white radish
1 hot and sour crisp radish
Ingredients: 65438+ 0-2 white radishes, depending on the size of the pickling bottle, as many as you like, appropriate amount of millet pepper, appropriate amount of wild pepper, appropriate amount of white rice vinegar, no radishes, 60-80g of rock sugar and 5- 10g of salt.
1. Wash the radish, peel it, cut it into the desired size and shape, add a proper amount of salt and stir well. Just stir it two or three times every half hour. Pour out the water and control the water on the radish strips a little.
2. Drain the radish and put it in a clean, pollution-free and sterile bottle. Sealed cans are the best, and clean cans and bottles with lids are also good.
3. After cleaning the millet pepper, remove the surface moisture with kitchen paper, cut it into small circles and put it in the jar.
4. Put in the right amount of pepper bought in the supermarket, pour in the right amount of pepper soup, and put it in order to improve the taste.
5. Pour in white rice vinegar and completely soak the radish in the liquid without radish.
6. Add crushed rock sugar and salt, put more pepper soup, less salt, less pepper juice, more salt, and taste it. If it is not salty enough, you can add it, but if you put too much at once, it will be difficult to be salty.
7. Use clean, water-free and oil-free chopsticks to stir all the materials of pickled radish evenly, tighten the lid or seal it, and carry it with you.
skill
1. Every time you take radish, you must take it with chopsticks or spoons that are pollution-free, water-free and sterile, so as not to bring in bacteria, and the radish will taste bad or go bad.
2. The whole process of pickling sour radish should be clean, waterless and sterile, such as cutting board, radish cutter and pickled jar. This will not only make the taste of radish clear, but also make the pickled radish easy to preserve and not easy to deteriorate.
2 pickled crispy radish
Ingredients: radish, garlic, red pepper, white sesame, proper amount of edible oil, proper amount of edible salt, one tablespoon of soy sauce, one tablespoon of balsamic vinegar and one tablespoon of sugar.
working methods
1, clean radish, cut off the roots, cut into pieces with the thickness of 1 cm, then change the knife to shred, chop garlic, and shred red pepper for later use.
2. Take an empty basin, put shredded radish into the basin, add appropriate amount of edible salt, marinate for about an hour, and pour out the water.
3. After pickling, wash it twice with clear water to wash away the salty taste and dry the water for later use.
4. Put the dehydrated radish into an empty pot, add the prepared minced garlic and white sesame seeds, and pour in hot oil to stir fry.
5. Add a tablespoon of soy sauce, a tablespoon of balsamic vinegar and a tablespoon of white sugar after frying, and finally add shredded red pepper, stir well and serve. This pickled crispy radish is finished and delicious.
3 sweet and sour crisp radish
Ingredients: 1 white radish, 2 millet peppers, water, soy sauce, balsamic vinegar, sugar and salt.
working methods
1, first wash and drain the white radish, change the knife and cut it into 2 mm slices for later use.
2. Take a large bowl, put all the sliced white radish into the bowl, evenly sprinkle with 15g salt, mix well with chopsticks, and then let it stand for curing 1 hour. At the same time, you can wash Xiaomi spicy and cut it into rolls for later use.
3. After the pickling is finished, the water in the white radish is poured out, then poured into a basin, washed with clear water for 2-3 times to remove the salt, and finally drained for later use.
4. Take another clean bowl, put the pickled radish into the bowl, add 1 tbsp balsamic vinegar, 1 tbsp white sugar, 4 tbsp soy sauce, a little salt and pepper, shred with chopsticks, mix well and season again, and then put the mixed radish and bowl into the refrigerator 1 hour before eating.
4 pickled dried radish
Ingredients: 5000g of white radish, 30g of Chili powder, 800g of vinegar, 200g of sugar, 0/75g of salt, 0/00g of sesame oil, 0/0g of pepper and 0/0g of aniseed, proper amount of monosodium glutamate and 2000g of water.
working methods
1. Wash the radish first, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, and air dry it to 80% dryness.
2. Heat sesame oil, add Chili powder, stir-fry until slightly Huang Shi, and pour in dried radish.
3. Put the salt, sugar, pepper and aniseed into a pot and add water to boil, add monosodium glutamate, let it cool, pour it into a jar and stir it with dried radish once a day. The finished product is about 15 days, and the color is required to be red and yellow.