Curiosity canteen, satisfy your curiosity
Wherever I go, I will never forget the kimchi cooked by my mother at home.
Cooking a bowl of rice porridge with hot and sour pickled radish seems to get rid of fatigue.
Then, my cousin will tell you how to make this homemade pickled radish.
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material
350g of white radish, 200g of carrot, 80g of celery/kloc-0, 20g of ginger, 20g of pickled pepper and 20g of pickled pepper water.
working methods
2. Wash radish, carrot, celery and ginger, cut into strips with uniform width, and shred ginger.
3. First add a spoonful of salt, marinate the water in the radish (about 10 minutes), pour out the separated soup, and squeeze out the remaining water.
4. Take a clean and sealable container, put white radish strips, carrot strips, celery strips and shredded ginger, take out 6 pickled peppers and chop them, and add the remaining pickled peppers and pickled pepper water.
5. Add 5 tablespoons sugar, 2 tablespoons salt and 6 tablespoons vinegar.
6. soak for two hours and you can eat it.
Cousin tip
The amount of seasoning can be changed according to personal taste, cucumber strips can also be added, and some colors can be added to the radish.
Pickled peppers and radishes are common pickles, which are usually served as side dishes when eating. It is not difficult to cook this dish, as long as you master the skills, you can do it well!
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First prepare the materials: white radish, carrot, pickled pepper, white vinegar, salt and sugar. When ready, cut the radish into sections, then slice it, and finally cut it into strips. After all, put it in a container and marinate it with salt 10 minutes or so. At this time, the radish will come out of the water, take out the radish and control the moisture, then add sugar to marinate for 10 minutes, and then take out and control the drying.
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First, preparation materials: white radish, pickled pepper, white sugar and white vinegar. After preparation, peel the white radish and cut it into strips about one centimeter long, add sugar and white vinegar, and marinate for about 10 minute, then add pickled pepper water and pepper, and finally wait for the radish to marinate for about 10 minute.
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Prepare the materials first: white radish, carrot, salt, rice vinegar, millet spicy, pickled pepper, rock sugar, garlic and lemon. When ready, cut the white radish and carrot into strips, sprinkle with salt and marinate for about one minute, chop the millet spicy and pickled pepper, cut the garlic and lemon into sections, put the materials in a bowl, soak them in rock sugar and rice vinegar for half a minute, then rinse the radish with clear water and pour in the materials and stir.
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First, preparation materials: white radish, pickled pepper, white vinegar, rock sugar, medlar and salt. When ready, break the crystal sugar for later use, peel and cut the white radish into pieces, marinate it with salt for about 3 hours, put the radish in a container, sprinkle the crystal sugar, medlar and pickled pepper while putting it, pour in pickled pepper water, finally cover and seal it, and refrigerate it for about one night.
Pickled radish is mainly made of pickled pepper water and marinade.
1, prepare the ingredients. 600 grams of white radish and 400 grams of carrot were washed, cut into strips 0.5 cm square and 3 cm long, sprinkled with some salt and placed in a cool and ventilated place for about 1 day. When the radish strips wilt, drain the water for later use.
2. Boil100g pickled pepper, 500g boiled water, 50g spices, 50g salt, 50g rock sugar, 50g white vinegar and100g ginger slices for10min, and naturally cool the filtered juice. 50 grams of garlic.
The spice is made of 20 grams of star anise, 2 grams of galangal, 5 grams of cinnamon, 8 grams of fennel, 4 grams of tsaoko, clove 1 gram, and pepper 10. It is washed and blanched for 5 minutes and then taken out for later use.
3. Take a container disinfected with white wine, put radish, pour pickled pepper, water, garlic and marinade, seal and marinate for one day or longer before eating.
Pickled radish is a very crisp and delicious side dish. I believe many friends like to eat it as a side dish, but the pickled radish sold in the supermarket is a bit expensive. Today, I will share with you my usual method of pickling radishes at home.
First of all, we prepare the raw materials: 500g of white radish, 0/00g of carrot/kloc-,500g of bagged pickled pepper and white vinegar.
Practice: first cut off the two ends of the white radish with a knife, then cut the white radish in half from the middle, and finally cut the white radish into white radish slices, and then treat the carrots in the same way.
Now put the chopped white radish and carrot into the pot, add some salt and marinate for a while. After taking out the prepared incubator, pour the bagged pickled pepper water into the incubator, then cut the pickled pepper in half in the middle and put it into the incubator.
Adding a proper amount of white vinegar to the incubator can make the white radish more sour, spicy, crisp and fragrant (if you like dessert, you can also add a proper amount of white sugar). Pour some boiling water into the incubator to neutralize the various components inside.
Then soak the pickled white radish and carrot in clear water, put them in an incubator, and cover the incubator after 24 hours to eat. However, it should be noted that you should use special chopsticks every time you eat pickled peppers and radishes, otherwise bacteria will get in.
Pickled pepper and radish, you might as well try this. It's not worse than the hotel. You can do it if you like.
White radish 15000g, carrot 500g, salt, millet spicy 100g, rock sugar 150g, and vinegar 800ml.
1; Wash white radish and carrot, peel and cut into sections.
2; Put it in an oil-free container, add some salt and marinate for 20 minutes.
3; Pickled pepper millet spicy cut into two sections.
4; Boiling water melts in rock sugar.
5; Add a proper amount of pepper to the pickled radish.
6; Then pour the millet, pickled pepper water and vinegar into the radish.
7; Finally, add cold crystal sugar water and stir well.
8; Put it in a glass bottle and soak the lid for more than three days before eating.
What do you think of pickled radish in Juanzi? Please leave a message if you have any suggestions. You can also like and pay attention to Juanzi cuisine.
Radish is the first choice to supplement vitamins. Eating more radishes helps to enhance human immune function and improve disease resistance.
How to make pickled radish 1000 g white radish 1000 g wild pepper 200 g lemon slices 4 ginger slices 50 g pepper 30 g white vinegar 100 ml salt 10 g white sugar 15 g purified water 2000 ml.
① Slice carrots and ginger.
(2) Pour the wild pepper with the original juice into the pickle fresh-keeping box, add lemon slices, ginger slices, pepper, white vinegar, salt, sugar and purified water, and stir well.
(3) Put the cut carrots into a fresh-keeping box and drown them with pickle water.
(4) Sealed in the refrigerator for more than 4 hours before taking out.
skill
Friends who like spicy food can add millet spicy, which will definitely give you a different taste of the tip of the tongue.
Crispy and delicious kimchi is ready, which will definitely make you "fondle admiringly" and completely satisfy your taste buds.
If there are different production methods, please leave a message and discuss together.
Hello, I'm Tang Chun, an amateur spatula, and I'm a senior technician in Chinese cooking. I studied under Shi Zhengliang, a master of Sichuan cuisine. I participated in and assisted Brother Lan, the second generation leader of Shipai Sichuan cuisine, in filming "China 3- Pickled Pepper Pot on the Tip of the Tongue". I also taught Sichuan cuisine in many cooking colleges all over the country and taught many restaurants to make bubble dishes, because this is a way of spreading Sichuan cuisine. This is my professional field. Let me answer this question, hoping to solve your doubts.
There are three ways to make Sichuan kimchi: Laotan kimchi, family version of bathing kimchi and hotel version of instant kimchi. Let's discuss this matter today and only answer the hotel version of instant kimchi for parents.
First, prepare the jar glass jar, wash it and drain it. In fact, the hotel version doesn't need a jar at all, and it can be sealed with plastic wrap to prevent odor. The purpose of using cans is only for beauty.
2. Prepare 60% of the main ingredients such as sweet pepper, green bamboo shoots, carrots, white radishes, carrots and children's vegetables in the total container, and 30% of mineral water in the total container; Take the jar of 10 kg as an example. Prepare 6 Jin of vegetables and 3 Jin of water.
Accessories: salt, sugar, millet spicy, lemon, pickled pepper, star anise, earth rock sugar, white vinegar, celery, ginger and garlic sprout.
The principle of main ingredients is crisp seasonal dishes, which must have at least three colors of red, white and blue to look good.
Third, change the knife to change the main material into a knife. The length and thickness refer to the index finger of a man with height 170 and weight 120 kg, and the carrot and carrot are cut into four pieces; Hotel standards are unified.
4. Pickling vegetables: the main ingredients are put into a pot and pickled with sugar and salt, the total amount of sugar and salt is 65,438+00% of vegetables, and the ratio of sugar and salt is 7: 3; Sugar, salt and vegetables are evenly caught together and marinated for about an hour. It is advisable that vegetables are easy to bend.
The purpose of pickling with sugar and salt is to make vegetables spit rather than taste bad. After spitting out the water, the taste of the dish is more crisp, and the pickle water can be quickly absorbed after entering the altar, and the taste is fuller. The curing time should not be too long, otherwise the food will be inhaled with high sugar and salt and cannot be eaten.
5. Enter the jar 1, put salt in the jar for the first time (the total amount of salt is 8% of water, and this time add 4% of salt), add 3 kilograms of water (30% of water is added to the jar) and stir the salt. Be sure to stir the salt well.
2, soak a bag of 500 grams of wild pepper, add water into the altar, add half a bottle of white vinegar.
3. Wash the pickled vegetables with clear water (to remove salt and sugar), put them in a jar, add a grain of star anise, 100g millet spicy, cut into pieces, add 4% salt, stir well again, add a slice of lemon (to remove seeds, otherwise it will be bitter), 100g rock sugar (brittle), and a handful.
6. Seal the jar, cover it, continue to spread water on the jar, soak it at room temperature 10 for one night, and eat it at room temperature 22 degrees for three hours.
Seven. Precautions 1. This is the hotel version. Mother pickle water can't be used for a long time, so it is better to soak it for three times before changing it. Eat vegetables within 72 hours after entering the jar, otherwise nitrite will exceed the standard and affect health.
2, a few parameters clearly remember is foolproof:
(1) Vegetables account for 60% of the container and water for 30%;
(2) Sugar and salt in pickled vegetables are 10% of vegetables, with a ratio of 7: 3;
(3) The total amount of pickle salt is 8% of water, and it is added twice;
(4) celery, ginger and garlic are10% of vegetables;
(5) Add salt when adding vegetables. The salt added this time is 2% of the newly added vegetables.
3. If it is summer, it needs to be refrigerated in the refrigerator, otherwise the acidity changes too fast;
The above is my answer, hoping to help parents who ask questions. If you run a restaurant, I wish you a prosperous business and all the best.
If my words are not clear, please pay attention to the layman of spatula. Watermelon video has full video operation. Thank you!
Pickled radish and sour radish are both hot and sour.
1, radish is replaced by radish slices, radish strips and other types.
2. Marinate the modified radish with proper amount of salt and sugar for 40 minutes (this is mainly to remove the spicy taste of radish).
3. Wash the pickled radish with pure water to remove the salty taste (you can also wash it with tap water for a clock and then wash it with pure water, which is crisp).
4. Make pickled pepper juice with pickled pepper granules, white vinegar, purified water and white sugar (hot and sour).
5. Put the washed radish in pickled pepper water, seal it and put it in the refrigerator for one night.
To make this snack, the most important thing is to know how to pickle the radish crisply.
I'm He Zi, a gourmet producer. Welcome to share your cooking experience.