The use of daikonai as the main ingredient of pickles, in our local area is very common, because the daikonai itself on the taste of crisp, and its moisture is very full, and a slight hint of sweetness, but alone pickled daikonai, its color is relatively single, so we in the pickling of daikonai, will be added to the inside of the celery, cilantro, carrots as a dosage, so that pickled out of daikonai, the color is relatively bright, make people feel very appetizing.
Pickled dashi pickles, can not be pickled for too long, if the pickling time is too long, dashi will lose its crisp texture, and there will be a strong pickle flavor. In fact, pickled dashi also belongs to a kind of quick pickles, only need to pickle a few hours can be eaten, after a short period of time pickled dashi, it is crisp, and not very salty, and coleslaw is somewhat similar to the vegetables, but in addition to salt, is not necessary to add other seasonings.
Below I will share with you how to pickle daikon to make it crispy and delicious.
Pickled cabbage
Used ingredients: a 500 grams of cabbage, a carrot, a strand of parsley, 150 grams of celery, 30 grams of refined salt.
--Making method--
①Wash the daikonai, parsley, celery and carrot with water, then cut the daikonai and carrot into thin strips, the parsley into two-centimeter-long segments, and the celery into 1 to 2-centimeter-long thin strips, and then put them in a large bowl.
② 30 grams of salt sprinkled on the cut daikonai, and then use your hands to mix them well, do not go hard to grasp the ingredients in the mixing process, so that the salt and the ingredients in the bowl wrapped evenly on it, mixing is complete, set aside to marinate for a few hours can be served.
★This simple pickled daikonai, on the production is completed, although the practice of this pickled vegetables is very simple, but eat it is crisp and delicious, and salty and moderate, very suitable for porridge consumption.
When pickling dashi, you need to pay attention to the following points.
①When stirring the daikon, do not squeeze the daikon and other ingredients, if you use too much force, the water in the daikon will be sanded out quickly, which will affect the crisp texture of the daikon, we just need to mix the daikon and other ingredients with salt evenly, and then let the salt slowly sand out the water in the ingredients, which will maintain the crisp texture of the daikon.
② dashi pickles in the pickling process, only add refined salt on it, any other seasonings are not put, until the dashi pickling is completed, we can add chili oil, vinegar or soy sauce seasoning can be eaten.
3 dalai pickles in the pickling is completed, we had better put it in the refrigerator to keep fresh, so that the dalai pickles do not lose the crisp taste, and keep will not deteriorate.
--Finally summarize:About how to pickle dashi is crisp and delicious? The question. That's all I have to say, I hope my answer can help you. I am Mingze food, thank you for reading this article, if there is any deficiency, please leave a message in the message box below to interact, thank you!
Mingze Gourmet
Manchuriza District Xingda Iron Pot Tribe Manager Poverty Alleviation Darling Group Member Quality Food Field Creator
31,000 Fans - 70,000 Likes
Search
40 kinds of pickle recipes a complete list of pickle recipes
100 pickle recipes
Private Dining 100 recipes
Authentic The Complete Collection of Pickle Recipes
The Complete Collection of Various Pickle Recipes
The Complete Collection of 500 Pickle Recipes