Finally, I've come to my favorite way to soak radishes, a rural family heirloom? Home to eat a bowl of rice, the street to eat a bowl of rice noodles, hot pot restaurant to eat a hot pot, to a plate of fragrant and crispy, juicy, radish and tender pickled radish, the taste is not to mention how good it is! But the radish should be soaked well to eat it.
A plate of top quality pickled radish is also needed? The first thing you need to do is to get your hands on some of the best radishes you've ever seen. to be able to soak out of, read a lot of people's methods, in fact, are not very reliable, the following I will put my rural family heirloom? I'm going to give you my rural family secret. I will contribute my rural family secret, so that you can also eat every day, fragrant, crisp and tender pickled radish. You don't have to say thank you, just give me a like, I'll be satisfied, yo!
The sign of superior quality of pickled radish is to be ? crunchiness? , but many people get pickled radishes that just lack crunch. Then how to make pickled radish crunchy? Two key aspects should be done well: one is the radish de-watering link should be in place; the second is the radish soaking time should be just right. One, radish de-watering
We all know that radish has a high water content, if the radish is not enough water, it is also very unpalatable, and radish a lot of water in addition to make it taste better, but also make the radish has a kind of astringent mouth flavor. So if you don't remove the excess water from the radish beforehand, the radish water will seep out a lot when soaking, causing the radish to have a bitter and sour flavor, which makes the radish not crunchy and easy to deteriorate. And the raw water will also harbor bacteria that will cause the radish to sour and spoil.
It can be seen that the effective removal of radish water is a very critical link, we first cut the radish into strips according to the size of the need, and then the radish strips into a convenient bag, each loaded layer of radish strips will be sprinkled with a layer of thin salt, loaded tightly after the mouth, and finally pressed with a stone or other items on the top, half a day or so will be able to remove the radish's water is almost the same. Two, production and soaking
Wash the container and sterilize with boiling water, dry and spare; will be appropriate amount of chili peppers cut into small segments, stir-fry with a small fire until the emergence of chili pepper flavor; and then will be pickled in place of the radish strips pour out, placed in a ventilated and cool place or under the sun to dry for 1 hour or so, to see radish strips dry, and a slightly wrinkled soften can be loaded into the container, note that the radish strips can be put into the container, and then put into the container. You can put them into containers, and add the remaining chili peppers every one-third of the way through the cooking process.
After the radish strips have been put into the container, pour in the cooled boiled water, remember to use the boiled and then cooled boiled water, the amount of cooled boiled water should be enough to submerge the radish strips, then add the appropriate amount of balsamic vinegar to thoroughly submerge the radish strips, and then spread a layer of dried chili peppers and slices of ginger on the top, and then seal it and keep it in a sealed place for 2 hours or so, and then it is ready to be served. Summary:
To get fragrant and crispy pickled radish, the actual is not complicated, we just need to follow the above method to operate, you can get spicy and sour, crisp and tender delicious pickled radish, whether it is under the rice or eat hot pot, can make you appetizing and increase appetite it. As for the choice of radish is not demanding, you just need to remember not to choose hollow radish and long water radish can be!
Do you have a better method? Feel free to share them below!