How to pickle shredded radish?

Question 1: How to pickle delicious sweet and spicy cucumber with big radish?

Ingredients: fresh cucumber 10 kg

Ingredients: 2kg of salt, 3kg of soy sauce, 2kg of sugar, proper amount of sugar, 200g of dried shredded pepper, 50g of shredded ginger, 20g of monosodium glutamate, and 0/00g of sesame/kloc.

Production method: Choose fresh and tender cucumber, wash a layer of melon and a layer of salt, and put it in a jar for pickling. The cylinder will be emptied once the next day. 18 of a small amount of salt water, once a day, six times in a row. It can be cured thoroughly after 20 days. Take out the pickled cucumber, soak it in clear water 1 day, change the water twice in the middle, then press out the water to make the cucumber have a slightly salty taste, then soak it in the mixed liquid of soy sauce, white sugar, shredded pepper, monosodium glutamate and other seasonings, stir it twice a day, take it out two days later and mix with cooked sesame seeds.

Hot and sour radish

Ingredients: 5 kg of white radish.

Ingredients: Chili powder 30g, vinegar 0.8kg, sugar 200g, salt 175g, sesame oil 100g, star anise 10g, monosodium glutamate and water 2kg.

Production method: firstly, clean the white radish, then process it into strips with a thickness of 1 cm, and air-dry it to 80% dryness. Heat sesame oil, add Chili powder and stir-fry until slightly Huang Shi. Pour in the dried radish and mix well. Boil salt, sugar, pepper and aniseed in a pot, add monosodium glutamate, cool, pour into a jar, and mix with dried radish, turning once a day for 15 days to get the finished product.

Hot and sour radish strips

Ingredients: big radish or green radish

Ingredients: dried red pepper, refined salt and pepper.

Production method: Brush the jar dry, air dry, mix the radish strips with shredded pepper, put it in the jar, add salt water (500g of water and 50g of salt, dissolve), sprinkle some pepper granules instead of radish strips, and put the jar in a warm place, which can be eaten for about 15 days.

Question 2: How is shredded radish preserved? Is it delicious? There are usually two kinds. One way is to wash and dry the cut white radish and put it in a jar, then put it in cold boiled water, add appropriate amount of salt and ginger, add appropriate amount of sugar for people who like sweets, and seal the pickle jar. It can be eaten after 7 days, and the taste is better after 15 days.

The other is to add appropriate amount of pepper, salt, ginger, pepper and so on. Sliced radish strips and mulberries are generally required to be fried until the radish is completely tasty, sealed in a jar, and can be eaten after 7 days, 15 days is better.

Question 3: How to pickle white radish? How to pickle white radish and how to make it delicious?

1. Peel fresh radish and carrot, slice ginger, wash and drain red pepper for later use.

2. Cut the white radish and carrot into thick strips, put them in a clean basin, add two teaspoons of salt, stir them evenly by hand, and let them stand for 20 minutes.

3. Pour 500ml water into the pot, add sugar and boil until the water boils, dissolve the sugar, pour white vinegar and mix well, and let the boiled sweet and sour water cool.

4. cut the red pepper on the side with a knife, which is convenient to taste.

After 5.20 minutes, the carrots began to marinate, and the radish strips were squeezed by hand to drain the water. The purpose of this is to remove the astringency of radish.

6. Take two sealed lockers or other containers (not made of iron) and add ginger slices, red peppers and radish strips.

7. Pour in cool sweet and sour water, cover all ingredients with water, cover and seal, ferment at room temperature for 2 days, and then refrigerate in the refrigerator for half a day before eating.

Matters needing attention

1. The key to making this dish well is to remove the astringency of radish, that is, marinate the radish with salt and then squeeze out the water completely.

2. Prepare sugar water and acid water. The ratio of white sugar, white vinegar and clear water is 1: sugar 2: white vinegar 50: clear water. Remember to use good white vinegar instead of vinegar essence

3. Temperature will affect the fermentation time. If the temperature is high, you can taste it at room temperature 1-2 days. If the temperature is low, you may have to ferment at room temperature for 5-6 days.

4. Sour, sweet and refreshing, very suitable for side dishes before cooking in summer. On the third day, the finished product will be softer.

Question 4: How to pickle dried radish? I pickled a can of dried radish a few days ago. 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 5: How to pickle the green radish to taste good? 1. Wash the radish, remove the top and bottom, then cut it into strips the thickness of the little finger, put it in a clean basin, sprinkle some sugar first, and then get a lot of juice. Pour radish juice into a drinking cup, which is fragrant and refreshing, many times stronger than the drinks sold in the store.

2. Sprinkle some salt on the radish strips, take them out and drain them later, spread them on the cover and dry them in a cool and ventilated place 1 ~ 2 days.

3. Divide the dried radish into three parts. Add some salt and monosodium glutamate to the first part to keep enough salty taste and prevent corruption. Put it in a container and store it in a cool and dry place. You can eat it directly after pickling, or you can add some oil, chopped green onion, coriander and so on. Then simply cook and eat.

Heat a wok, add an appropriate amount of oil, stir-fry with pepper and onion, pour in soy sauce to boil, turn off the fire and let it cool, then pour it into a container containing the second part of radish strips, immerse the radish strips in soy sauce soup, and finally inject an appropriate amount of vinegar.

Add a proper amount of salt, sugar, monosodium glutamate and garlic bought from the market, chop the pepper, then take an apple and a pear, wash them, peel and remove the core, cut them into cubes, slices or shreds, mix them with radish strips, put them in a container, seal them, and take them out after 7 ~ 10 days. A sweet smell will come to your nose and make you feel refreshed.

These three kinds of pickled radishes have their own merits, and they are all good food with table.

Beijing special snacks-Beijing sugar and spicy radish

Raw material formula: dried white radish 100kg white sugar 25kg vinegar 8kg Chili powder 1kg cold boiled water 13kg.

Production method:

1. Choose fresh, thin-skinned, tender and juicy radish varieties, peel off leaves, roots and old skins, and add salt after washing.

2. Cut the washed radish into thick strips with a length of 4 ~ 5cm and a width of 3cm, and put them into the jar. The bottom of the tank is paved with a layer of salt first, and then with a layer of radish strips, with a thickness of about 6 cm.

3. When curing, change the cylinder twice during the day and cure for 3 days. Before changing the cylinder, rub the radish strips by hand to make them soft. The purpose is to squeeze out radish juice, promote the rapid dissolution of salt, penetrate into radish strips and expel the spicy gas contained in radish itself.

4. fry the pickled radish strips in the sun, and turn them over frequently when drying.

5. After drying, put it in a jar, add sugar, Chili powder, vinegar and cold water, and then tamp the radish strips as tightly as possible. Finally, the radish strips are covered with fine gauze or white fine cloth, and then covered with a wooden cover, and pressed with heavy stones for 10 days to obtain the product.

Product features: light yellow color, bright red pepper powder, fresh and bright, sweet and spicy, light and salty, slightly clear aroma, crisp and tough to chew. It is best to keep it in a jar and eat it in a short time.

Question 6: 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 7: Practice, how to make pickled radish delicious, and the daily practice of pickled radish.

condiments

1 white radish

condiments

Salt, chicken essence, soy sauce, sugar, Chili oil, sesame oil.

Steps of pickling shredded radish

1. First, wash the radish, shred it, marinate it with salt for 20 minutes, squeeze out the water by hand, add seasoning, and add onion and coriander.

Put it in the refrigerator for one night, and it will be delicious the next day.

Question 8: How to pickle delicious white radish 1.

Proper amount of salt and sugar

Take the right amount of sugar

1. Slice the white radish and spread it in a big bowl.

2. Sprinkle a little salt on it.

Spread another layer of radish slices. Sprinkle another layer of salt. Repeat it several times. Leave 15 minutes.

/kloc-Pour out the water in the bowl after 0/5 minutes.

3. Add another tablespoon of sugar.

Mix sugar and radish slices evenly. Leave 15 minutes.

/kloc-after 0/5 minutes, squeeze the water out of the big bowl by hand. 4. Pour in two spoonfuls of soy sauce.

Pour in a spoonful of white vinegar.

Pour boiling water. The radish slices shall prevail.

5. Cover with plastic wrap and refrigerate for 2 days.

Question 9: How to drown the radish to taste good? Step 1: Prepare a container for making pickled radish (it can be ceramic or glass, and the size can be determined according to your actual food intake).

Step 2: prepare salt, sugar, wine, a pair of chopsticks, a basin, white radish, beautiful heart.

Step 3: Boil a pot of boiling water (standby)

Start making: first pour boiling water into the basin, then put sugar and salt into the basin. Sugar is four times as much as salt. (or it doesn't matter if you add more. Example: four tablespoons of sugar (according to personal taste) and one tablespoon of salt, then stir with chopsticks until the sugar melts and the boiling water cools for use.

Finally, put the cut radish into the prepared container, and pour the cold water in the basin into the container, and it will be OK when the radish is as high as the finger joint. Finally, pour some wine, not too much white wine, just a bottle cap. Its function is to make radish brittle.

After all the work is completed, there are several points to pay attention to. First, this dish is best cooked in summer. It can be sour in a few days, and it takes about half a month in winter. You can eat it quickly in hot weather. Second, seal it with a lid, and use clean chopsticks when adding radish with chopsticks. If there is oil on chopsticks, the radish in the container will be broken. Third, salty is similar to that mentioned above, but no sugar is needed. Follow-up: Yes, yes, I just want to drown the sour, sweet and spicy radish. I'll try to do as you say and eat it.

Question 10: How to make crispy pickled radish delicious, and the main ingredients of crispy pickled radish for home cooking.

white radish

1 root

condiments

refined sugar

Proper amount

white vinegar

Proper amount

pepper

Proper amount

salt

Proper amount