Ingredients: radish strips, white vinegar, sugar, boiled water.
working methods
1, cut the radish into small strips, not too fine, and then marinate it with salt for more than half an hour. Rinse the pickled radish with water and squeeze out the water.
2. When pickling radish, white vinegar, sugar and appropriate amount of boiled water are mixed evenly to make the sugar fully dissolve, so as to make radish soaked in brine. The amount of white vinegar should not be less. I cut a big white radish and used half a bottle of white vinegar. The amount of sugar is also quite large, which can be adjusted according to your own taste. In fact, water is used less to dilute the taste of white vinegar. If you don't think white vinegar tastes very * * *, then you don't have to. After the sugar is completely dissolved, add water several times.
3. Put the drained radish strips into the brine and soak them for one night before eating.
Method 2
Ingredients: 2 kg of white radish, 80 g of crude salt and 20 g of sugar. B garlic paste 15g, ginger paste 10g, shrimp oil 15-30g, Korean Chili powder 60-75g, sugar 20g, Weikouling 45g, and green garlic 10g.
working methods
1, kimchi
Wash the white radish, cut it into 3cm square pieces, grab the thick salt and white sugar evenly, then let it stand 1 hour, take it out and wring it out.
Step 2: Pickling
Mix diced radish and B, put in a sealed fresh-keeping box, and refrigerate in the refrigerator 1 day.
trait
It tastes sour, sweet, spicy and fragrant.
comment
Radish rich in autumn is crisp and crisp, which is most suitable for kimchi. In addition, it is best to choose slender white radish, and the skin should not be cut too thick.
Method 3
Ingredients: white radish, white vinegar, sugar, sealed vial (I use fresh-keeping box), pickled pepper.
working methods
1, white radish cut into strips, washed and dried.
2. Evenly put it into a sealed vial, pour white vinegar (not white radish) and add a little sugar.
3. Add a few pickled peppers to see the taste.
4. Close the bottle mouth and put it in the refrigerator. You can eat it in a week, crisp and sour.
Method 4
Ingredients: white radish 2000g, sugar 2 teaspoons, salt 2 teaspoons, monosodium glutamate 1/2 teaspoons, Chili powder 1 teaspoon, thirteen spices 2 teaspoons.
working methods
1, clean the white radish.
2. Use a plane to cut into silk.
3. Put the shredded radish in the sun until it is 80% dry.
4. Put the dried shredded radish into a clean basin, and add cold water to wash away the dust when drying.
5. Squeeze out water.
6. Add salt, sugar, monosodium glutamate, thirteen spices and Chili powder, knead them evenly by hand, and put them in the refrigerator for a few hours before eating.
Practice, how to make radish pickles delicious, daily practice of radish pickles 1 Two green radishes.
2. Cut the green radish into thumb-thick strips.
3. Put the radish strips into the container layer by layer, sprinkle a layer of radish with a layer of salt, and repeat this action for one or two days.
4. Put the pickled radish strips on the jiaozi curtain and dry them in a ventilated place.
5. After drying, it can be collected and preserved.
6. When eating, soak the dried radish in water for 1-2 hours to remove the salty taste.
7. Then put it on the curtain to dry 1 day.
8. Put the cool dried radish into a container, and add 1 tbsp fish sauce, 2 tbsp fish sauce, 2 tbsp sesame oil, 5 tbsp Chili oil, 1 tbsp allspice powder, 2 tbsp onion oil and 2 tbsp soft sugar.
9. Stir well and serve.
How to make radish kimchi delicious, the home-cooked ingredients of radish kimchi.
condiments
Green radish
two
condiments
Fish fermented soy sauce
1 tablespoon
salt
500 grams
Fish sauce/gravy
2 teaspoons
sesame oil
2 teaspoons
capsicol
5 tablespoons
five spice powder
1 spoon
onion oil
2 tablespoons
Refined sugar
2 tablespoons
step
1. Two green radishes
2. Cut the green radish into thumb-thick strips.
3. Put the radish strips into the container layer by layer, sprinkle a layer of radish with a layer of salt, and repeat this action for one or two days.
4. Put the pickled radish strips on the jiaozi curtain and dry them in a ventilated place.
5. After drying, it can be collected and preserved.
6. When eating, soak the dried radish in water for 1-2 hours to remove the salty taste.
7. Then put it on the curtain to dry 1 day.
8. Put the cool dried radish into a container, and add 1 tbsp fish sauce, 2 tbsp fish sauce, 2 tbsp sesame oil, 5 tbsp Chili oil, 1 tbsp allspice powder, 2 tbsp onion oil and 2 tbsp soft sugar.
9. Stir well and serve.
skill
1, when pickling radish, don't be afraid to use too much salt, because salt will lose part with the water in radish;
2, after the radish is dried, it is good to store it at room temperature;
How to eat pickles well, homemade dried radish pickles are the main ingredients.
dried turnip
150g
condiments
oil
Proper amount
salt
Proper amount
chilli powder
Proper amount
Welsh onion
Proper amount
energy
Proper amount
garlic
Proper amount
soybean
Proper amount
Clean water
Proper amount
step
1. Prepare ginger slices, onion segments, salt and Chili noodles.
2. Boil the oil in the pot
3. Make seasoning Chili oil.
4. soak the dried radish strips in water for about 30 minutes.
Chop garlic
6. Drain the shredded radish for later use.
7. Mix all the ingredients
8. Add salt and soy sauce and mix well.
9. Marinate for more than 2 hours
skill
Tips:
1. I used my own dried radish strips.
2. Don't soak your hair for too long, it has no chewing power.
The seasoning Chili oil made according to my method is especially suitable for mixing cold dishes and pickles.
4. Pickling for more than 2 hours will highlight the flavor.
Practice, how to make radish pickle delicious, home-made practice of radish pickle, and several pickling methods of radish pickle.
First, spicy radish
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: Chili powder 15g, ginger powder 25g, sugar 75g, salt 100g. ⑶ Method: First, wash and dry the radish, cut it into 2-3 cm wide strips, and dry it to 40%. Then, add salt, Chili powder, ginger powder and white sugar, stir and knead repeatedly, and put them in a jar for sealing. /kloc-you can eat it in 0/5 days.
Second, spicy radish strips
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: 350g Chili powder, a little saccharin and 0.5kg salt. ⑶ Method: After washing radish, cut it into strips with a width of 1cm and a length of 6cm, soak it in salt water for 20 hours, take it out and dry it to 50% to 60%, mix it with saccharin and Chili powder, and put it in a jar for 5-7 days.
Third, dried spicy radish.
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: soy sauce 1kg, Chili oil 50g, cooked sesame 100g, a little sesame oil, and salt 1kg. ⑶ Method: Cut the radish into strips with a thickness of 5cm, dry it in the sun for 2 days, mix it with salt, marinate it in a jar, take it out after 15 days, wash it, add soy sauce, soak it for 3 days, take it out, add Chili oil and cooked sesame seeds and mix well.
Fourth, spicy shredded radish.
(1) raw materials: 5 kg of fresh radish. ⑵ Seasoning: Chili powder 100g, salt 1kg, star anise powder 50g, spiced powder 50g and sugar 50g. ⑶ Practice: Wash and dry the radish, cut it into filaments, knead it evenly with salt, marinate it in a jar for 65,438+0-2 days, dry it to 70% or 80% after taking it out of the jar, then add Chili powder, allspice powder, star anise powder and white sugar, mix well repeatedly, put it in a jar and seal it, and eat it 30 days later.
Five, spicy radish sauce
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: salt 0.5kg, soy sauce 100g, Chili powder 100g. ⑶ Method: Wash radish, shred it, mix it with salt, marinate it in water, soak it in soy sauce for 24 hours, take it out, mix it with Chili powder, seal it in the jar, and eat it after 7 days.
Six, spicy shredded radish
(1) raw material: 5kg of white radish. ⑵ Seasoning: 250g brown sugar, cooking wine 150g, 40g Chili powder, 50g Zanthoxylum powder, a little spiced powder and a proper amount of salt. (3) Production method: shred radish, air dry, and add salt, cooking wine, brown sugar, spiced powder, pepper powder, Chili powder, etc. Mix well and seal in a jar for 3-5 days.
Seven, strange shredded carrots
(1) Ingredients: 5 kg of carrots. ⑵ Seasoning: 480g of salt, 50g of pepper, 35g of fennel, 0/00g of ginger/kloc and 0/50g of pepper/kloc. (3) Method: Wash, dry and shred carrots. Boil salt, pepper, fennel, ginger and pepper in a boiling water pot for half an hour, remove residues, cool, seal with shredded radish and leave for 7 days. Add a little soy sauce and vinegar when eating.
I hope it is useful to you ~ ~ ~
How to make spicy radish pickles delicious, the home-cooked practice of sweet spicy radish pickles several pickling methods of radish pickles
First, spicy radish
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: Chili powder 15g, ginger powder 25g, sugar 75g, salt 100g. ⑶ Method: First, wash and dry the radish, cut it into 2-3 cm wide strips, and dry it to 40%. Then, add salt, Chili powder, ginger powder and white sugar, stir and knead repeatedly, and put them in a jar for sealing. /kloc-you can eat it in 0/5 days.
Second, spicy radish strips
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: 350g Chili powder, a little saccharin and 0.5kg salt. ⑶ Method: After washing radish, cut it into strips with a width of 1cm and a length of 6cm, soak it in salt water for 20 hours, take it out and dry it to 50% to 60%, mix it with saccharin and Chili powder, and put it in a jar for 5-7 days.
Third, dried spicy radish.
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: soy sauce 1kg, Chili oil 50g, cooked sesame 100g, a little sesame oil, and salt 1kg. ⑶ Method: Cut the radish into strips with a thickness of 5cm, dry it in the sun for 2 days, mix it with salt, marinate it in a jar, take it out after 15 days, wash it, add soy sauce, soak it for 3 days, take it out, add Chili oil and cooked sesame seeds and mix well.
Fourth, spicy shredded radish.
(1) raw materials: 5 kg of fresh radish. ⑵ Seasoning: Chili powder 100g, salt 1kg, star anise powder 50g, spiced powder 50g and sugar 50g. ⑶ Practice: Wash and dry the radish, cut it into filaments, knead it evenly with salt, marinate it in a jar for 65,438+0-2 days, dry it to 70% or 80% after taking it out of the jar, then add Chili powder, allspice powder, star anise powder and white sugar, mix well repeatedly, put it in a jar and seal it, and eat it 30 days later.
Five, spicy radish sauce
(1) Ingredients: 5 kg of radish. ⑵ Seasoning: salt 0.5kg, soy sauce 100g, Chili powder 100g. ⑶ Method: Wash radish, shred it, mix it with salt, marinate it in water, soak it in soy sauce for 24 hours, take it out, mix it with Chili powder, seal it in the jar, and eat it after 7 days.
Six, spicy shredded radish
(1) raw material: 5kg of white radish. ⑵ Seasoning: 250g brown sugar, cooking wine 150g, 40g Chili powder, 50g Zanthoxylum powder, a little spiced powder and a proper amount of salt. (3) Production method: shred radish, air dry, and add salt, cooking wine, brown sugar, spiced powder, pepper powder, Chili powder, etc. Mix well and seal in a jar for 3-5 days.
Seven, strange shredded carrots
(1) Ingredients: 5 kg of carrots. ⑵ Seasoning: 480g of salt, 50g of pepper, 35g of fennel, 0/00g of ginger/kloc and 0/50g of pepper/kloc. (3) Method: Wash, dry and shred carrots. Boil salt, pepper, fennel, ginger and pepper in a boiling water pot for half an hour, remove residues, cool, seal with shredded radish and leave for 7 days. Add a little soy sauce and vinegar when eating.
How to cook pickles is delicious. The daily practice of sweet and spicy radish pickles happens to be in autumn.
Kimchi is an indispensable food on the family table. Use them with porridge and rice, which is both appetizing and edible. The price of pickles in supermarkets is relatively expensive, ranging from a few yuan to a dozen yuan. I used to go to the supermarket to buy all kinds of small pickles, and I gradually felt that pickles were too fragrant and daunting. Just as a person's moderate makeup can increase the charm index, excessive makeup is counterproductive and disgusting. Pickles that always feel too fragrant are full of essence or similar things, so now I only buy rose-headed pickles or pickle them myself.
It's getting cold, and it's a good season for pickles. Pickling radish is very important for removing the odor in radish, which requires a little skill. The trick of butterfly is to marinate it for two weeks without covering it and turn it twice a day, which can remove most of the odor of radish. This method is a bit like Liu Biju's sweet and spicy dry food, but it is different. I added Korean hot sauce, which added another level of taste and made it more delicious. (put away)
food
condiments
white radish
4000 grams
salt
400 grams
refined sugar
200 grams
Chopped pepper
200 grams
condiments
korean chili sauce
3 tablespoons
salt
Proper amount
water
80 grams
step
1. Wash the white radish, cut off the head and tail, and then cut off the roots on the radish.
2. Then cut the radish into strips 8 cm long and 1 cm square.
3. Put the cut radish into the basin, add salt and rub it evenly by hand.
4. Leave open, marinate for 7 days, and turn it once in the morning and evening.
5. Put the chopped pepper, sugar and water into a clean pot.
6. Put it on the stove to boil and let it cool.
7. Put a little pickled radish on the drawer cloth.
8. Twist the radish with the drawer cloth and squeeze it.
9. Add sweet and spicy chopped pepper to radish strips.
10. Stir well by hand.
1 1. Add Korean hot sauce and mix well.
12. Marinate at room temperature for 7 days, turn it over twice a day, store it in the refrigerator after sealing, and eat it after 15 days.
skill
1, the containers for pickled radishes should be clean and oil-free, and porcelain or pottery pots should be used well.
2, turning radish every day is to pickle evenly and not deteriorate, in order to remove the odor of radish.
How to cook pickles? Steamed dried radish pickles (I made them myself in autumn).
2. Soak in clear water and wash several times to remove dust.
3. Drain the washed dried radish, gently hold it by hand and put it in a container.
4. Pour in the right amount of salt, soy sauce, vegetable oil and chopped green onion and mix well.
5. put water in the pot and steam.
6. Cover the pot, turn to high heat and boil, and steam on low heat for about 15 minutes.
7. You can eat it after mixing.
How to cook dried radish and pickles?
1. Cut the green radish into strips, drain it with salt, put it in a gap and well-ventilated pocket, and dry it on a sunny balcony. I hang it outside in winter ~ (I must not get wet by the rain).
Soak the radish in water for a day and a night, and change the water frequently until the radish turns white and clean, and then squeeze out the water.
3. Add soy sauce (this is the most used), sugar, oil consumption, sesame oil, vinegar, Chili oil, salt and soak for a few days. Radish should fully absorb a lot of soy sauce (soy sauce must be soaked in radish). The longer it takes, the better it tastes.
How to make good ingredients for home cooking of radish strips (a kimchi with faster auto)
White radish 1 2 root, Pixian bean paste 10g, coriander1root, a little sugar, a little salt, a little chicken essence and a little sesame oil.
working methods
1. Peel the white radish, cut it into 1cm square radish strips, and chop the parsley.
2. Put the white radish strips into a small pot, sprinkle a layer of salt evenly and marinate for 20 minutes.
3. Wash the pickled radish strips and fully drain the water.
4. Put a little oil in the pot, heat it, and add Pixian bean paste to stir fry.
5. Add a little sugar, salt and chicken essence and mix well.
6. Pour in a little sesame oil and mix well again.
7. Pour the fried sauce on the white radish strips.
8. Mix well with chopsticks and dip the radish strips in spicy oil.
9. After setting the plate, pour the remaining hot sauce on it and sprinkle with chopped parsley.