Teach you 7 radish pickles pickling practices, no preservatives, with porridge is very tasty

One, pickled radish

Raw materials: radish, salt, soy sauce, sugar, chicken essence, sesame oil.

Practice:

1, wash the radish after trimming the head and tail and cut into 3mm thick slices, pickled in salt for 2-3 hours, filter the juice into a clean, oil-free containers;

2, put the soy sauce, sugar and a little water into a pot and boil, add chicken broth and then cool;

3, cool the sauce into the radish slices into a container, submerge the radish slices, and then add chicken broth.

Two, pickled white radish

Raw materials: radish, salt, soy sauce, soy sauce, sugar, vinegar, ginger

Practice:

1, buy white radish (to choose the water enough not chaff, buy a paw, the more heavy the better).

2, white radish cleaned and cut thin slices, pickled with salt, specifically how much salt you put according to taste, has been pickled until the radish wilted, will be squeezed out of the water, (I pickled overnight)

3, and then continue to pickle with sugar, the same pickle out of the water, and then squeezed out of the water.

4, make the sauce soup: soy sauce, soy sauce, sugar, old vinegar poured into the pot to boil, while putting a few slices of ginger.

5, wait for the sauce to cool before pouring it into the radish, make sure it's not over the radish.

Tips:

1, if you think the radish flavor is very heavy, you can repeat the salt, sugar pickle again, repeat the above procedures, so that in addition to the flavor, the main thing is to remove the radish flavor. But I usually only do it once.

2, there is no specific amount of production, completely in accordance with personal taste.

3, because the color of soy sauce is light so I added a small amount of soy sauce, in order to enhance the color.

4, in addition, must pay attention to this all process can not dip oil, even when eating, do not use unclean chopsticks to the basin to add, so you can keep a long time not bad.

Three, pickled crispy radish in sauce

Materials: 500 grams of radish, salt 1 tsp, spicy bean paste 1.5 tbsp, white vinegar 1 tbsp, sugar 1.5 tbsp (1 tsp = 5 ml, 1 tbsp = 15 ml)

Practice:

1, radish brushed and washed clean, the first cut into round slices of 0.5 cm thick, and then cut the rounds horizontally and vertically into fan-shaped small slices.

2, add salt and scrunch evenly and marinate for 1 hour, radish will be out of a lot of water.

3: Gently rub the slices of radish with your hands, pour off the juice, rinse with cold water and squeeze out the water, add the spicy bean paste, white vinegar and sugar and mix well.

4, will be mixed with the seasoning of the radish marinade 2-3 hours can be eaten, but it is best to leave overnight or marinate for another 1-2 days, more flavorful, taste is also better.

Four, sauce radish

Raw materials: white radish 2500g, 50g coarse salt, 1000ml soy sauce, 250g rock sugar, 10 chili peppers, garlic 1 big

Practice:

1, white radish thoroughly cleaned.

2, the radish first cut into about 3-4 cm segments, in the radish segments cut into the bottom of about 1 square centimeter long strip.

3, put the cut radish into the container.

4: Add coarse salt and shake the container up and down to mix the salt and radish as evenly as possible.

5: Cover with plastic wrap and press a heavy object, such as a stone (if you don't have one, you can find a pot and fill it with water).

6, pressure on a night (about 12 hours or so), the radish will ooze out of the water, will ooze out of the water to pour.

7: Put the radish in the basket.

8, let it exposed to the sun, sun until the radish loss of water, a little wilted feeling (the sun is more fierce, sun a daytime can be, if not then the sun for two to three days or so, but the night remember to close into the house).

9, chili peppers washed, garlic peeled. Drying, to ensure that there is no water storage.

10, the proportion of rock sugar and soy sauce (1:4) into the pot, high heat to boil, let cool but.

11, put the sun-dried radish with chili and garlic into a container and pour in the sauce, which must submerge all the ingredients.

12, marinated for more than 3 days, you can open the bottle to eat, eat with water-free and oil-free and clean chopsticks clip out.

Five, pickled radish sauce

Raw materials: 2000 grams of white radish, 2000 grams of carrots, soybean soy sauce 3 packets, 50 grams of ginger, garlic a head, a small handful of dried red chili peppers, green peppers, a small handful of peppers, anise three, a small section of cinnamon, 200 grams of icing sugar, 50 grams of sugar, a small amount of chicken broth, salt, a high degree of white wine

Practice:

1, first of all, the white radish and the carrots can be opened and eaten with no water and no oil and clean chopsticks. First of all, the white radish and carrot washed and wiped, with salt for a few hours standby (the amount of salt and usually cold almost on the line)

2, three packets of soybean soy sauce poured into the pot, add dry red pepper segment, anise, cinnamon, pepper, rock sugar, sugar, cook until the icing sugar melted, turn off the heat and wait for cool.

3, ginger rubbed silk, garlic pat broken, green pepper shredded, dry red pepper section, standby.

4, white radish and carrots in the pickled water squeezed out, green pepper wire, ginger, dry red pepper segment, garlic cloves into the mix.

5, will be cooled soy sauce poured into the radish silk mixed, put into the tank, above a few drops of high white wine marinade for a day can be.

Six, crisp sauce radish slices

Materials: radish (mussels) 2, 30 grams of sugar, a little rock sugar, sauce (seafood soy sauce, garlic, ginger)

Practice:

1, radish cleaned and sliced into thin slices, layered into the mixing bowl, layered sprinkled with sugar, marinate at room temperature overnight.

2, crushed garlic, ginger slices, into the seafood soy sauce heated, and then add a few icing sugar, mix, cool to use;

3, the next day will ooze out of the radish water pouring net, and then add the tuned sauce did not over the radish slices, continue to marinate for 1 day of tasty crispy sauce radish on the ready.

Seven, sweet sauce radish

Raw materials: radish, salt, sweet sauce

Practice:

1, the radish cleaned and cut into chunks into a jar, put a layer of radish, sprinkle a layer of salt, pickle 1 week, turn the jar once a day.

2, 7 days after the radish out in the sunlight to dry.

3, the sun-dried radish, put into the sweet noodle sauce sauce, 1 week later can be eaten.