Summer eating no appetite, every time this time the family table can not be broken pickled radish, and pickled radish practice is also a variety of ways, I'm this is the easiest it. The first thing you need to do is to get your hands on a new one, and you'll be able to do that!

Curiosity canteen, to meet your curiosity

No matter where you go, there has been no way to forget is the home of the mother to do the pickle.

Simmering a bowl of white porridge with hot and sour crisp kimchi radish seems to get rid of all the fatigue.

Then, the cousin will tell you how to make this homemade pickled radish.

Pickled radish

Ingredients

350g of white radish, 200g of carrots, 180g of celery, 20g of ginger, pickled peppercorns, pickled pepper water

Method

2. White radish, carrots, celery and ginger cleaned, cut into wide and narrow strips of uniformity, and ginger cut into julienne.

3. First add a spoonful of salt, pickle out the water in the radish (about 10 minutes or so), pour off the precipitated soup, and squeeze the remaining water.

4. Take a clean sealable container, put in the white radish strips, carrot strips, celery strips and shredded ginger, go to 6 pickled peppers chopped into it, put in the rest of the intact pickled peppers and pickled peppercorns water.

5. Add 5 spoons of sugar, 2 spoons of salt, 6 spoons of vinegar.

6. Soak for two hours and you can eat it.

Tangmei tips

The amount of seasoning can be changed according to personal taste, you can also add cucumber strips, with the heart of the United States carrots can also be added, add some color.

Pickled radish is a relatively common savory dishes, the general meal will have this dish as a small dish, the practice of this dish is not difficult, as long as you master the skills you also do well!

Pickled radish

First of all, prepare the materials: white radish, carrot, pickled pepper, white vinegar, salt, sugar, ready to cut the radish into segments, and then cut into slices, and finally cut into strips, all cut into containers, add salt, pickle for about 10 minutes, when the radish will come out of the water, fish out the radish to control the drying of the water, and then into the sugar to marinate in the 10 minutes, in the fishing out of the drying of the water, and then installed! to can be sealed in the jar, the pickled peppers cut into pieces poured into the sealed jar, into the white vinegar, use chopsticks to mix well and cover the lid to the refrigerator overnight can be.

Pickled radish

First of all, prepare the materials: white radish, pickled pepper, sugar, white vinegar, ready to peel the white radish and cut it into about a centimeter long from the long strip, put in the sugar, and then put on the white vinegar, marinate for about 10 minutes, then put in the pickled pepper water and pepper, and finally wait for the radish to marinate for about 10 minutes on the

Pickled radish

First of all, prepare the materials: white radish, carrots, carrots, carrots, carrots, carrots, carrots and pepper. materials: white radish, carrot, salt, rice vinegar, millet chili, pickled peppers, rock sugar, garlic, lemon, ready to white radish and carrot cut into strips, sprinkle salt marinade for about a minute, millet chili and pickled peppers chopped garlic and lemon slices, the materials into a bowl, add rock sugar and rice vinegar soak half a minute, radish soak well with water to clean, pour the ingredients, mix well, put into a container, and finally Put it in the refrigerator for one night and then you can.

Pickled radish

First of all, prepare the materials: white radish, pickled pepper, white vinegar, rock sugar, goji berries, salt, ready to crack the rock sugar standby, the white radish peeled and cut into pieces, into the salt marinade for about 3 hours or so, will be put into the container of radish, the edge of the side put on the icing sugar, goji berries and pickled pepper, pour into the water of the pickled pepper, the end of the radish, and finally covered with the lid sealing, refrigerated for about a night later. It can be.

Pickled radish is based on pickled pepper water and marinade.

1, prepare the ingredients. 600 grams of white radish 400 grams of carrots cleaned, cut into 0.5 cm square 3 cm long strip, sprinkle some salt put in a cool ventilated place for about 1 day, lo strip wilted when, drain the water to be used.

2, 100 grams of pickled peppers, burn pot 500 grams of water, add 50 grams of spices, 50 grams of salt, 50 grams of rock sugar, 50 grams of white vinegar, 100 grams of ginger with a high-fire open to a low-fire simmering for 10 minutes, filtered out of the juice to cool naturally. Garlic 50 grams.

Spices are 20 grams of star anise, 2 grams of galangal, 5 grams of cinnamon, 8 grams of cumin, 4 grams of grass fruits, 1 gram of cloves, 10 grams of peppercorns prepared, cleaned and blanched for 5 minutes to fish out and use.

3, take the container with white wine disinfected, put the radish, pour in pickled chili and water, garlic and marinade, sealed marinade a day or more before serving.

Pickled radish is a very crisp and tasty dishes, I believe there are a lot of friends, more like to use it as a meal to eat it, but supermarkets sell pickled radish is a little expensive, today I share with you my usual way to do pickled radish at home

First of all, let's start by preparing the raw materials: 500g of white radish, carrots, carrots 100g, bags of pickled peppers 500g, white vinegar

First of all, we prepare raw materials: 500g of white radish, carrots, bag pickled peppers 500g. around, white vinegar

Method: first of all, the two ends of the white radish with a knife cut off, in the white radish from the center into two halves, and finally in the white radish cut into white radish slices, in the carrots with the same method of treatment

In the cut white radish and carrots to the basin, add an appropriate amount of salt, marinate for a while. In the ready insulation box, the bag of pepper water, poured into the insulation box, in the pepper from the center of the cut in half, also into the insulation box

In the insulation box to add the right amount of white vinegar, you can make the white radish more spicy and crunchy delicious (like to eat desserts, you can also be added to the right amount of sugar) to the insulation box to pour a little water, so that a variety of ingredients inside the neutralization of a little

And then the pickled carrots and carrots to the basin, add the right amount of salt for a while, then the carrots and carrots, and then the carrots and carrots, and then the carrots and carrots. > And then the pickled carrots, carrots with water over a bit, into the thermal box, and then cover the lid of the thermal box, after 24 hours can eat. However, it is important to note that each time you eat pickled carrots, use special chopsticks, otherwise there will be bacteria in

Pickled carrots you may want to try to do so do, not worse than the restaurant, like can also be done in accordance with this method;

15,000 grams of white carrots, carrots, 500 grams of salt, millet chili 100 grams of rock candy 150 grams, vinegar 800ml

1; white radish, carrot washed, peeled and cut into segments

2; put into an oil-free container, add the right amount of salt and mix well and marinate for 20 minutes

3; pickled millet chili pepper cut into two

4; boiling water into the rock sugar to melt

5; in the pickled radish add the right amount of peppercorns

6; and then put millet chili pepper and The water and vinegar are then poured into the radish

7; Finally, add the cooled rock sugar water and mix well

8; Put it into a glass jar with a lid and let it soak for more than 3 days before serving

What do you think of Juanzi's pickled radish? Please leave a comment if you have any suggestions. You can also like and follow Juanzi's food record.

Radish is the first choice for vitamin supplementation. Eating more radish helps to strengthen the body's immune function and improve resistance to disease.

How to make pickled radish

1000 grams of white radish 1000 grams of red radish 1000 grams of wild peppers 200 grams of lemon slices 4 slices of ginger slices 50 grams of peppercorns 30 grams of white vinegar 100 milliliters of salt 10 grams of sugar 15 grams of 2000 milliliters of pure water

① green and red radish cut into strips Ginger slices

② wild peppercorns with the original juice poured into the pickled vegetable preserving box, put in lemon slices, ginger slices, peppercorns, white vinegar, salt and sugar, pure water, and then mix well.

③ Put the cut green carrots into the preserving box so that they are submerged in the kimchi water.

④ Seal it well and put it in the refrigerator for more than 4 hours before taking it out to eat.

Tips

Friends who like spicy food can add millet chili, definitely give you a different tongue flavor.

Crispy and delicious kimchi is finished, sure to make you "love", completely satisfied with your taste buds.

If you have a different way of making kimchi, please leave a comment and discuss.

Hello, I am the spatula priest - Tang Chun, I am a senior technician of Chinese cooking, under the master of Sichuan cuisine - Shi Zhengliang, I participated in the whole process and assisted the second generation of the Shi school of Sichuan cuisine masters --I have participated in and assisted the second generation master of Ship's Sichuan cuisine, Master Lan Minglu, in the filming of "Tongue-tip of China 3 - Pickle Altar", and I have also taught Sichuan cuisine in many culinary colleges across the country, and I have also taught a lot of restaurants to pickle vegetables, because this is a way to spread Sichuan cuisine. This is my area of specialization, and I'll answer this question and hopefully clear up your confusion.

Sichuan kimchi has three kinds of bubble: old altar kimchi, home version of the bath kimchi and the hotel version of the instant kimchi, today on the matter of things, only for the pro answer to the hotel version of the instant kimchi practice.

a, prepare the altar

glass altar washed and drained, in fact, the hotel version of the altar at all, with a box or stainless steel pots, sealed with plastic wrap to prevent the string of flavors can be used, with the altar of the purpose of the aesthetics only.

Second, prepare the main ingredients

bell peppers, green bamboo shoots, carrots, white radish, red radish, children's vegetables, etc. for the container of the total amount of 60%, mineral water for the container of the total amount of 30%; 10 pounds of altar, for example, the dish is ready to prepare 6 pounds of water is ready to prepare 3 pounds.

Accessories: salt, sugar, millet chili, lemon, pickled wild peppercorns, star anise, earth rock candy, white vinegar, celery, ginger, garlic seedling head.

The principle of the main ingredient is crunchy seasonal vegetables, at least three colors of red, white and green, the output is beautiful.

three, change the knife

will be the main ingredients to change the knife, length and thickness with reference to the height of 170, weight 120 pounds of a man's index finger as a standard, red skinned carrots and carrots cut into four pieces; the hotel standard is neat and tidy.

four, pickles

the main ingredients into the basin with sugar and salt pickle, sugar and salt is the total amount of vegetables 10%, sugar and salt ratio is 7:3; the sugar, salt and vegetables to grab well pickled, time is about more than an hour, can be very easy to bend the vegetables is appropriate.

The purpose of pickling with sugar and salt is to make the vegetables spit water rather than taste, after spitting water, the vegetables taste more crispy, and in the altar can quickly absorb the kimchi water, the taste is more plump. The pickling time can not be too long, otherwise the dish will inhale high sugar and high salt, can not eat.

V, into the altar

1, the altar for the first time to throw salt (the total amount of salt is 8% of the water, this time adding salt 4%), add three pounds of water (water added to the altar of 30%) to the salt stirring, be sure to stir the salt.

2, bubble wild pepper a bag of 500 grams, even water into the altar, plus half a bottle of white vinegar.

3, the pickled vegetables with water amalgamated (de-salted to sugar) into the altar, add anise a grain of millet chili 100 grams cut, add another 4% of the salt, stir again, add a lemon a sliced (de-seeded, otherwise it will be bitter), soil rock sugar 100 grams (more crisp), a handful of red pepper about 40 grams of celery, ginger, garlic, onion about 500 grams into the altar.

Six, seal the altar

cover, renew the altar extension water, room temperature of about 10 degrees soak overnight, room temperature of about 22 degrees three hours can be eaten.

VII, Note

1, this is the hotel version, pickle mother water can not be used for a long time, soak three times replacement is appropriate; vegetables into the altar began to eat within 72 hours, otherwise nitrite exceeds the standard, affecting health.

2, a few parameters to remember clearly on the foolproof:

(1) the dish is 60% of the container, 30% of the water;

(2) pickle sugar and salt is 10% of the dish, the ratio of 7:3;

(3) the total amount of pickle salt is 8% of the water, divided into two times to add;

(4) celery, ginger, garlic and so on, 10% of the dish;

(5) add vegetables, ginger, garlic and other vegetables.

(5) add vegetables to add salt, this time adding salt is 2% of the new addition.

3, if it is summer, you need to go into the refrigerator cold, otherwise the acidity changes too quickly;

The above is my answer, I hope to help the question pro, if you are running a restaurant, I wish you a prosperous business, great luck.

My words if I did not elaborate clearly, please pay attention to the spatula Jushi, watermelon video with the whole video operation. Thank you all!

Pickled radish, sour and crisp radish are all characterized by: sour and spicy and crisp.

1, radish reknife into radish slices, radish strips and other types of their own

2, change the radish with the right amount of more salt and sugar mixing marinated for 40 minutes (this is mainly to remove the pungent flavor of the radish)

3, with pure water to clean the pickled radish, the salty taste to go away (can also be used with tap water with a small water rinse for a clock, and then washed with pure water, so that the

4, with pickled pepper grains, white vinegar, pure water, sugar made of pickled pepper juice water (hot and sour to determine their own)

5, put the cleaned radish into the pickled pepper water inside, sealed, refrigerator can be refrigerated for a night

To do this snack, the most important thing is to know how to pickled radish crispy.

I am: food production" and son, welcome to exchange food production experience