Question 2: How to make crispy pickled radish delicious, and the main ingredients of crispy pickled radish.
white radish
1 root
condiments
refined sugar
Proper amount
white vinegar
Proper amount
pepper
Proper amount
salt
Proper amount
step
1. Wash and peel the white radish.
Cut into strips
3. Put it in a large bowl, add salt, shake the bowl, make the salt contact with all the radishes, and let it stand for 8 hours.
This is the radish after 8 hours. You can see that the water in the radish has come out and poured out.
5. Put all radish strips into a glass bottle, add white vinegar and sugar, add dried red pepper, cover and marinate.
6. Radish pickled for two days
Question 3: How to pickle radish is delicious and not easy to rot? Just put it in a sealed bottle. It is best to choose a glass bottle, which is easy to clean and bacteria are not easy to remain, so it is best to use a sealed glass bottle for pickled radish. The main ingredients of radish are white radish, 1 seasoning salt, vinegar, dried pepper, soy sauce, sugar and pickled radish. Add about three spoonfuls of sugar and mix well. 4. Sprinkle some shredded pepper, at least five spoonfuls of soy sauce and one spoonful of soy sauce. 5. Add about three spoonfuls of vinegar and stir well. 6. Marinate for two days and stir several times in the middle to make the taste more uniform. Cooking tips 1. Sprinkle salt on the radish after slicing. The purpose is to pickle the water in the radish, which can remove the pungent taste of the radish, but not too much salt. 2, the amount of soy sauce does not need too much, you can only soak one-third of the radish, and use a teaspoon to make the color darker. If you don't like spicy peppers, you can let them go; You can turn it over several times in these two days, so that the radish on it tastes better. I hope my answer is helpful to you.
Question 4: How to pickle radish How to pickle, pickle and pickle radish?
1. Pickled radish: Wash the radish for 2-3 times, remove the hair roots and tips, and then put it in a container. The containers for pickled vegetables should not 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, 0.4 kg of fennel and 0.5 kg of fresh ginger are mixed into each 10 kg of green salt). Every 100 kg of radish uses about 8 kg of salt. 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, 4 kg fennel and 0.5 kg anise) for about 10 days, and it can be eaten.
Question 5: How to pickle radish pickles It is best to eat pickled radish pickles (mustard pickles). Methods: 1. Usually in autumn, choose radish or mustard, wash it, put it in a jar and add water. It is recommended to eat only radish or mustard.
The ratio of radish/mustard to salt is basically maintained at 5: 1, that is, 5 kg of kimchi raw material is compared with 1 kg of raw salt. 2. Usually radish pickles or mustard pickles can be eaten 1 week. At this time, the taste of pickles is fresh and tender, and the taste of pickles is better maintained. If you want to eat fresh pickles, please use pickled pickles within 15~30 days. Simple way to eat radish kimchi (mustard kimchi): 1 Take one radish pickle/mustard pickle, rinse the surface with clear water, shred with a plane (a kitchen tool specially used for shredding roots and fruits), or shred, then soak in clear water and gently knead with your hands. The soaking time depends on the pickling time and personal taste, and it is soaked in clear water. If the pickled pickles are too salty, you can change the water several times before soaking. 2. Put the radish pickles or mustard pickles soaked in water into a dish, add monosodium glutamate and soy sauce, and add a proper amount of sesame oil, and stir well to serve. First, you have to have a jar. Wash the bought beans or soaked things, boil them and let them cool. When your boiling water is completely cold, put it in the jar, then put the vegetables you want to soak, and then put the salt. If you want to eat more salty food, put less vinegar and more vinegar. That's all. Isn't there an edge on the altar? You must change the water for that rim regularly.
Question 6: How to make crispy pickled radish and how to eat crispy pickled radish?
White radish 5 kg carrot 1 kg
50g of salt and 2 slices of ginger.
Garlic, 5 cloves, sugar, 300g.
White vinegar 500ml cold boiled water 350ml.
Lemon juice right amount
Steps of sweet and sour crisp radish strips
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 thicker, 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. Put the white radish, carrot and sauce into a glass jar cleaned in advance; (Remember: Radish strips are best preserved in glass jars, and plastic ones are not good for your health. )
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 tasteless.
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!
Question 7: How to make pickled radish delicious, and what packaging should it use? Just put it in a sealed bottle. It is best to choose Rong glass bottle. Glass bottles are easy to clean and bacteria are not easy to remain, so it is best to use sealed glass bottles.
just love
1 white radish as the main material.
Seasoning, salt, vinegar, dried pepper, soy sauce, soy sauce, sugar.
The practice of pickling radish
1. Wash the white radish, slice it and put it in a container.
2. Sprinkle with salt and grab it evenly with your hands.
3. After pickling for one hour, pour out the water oozing from the radish. Add about three spoonfuls of sugar and mix well. 4. Sprinkle some shredded peppers, at least five spoonfuls of soy sauce and one spoonful of soy sauce.
5. Add about three spoonfuls of vinegar and stir well.
6. Marinate for two days, and stir several times in the middle to make the taste more uniform.
Cooking 1. The purpose of sprinkling salt on radish after slicing is to pickle the water in radish and remove the spicy taste of radish. You don't need too much salt, but you must sprinkle salt on the surface of radish and stir it evenly.
2, the amount of soy sauce does not need too much, you can only soak one-third of the radish, and use a teaspoon to make the color darker. If you don't like spicy peppers, you can let them go;
You can turn it over several times in these two days, so that the radish on it tastes better.
I hope my answer is helpful to you.
Question 8: How to eat pickled radish chips is a common dish in the menu. Pickled radish is crispy and salty, which belongs to pickles. However, how to make pickled radish chips is the best, mainly depending on your own taste and habits. Let yourself follow your feelings to make this pickled radish crisp ~ ~ Radish contains a variety of trace elements, which can induce human body to produce interferon, enhance human immunity, inhibit the growth of cancer cells, and is of great significance to cancer prevention. B vitamins, potassium, magnesium and other minerals in radish can promote gastrointestinal peristalsis and help to excrete waste in the body. Eating radish regularly can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases. Radish is still a traditional Chinese medicine, which is cool and sweet, and can eliminate stagnation, eliminate phlegm and clear heat, regulate qi, relieve middle energizer and detoxify. We are rich in green radish here. Because it is nutritious, cheap and versatile, it is always inseparable from the dining table of ordinary people's homes. Not only can it be used for cooking, it is excellent in frying, boiling and cold salad, but it can also be eaten raw as fruit, which tastes delicious, and it can also be used for pickles and pickles. Every autumn, during the radish harvest season, pieces of dried radish can be seen everywhere in farmhouses and bungalows, some of which are shredded and some are cut into small strips. The whole radish is hung on wire and clothesline only after a few cuts. Radish for drying in the sun is generally divided into salty and original according to the treatment methods. The natural taste is to directly slice radish and dry it, and the salty taste is to fully marinate it and dry it with coarse salt. The original flavor is generally easy to dry, and the pickled one always feels wet, because it contains more salt, and even if it is dry, it is easy to absorb water. When eating, make water in advance, clean it, drain it, and then mix it with some favorite seasonings and cold dishes. Crispy taste, it is a popular cold dish at home. Practice: 1, radish dry cold water bubble;
2. Repeated cleaning and frequent water change;
3. Squeeze out water and disperse;
4. Add chopped green onion, minced coriander, soy sauce, sugar, aged vinegar and monosodium glutamate and mix well;
5, from the oil pan, peanut oil is 50% hot, add chopped red pepper and fry;
6. When the oil temperature rises, quickly turn off the fire and pour it into the evenly stirred radish strips. Tip: 1, the original dried radish can be made of appropriate amount of salt; 2. Taste it at any time when it is salty until the salty taste of dried radish is looming; 3, be careful not to soak too much, the dried radish should be chewed when it is curled and wrinkled, and the taste is crisp. The soaking time depends on the hardness of dried radish. 4. If you don't like the smell of peanut oil, you can also pour a small amount of sesame oil, and the seasoning can be according to your personal preference.