Accessories: red pepper, garlic, chicken essence, aged vinegar, white vinegar, soy sauce, rock sugar and salt.

Steps:

1. After the white radish is washed, peel off about 1 cm with a clean knife and dry it (just dry the surface water, don't turn it into dried radish).

2. Put the radish skin into a bowl, add salt and white vinegar, and knead well. Wash the kneaded radish skin with cold boiled water.

3. Wash the fresh pepper, dry it with a towel and chop it, and peel and chop the garlic.

4. soak the chopped peppers in boiling water. After the water cools, add minced garlic, aged vinegar, salt, a little rock sugar and chicken essence.

5. Put the radish in 4, put it in a sealed box, cover it, and put it in the refrigerator for 8 hours before eating.

Method of soaking radish skin with vinegar: white vinegar, radish, sugar and red pepper can be put together.

Adopt it

The method of soaking radish skin in soy sauce: pickling radish: after cleaning, it is softened in the sunshine of 1℃ ~ 15℃, and then it is marinated in the prepared soy sauce (soy sauce 100 kg, pepper 2 kg, fennel 4 kg, and anise 0.5 kg) for about 10 days, and it can be eaten. Its taste is comparable to Fuling mustard tuber.

Method of soaking radish skin in Nanchang Materials: one white radish and three millet peppers.

Seasoning: Delicious juice 1 tablespoon, soy sauce 1 tablespoon, rock sugar 10g, water 100ML, a little salt, and Lentinus edodes essence.

1: Wash the radish, cut the skin and meat thicker, put them on the filter screen, and air dry for several hours, or dry them in the sun for about half an hour.

2: Xiaomi spicy diced for use.

3: Put the seasoning into the bowl in turn, add half of the diced pepper and mix well.

4: Marinate with air-dried radish skin for half a day.

5. Pay attention to turning over in the middle. With the increase of curing time, there will be more and more submerged juice.

6: Cut the radish skin into the shape you like, put it in a plate, pour the marinade on it, and sprinkle half of the diced pepper.

The practice of vinegar radish skin ingredients: a radish in my heart.

Ingredients: aged vinegar, sugar and salt.

Practice: peel and slice the radish with a knife, then marinate the radish skin for about 20 minutes, then add sugar, monosodium glutamate, sesame oil (friends who like spicy food can add some Chili oil) and a lot of old vinegar, preferably without radish slices; Stir well, preferably for 30 minutes.

Features: full of vinegar, crisp and delicious.

Note: it is not necessarily a radish with a beautiful heart, but also a green radish. If you want to put less salt, the old vinegar itself has a little salty taste; Don't marinate for too long, or it won't be crisp. It is best not to marinate too much at once, because it is better to eat and mix now! !

How to make hot and sour pickled radish skin? Home-made practices of hot and sour pickled radish skin Picture of main ingredient radish 1 auxiliary material salt 3 teaspoons of semi-white vinegar 9 teaspoons of pepper, appropriate amount of fragrant leaves 8 tablets of rock sugar 4 tablets of white wine 3 drops.

step

Production steps of hot and sour pickled radish: 1 1. Choose a fresh white radish and wash it with salt or baking soda.

Step 22 of homemade hot and sour pickled radish. Cut the radish into thin strips, the radish skin can be kept, and it is very crisp when brewing.

Step 33: Rub the white radish with very little salt, and then take it to the balcony to dry for 4-5 hours until the radish strips are slightly soft and the water on the surface is dry.

Step 44: Prepare a clean, sealed pickle jar, and wash it without oil. Boil a pot of boiling water, let it cool completely, and then pour it into the jar. The amount of water is about half that of the jar.

Step 55: Prepare the mother water of kimchi. Scoop 3.5 spoons of salt with the small spoon in the picture, and put it in water and mix well.

Step 66 of homemade hot and sour radish. Spoon 9 tablespoons of white vinegar on the picture and mix well.

Step 77 of homemade hot and sour radish. Just 2-3 drops of white wine, no more.

Step 88 of homemade hot and sour radish. 4 rock sugar or so.

Step 99 of homemade hot and sour radish. Refers to the right amount of pepper, cut into small pieces and put into the mother water.

The production steps of hot and sour radish are 10 10. Sprinkle with 7-8 fragrant leaves. The mother liquor of kimchi is ready.

The production steps of hot and sour pickled radish are111. Put the dried radish strips, cover them and put them on the balcony. About two days in summer and 3-4 days in winter, radish strips are sour and can be eaten.

Production steps of hot and sour pickles: 12 12. Pickled radish will continue to ferment at room temperature, so after the acidity reaches its own requirements, it should be put into the refrigerator for refrigeration to slow down the acidification and make the taste cool and refreshing.

Step diagram of old radish skin, how to make old radish skin.

material

Radish skin is beautiful in heart, old and jealous.

working methods

1. Cut the head and tail of the radish and clean it.

2. Peel the radish with a knife and put it on a plate.

3. Pour in aged vinegar and marinate for a while, then serve.

How to eat a good skin, the common practice of soaking radish skin in vinegar Ingredients: a radish.

Accessories: six peppers or pickled peppers, light soy sauce 10ml, 20ml vinegar, a little rock sugar or white sugar.

Steps:

1. Wash the radish and cut it into several sections to see how big your bowl is.

2. Cut the radish skin vertically along the circumference, neither too thick nor too thin.

3. Put the radish skin into a bowl and add two crystal sugar, pepper, soy sauce and vinegar. The most important thing is to soak most of it in vinegar and soy sauce and put it in the refrigerator for two days.

Practice of pickling sweet and sour radish skin. ※.

Batch processing:

1 tablespoon salt

(2) white vinegar 1/2 cups

(3) sugar 1/4 cups

Exercise:

(1) Wash and peel the red (white) radish for later use.

(2) Sprinkle the seasoning (1) evenly on the radish skin and marinate for about half a day to soften the radish skin.

(3) Filtering out the salt water oozing from radish skin and adding seasoning.

(4) Stir until the sugar is completely dissolved, then put it into a container, cover it and refrigerate it. It can be eaten after cooling and can be stored for about 10 days.

Nutritional value: Radish-Radish, also known as Radish, Luofu, Tu Su, Wen Song and Qin Song, is the hometown of China Radish and has a long history of planting and eating.

Sweet and sour recipes of red oil radish skin are sweet and sour, and picky children are willing to eat them!

material

Ingredients: 3 fresh carrots.

Accessories: 2 coriander and 2 fungus.

Seasoning: 3 tbsp sugar, 3 tbsp balsamic vinegar, shredded ginger, shredded garlic, salt, pepper and chicken essence.

working methods

1, carrot, fungus, ginger and garlic are shredded.

2. Put a little more peanut oil in the pot than usual, stir-fry the pepper over high fire, and then take it out.

3. Add shredded ginger, sugar, shredded carrot, stir-fry sesame oil, and add vinegar juice (I like to put salt before vinegar, and I like chewy friends, and then put salt after cooking).

4. After the break, add shredded garlic and chicken essence, immediately turn off the fire and sprinkle with coriander. Pay attention to keep the taste of raw garlic and improve the taste.

5. finally put the pot.