you a secret pickled pepper radish strips, this method is learned from a chef, and it is also the hotel's signature dish, the sales are very good, the taste is crisp, the taste is sweet and sour, slightly spicy, usually whether it is with wine or with rice is very suitable. I believe that many friends have eaten this pickled radish slices in the hotel, but do not know how to do it, today you are blessed, remember to make it for your family to eat after learning!

【Secret pickled radish slices】--

Prepare ingredients: 2 white radishes 1500 grams, 30 grams of millet spicy, 40 grams of pickled pepper + half a bowl of pickled pepper water, 100 grams of white vinegar, 150 grams of sugar, 20 grams of salt, cold boiled water.

Steps: 1. First of all, we will cut off the head and tail of the washed white radish, and then, cut the radish into three sections.

2. Cut each radish into thick slices, and then cut the thick slices into strips.

3. After cutting, put it into a bowl, add two spoons of salt, and then stir well to kill the excess water in the radish and remove the raw and astringent taste in the radish. The white radish must kill the water thoroughly, at least for more than 1 hour.

4. Next, prepare millet spicy, pickled peppers, cut them into rings, pickled peppers and pickled pepper water are the soul partners for making pickled pepper radish strips, which are essential. You can add or subtract according to your taste.

5. Okay, when the time comes, let's take a look, the radish just now has been pickled with a lot of water, and we will pour it out.

6. Wash the radish several times to remove the pungent smell of the radish, and then drain the water for later use.

7. Then pour the dry radish strips into the bowl, pour in the pickled pepper water, then pour in the cut millet pepper and pickled pepper, add 2 grams of salt, 150 grams of sugar, and then add 100 grams of white vinegar, stir well, and then pour in the cool boiled, and the water is not over the radish.

8. Finally, we cover another layer of plastic wrap, and marinate it like this for two hours before eating. Of course, the longer you marinate, the more flavorful it becomes. The pickled radish is sweet and sour, very crispy, particularly delicious, and very simple and convenient to make.

Tips: 1. The white radish must be thoroughly water-killing, and it should be washed several times after killing the water to remove the spicy taste.

2. The proportion of the sauce must be mastered, 2 grams of salt, 100 grams of rice vinegar, 150 sugar, and radish strips marinated in cold boiled water.

3. The sauce of this pickled pepper pickled radish strip can be used twice repeatedly.