White radish [Figure] White radish 1 root gram food
White vinegar [Figure] White vinegar is a proper amount of food.
Proper amount of salt
White sugar [Figure] A proper amount of white sugar is equivalent to food.
Dried Chili [Figure] Dried Chili is a proper amount of food.
Pickled pepper quantity
Recipe practice:
Illustration of pickled radish 1 1. Wash the radish, cut it in half and cut it into thin slices. The thinner the better.
Diagram of pickled radish practice 22. Sliced radish is thin and transparent.
Explain how to pickle radish. Find a bigger bowl, add two spoonfuls of salt and marinate evenly by hand 15 minutes.
Illustration of radish pickling method: after 44. 15 minutes, pour off the pickled water.
Illustration of pickled radish practice 55. Add a tablespoon of sugar, grab it evenly, and let it stand 15 minutes.
Diagram of pickled radish practice 66. 15 minutes later, pour out the salt water again. (This sugar pickling is recommended to be repeated twice, and it doesn't matter once. )
Illustration of pickled radish practice 77. Wash the dried peppers and cut them into sections with scissors.
Pickled radish illustration 88. Pickled peppers are cut into small pieces with a knife.
Illustration of pickled radish 99 practice. Rinse the pickled radish with clear water and squeeze out the water.
Pickled radish illustration 10 10. Add a spoonful of white sugar and two or three spoonfuls of salt to the washed radish, and sprinkle with dried pepper and pickled pepper. (If you don't like spicy food, you can add no pepper and pickled pepper or feel free. )
Pickled radish illustration1111. Pour in proper amount of white vinegar and cold water. If you like sour food, add more, otherwise you can reduce it.
Illustration of pickled radish 12 12. Mix well with a spoon, cover with plastic wrap, and put it in the refrigerator for more than ten hours before eating.
The method of pickling radish is shown in figure 13 13. It can also be put in glassware, which can be stored at room temperature if the weather is not hot. I added some pickled pepper water, which is even hotter!
Illustration of pickled radish 14 14. Hot and sour radish slices can be eaten, crisp and refreshing!
Illustration of pickled radish 15 15. It's really delicious. My family loves pickled radish, sauerkraut and cowpea!
Homemade pickled radish is delicious and crisp.
Crispy and delicious,
Isn't that simple?
Pickled almost every year.
Only so many times a year.
How to pickle radish strips delicious and crisp steps
Steps of crisp pickled radish 1 1. Wash and peel the white radish.
The practice of crispy pickled radish step 22. Cut into strips
Step 33. Put in a large bowl, add salt, shake the bowl, let the salt touch all the radishes, and let it stand for 8 hours.
Step 44 of crispy pickled radish. This is the radish after 8 hours. You can see that the water in the radish has come out and poured out.
Step 55 of crispy pickled radish. Put all radish strips into a glass bottle, add white vinegar and sugar, add dried red pepper, cover and marinate.
Step 66 of crispy pickled radish. Radish pickled for two days.
How to pickle ginger is crisp and delicious (3) Sauce ginger.
formula
100 kg of fresh Jerusalem artichoke, 40 kg of sweet sauce, 20 kg of salt, 24 kg of bean cake sauce and 60 kg of second sauce.
Key points of operation
Raw material processing. Fresh galangal harvested in June165438+1October every year is selected to remove the epidermis roots and impurities in time. Larger ones need to be broken, cleaned and drained.
Pickling. After the fresh galangal is drained, sprinkle 16 baume salt water all over the body, put it in a jar, and marinate evenly layer by layer. Rotate the cylinder once every 10 hour, totally 4 times.
Soak in salt. After 48 hours, drain the brine with reeds, replace it with a cylinder, put a bamboo pole on it, fasten it with bamboo pieces, add salt to the original brine to make it 16 Baume, and soak it over the head for preservation.
Soak to remove salt. Take out the salt blank, add equal weight of water, soak it for 2 hours to desalt, take it out, put it in the washing basket and overlap it for 3-4 hours, and switch it up and down once in the middle to make it uniform.
Initial sauce. Put the marinated blank into 60 kg of secondary sauce to make sauce for 3-4 days, stir it twice a day, take it out, drain it and put it in a jar.
Compound sauce. Mix 40 kg of sweet noodle sauce and 24 kg of bean cake sauce, pour into the jar and continue to sauce ginger, stir twice every morning and evening, and eat after 20 days. Wash the sticky sauce mash before eating, then cut it and eat it.
(4) Sun-drying fresh ginger to dryness of about 35%, sieving to remove soil, cleaning, air-drying, peeling off old terrier, salting with salt for 2-3 days according to the proportion of the above raw materials, repeatedly kneading sugar, pepper noodles and star anise noodles, canning, and ripening after 2-3 months.
How to pickle cucumbers is crisp and delicious.
Fresh cucumber
3 pieces
energy
a piece
pepper
2 pieces
green pepper
1
garlic
10 petals
Pickled salt
Proper amount
soybean
500 grams
vinegar
100g
crystal sugar
100g
Star Anise
Proper amount
Sichuan pepper
Proper amount
Chinese hard liquor
Proper amount
mild
Someone's taste
pickled vegetables
craftsmanship
hour
time consuming
simple
difficulty
Production steps of crispy pickled cucumber
Steps of crisp and sour cucumber: 1 1 Wash fresh cucumber, ginger, garlic and red pepper, and drain.
Steps of crispy pickled cucumber: 2 2 Cut the cucumber into pieces.
Steps of crispy pickled cucumber: 3 3 slices of ginger and garlic, sliced red pepper and green pepper.
Steps of crispy pickled cucumber: 4 4 Slice sliced cucumber, ginger and garlic, sprinkle pickled salt on red pepper and green pepper, mix well and marinate the water.
Steps of crispy pickled cucumber: 5 5 Mix soy sauce, rock sugar, vinegar, aniseed and pepper evenly, and put them in a pot to boil.
Steps of crispy pickled cucumber: 6 6 Squeeze the pickled materials by hand and air dry slightly. Cool the boiled sauce.
Steps of crispy pickled cucumber: 7 7 Put the pickled materials into the cooled seasoning juice and mix well. Cover with plastic wrap and marinate to taste.
How to pickle sour radish to be delicious and delicious? Let me tell you how to make a sweet and sour radish. You can master the sweet and sour taste by yourself. Cut the radish into pieces of the same thickness.
Mix the salt well, let the radish come out, and then pour out the water for later use.
Melt the sugar in hot water until it cools down.
Finally, add Shanghai white vinegar to cold water, seal the spare radish and put it in the refrigerator for 24 hours.
How to pickle sugar and garlic is crisp and delicious 1
Common sugar and garlic photos (20 photos) Ingredients:
Garlic (whole) 10, salt 1 2 tablespoons, brown sugar 1 0.5 cups, white vinegar 3 cups, water 1 cup, salt1tablespoon, soy sauce1tablespoon.
Exercise:
(1) Peel a layer of 10 whole garlic skin for later use.
(2) Boil 1 pot of water, add a little salt to dissolve it, then turn off the fire, soak it in garlic for 20 minutes, scoop it up, drain it and let it cool for later use.
(3) Put all seasonings into a pot, mix and heat, boil, and cool off the fire to obtain sweet and sour juice.
(4) The garlic and the cooled sweet and sour juice are put into a container for pickling. The sweet and sour juice should be covered with garlic skin and soaked in the refrigerator for more than 2 weeks, which can be stored for about 1 ~ 2 months.
Exercise 2
Select purple garlic, remove the hair roots, leave garlic stalks of 1.5cm, peel off 1-2 layers, and wash. For every 100 kg of garlic, prepare 3 kg of salt and 3 kg of water. When entering the tank, a layer of garlic and a layer of salt are sprinkled with water. In order to pour garlic into the jar more easily, water was added to the jar that night, and the water was flush with garlic. Turn it once by hand after the water is renewed, and turn it again the next morning 1 time. From the third day after taking out the can, change the water 1 time every day for three consecutive days to remove the spicy taste. Take out, drain 1 night, and enter the altar the next day. Put 500 grams of sugar, 25 grams of salt and a little water per kilogram of garlic. The altar is sealed and placed in the shade. Every 1 day, from 8: 00 pm to 5: 00 the next day, unseal and deflate 1 time, a total of 5-6 times. Pay attention to fly prevention when venting. Roll the altar every morning and evening after sealing it 1 time. You can eat it in two months.
Exercise 3
Remove the fibrous roots of garlic, peel off two layers of skin, leave garlic stalks about 2 cm, soak them in clear water for 7 days, and change the water for 3 times to eliminate the astringency and spicy taste of garlic. Soak for 3 days at the first time 1 time, change it for 2 days at the second time, and put a piece of ice (regardless of size) at the third time to reduce the water temperature and quickly remove the residual spicy taste of garlic. Take it out after soaking, drain the water, then add 1.9 kg of salt to garlic every 100 kg, marinate for 1 day, and rotate the cylinder every time. Then take it out of the jar and air it for 6 hours. When garlic doesn't drip, move it to a cool and ventilated place, turn it over frequently, spread it out and put it in a sugar can. Generally, each jar is filled with 20kg of garlic, 8.3kg of osmanthus 125g and sugar, and then the prepared soup (4kg of clear water, 250g of high vinegar and 275g of salt) is poured, and the jar mouth is sealed and fastened with lotus leaf (or banana leaf) 1 slice, oilcloth 1 slice and white cloth respectively. Roll the altar 1 time every day to accelerate the melting of sugar; Bleeding every 1 day 1 time, 6 hours each time. You can eat it in 40 days.
How to make crisp and delicious sweet and sour radish ingredients at home?
white radish
2500 grams
carrot
500 grams
condiments
salt
50 grams
energy
2 yuan
garlic
5 petals
White granulated sugar
300 grams
white vinegar
500 ml
Cold water
350 ml
lemon juice
Proper amount
step
1. Peel white radish and carrot respectively;
2. Then wash the peeled white radish and carrot;
3. Slice white radish and carrot respectively; The thickness of radish strips should be cut according to personal preference. If it is thick, the curing time should be appropriately extended. )
4. Add 50 grams of salt;
5. Touch the radish strips with your palm, so that the salt is evenly wrapped on each radish strip;
6. Let it stand and marinate for two hours to marinate the water in the radish;
7. After the radish strips are marinated for two hours, put the marinated radish strips into another basin with a colander and keep the marinated radish water! (Note: Never pour out the salted radish water! )
8. Peel garlic cloves, wash ginger and slice for later use;
9. Pour the weighed white sugar into the basin and add a bottle (500ml) of white vinegar;
10. Pour cold boiled water prepared in advance;
1 1. Add chopped garlic and ginger slices into seasoning water;
12. At this time, the salted radish water pickled with radish strips just now is used! Pour them into the seasoning water that has just been adjusted;
13. Add the secret weapon-lemon juice (my bottle is lemon juice for baking, and I can also use fresh lemon juice). Adding lemon juice can remove the astringency and spicy taste of radish!
14. After the pickling seasoning is prepared, pour it into the radish strips;
15. Stir the radish with a colander so that the seasoning water is evenly wrapped on each radish strip;
16. Stir the radish with a colander so that the seasoning water is evenly wrapped on each radish strip;
17. Cover the glass jar, then put it in a cool place and marinate it for about 5-7 days, and the taste will be good. During the period, you can turn the radish strips twice to prevent the radish strips from being delicious enough.
18. Pickled radish strips, not bad! Do you have an appetite? Do it quickly!
skill
1, you can add some pepper if you can eat spicy food!
2. This method is also suitable for pickling sweet and sour ginger, delicious!
How to pickle ginger? The method of pickling ginger is crispy and delicious.
Ginger sauce
1, materials: ginger, salt, soy sauce, vinegar, sugar, no special proportion, all kinds of materials can be appropriate.
2. Wash the bought foreign ginger, drain the water, cut into pieces, marinate with salt for one night, and pour off the salt water the next day.
3. Add seasonings such as soy sauce, vinegar, sugar, etc. to a proper amount of water to boil, and then pour them directly on the processed ginger after cooling. Let the juice marinate the ginger and seal it. In about three days, you can eat ginger juice.
Sweet and sour ginger
1. Material: ginger 1 kg, salt 1 80g, white wine 20g, appropriate amount of spices, brown sugar 50g, sugar 800g, vinegar1kg.
2. Wash the ginger and put it in the sun until it is 70% dry, and then cut it into thick slices. Put ginger slices into a jar, add brown sugar, white wine, salt and appropriate amount of water to soak for more than six hours.
3. Add vinegar to the white sugar and fragrant granules and put them in a pot to boil, then take out the soaked ginger slices, dry them, put them back in the dry vat, and then add the cooked juice. After four or five days, homemade sweet and sour ginger can be served.