How to pickle radish strips begins with the selection of materials. There are many varieties of radishes and different colors. Common ones are white radish, carrot, green radish, carrot and purple radish. The most suitable pickled radish strip is white radish, which has the best taste and color. I decided to use white radish, and I also pay great attention to the selection of white radish. It is best to choose the juicy and crisp white radish. This kind of radish tastes crisp, so I must not choose the radish that has gone bad. Eating too much of that radish may lead to poisoning. After selecting materials, make sure to pickle radish strips. Picking needs a good weather, preferably sunny, so that radish strips can be pickled quickly and are not prone to mildew and breakage.
Next, it will be officially put into operation. Clean the selected white radish and cut it into strips of similar size. Try not to cut it too small or too thin, otherwise the radish strips will not be brittle. After all the radishes are cut, they will be dried for one day to remove excess water, and at the same time, the radishes will become soft and easier to put into the container. Then there is the preparation of containers. You must prepare a dry and oil-free container, preferably a crock. There are two ways to pickle radish strips, one is direct dry pickling and the other is soaking. The so-called dry salting is to put the cut radish directly in the jar, add salt, then rub it hard until the radish becomes soft, then seal it tightly, and dry it the next day until it is dry. Another soaking method is to add appropriate amount of cold boiled water to radish strips and salt according to a certain proportion, seal and flatten, stand for two days and then dry. Comparatively speaking, the soaking method uses more, but it also uses more salt. If the cost is considered, dry pickling is more cost-effective.
Do the cut radish strips according to the above steps, wash them, drain them, cut them into strips, marinate them with salt, dry them in a well-lit environment, then keep them sealed, continue to marinate them, and then marinate them for two days after drying, and you can eat them. If you do too much at one time, you can put it in a vacuum bag or a clean jar and keep it sealed at any time. If radish strips are made by soaking, they can only be kept in a jar, and a proper amount of salt should be added. No matter how pickled radish strips are, they need to be sealed.
The practice of stewing chicken soup The pickling method of pickles The efficacy and function of betel nut The efficacy and function of olive oil The efficacy of beauty wonton The pickling method of watermelon The efficacy and function of kiwifruit Can olive oil go to the pocket?
bmys/yswh/20 15 12/ 1 1605
Question 2: How to pickle dried radish strips 1. 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.
You don't have to do the front part, just follow the above method.
Question 3: How to pickle radish, and share the pickling method of radish strips? Daquan pickled radish strips are crisp and crisp, which is a crisp side dish. Let's take a look at how to pickle radish strips. Pickled radish strips are home-cooked recipes, and the main raw material is radish strips; The process is pickling, and the production is simple; If you follow this recipe, whether you are successful or temporarily failed, you are welcome to express your views on this recipe and share your experience. Pickled radish raw materials: white radish pickled radish ingredients: pepper, aniseed, ginger, garlic. Pickled radish seasoning: salt, pepper, soy sauce, aged vinegar, sugar. Method of pickling shredded radish: 1. Wash the radish first, cut it into strips, then add a few peppers, marinate it with salt for half a day, and press heavy objects on it to make the soup better. 2. After squeezing out the soup, let it dry for 6.7 hours. 3. Make seasoning, put soy sauce, aged vinegar, sugar, star anise, sliced ginger and garlic and cooking wine together, cook them and let them cool. Then pour into the pickled radish strips and stir for 2 hours. A few dried peppers are more delicious. ) 4. It tastes better to stir it several times. It is best to put them all in glass bottles.
Question 4: How to pickle radish strips 1: First of all, the choice of materials is better: radishes should be fresh and heavy to pick one by one, indicating that they are full of water and are not afraid of hollowness. Go back and wash it, cut it in half, divide it into small portions and put it on the balcony to dry.
Second: the weather is fine. If the weather is fine, it will be fine for three days, and generally it will be 80% dry. In the meantime, buy some red peppers and garlic, wash and dry them, then chop them with a knife and add some salt for later use.
Three: dried radish, put it in a clean basin without raw water, rub it hard, add some salt, rub it again, and you can taste crunchy, and you're done.
Four: Mix chopped red pepper, garlic and radish, put them in a jar, add some rice wine, seal the jar with plastic wrap, and you can eat them in a few days.
Question 5: How to pickle radish 1. Pickled radish: Wash the radish 2-3 times, remove the hair roots and tops, and then put it in a container. The containers for pickled vegetables cannot use metal and plastic products, but must use ceramic anti-corrosion products. Sprinkle a layer of salt on each layer of 20 cm thick radish (the salt is mainly green salt, and 0.2 kg of pepper and 0.4 kg of fennel are mixed into each 10 kg of green salt). About 8 kg of salt is used for each 100 kg of radish. When the container is full, put stones and other heavy objects on the radish, and water will seep out in about 5 days, allowing it to overflow by itself. If you add some celery or pepper to the radish, the taste will be fresher. The curing of radish generally ends at 10 and begins at 1 10. It can be eaten after pickling for half a month, with good color, flavor and taste.
2. Making radish: First, prepare feed water, and add 30 kg of green salt and 2 kg of pepper to every 100 kg of water. 4 kg fennel, 5 kg fresh ginger and 0.5 kg incense. Boil for 20 minutes, pour into a porcelain container to cool, then finish or chop the cleaned radish, put it into the container for compaction, ensure that the radish is submerged in water, and then seal the container mouth. You can eat it on the 7th.
3. Pickled radish: after the radish is washed, it is softened in the sunlight of 1℃- 15℃, and then it is marinated in the prepared soy sauce (100 kg soy sauce, 2 kg pepper, 2 kg fennel and 0.5 kg star anise) for about 10 days, and it can be eaten.
4. Flavor dried radish: Cut the radish into strips with a length of about 5cm, a width of 1cm and a thickness of 0.5cm, sprinkle with salt according to the ratio of 10: 1, and marinate for 6-7 days. During the pickling process, stir frequently to make the radish marinate evenly and thoroughly. Take it out, spread it on a thin plate and dry it for 5-6 days, then put it in pickled radish juice, soak it for 2-3 days and then dry it. Repeat for 2 ~ 3 times until the first pickled radish juice is completely immersed in the dried radish, and then air it for 2 ~ 3 days. Add a proper amount of soy sauce, a small amount of vinegar, monosodium glutamate, pepper powder and Chili powder and mix well to obtain dried radish with unique flavor.
Five, spiced radish strips
Select materials. Select the high-quality radish just harvested in autumn, remove the roots and tops, and wash it for later use.
Strip making. Wipe the radish into strips about 6 cm with a bed cleaner.
Perm. Put the radish strips in boiling water, 1 min, then take them out with a colander and drain the water.
Dry in the sun. Put the drained radish strips on the bamboo grate and dry them in autumn. Sun-dried to 90%, received indoors and dried in the shade.
Packaging. When the temperature drops below 10℃, put the radish strips into a well-sealed plastic bag and tie the bag mouth tightly for storage.
Modulation. You can mix in 3-5 days. According to the food intake, it can be mixed with food, and you can eat it after mixing for one day.
(1) Sweet and sour taste. Take radish strips, add a little soy sauce, vinegar, a little salt and sugar and mix well.
(2) Sesame and garlic flavor. Take radish strips, add a little soy sauce, a little fried sesame, minced garlic, a little refined salt and a little vinegar, and mix well.
(3) hot sauce. Take radish strips, add appropriate amount of Chili sauce and vinegar, and mix well.
Question 6: How to pickle radish strips Raw materials: 200 grams of dried radish strips, dried Chili powder (both thick and thin), 4 pieces of single garlic paste, a large piece of ginger chopped, 500 ml of delicious and not too salty soy sauce, 200 grams of sugar and a little monosodium glutamate. Practice: Wash the dried radish with clear water, dry it, and put it in a large pot (large pot can also be used) for easy stirring. Sugar, soy sauce and monosodium glutamate are mixed to be salty and sweet (the most important thing here is that your taste determines everything). If soy sauce is too salty, you can add some water. After mixing, pour into a pot with radish strips, add ginger and garlic and stir, and add your favorite Chili noodles according to your own spicy taste. After mixing, cover tightly. Otherwise, the radish doesn't smell good. It will taste wrong. Radish should not be eaten with oranges, pears, apples, grapes and other fruits rich in plant pigments. If you eat oranges and other fruits at the same time, it may induce and lead to goiter.
Question 7: How to pickle dried radish? I just pickled a can of dried radish the other day. My friend said it was delicious, spicy and crisp.
One: First of all, the choice of materials is better: the radishes should be fresh and heavy to pick one by one, indicating that they are full of water and are not afraid of hollowness. Go back and wash it, cut it in half, divide it into small portions and put it on the balcony to dry.
Second: the weather is fine. If the weather is fine, it will be fine for three days, and generally it will be 80% dry. In the meantime, buy some red peppers and garlic, wash and dry them, then chop them with a knife and add some salt for later use.
Three: dried radish, put it in a clean basin without raw water, rub it hard, add some salt, and rub it again, and you can taste the kind that tastes crunchy, and you're done.
Four: Mix chopped red pepper, garlic and radish, knead them into a ball, put them in a jar, add some rice wine, seal the jar with plastic wrap, and you can eat them in a few days. This is delicious. Because I made it last year, several friends are vying for me to do it this year.
Question 8: Pickling method of hot and sour radish strips: dried hot and sour radish.
Ingredients: white radish 5000 g refined salt 200 g white vinegar 500 g white sugar 150 g pepper noodles 50 g white wine 25 g pepper noodles 15 g star anise 2 pieces.
Method: Peel and root radish, wash it, cut it into strips with a width of 1cm, dry it to 80%, add refined salt, sugar, white vinegar, monosodium glutamate, prickly ash noodles, star anise and prickly ash noodles, knead it evenly, sprinkle with white wine, put it in an inverted jar, seal the jar mouth with water, and eat it two weeks later.
Sweet and spicy radish strips taste crisp and sweet, while hot and sour radish strips taste sour and crisp. They can be used as appetizers or snacks.
Question 9: How to pickle crisp, sweet and refreshing radish with radish and pepper?
Ingredients: white radish, coarse Chili noodles, apples and pears.
Accessories: white sugar, onion, ginger, minced garlic, monosodium glutamate and salt.
1. White radish is washed without peeling, and it tastes more chewy; Cut into hob pieces of about 2 cm, and the radish pickled with this size has a moderate taste.
2. Add two spoonfuls of salt, kill the radish out of the water, and marinate it with pepper, which will be easier to taste and more refreshing. Marinate for about half an hour.
It's time to pickle radish. Let's deal with the sauce for pickling radish. Peel and dice apples and pears.
4. In an enlarged Chili noodle bowl, add water and stir the Chili noodles evenly.
5. Add onion, ginger and minced garlic.
6. Add sugar and a little monosodium glutamate.
7. Add diced apples and pears to make the pickled radish more crispy.
8. Stir the sauce evenly.
9. After half an hour, the radish was salted with a lot of water.
10. Wash the pickled radish with clear water to prevent the taste of salt from overwhelming the taste of sauce. Take out the radish and drain it.
1 1. Put the sauce in the radish.
12. Stir well, seal with plastic wrap, and marinate in the refrigerator for 24 hours.
The practice of spicy radish with bean fruit is shared with everyone!