Question 1: How to pickle radish strips: salt, sugar, vinegar, chicken essence and red pepper. Ms Cao Xiuqin, who lives in Yan 'an Road in the city, bought 5 kilograms of white radish yesterday, and prepared to pickle delicious pickled radish strips. Let's see how she does it! Ms. Cao said that there is a certain skill in selecting white radish, so it is best to take it in your hand and weigh it. The heavier the better, the more water. Try to pick white radish with many green heads and big heads, so that the taste of white radish is better. Wash the white radish in the sun, remove the roots, cut it into thumb-thick strips, rub it with salt, and then dry the radish strips stained with salt. When the radish strips become soft and "discounted", they can be pickled. Pickling Put the dried radish strips into a container, then add sugar, white vinegar and a little chicken essence, and shred the fresh red pepper and mix in. After that, put the container with radish strips in the refrigerator and eat it after 3 days. Ms. Cao said that after eating greasy things, a small dish of hot and sour radish strips is very appetizing! Pickled radish: you can add "beauty in your heart" and red pepper, which looks good and delicious. Citizen Liang once opened a restaurant in Beijing. He told reporters that he would make a pickled radish, which is very suitable as a side dish. Pickled radish is a kind of kimchi, so prepare a ceramic or glassware. Boil a pot of boiling water, pour boiling water into the basin, put sugar and salt into the basin (the ratio of sugar and salt is 4: 1), then stir with chopsticks until the sugar and salt melt and the boiling water cools. While waiting for the boiled water to cool, you can cut the white radish into strips or sheets. It is best not to exceed the thickness of one finger, because it is too thick and tasteless. Brewing: put the cut radish into the prepared vessel, and pour the cool water in the basin into the vessel without touching the knuckles of the radish. Finally, pour a bottle of white wine to make the radish more crisp. It should be noted that it is best to add some "heart beauty" and red pepper when brewing white radish, so that white radish will be dyed red, which is delicious and beautiful. Remind to seal the utensils for about half a month, and the delicious pickled radish will be ready. Be sure to pay attention when eating, and use clean chopsticks to hold the radish. If there is oil on chopsticks, the soaked radish will go bad. Mr. Liang said that this kind of pickled radish is suitable for any staple food. When eating, put some refreshing pickled radish in your mouth and chew it. Fragrance and crispness are incomparable to other dishes.

Question 2: How to pickle white radish strips? First, 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. Mix salt, pepper, fennel, ginger and pepper.

Question 3: How to drown radish to be delicious? 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 4: How to pickle white radish to be delicious and crisp? Ingredients: the only material: a few big white radishes. The only seasoning: salt. Practice: 1, wash the radish, drain the water, and cut off some bumps slightly, but don't peel it, the sour radish with skin can be crisp! 2. Then cut it into small pieces about the thumb, put it in a large pot, sprinkle some salt, mix well and leave it for a while. After about an hour or two, the radish will pickle out some water, and we will put the radish and the water together in a big jar. A honey bottle will do ~) 4. Cover and leave for about a week. During this period, the radish will keep coming out of the water. You can turn it over with clean and oil-free chopsticks to let them enjoy the water evenly. If you like hot and sour radish, you can also put some peppers in it to soak together.

Question 5: How to pickle that radish acid? Made at home, the kind that can be eaten in a few hours! Slice the radish, the finer the better, mix well with salt and marinate for a few minutes, and squeeze out the water as much as possible (the drier the better); Then mix with sugar and marinate for a few minutes, then squeeze the water as dry as possible (the drier the better); Mix the juice in the bowl (more white vinegar, a little salt, a little sugar (depending on personal preference), Chili oil, sesame oil), put the squeezed radish into the pot and heat it slightly (be careful not to add water, otherwise the radish will not be crisp), take out the pot and mix the juice, and shake it after mixing well. Features, sweet and sour, crisp.

Question 6: How to pickle white radish with pickled peppers? Introduce the cuisine and its function in detail: Sichuan cuisine.

Pickled radish strip making materials: main ingredients: fresh white radish 1000g, cold salted boiled water 1000g, white wine 100g, dried pepper 30g, sugar 8g, salt 25g and pepper 3g. Teach you how to make pickled radish strips. How to make pickled radish strips delicious? 1. Cut off the top of the radish, wash it and dry it, then cut it into suitable strips and dry it outdoors until it becomes light. 2. Mix dried pepper, sugar, pepper, salt, white wine and white radish strips into a jar and pour in salt water. You can eat it after sealing the altar with water for 5 days. The practice of sauce-flavored radish skin introduces the cuisine and its function in detail: the menu of home-cooked dishes is refreshing and cold.

Sauce-flavor radish skin making material: main ingredient: white radish skin 150g.

Seasoning: salted plum, soy sauce, soy sauce, white pepper, dried pepper, fragrant leaves, star anise, salt, monosodium glutamate and sesame oil. Teach you how to make radish skin with sauce. How to make the sauce-flavored radish skin delicious? Wash the white radish skin, change the knife, marinate it with salt, rinse it, and soak it in the mixed seasoning. Tips for making sauce-flavored radish skin: cut the radish skin thicker and rinse it with water after pickling.

Question 7: How to make pickled radish delicious?

Here are some ways to make delicious pickled radish ~

Please refer to the reference, I hope it will help you ~

Let me introduce this to you first, which is suitable for beginners.

Delicious and appetizing ~

just love

Materials:

White radish, sugar, a little monosodium glutamate, soy sauce, soy sauce, yellow wine, salt.

Exercise:

Wash white radish, peel and cut into strips, and blow dry for later use.

Homemade sauce: 2 tablespoons of soy sauce, half a tablespoon of yellow wine, 3/4 tablespoons of sugar, and 2 teaspoons of soy sauce1/and mix well. Be careful that no container can have water.

Put the dried radish into the sauce, cover it with plastic wrap and put it in the refrigerator. You can finish it in one day. Note: Although the manufacturing process is simple, it must be noted that there must be no water (especially raw water), otherwise the material will deteriorate during the curing process. There is a very simple method. Wash the radish at 1, cool it with boiling water and salt, wash it again, and then dry it. The standard of drying is that there is no water on the surface of radish. Sauce can be prepared according to personal taste, so the seasoning ratio in 2 can be adjusted according to taste.

In addition, I recommend a Korean practice.

If you like spicy food, this is the best choice ~

Materials:

1 white radish, a little salt, appropriate amount of onion, 1 small piece of ginger, 4 cloves of garlic, appropriate amount of korean chili sauce, appropriate amount of sugar, appropriate amount of shredded pears, appropriate amount of Chili powder, and 2 tablespoons of fish sauce.

Exercise:

Wash and peel the white radish, cut it into small pieces with a square of 1 cm, put it in a container, add a little salt and stir it evenly, then soak the diced radish in brine until soft, pour out the brine, wash off the salt with clear water and drain. The pickling time is about 1 hour. As a simple cold salad, you don't need to marinate it for so long. Just marinate the radish with water. Don't put too much salt in case it is bitter.

Cut the shallots into sections; Ginger and garlic should also be chopped.

At this time, the radish and pickled seasoning are ready. Just mix them. Add the pickled white radish into the seasoning, stir well, put it in a safe, and then put it in a refrigerator for 3 days to eat. You can eat it in the refrigerator for 2 hours in summer. Sprinkle some sesame seeds before eating. )

PS: reference network

If you have any questions, please keep asking me/hi me ~

I hope I can help my dear! !

If you want to try cooking by yourself, I wish you success! ! Oil; Fuel charging; Make greater efforts

Question 8: How to pickle sweet and sour radish?

material

Radish strips, white vinegar, sugar, boiled water

Practice 1, cut the radish into small strips, not too fine, and then marinate it with salt for more than half an hour. Rinse the pickled radish with water and squeeze out the water.

2. When pickling radish, white vinegar, sugar and appropriate amount of boiled water are mixed evenly to make the sugar fully dissolve, so as to make radish soaked in brine. The amount of white vinegar should not be less. I cut a big white radish and used half a bottle of white vinegar. The amount of sugar is also quite large, which can be adjusted according to your own taste. In fact, water is used less to dilute the taste of white vinegar. If you don't think white vinegar tastes very * * *, then you don't have to. After the sugar is completely dissolved, add water several times.

3. Put the drained radish strips into the brine and soak them for one night before eating.

Question 9: 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 10: How to pickle radish? How to pickle 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.