How to make radish skin soaked in vinegar?

How to make radish skin soaked in vinegar? Material: 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, how to make radish skin soaked in vinegar, common practice of radish skin soaked in vinegar 1. After washing the white radish, cut off the skin of about 1 cm with a clean knife and dry it.

Just dry the water on the surface and 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 fresh peppers, dry them with towels and chop them up. Peel and chop garlic.

4. Soak the chopped pepper in boiling water. When the water cools, add chopped 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.

How to soak radish skin with vinegar? Introduce the cuisine and its effects in detail: private cuisine, pickled pickles, spleen-invigorating and appetizing recipes. Taste: sour and sweet technology: pickled radish production materials: main ingredients: white radish 200g seasoning: salt 5g, pepper (red, sharp and dry) 8g, vinegar 30g, sugar10g to teach you how to make pickled radish. How to make pickled radish with vinegar to taste good? 1. Cut the radish into 4 cm long sections, peel it, stand the radish section up, cross the original section, but don't cut it thoroughly, leaving about 0.3 cm below for it to stick. 2. Marinate the radish with salt water, then take it out and shake it, and press it out by hand to make it into a chrysanthemum shape. 3. Cut the red pepper into small pieces to form a small red circle, and then remove the seeds. 4. Mix vinegar, sugar and salt into vinegar juice and soak the pickled radish. 5. After the vinegar fully permeates the radish, put the cut red pepper ring in the center of the radish flower and make it into a chrysanthemum shape. Petty Pie-Shi Xiangke: White Radish: White Radish Avoid eating ginseng and American ginseng together. The practice of pickled radish strips in Laoshan Mountain introduces the cuisine and its effect in detail: refreshing cold dishes. Production materials of pickled radish strips in Laoshan water: main ingredients: white radish, Laoshan water (water can't be replaced), red pepper and salt, chicken essence, sugar, soy sauce and pickled radish strips in Laoshan water. Features: crispy and delicious. Teach you how to make Laoshan pickled radish strips, and how to make Laoshan pickled radish strips is delicious 1. Wash the white radish and cut it into strips; 2. Pour Laoshan water, add red pepper, star anise, sugar, salt, chicken essence and soy sauce, mix well and marinate for 24 hours.

Step diagram of dipping radish skin in sauce, how to make radish skin in sauce Ingredients: 20 kg of radish, 4 tablespoons of steamed fish juice with green pickled pepper, 3 tablespoons of soy sauce, spicy fresh dew, half a bottle of salt, 2 tablespoons of sugar, 5 tablespoons of white vinegar, half a bottle.

The step of soaking radish skin in the sauce

1. Radish skin should be neither too thin nor too thick, about 1 cm thick. After peeling, cut into pieces about cm long. After cutting, put half a bottle of white vinegar, 2 tablespoons of sugar and 2 tablespoons of salt.

2. Marinate for one night, then rinse, and be sure to wash away the salt inside.

3. A packet of green pickled peppers, pickled pepper water into the washbasin, pickled peppers cut, millet peppers sliced, onions and garlic.

4. Finally, put three tablespoons of sugar and one tablespoon of monosodium glutamate into a bowl of water. After the water cools, put four tablespoons of steamed fish juice, three tablespoons of soy sauce and half a bottle of spicy fresh dew into the pickled pepper water. After mixing, put the juice directly into the dried radish skin. Soy sauce makes the color beautiful and put it in the refrigerator for one day.

How to make radish skin with sauce?

salt

refined sugar

capsicum annum fasciculatum

energy

garlic

white radish

Light soy sauce

white vinegar

Practice of soaking radish skin in sauce

Wash the white radish and cut the radish skin into pieces. About two millimeters thick.

Marinate radish skin with salt for half an hour, wash it, dry it with kitchen paper, then marinate it with sugar for half an hour, wash it and dry it, then marinate it with sugar for half an hour.

Minced millet, sliced ginger and peeled garlic. reserve

After the last radish is washed and dried, put it in a sealed bowl, and add sugar, soy sauce (be sure to put more), mineral water (appropriate amount) and white vinegar (a few drops) sauce.

Then add Xiaomi spicy, garlic and ginger. (You can also add mountain pepper according to your personal taste. Cover and refrigerate for about two or three days.

Schematic diagram of the steps of soaking radish skin, how to eat appetizing radish skin well;

1. Wash the radish first and erect the next piece into willow leaves, so that each piece will have a layer of radish skin.

2. Sprinkle some salt on the cut radish, marinate for a while, pour out the marinated water, then add white vinegar, salt and sugar, cut shredded garlic and pepper, cover it with plastic wrap or cover, and put it in the refrigerator for refrigeration.

3. soak for three days and you can eat it. Generally, it tastes good after soaking for a day, which is better than that in restaurants outside.

You can also make snacks with meals, and friends who like colors can also add a little soy sauce. Adjust according to personal taste.

How to soak radish skin? Pickled sweet radish

Raw material formula: 2kg of white radish, 500g of old garlic brine, 600g of ultra-white soy sauce.

500 grams of first-class vinegar 300 grams of yellow sand brown sugar 400 grams of white sugar 250 grams of salt 50 grams of dried red pepper 60 grams of white wine 20 grams of mash juice 20 grams of spice package (star anise, vanilla, cardamom each 1 gram, pepper 2 grams, mushrooms 7 grams) 1.

Production method: 1. Select a big, tender, non-hollow white round root radish, remove its pedicel, roots and whiskers, wash it, drain the water, cut it into pieces with a thickness of 3 cm one by one, mix well with salt, put it in a basin for 3 days, take it out and drain the astringent water.

2. Mix all the materials, put them in the tank, put the radish slices and seasoning bags, cover the cylinder head, mix the football tank with water and soak for 1 month. Turn the altar once about half a month after entering the altar to make it taste even. If it needs to be stored for a long time, you can soak the whole radish.

The product is crisp, sweet, slightly salty and dark yellow. Can be stored for more than 100 days.

Ingredients: one radish, two spoonfuls of chopped pepper, three seasonings of garlic cloves: salt, two spoonfuls of soy sauce. Practice: 1. First, clean the radish, cut the radish skin into thin strips with a knife, and the remaining radish can be made into stir-fried radish dices; 2. Remove excess meat from radish skin, sprinkle with salt and marinate for one hour, rinse with cold boiled water and drain; 3. Flatten garlic cloves, add chopped pepper and soy sauce to make seasoning, mix well with radish skin, and put them in a sealed fresh-keeping box for 3 days. Tip: 1. When buying radish, you should choose one with smooth skin, even head and heavy hand feel, so that it is tender and full of water. Now because of greenhouse planting, it is usually sold all year round. 2. When peeling, make it as thin as possible and separate it from radish meat. 3. Pickling with salt can remove the raw spicy taste of radish skin, but wait until there is no raw spicy taste at all, and the garlic flavor of chopped pepper is completely dissolved in radish skin for at least three days. Remember to turn it over every day to make the taste more uniform.

How to make hot and sour radish skin into ingredients

? Appropriate amount of white radish

? Appropriate amount of ivory radish

? Ginger amount

? Garlic right amount

? Appropriate amount of millet pepper

? Proper amount of pepper shell

? Appropriate amount of coriander

? Proper amount of soy sauce

? Proper amount of aged vinegar

? Appropriate amount of white vinegar

? Appropriate amount of red Zhejiang vinegar